Baked Ragda Pattice Bowl

Ingredients

• 200 g boiled potatoes, mashed
• 80 g cooked white peas (safed vatana)
• 40 g green peas, mashed
• 1 small onion, finely chopped (50 g)
• 1 tsp ginger-garlic paste
• 1 tsp chaat masala
• 1/2 tsp turmeric + red chilli powder
• 10 ml lemon juice
• 15 g fresh coriander, chopped
• 5 g roasted cumin powder

Preparation

1. Mash potatoes with green peas, spices, and half the coriander; shape into 2 flat patties.
2. Brush lightly with oil and bake at 200°C for 20–25 min until golden, flipping once.
3. Simmer cooked white peas with onion, ginger-garlic, turmeric, chilli, and water to thick ragda.
4. Season ragda with cumin, chaat masala, and lemon; adjust consistency.
5. Place baked patties in a bowl, ladle hot ragda over them.
6. Garnish with remaining coriander and serve immediately.