Soak the white peas overnight or at least for 4 to 5 hours in water.
Add the soaked peas in the pressure pan.
Now add the salt, turmeric powder, garam masala, red chilly powder and water.
Mix well and pressure cook for about 4 to 5 whistles.
Once the pressure is gone, mash it well and add the cilantro.
That’s it. Ragda is ready.
Assembling Ragda Pattice: (Serves 3 )
Aloo Tikkis - 9 (I kept 3 tikkis for one ragda pattice plate)
Ragda Curry - as required
Green Chutney - 2 tsps for each plate
Sweet Chutney - 2 tsps for each plate
Chopped Cilantro - about 1 tsp for each plate
Chopped Onion - about 2 tsps for each plate
Pomegranate arils - about 2 tsps for each plate
Sev - about 2 tsps for each plate
First keep the tikkis in wide serving plate.
On top of the tikkis, add the ragda curry. Add as much you prefer.
The drizzle the green and sweet chutney.
Then add the toppings one by one - Cilantro, onion, pomegranate arils and sev.
Serve and enjoy!!!
For ragda, adjust the spices and salt as per your preference. Small piece of jaggery can be added in the ragda curry and also 1 tsp of tamarind paste can be added too. Instead of sweet and green chutney, you can include ketch up alone. Kiddo prefers it that way. Add more or less toppings as per your preference.