Dried yellow peas - AKA white vatana are readily available in Indian grocery stores. Potatoes - russet potatoes work best for this recipe Aromatics - yellow onion, fresh ginge, and garlic add an authentic base to the Ragda Spices - turmeric, Kashmiri red chili powder (for mild heat and vibrant color), and garam masala along with ground cumin and coriander add the perfect warmth to the Ragda curry. Jaggery & Tamarind Paste - the sweet and tangy flavors balance the spices in the curry and are also used to make the tamarind chutney.
Peel and mash steamed potatoes in a large mixing bowl. Add ginger, chilies, salt, and cornstarch. Mash everything together with a hand masher to make a smooth dough. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Repeat for the remaining dough. Heat a large non-stick pan and add oil. Place 4 to 6 patties. Cook until both sides are golden brown, adding more oil as needed.
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