Ragda patties
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dehydrated white peas; soaked overnight |
| 3 | cups | Water; (saved from the |
| ; boiled peas) | ||
| 1 | tablespoon | Oil |
| 3 | Green chillies | |
| 1 | tablespoon | Chopped coriander |
| 1 | tablespoon | Chopped mint |
| ¼ | teaspoon | Blacksalt |
| ½ | teaspoon | Pepper powder; turmeric, cumin |
| ; powder and garam | ||
| ; masala. | ||
| 4 | Potatoes boiled; peeled, mashed | |
| ¼ | cup | Semolina; (rawa) |
| ½ | cup | Bread crumbs |
| 8 | Green chillies crushed fine; (8 to 10) | |
| 1 | teaspoon | Ginger grated |
| 1 | tablespoon | Oil |
| ¼ | teaspoon | Turmeric powder. |
| Salt to taste | ||
| Oil to shallow fry patties. | ||
Directions
FOR RAGDA
FOR PATTIES
Method for Ragda:
Wash and pressure cook peas in water till well done.
Cool 3 tablespoon peas for blend.
Blend together cooled peas, green chillies, mint, coriander Heat oil, add paste. Fry for a minute.
Add dry masalas, fry further 2-3 minutes.
Add peas, water and bring to boil.
Summer for 7-8 minutes till gravy thickens.
Method for Patties:
Mix all ingredients well with hand.
Knead lightly.
With the help of greased hands form 12-14 round flat ½"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.) Roast few at a time on a greased hot griddle.
Turn once to roast other side, making them crisp and golden brown. Keep aside.
To Serve:
Green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.
Place 2 warmed patties in individual bowl, pour a tablespoon or so of hot ragda over it.
Sprinkle 1 teaspoon tamarind chutney, ½ tsp green chutney, 1 teaspoon curd.
Sprinkle cumin, salt to taste.
Garnish with coriander and chopped onion. Serve hot.
Making time: 1 hour
Serves: 5 person.
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