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Recipe: Ragda Patties
Categories: Bawarch4
Yield: 1 servings
-------------------FOR RAGDA------------------------ 1 1/2 c Dehydrated white peas;
-- soaked overnight
3 c Water; (saved from the
-- boiled peas)
1 tb Oil
3 Green chillies
1 tb Chopped coriander
1 tb Chopped mint
1/4 ts Blacksalt
1/2 ts Pepper powder; turmeric,
-- cumin
-- powder and garam
-- masala.
------------------FOR PATTIES-----------------------
4 Potatoes boiled; peeled,
-- mashed
1/4 c Semolina; (rawa)
1/2 c Bread crumbs
8 Green chillies crushed fine;
-- (8 to 10)
1 ts Ginger grated
1 tb Oil
1/4 ts Turmeric powder.
Salt to taste
Oil to shallow fry 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 1/2"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, 1/2 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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