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Ragda Patties
By : Saroj KeringMethod
Method for Ragda
Serves: 5 person.
Method for Ragda
- Wash and pressure cook peas in water till well done.
- Cool 3 tbsp. 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.
- 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.
- Green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.
- Place 2 warmed patties in individual bowl, pour a tbsp. or so of hot ragda over it.
- Sprinkle 1 tsp. tamarind chutney, 1/2 tsp green chutney, 1 tsp. curd.
- Sprinkle cumin, salt to taste.
- Garnish with coriander and chopped onion. Serve hot.
Serves: 5 person.
Ingredients:
For Ragda
For Ragda
1 1/2 cup dehydrated white peas, soaked overnight
3 cup water (saved from the boiled peas)
1 tbsp. oil
3 green chillies
1 tbsp. chopped coriander
1 tbsp. chopped mint
1/4 tsp. blacksalt
1/2 tsp. each pepper powder, turmeric, cumin powder and garam masala.
For Patties
4 potatoes boiled, peeled, mashed
1/4 cup semolina (rawa)
1/2 cup bread crumbs
8-10 green chillies crushed fine
1 tsp. ginger grated
1 tbsp. oil
1/4 tsp. turmeric powder.
Salt to taste
Oil to shallow fry patties.
