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Before you jump to Ragda Patties recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater
Becoming A Healthy Eater
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We hope you got insight from reading it, now let’s go back to ragda patties recipe. You can have ragda patties using 30 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to cook Ragda Patties:
- You need Filling
- Provide 2 boiled potatoes, cut into small pieces
- Use 1/4 tsp turmeric powder
- Get 1/2 tsp chilli powder
- Take 2 tsp ginger-green chilli paste
- Provide 1/2 tsp garam masala
- Prepare 2 tsp grated jaggery
- Prepare 1 tbsp tamarind, soaked
- Provide 1 cup safed dry vatana
- You need to taste salt
- Provide Tempering (for The Ragda):
- Get 1/4 tsp mustard seeds
- Take 6 curry leaves
- Take 1 pinch asafoetida
- Prepare 2 tbsp oil
- Use For The Patties:
- Use 1 kg potatoes
- Use 2 tbsp cornflour
- Take to taste salt
- Get 1 cup chopped mint leaves
- Use 1/4 cup chopped coriander
- Prepare 12 ginger
- Provide 1/2 tbsp lemon juice
- You need 1 tsp sugar
- Prepare to taste salt
- Prepare oil for deep-frying
- Use 1 recipe of green chutney
- Prepare 1/2 recipe of fresh garlic chutney
- You need 1/2 recipe of khajur imli ki chutney
- Provide 1 cup chopped onions
Steps to make Ragda Patties:
- For the ragda: Soak the dried peas overnight. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker. Simmer for 10 minutes and keep aside.
- For the patties: Boil, peel and grate the potatoes. Add the cornflour and salt and knead to a soft dough. Divide into 12 equal portions and keep aside. Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle. Bring together the edges in the centre to seal the filling inside the potato. Press lightly on top to make a patty. Repeat to make the remaining 11 patties.
- Shallow fry on a non-stick pan till the patties are golden brown and crisp. For serving, place 2 patties on a plate and pour the ragda over. Top with all the chutneys. Sprinkle onions on top. Serve with Pav.
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