Ragda Patties. Ragda Patties

You can cook Ragda Patties using 30 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Ragda Patties
  1. You need of Filling.
  2. You need 2 of boiled potatoes, cut into small pieces.
  3. You need 1/4 tsp of turmeric powder.
  4. You need 1/2 tsp of chilli powder.
  5. You need 2 tsp of ginger-green chilli paste.
  6. You need 1/2 tsp of garam masala.
  7. You need 2 tsp of grated jaggery.
  8. It’s 1 tbsp of tamarind, soaked.
  9. It’s 1 cup of safed dry vatana.
  10. It’s to taste of salt.
  11. It’s of Tempering (for The Ragda):.
  12. You need 1/4 tsp of mustard seeds.
  13. Prepare 6 of curry leaves.
  14. You need 1 pinch of asafoetida.
  15. You need 2 tbsp of oil.
  16. You need of For The Patties:.
  17. You need 1 kg of potatoes.
  18. It’s 2 tbsp of cornflour.
  19. You need to taste of salt.
  20. You need 1 cup of chopped mint leaves.
  21. Prepare 1/4 cup of chopped coriander.
  22. Prepare 12 of ginger.
  23. Prepare 1/2 tbsp of lemon juice.
  24. It’s 1 tsp of sugar.
  25. Prepare to taste of salt.
  26. Prepare of oil for deep-frying.
  27. You need 1 of recipe of green chutney.
  28. It’s 1/2 of recipe of fresh garlic chutney.
  29. Prepare 1/2 of recipe of khajur imli ki chutney.
  30. It’s 1 cup of chopped onions.
Ragda Patties step by step

  1. 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..

  2. 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..

  3. 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..