Categories: Misc
Ingredients
- "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.
Directions
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“Method for Ragda”
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Wash and pressure cook peas in water till well done.
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Cool 3 tbsp. peas for blend.
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Blend together cooled peas, green chillies, mint, coriander
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Heat oil, add paste. Fry for a minute.
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Add dry masalas, fry further 2-3 minutes.
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Add peas, water and bring to boil.
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Summer for 7-8 minutes till gravy thickens.
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“Method for Patties”
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Mix all ingredients well with hand.
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Knead lightly.
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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.)
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Roast few at a time on a greased hot griddle.
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Turn once to roast other side, making them crisp and golden brown. Keep aside.
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“To Serve”
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Green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.
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Place 2 warmed patties in individual bowl, pour a tbsp. or so of hot ragda over it.
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Sprinkle 1 tsp. tamarind chutney, 1/2 tsp green chutney, 1 tsp. curd.
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Sprinkle cumin, salt to taste.
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Garnish with coriander and chopped onion. Serve hot.