Ragda - Patties Ingredients: 1 1/2 cup dried white peas (yellow vatana) 1 onion 1 1/2 tsp coriander powder 1 tsp jeera powder 3/4 tsp chilli powder 2 roasted red chillies 1 green chilly 1 1/2 tbsp jaggery, chopped 1 gooseberry sized tamarind 1 tsp grated coconut (optional, I did not add.) Dried White Peas Soak white peas overnight. Pressure cook with chopped onion till 90% cooked. Grind red chillies, green chilly, jaggery, tamarind, grated coconut and all the powders with 1/4 cup water to form a smooth paste. Add ground paste and salt to the cooked peas. Add one or two cups water if necessary and bring to a boil. The ragda should be of pouring consistency. Patties Ingredients: 8 medium potatoes 1/2 cup frozen green peas, thawed 1 tsp chilli powder 1 tsp chaat masala Salt 1 bread slice (optional) Bread crumbs / rava Method Pressure cook potatoes with peas. In a large bowl, mash the boiled potatoes and peas. Dip the bread slice in water, squeeze out all the water and mix with the mashed potaoes. Add chilli powder, chaat masala and salt and mix well. Shape into balls and flatten lightly with your fingers. In a pan, heat oil / ghee. Dip either sides of the patties in bread crumbs or rava and shallow fry. Serving Arrange ragda and patties separately. On the side, arrange date-tamarind chutney, chopped onions, coriander leaves and sev. Just before serving, in a bowl, place two patties, pour hot ragda over them. Swirl about two spoons of date-tamarind chutney. Sprinkle about a spoon each of onions, coriander leaves and sev. ENJOY.
Posted on: Tue, 21 Jan 2014 07:11:38 +0000
Trending Topics
Recently Viewed Topics
© 2015