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Plain Ragda Patties Recipe

Plain Ragda Patties is a popular Indian Dessert
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

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 - black salt
  • 1/2 tsp - pepper powder
  • 1/2 tsp - Turmeric
  • 1/2 tsp - cumin powder
  • 1/2 tsp - Garam Masala
  • For Patties:
  • 4 - Potatoes boiled,peeled,mashed1/4 cup - semolina(rawa)
  • 1/2 cup - bread crumbs
  • 8 to 10 - green chillies, crushed fine
  • 1 tsp - Ginger grated
  • 1 tbsp - oil
  • 1/4 tsp - Turmeric powder
  • salt to taste and oil to shallow fry patties
  • How to Make Plain Ragda Patties:

    1. For Ragda:
    2. Wash and pressure cook peas in water till well done.
    3. Cool 3 tbsp peas for blend.
    4. Blend together cooled peas, green chillies, mint, coriander.
    5. Heat oil, add paste. Fry for a minute.
    6. Add dry masalas, fry further 2 to 3 minutes. Add peas, water and bring to a boil.
    7. Allow it to simmer for 7 to 8 minutes till the gravy thickens.
    8. For Patties:
    9. Mix all the ingredients well with hand. Knead lightly.
    10. With the help of greased hands form 12 to 14 round flat 1/2" thick 2"patties. (Use mold if you want any other shapes, eg. hearts, diamonds,etc.)
    11. Roast a few at a time on a greased hot griddle. Turn once to roast the other side, making them crisp and golden brown.
    12. Keep aside.
    13. To Serve:
    14. Green chutney, Tamarind chutney, chopped onions and coriander, beaten curd, crushed fresh cumin, salt. Place 2 warmed patties in an individual bowl, pour a tbsp. or so of hot ragda over it.
    15. Sprinkle 1 tsp. tamarind chutney, 1/2 tsp. green chutney, 1 tsp curd.
    16. Sprinkle cumin, salt to taste. Garnish with coriander and chopped onion. Serve hot.


     

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