Ragada Cutlets

Recipe by
Total Time:
12 hours
Serves:4
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

How to Make Ragada Cutlets

  • To make the patties:
  • Boil, peel and mash the potatoes well in a bowl.
  • Now add the ginger-garlic paste, dhania powder, jeera powder, turmeric powder and the salt and mix well.
  • Knead well into a dough.
  • Now, add the bread crumbs and knead well.
  • Divide the dough into balls. Press each ball and shape it into a round patty.
  • Heat oil in a kadai and fry the patties until brown on both sides.
  • Place the fried patties in a bowl with tissue paper to soak the excess oil.
  • To prepare the ragada:
  • Wash and soak channa for about 6 - 8 hours.
  • Pressure cook with baking soda until soft.
  • Heat oil in a kadai and saute the chopped onions until pink.
  • Add the ginger-garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
  • Now add the tomatoes and salt.
  • Cover and cook on medium heat for 3-5 minutes until the tomatoes soften.
  • Add the boiled peas, water, curd and mix well.
  • Cover and cook on medium heat for 3-4 minutes.
  • Pour the ragada on the cutlets, serve cutlet ragada with chutney.
  • Garnish with chopped onions and coriander leaves. Sprinkle a pinch of chat masala powder and serve hot.