Ragada Patties

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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Ingredients

How to Make Ragada Patties

  • For ragada: Cook the white peas in a pressure cooker.
  • Chop the onions, green chillies and ginger into small pieces.
  • Fry the onions, green chillies, dhania, cloves, cinnamon, fennel seeds, cardamoms, garlic petals and ginger in oil.
  • Allow the mixture to cool and grind to a smooth paste.
  • Add a little water.
  • Heat some oil in a pan, add jeera and rai.
  • When the jeera and rai stops spluttering, add heeng and turmeric powder.
  • Add red chilli powder and tomatoes.
  • Stir-fry until the tomatoes become soft.
  • Add the gravy paste, peppercorns, cilantro and the white peas.
  • Add a little water and salt to taste.
  • For Patties: Boil the potatoes, peel and mash them.
  • Crumble the bread pieces in a mixer and add to the mashed potatoes.
  • Add lime juice and salt to taste.
  • Knead the mixture to form a dough-like ball.
  • Make 12 to 14 equal-sized balls from the dough and flatten them by hand to prepare the patties.
  • Fry the patties in oil.
  • Serve with ragada.