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For the Patties: 500 g - potato
3 slices - bread
2 tsp - lemon juice
salt to taste
For Ragada: 250 g - white peas, soaked overnight
200 g - onion
2 - tomatoes (medium size)
4 - green chillies
1 tsp - red chilli powder
6-8 tbsp - oil
6 - cloves
1 tsp - dhania
1 tsp - fennel seeds (saunf)
15 - peppercorns
4 inch cinnamon piece
3 - cardamoms
6 - garlic petals
1/2 inch piece of ginger
handful of fresh green cilantro leaves (finely chopped)
2 pinches of heeng
1/4 tsp - turmeric
1 tsp - jeera
1 tsp - rai
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.
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