Website of the Year India 2016



Tasty Ragda Patties Recipe

Tasty Ragda Patties is a popular Indian Dessert
Author :
 
On :
Friday, 21 July, 2017
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Hard
Servings :
Serves 6
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • For patties:
  • 3 raw cooking Bananas
  • 1 tbsp - semolina
  • 3 slices bread
  • 4 Green chillies
  • salt to taste
  • oil to shallow fry
  • For Ragda:
  • 1 cup - dehydrated white peas (soaked in water for 2 hours)
  • 1/4 tsp - cumin powder
  • 1/4 tsp - Garam Masala powder
  • 1/4 tsp - black pepper powder
  • 1/4 tsp - Turmeric powder
  • 1/4 tsp - Dhania powder
  • 1/4 tsp - Jaljeera or Chaat Masala
  • 1/4 tsp - black salt powdered
  • 1/4 tsp - Amchoor powder
  • salt to taste
  • 1 tbsp - oil
  • Grind to a paste:
  • 2 Green chillies
  • 1 tbsp - Coriander leaves
  • 1 tbsp - Mint leaves
  • 2 slices bread
  • 1 tbsp - fresh Coconut chopped fine
  • 2 tbsp - boiled white peas
  • Other ingredients:
  • Some beaten fresh curds
  • Red Chilli powder
  • Crushed cumin powder
  • Salt to taste.
  • How to Make Tasty Ragda Patties:

    1. For patties:
    2. Pressure cook whole bananas or halved for 2 whistles or till soft.
    3. Drain, cool a little, mash with a potato masher.
    4. Toast bread very lightly, crumble fine with chillies.
    5. Add semolina, bread crumbs, salt to bananas.
    6. Mix well, shape into patties.
    7. Shallow fry on a hot griddle, till both sides are a crisp golden.
    8. Repeat for all patties.
    9. For ragda:
    10. Pressure cook peas with four cups water till soft and mushy. (At least 5 whistles may be required).
    11. Cool cooker, remove. Keep aside 2 tbsp. peas for grinding paste.
    12. Put oil in a heavy deep vessel, and heat.
    13. When smoky, add paste, stirfry for 2 minutes.
    14. Add all dry masalas, salt, stirfry further 2 minutes.
    15. Add boiled peas, water and all, bring to boil.
    16. Simmer till the liquid is thick enough to thinly coat the back of a spoon.
    17. Remove, from fire, cover and store.
    18. To proceed:
    19. Place 2 hot patties on individual plate.
    20. Pour 2 tbsp. or more of hot ragda over it.
    21. Drizzle a tbsp. of curds, followed by both chutneys as desired.
    22. Sprinkle salt, cumin, chilli powder.
    23. Garnish with sev and coriander, serve hot.




     

    Bawarchi of the Week

    Nithya Rajasekaran

    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

    know more