Website of the Year India 2016



Tasty Ragda Patties Recipe

Tasty Ragda Patties is a popular Indian Dessert
Author :
 
On :
Thursday, 4 May, 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 Ravi

    Nithya Ravi

    A foodie, Nithya learned the art of cooking traditional dishes from the women in her family.

    know more
  • Spicy Chettinad Egg Gravy

    Spicy Chettinad Egg Gravy

    Non-Vegetarian

  • Hyderabadi dum biryani

    Hyderabadi dum biryani

    Non-Vegetarian

  • Kappa Thoran

    Kappa Thoran

    Vegetarian