Tasty Ragda Patties

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 5 based on 100 votes
5
Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Healthy Besan ladoo with nuts, Best Soya Gujiya in Hindi, Easy Suji Nariyal Ladoo in Hindi

Rate This Recipe
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

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