Ragada Patties

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Hard

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Ingredients

  • For the Patties: 500 g - potato
  • 3 slices - bread
  • 2 tsp - lemon juice
  • salt to taste
  • oil
  • 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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