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Sunday, January 13, 2019

RAGDA PATTIES

Ragda Patties

A very tasty, filling, protein rich meal. 
Ragda is made with dried white peas.In case you cannot find white peas, use green ones.
It's usually served with Aloo Tikkis (small potato patties shallow fried on a griddle)
Ragda can be eaten with bread, naan , pita bread , rice or on its own. 

It takes very little effort to cook this . Plan ahead and wash and soak the peas a day before or at least 8 hours prior to cooking.

Ingredients:
 for ragda :
1 cup dried white peas
1 medium onion (finely chopped) 
1 medium tomato (finely chopped)
1 tsp green chili paste (or 1 green chilly slit lengthwise or finely chopped)
1/2 tsp ginger – garlic paste
1/2 tsp mustard seed (optional)
1/2 tsp cumin powder (optional)
4-5 curry leaves (optional)
Pinch of asafoetida ( optional)
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black salt
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala (optional)
1 tsp Amchur powder 

for patties :
5 medium potatoes (boiled and mashed) 
2 green chili (chopped fine) 
1 tsp ginger (grated) 
1 tbsp oil
1 tsp corn flour ( optional ....if potatoes are sticky )
2 tbsp dry bread crumbs (optional)
1/4 tsp turmeric powder (optional)
Salt to taste
Oil ( to shallow fry patties) 


to garnish : 
1 cup sev ( any shop bought . I relish Haldiram's Bikaneri Bhujia )
1 tsp chaat masala
2 onions (finely chopped) 
1/2 cup green coriander chutney
1/2 cup meethi chutney (dates ,tamarind and jaggery chutney) 


  • Method for making ragda:
  • Wash and soak dried peas in hot water for 8-10 hours or leave it overnight. 
  • Drain soaked peas and transfer them to pressure cooker, add four cups of water, and salt . Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later. 
  • Heat oil in a wok, add mustard and cumin seeds , curry leaves and asafoetida. When the seeds start to splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent. 
  • Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well. 
  • Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well. 
  • Let the mixture cook over medium flame for 10 minute until gravy turns thick. 
  • Method for making patties :
  • Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs, and turmeric. Mix all the ingredients well. 
  • Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties. 
  • Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil. 
  • Fry until potato pattice are crisp and golden brown on both sides. 
  • Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with coriander chutney, meethi chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it. 
  • Serve hot. 

NOTE:
If you have time,you can either mix in or stuff the patties using a filling of your choice like peas, french beans, carrots, paneer, corn etc. I also like to eat just the ragda topped with the onion and chutneys with pav or bread instead of the patties.

In case you don't have the coriander and meethi chutney, you can eat it without. It will still be delicious and nutritious. 

Anytime better than take away dinners!
The potato patties can be relished as a snack, starter or accompaniment .