Ragda Patties ( Indian Snack )

READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Method for Ragda:
  • Wash and pressure cook peas in water till well done. (If you dont have a pressure cooker, boil them in a sauce pan).
  • Cool 3 tablespoons peas for blend.
  • Blend together cooled peas, green chillies, mint, coriander
  • Heat oil, add paste. Fry for a minute.
  • Add dry masalas, fry further 2-3 minutes.
  • Add peas, water and bring to boil.
  • Simmer for 7-8 minutes till gravy thickens.
  • Method for Patties:
  • Mix all ingredients well with hand.
  • Knead lightly.
  • With the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)
  • Roast few at a time on a greased hot griddle.
  • Turn once to roast other side, making them crisp and golden brown. Keep aside.
  • Method for Tamarind Chutney.
  • Wash the tamarind clean.
  • Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
  • Soak for a few minutes. Put to boil for about 7-8 minutes.
  • Cool to room temperature. Blend in a mixer till smooth.
  • Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon
  • thinly.
  • Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.
  • Shelf life of about a month in the refrigerator.
  • Method Green Chutney.
  • Grind all the ingredients with a little water.
  • To Serve:
  • Green chutney, Tamarind chutney, chopped onions and coriander, yogurt, crushed fresh cumin, salt.
  • Place 2 warmed patties in individual bowl, pour a tablespoons or so of hot ragda over it.
  • Sprinkle 1 teaspoons tamarind chutney, 1/2 tsp green chutney, 1 teaspoons yogurt.
  • Sprinkle cumin, salt to taste.
  • Garnish with cilantro and chopped onion. Serve hot.
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