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RAGDA PATTIES Recipe | | Starters and Snacks Recipe by Tarla Dalal |
| | INGREDIENTS | For the Ragda:
1 cup yellow peas, dried
2 boiled potatoes, cut into small pieces
1/4 cup turmeric powder (haldi)
1/2 teaspoon chilli powder
2 teaspoons green chilli-ginger paste
1/2 teaspoon garam masala
2 teaspoons jaggery (gur), grated
1 tablespoon tamarind (imli), soaked
Salt to taste
For the tempering (for the ragda):
1/4 tablespoon mustard seeds
6 curry leaves
A pinch asafoetida (hing)
2 tablespoons oil
For the Patties:
1 kg. Potatoes
2 tablespoons cornflour
Salt to taste
To be ground into a mixture for the filling:
1 cup chopped mint
1/4 cup chopped coriander
4 green chillies
12 mm. (1/2 inch) piece ginger
Juice of 1/2 lemon
1 teaspoon sugar
Salt to taste
Oil for deep frying
For the Garnish:
1 cup sev
1 cup onions, chopped
| | METHOD | For the Ragda:
Soak the peas overnight.
Drain, add fresh water and pressure cook for 4 whistles.
Prepare the tempring by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
Add in all the other ingredients for the ragda with 1 cup of water and mix well mashing the peas slightly so that the gravy thickens.
Simmer for 10 minutes nad keep aside.
For the Patties:
Boil, peel and grate the potatoes.
Add the cornflour and salt and knead to a soft dough.
Divide into 12 equal portions and keep aside.
Roll out each each portion into a 75 mm. (3 inch) diameter circle. Place a portion of the groiund filling mixture on one circle.
Bring together the edges in the centre to seal the filling inside the potato crust.
Repeat for the rest of the patties.
Deep fry in hot oil till golden brown.
How to Proceed:
For serving, place 2 patties on a plate and pour the ragda over.
Sprinkle sev and onions on top.
Serve hot.
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