Ragda Patties
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A snack of potato patties with thick lentil gravy garnished with sev and onions.
Cooking Time : 90 min.
Preparation Time : 15 min.
Serves 6.
Ingredients
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For the tempering (for the ragda)
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For the patties
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To be ground into a mixture for the filling
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Other ingredients
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For the garnish
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1 cup sev |
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1 cup onions, chopped | |
Method
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| 1. |
For the ragda |
| 2. |
Soak the peas overnight. |
| 3. |
Drain, add fresh water and pressure cook for 4 whistles. |
| 4. |
Prepare the tempring by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle. |
| 5. |
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. |
| 6. |
Simmer for 10 minutes nad keep aside. |
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For the patties
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| 1. |
Boil, peel and grate the potatoes. |
| 2. |
Add the cornflour and salt and knead to a soft dough. |
| 3. |
Divide into 12 equal portions and keep aside. |
| 4. |
Roll out each each portion into a 75 mm. (3") diameter circle. Place a portion of the groiund filling mixture on one circle. |
| 5. |
Bring together the edges in the centre to seal the filling inside the potato crust. |
| 6. |
Repeat for the rest of the patties. |
| 7. |
Deep fry in hot oil till golden brown. |
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How to proceed
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| 1. |
For serving, place 2 patties on a plate and pour the ragda over. |
| 2. |
Sprinkle sev and onions on top. |
| 3. |
Serve hot. | |
Tips
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| VARIATION : KAND PATTIES : |
| Use 1 kg. of purple yam (kand) instead of the potatoes. |
| Kand patties are not served with ragda but with coriander chutney. |
enjoy guys....................
love jhumi |
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Edited by shijhu - 15 years ago
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