Ragada - Patties
Ragada Patties - a Famous Street Food...originally from GUJARAT and widely available in all parts of India now a days...
🧺 Ingredients
- 100 Grams Dry Green Peas (Soak it for at least 4-5 Hours in a warm water)
- Red Onion (Finely Chopped)2 Nos.
- Tomatoes (Finley Chopped)2 Nos.
- 1 Tbspn Green Chilly Paste
- 1 Tbspn Garlic Paste
- 5-6 Nos Curry Leaves
- 1 TBSPN Coriander Leaves (Finely Chopped)
- 3 TBSPN Oil (For Ragada Tempering)
- 1 to 2 TBSPN Red Chilly Powder
- 1 tspn Turmeric Powder
- 1 Tspn Mustard Seeds (Tempering)
- Pinch of hing
- 2 TBSPN Lemon Juice
- 2 Tspn Garam Masala
- Taste Salt
- As required Water
- Potatoes (Medium BOILED (FOR PATTIES))4 Nos.
- 1 TBSPN Corn Flour
- AS required Salt (for PATTIES)
- 1 -2 Tspn Black Pepper
- 1 -2 TBSPN Breadcrums
- TO Sallow Fry Patties Oil
- To Garnish Sev
- 2 TBSPN Green Chutney
- 4 TBSPN Date and Tamarind Chutney
👨🍳 Method — step by step
Soak dry green peas in hot water for 6 to 7 hours, Pressure cook them until 4 to 5 Whistles.
In a pan, take oil, add mustered seeds, pinch of asafoetida, curry leaves, green chilly and garlic paste, finely chopped onion and saute till it becomes translucent then add finely chopped tomatoes and again saute.
Add salt, red chilly powder, turmeric powder and mix it altogether.
In a pan, take boiled green peas and add this sauted mixture into it and also add necessary spices as per taste and add water to make ragada. Shimmer it for 10 - 15 minutes.
Add Lemon juice and coriander leaves to it.
Ragada is Ready
Patties:
Mesh Boiled Potatoes in a mixing bowl.
Add salt, garlic paste, freshly crushed black pepper and green chillies and sugar Mix it well.
Add corn flour(For Binding), lemon juice and coriander leaves and again mix it well.
Prepare equal sized patties from that mixture.
Cover all the patties by breadcrumbs.
Take a flat pan, saute all the patties till brown both the sides by adding some oil.
Serve:
Take a pasta plate, arrange patties in the middle of it.
Pour the prepared Ragada on them.
Add some green chutney and date-tamarind chutney into the Ragada.
Garnish the dish with Curd, some coriander leaves and Sev and onion on the top of it.
Serve it Hot. . . !!!