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Ragda Patties Recipe

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This recipe for Ragda Patties, by , is from The Chebolu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pavani Chebolu
Added: Wednesday, March 5, 2008


For the ragda filling
1 cup dried yellow peas (white vatana)
2 boiled potatoes, cut into small pieces
1/4 teaspoon 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 teaspoon mustard seeds (rai)
6 curry leaves
a pinch asafoetida (hing)
2 tablespoons oil
For the patties
1 kg. potatoes
2 tablespoons cornflour
salt to taste
(for the patties)
1 cup chopped mint leaves
1/4 cup chopped coriander
12 mm. (1/2") piece ginger
juice of 1/2 lemon
1 teaspoon sugar
salt to taste
Other ingredients
oil for deep frying
To serve
1 recipe green chutney
1/2 recipe fresh garlic chutney
1/2 recipe khajur imli ki chutney
1 cup sev or nylon sev
1 cup onions, chopped

For the ragda:

Soak the dried peas overnight.

Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.

Prepare the tempering 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 adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
Simmer for 10 minutes and 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 portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle.

Bring together the edges in the center to seal the filling inside the potato.

Press lightly on top to make a patty.

Repeat to make the remaining 11 patties.

Shallow fry on a non-stick pan till the patties are golden brown and crisp.

For serving:

Place 2 patties on a plate and pour the ragda over. Top with all the chutneys. Sprinkle the sev and onions on top. Serve immediately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour 45mins
Personal Notes:
Personal Notes:
For crisper patties, use old potatoes or a variety commonly called "chips" or "wafer potatoes".
You might need to add some more cornflour to the potatoes if they are not dry enough.
This dish actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. You can use a filling of your choice for the patties like peas, french beans, paneer, corn etc.
I also like to eat just the ragda topped with the onion and chutneys with pav instead of the patties.




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