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Before you jump to Ragda Patties recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Affected By The Foods You Decide To Eat.
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We hope you got insight from reading it, now let’s go back to ragda patties recipe. You can have ragda patties using 30 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Ragda Patties:
- Use Filling
- Provide 2 boiled potatoes, cut into small pieces
- Provide 1/4 tsp turmeric powder
- You need 1/2 tsp chilli powder
- Provide 2 tsp ginger-green chilli paste
- Take 1/2 tsp garam masala
- You need 2 tsp grated jaggery
- Prepare 1 tbsp tamarind, soaked
- Get 1 cup safed dry vatana
- Provide to taste salt
- You need Tempering (for The Ragda):
- Get 1/4 tsp mustard seeds
- Provide 6 curry leaves
- You need 1 pinch asafoetida
- You need 2 tbsp oil
- Get For The Patties:
- You need 1 kg potatoes
- Prepare 2 tbsp cornflour
- Use to taste salt
- Prepare 1 cup chopped mint leaves
- Take 1/4 cup chopped coriander
- You need 12 ginger
- Provide 1/2 tbsp lemon juice
- Provide 1 tsp sugar
- Take to taste salt
- Get oil for deep-frying
- Get 1 recipe of green chutney
- Get 1/2 recipe of fresh garlic chutney
- Take 1/2 recipe of khajur imli ki chutney
- Prepare 1 cup chopped onions
Steps to make Ragda Patties:
- 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 centre 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 onions on top. Serve with Pav.
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