Ingredients:
Ingredients for ragda :
1 cup dried white peas
1 small onion (finely chopped)
1 tsp green chili paste
1/2 tsp ginger – garlic paste
1/2 tsp mustard seed
4-5 curry leaves
Pinch of asafetida
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp black salt
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala
Ingredients for pattice :
5 medium potatoes (boiled)
2 green chili (cursed fine)
1 tsp ginger (grated)
1 tbsp oil
1 tsp corn flour
2 tbsp dry bread crumbs
1/4 tsp turmeric powder
Salt to taste
Oil(shallow fry patties)
Ingredients to garnish :
1 cup se
1 tsp chaat masala
2 onions (finely chopped)
1/2 cup green coriander chutney
1/2 cup tamarind chutney
Method for making ragda:
Wash and soak dried peas in water for 8-10 hours or
leave it over night.
Drain soaked peas and transfer them to pressure
cooker, add four cups of water, salt and a pinch of soda.
Pressure cook it for 5 whistles, until the peas turn soft.
Don’t drain the water as it can be used later.
Heat oil in a wok, add mustard seed, curry leaves and
asafetida. When mustard seed starts to splatter add
onion, chili and ginger garlic paste. Sauté for 3-4
minute, till the onions are translucent.
Add cooked white peas along with water that is been
left from cooker. Add red chili powder, cumin powder,
coriander powder, black salt, pepper powder, salt,
turmeric powder and garam masala. Mix all the
ingredients well.
Mash some peas with a back of spoon to make thicker
ragda. Add 1 cup of water in it. Mix well.
Let the mixture cook over medium flame for 10 minute
until gravy turns thick.
Method for making pattice :
Peel and mash boiled potatoes. Add green chili, salt,
grated ginger, corn flour, salt, bread crumbs, and
turmeric. Mix all the ingredients well.
Divide mashed potato mixture into 12 equal portions
and give them a shape of round ball. Press them little
using palms to make ½ inch thick flat round shape
patties.
Shallow fry pattice on a non – stick griddle over
medium flame using small amount of oil.
Fry until potato pattice are crisp and golden brown on
both sides.
Place two patties on a plate, top with a spoon full of
ragada over it. Then garnish it with tamarind chutney,
finely chopped onion, coriander leaves and sev. Sprinkle
chat masala over it.
Serve hot.
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