Wednesday, April 18, 2012

Ragda Patties



  • Chick Peas (soaked for 12 hrs, rinsed and pressure cooked)
  • Turmeric Powder
  • Curry Leaves
  • Oil
  • Mustard seeds
  • Cumin seeds
  • Salt to taste
  • Red Chille Powder
  • Garam masala


  • Potatoes (boiled)
  • Corn flour
  • Garlic
  • Ginger
  • Chilies
  • Turmeric Powder
  • Oil as needed for shallow fry
  • Salt to taste


  • Green Chutney
  • Sweet Chutney
  • Sev


  1. Boil and mash potatoes.
  2. Add grated green chili and garlic, ginger and oil.
  3. Then add corn flour, turmeric powder and salt.
  4. Mix potato mixture thoroughly to form a soft dough.
  5. Make small patties of the mixture and shallow fry them.
  6. Now grind all the herbs to make a fine paste.
  7. Heat oil, crackle mustard and cumin seeds.
  8. Add onion, curry leaves and cook till onion is cooked.
  9. Now add salt, chilli powder, turmeric powder, garam masala.
  10. Add some water and bring to boil.
  11. Add peas.
  12. Cook till water evaporates, ragda is ready.
  13. Serve the ragda over patties topped with green, sweet chutney and sev.

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