Ragda Patties ( Gujarati Recipe )


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This irresistible snack of potato patties with thick lentil gravy, garnished with sev and onions, can even serve as meal by itself! the stuffing is a little spicy, but complements the blandness of potatoes well. Also note that you don’t even have to deep-fry the patties, just shallow-fry them with little oil on a non-stick griddle. The finishing touch is the chutney streaked atop the ragda patties provides a perfect touch of sweetness and tanginess.

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Preparation Time: 
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Makes 4 plates
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Ingredients


For The Stuffed Patties
2 cups boiled , peeled and mashed potatoes
2 tsp cornflour
salt to taste
oil for cooking

To Be Ground Into A Mixture For The Stuffing
1 cup chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
1/2 tbsp roughly chopped green chillies
1/2 ginger (adrak)
1 tsp lemon juice
1 tsp sugar
salt to taste

For The Ragda
1 cup safed vatana (dried white peas) , soaked overnight
salt to taste
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
6 to 7 curry leaves (kadi patta)
a pinch asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tsp ginger-green chilli paste
1 tbsp grated jaggery (gur)
1 tbsp soaked tamarind (imli)

For The Topping
4 tbsp khajur imli ki chutney
8 tbsp sev , readily available in the market
4 tbsp finely chopped onions

Method
For the stuffed patties

  1. Combine the potatoes, cornflour and salt in a bowl and mix well.
  2. Divide the potato mixture into 8 equal portions and roll each portion into a 75 mm. (2 ½ ") diameter circle. Place 1 tsp of the prepared stuffing in the centre.
  3. Bring together the edges in the centre to seal the filling inside the potato circle.
  4. Repeat with the remaining potato mixture and stuffing to make 7 more stuffed patties.
  5. Cook the patties on a non-stick tava (griddle), using a little oil, till they turn brown in colour from both the sides. Keep aside.

For the ragda

  1. Drain the safed vatana. Add the salt and 11/2 cups of water and pressure cook for 4 whistles.
  2. Before opening the lid allow the steam to escape. Keep aside.
  3. Heat the oil in a non-stick pan and add the mustard seeds, curry leaves and asafoetida.
  4. When the seeds crackle, add all the remaining ingredients along with the cooked safed vatana and ¾ cup of water, mix well while mashing the safed vatana slightly so that the gravy thickens.
  5. Simmer for 10 minutes, while stirring twice in between and keep aside.

How to proceed

  1. Just before serving, place 2 patties in a plate and pour 1/4th of the hot ragda over it.
  2. Top it with 1 tbsp khajur imli ki chutney, 2 tbsp of sev and 1 tbsp of onions.
  3. Serve immediately.

Handy tip

  1. The mint mixture for the stuffing should be kept in a strainer after grinding once made to allow the excess water to be drained, which will make stuffing the patties easier.
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 on 14 Dec 12 08:48 AM


My family loves this dish.
 on 16 Jul 12 12:42 PM


This is a 'WoW' recipe.I made it several times and really simply wonderful Whenever it starts raining my children demand for this recipe and what else a mother want when children demand for something healthy.Really this is a fast food definitely made healthy.Thanks Tarlaji...
 on 13 Nov 11 10:31 AM


Great recipe. I did not add jaggery and imli in ragda.