Ragda Pattice ( Know Your Dals and Pulses )


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Ragda Pattice ( Know Your Dals and Pulses )

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What better way to consume white peas than in the form of an ever-favourite street-food – and that too when it comes in a healthy version!

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Ragda Pattice ( Know Your Dals and Pulses ) recipe - How to make Ragda Pattice ( Know Your Dals and Pulses )

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients

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)
asafoetida (hing)
1/4 cup 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 Stuffed Patties
2 cups boiled and mashed potatoes
2 tsp cornflour
salt to taste
oil for cooking

To Be Mixed Into A Stuffing
3 tbsp grated coconut
3 tbsp chopped coriander (dhania)
1/4 tsp finely chopped green chillies
1 tsp sugar
salt to taste

For Serving
1/2 cup khajur tamarind (imli) chutney
1/4 cup green chutney
4 tbsp chopped onions

For The Garnish
2 tbsp chopped coriander (dhania)
Method
For the ragda

  1. Drain the safed vatana, add 1 cup of water, salt and pressure cook for 4 whistles.
  2. Heat the oil in a kadhai and add the mustard seeds, curry leaves and asafoetida.
  3. When the seeds crackle, add all the other ingredients and 1¼ cups of water and mix well
  4. Mashing the peas slightly so that the gravy thickens and simmer for 10 minutes and keep aside.

For the stuffed patties

  1. Combine the potatoes, cornflour and salt together in a bowl and mix well.
  2. Divide into 8 equal portions and keep aside.
  3. Roll out each portion into a 75 mm. (3") diameter circle patting using your hands. Place 1½ tsp of the stuffing in the centre.
  4. Bring together the edges in the centre to seal the filling inside the potato circle.
  5. Repeat with the remaining potato mixture and stuffing to make 7 more stuffed patties.
  6. Cook them on a non-stick pan till they turn brown on both sides turn golden brown in colour. Keep aside.

How to proceed

  1. Place 2 patties on a serving plate and pour ¼th of the ragda over it.
  2. Pour 2 tbsp of khajur imli chutney, 1 tbsp of green chutney and 1 tbsp of onions on top.
  3. Repeat with the remaining patties and ragda to make 3 more servings.Serve hot garnished with coriander. Serve hot garnished with coriander.


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Reviews

Ragda Pattice ( Know Your Dals and Pulses )
5
 on 24 Feb 18 01:54 PM


for ragda 1/4 cup turmeric??????