Ragda Patties ( Indian Snack )
"A popular Indian snack sold on roadsides.
It looks like a long recipe because I have included the recipes for two chutneys. Usually, we have those on hand. These chutneys are also available in Indian grocery stores."
photo by apoorvapathak
- Ready In:
- 1hr
- Ingredients:
- 37
- Serves:
-
4-6
ingredients
-
For Ragda
- 1 1⁄2 cups white dried peas, soaked overnight
- 3 cups water (saved from the boiled peas)
- 1 tablespoon oil
- 3 green chilies
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint (optional)
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon cumin powder
- 1⁄2 teaspoon garam masala
- 1⁄2 teaspoon cinnamon
- salt
-
For Patties ( Cutlets )
- 4 potatoes, boiled peeled, mashed
- 1⁄4 cup semolina
- 1⁄2 cup breadcrumbs
- 8 -10 green chilies, chopped fine
- 1 teaspoon ginger, grated
- 1 tablespoon oil
- 1⁄4 teaspoon turmeric powder
- salt
- oil, to shallow fry patties
-
For Tamarind Chutney
- 1⁄2 cup tamarind paste
- 1⁄2 cup dates, deseeded
- 1⁄4 cup sugar
- 2 cups water
- 1⁄2 teaspoon red chili powder
- 1⁄2 teaspoon cumin powder
- 1 teaspoon salt
- 3⁄4 cup jaggery or 3/4 cup sugar
-
Green Chutney
- 2 cups chopped cilantro
- 1 cup chopped mint
- 1 tablespoon ginger, chopped
- 1 tablespoon garlic, chopped
- 1 tablespoon green chili, chopped
- 2 tablespoons desiccated coconut
- salt
- 1⁄4 cup lemon juice
directions
-
Method for Ragda:
- Wash and pressure cook peas in water till well done. (If you dont have a pressure cooker, boil them in a sauce pan).
- Cool 3 tablespoons peas for blend.
- Blend together cooled peas, green chillies, mint, coriander
- Heat oil, add paste. Fry for a minute.
- Add dry masalas, fry further 2-3 minutes.
- Add peas, water and bring to boil.
- Simmer for 7-8 minutes till gravy thickens.
-
Method for Patties:
- Mix all ingredients well with hand.
- Knead lightly.
- With the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)
- Roast few at a time on a greased hot griddle.
- Turn once to roast other side, making them crisp and golden brown. Keep aside.
- Method for Tamarind Chutney.
- Wash the tamarind clean.
- Place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
- Soak for a few minutes. Put to boil for about 7-8 minutes.
- Cool to room temperature. Blend in a mixer till smooth.
- Strain and transfer to the pan again. Boil till thick enough to coat the back of a spoon
- thinly.
- Add the seasoning. Cool again. Store in clean airtight bottles and refrigerate.
- Shelf life of about a month in the refrigerator.
- Method Green Chutney.
- Grind all the ingredients with a little water.
-
To Serve:
- Green chutney, Tamarind chutney, chopped onions and coriander, yogurt, crushed fresh cumin, salt.
- Place 2 warmed patties in individual bowl, pour a tablespoons or so of hot ragda over it.
- Sprinkle 1 teaspoons tamarind chutney, 1/2 tsp green chutney, 1 teaspoons yogurt.
- Sprinkle cumin, salt to taste.
- Garnish with cilantro and chopped onion. Serve hot.
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RECIPE SUBMITTED BY
An Indian living in the US for the past couple of years.
A full time graduate student.
Love to cook. Cook lunch and dinner every day but really love it when we have guests for lunch or dinner. When I have guests, I allow myself to prepare a 3 or four course meal , not otherwise :).
