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Recipes >> Appetizer, Side Dish Recipes > Ragda Patties

Ragda Patties

Ragda Patties
Prep Time
20 Mins + Overnight
Cook Time

25 Mins
Serves

4
Drian the peas, add 1 cup of fresh water and pressure cook for 4 whistles. Heat the oil in a kadhai & add the mustard seeds, curry leaves and asafoetida.
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Source:  KhanaPakana.com
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Ingredients

  • For the ragda:
  • White peas(dried) 1 cup
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Curry Leaves 6-7
  • Asafoetida a pinch
  • Boiled potatoes, cut into small pieces 2
  • Turmeric powder (haldi) 1/4 cup
  • Chilli powder 1/2 tsp
  • Green chilli-ginger paste 2 tsp
  • Garam masala 1/2 tsp
  • Jaggery (gur), grated 1 tbsp
  • Tamarind (imli), soaked 1 tbsp
  • Salt to taste
  • For the potato mixture:
  • Potatoes(boiled) 2 cups
  • Cornflour 2 tsp
  • Salt to taste
  • Oil for cooking
  • To be mixed into a stuffing:
  • Coconut(freshly grated) 3 tbsp
  • Chopped coriander 3 tbsp
  • Green chillies 1/4 tsp
  • Sugar 1 tsp
  • Salt to taste
  • For Serving:
  • Khajur imli chutney 1/2 cup
  • Green Chutney 1/4 cup
  • Onions(chopped) 4 tbsp
  • For the garnish:
  • Coriander(chopped) 2 tbsp

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Cooking Directions

  1. For the ragda:

  2. Drian the  peas, add 1 cup of fresh water and pressure cook for 4 whistles. 

  3. Heat the oil in a kadhai & add the mustard seeds, curry leaves and asafoetida.

  4. When the seeds crackle, add all the remaining ingredients & 1 1/4 cups of water & mix well.

  5. Mash the peas slightly so that the gravy thickens & Simmer for 10 minutes. Keep aside.

  6.  

  7. For the stuffed patties:

  8. Combine the potatoes, cornflour and salt together in a bowl & mix well.

  9. Divide into 8 equal portions and keep aside.

  10. On a flat dry surface roll out each portion into a 75 mm. (3") diameter circle patting using your hands.

  11. Place 1 1/2 tsp of the stuffing in the centre .

  12. Bring together the edges in the centre to seal the filling inside the potato circle.

  13. Repeat with the remaining potato mixture & stuffing to make 7 more stuffed patties.

  14. Cook them on a non stick pan, using a little oil till both sides turn golden brown . Keep aside.

  15.  

  16. How to proceed:

  17. For serving, place 2 patties on a plate and pour 1/4th portion of the ragda over it.

  18. Pour 2 tbsp of khajur imli chutney, 1 tbsp of green chutney & 1 tbsp of onions on top.

  19. Repeat with the remaining patties & ragda to make 3 more servings.

  20. Serve hot garnished with coriander.

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