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This dish actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. You can use a filling of your choice for the patties like peas, French beans, paneer, corn etc. I also like to eat just the ragda topped with the onion and chutneys with pav instead of the patties. Preparation Time: 15 mins Cooking Time: 90 mins Makes 6 servings
Ingredients
For The Ragda Filling
1 cup safed vatana (dried white peas) (dried white peas) 2 boiled potatoes , cut into small pieces 1/4 tsp turmeric powder (haldi) (haldi) 1/2 tsp chilli powder 2 tsp ginger-green chilli paste 1/2 tsp garam masala 2 tsp grated jaggery (gur) (gur) 1 tbsp tamarind (imli) (imli) , soaked salt to taste For The Tempering (for The Ragda) 1/4 tsp mustard seeds ( rai / sarson) ( mustard seeds ( rai / sarson) / sarson) 6 curry leaves (kadi patta) (kadi patta) a pinch of asafoetida (hing) (hing) 2 tbsp oil
Other Ingredients
Oil for deep-frying To Serve 1 recipe of green chutney 1/2 recipe of fresh garlic chutney 1/2 recipe of khajur imli ki chutney 1 cup sev or nylon 1 cup onions , chopped
7. Repeat to make the remaining 11 patties. 8. Shallow fry on a non-stick pan till the patties are golden brown and crisp.
How to proceed
1. For serving, place 2 patties on a plate and pour the ragda over. 2. Top with all the chutneys. Sprinkle the sev and onions on top. 3. Serve immediately.
Tips
1. For crisper patties, use old potatoes or a variety commonly called "chips" or "wafer potatoes". 2. You might need to add some more cornflour to the potatoes if they are not dry enough.