Ragda Patties
Ragda (Gravy)
Ingredients
1 cup
Vatana
(dried white peas, soak overnight)
2 Tbsps
Oil
1 cup
Tomatoes
(finely chopped)
1 tsp
Salt
(or to taste)
2 tsps
Ginger
(crushed)
2 tsps
Garlic
(crushed)
⅛ tsp
Asafoetida
(hing)
¼ tsp
Turmeric
1 tsp
Ground coriander/cumin mix
½ tsp
Chole masala
(recipe under "Masalas")
½ tsp
Garam masala
1 tsp
Sugar
1 tsp
Lemon juice
2 Tbsps
Green coriander
(finely chopped)
Instructions
1
Pressure cook vatana with 2 cups of water for 5 whistles.
2
Open when cool.
3
In a large saucepan, heat oil on medium high heat.
4
Add tomatoes, salt, ginger, garlic, hing and turmeric.
5
Stir and cook for 5 minutes.
6
Add the seasonings and ¼ cup of water.
7
Bring to a boil then add the boiled vatana and 1 1⁄2 cups of water.
8
Cover and cook on low heat for 10 minutes.
9
Mash a little to thicken the gravy, add green coriander and remove from heat.
Patties
Ingredients
4 cups
Potatoes
(boiled, peeled and grated (2 large))
2
Green chilies
(chopped)
2 Tbsps
Green coriander
(finely chopped)
1 tsp
Ginger
(crushed)
⅛ tsp
Turmeric
1 tsp
Cumin seeds
2 slices
Bread
(crumbled)
2 Tbsps
Cornstarch
Oil
(for cooking)
Instructions
1
Mix all the ingredients for the patties and make 8 equal sized round patties about ½ inch thick.
2
Coat a frypan with oil, heat on medium.
3
Place a few patties and brown on both sides, add more oil if needed.
4
Brown all the patties and drain on a paper towel.
5
To serve: place 2 patties in a deep serving bowl.
6
Pour some heated ragda on top, submerging the patties.
7
Add desired amount of toppings, sev being last.
Toppings
Ingredients
Mint chutney
(recipe under "Chutneys")
Sweet tamarind chutney
(recipe under "Chutneys")
Red onion
(finely chopped)
Green coriander
(finely chopped)
Spicy sev