Source in .scx format of Ragda Patties
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<RecipeTitle>Ragda Patties</RecipeTitle>
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<IngredientText>Ingredients:
For the Ragda:
White Vatana (Whole Dried White Peas) – 2 cups
Water – 6 cups</IngredientText>
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<IngredientItem>Salt to taste</IngredientItem>
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<IngredientText>Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Crushed Peanuts – 2 tbsp
Sesame Seeds – 1 tbsp
Asafoetida – 1/8 tsp
Turmeric Powder -1/4 tsp
Curry Leaves – few
Ginger – 2 tsp, minced
Garlic – 3 large cloves, minced
Green Chillies – to taste, minced
Onions – 1 cup, finely chopped
Tomato – 1 large, chopped
Rasam Powder – 1 tsp
Pav Bhaji Masala - 11/2 tsp
Red Chilli powder- 1/2 tsp (optional)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Lemon Juice – to taste
Cilantro – for garnish
For the Patties:
Potatoes – approx 4 lbs (2 kg), boiled, peeled and mashed</IngredientText>
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<IngredientItem>Ginger</IngredientItem>
<IngredientComment>Green Chili Paste – 1 Tbsp</IngredientComment>
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<RecipeText>Roasted Cumin Powder – 2 tsp
Sugar – 2 tsp
Salt – to taste
Lemon Juice – 3 Tbsp or to taste
Cilantro (Coriander Leaves) – 20 sprigs, finely chopped
Corn Starch – 4 Tbsp
Oil – for pan frying
Makes approx 30 patties
Instructions:
For the Ragda:
1. Wash and soak the Vatana overnight in water.
2. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker.
3. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes.
4. Allow the pressure to go down by itself.
5. Heat Oil in a pan.
6. Add Mustard Seeds and allow them to pop.
7. Add in Cumin Seeds, allow them to turn a little golden.
8. Add in Peanuts and Sesame Seeds and allow the Sesame Seeds to pop.
9. Add Turmeric Powder, Asafoetida and Curry Leaves. Mix.
10. Add Ginger, Garlic, Green Chilies and Onions. Mix. Allow Onions to become translucent.
11. Add Tomatoes and cook for 2 minutes.
12. Add Coriander Powder, Cumin Powder, Rasam Powder, Pav Bhaji Masala, red chilli powder and a little salt. Mix.
13. Pour in cooked Vatana and bring to a boil. Additional water may be added to get desired consistency.
14. Garnish with Cilantro (Coriander Leaves) and Lime Juice.
For the Patties:
1. Boil, peel and mash Potatoes.
2. Add next 6 ingredients and mix well with hands.
3. Add Corn Starch and mix well.
4. Take a small portion (as big as you want the patty to be) and form a round and flat patty. Form all patties.
5. Shallow fry patties with a little oil and brown both sides.
To assemble Ragda Patties:
1. Place 1 to 2 patties in a flat bowl or dish.
2. Pour Ragda over patties.
3. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro. Serve immediately.
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