Jain Ragda Patties

Name: Jain Ragda Patties
Cuisine: Indian
Ingredients: 1 Bowl Dry White Peas; 1 Bowl Tomatoes (Finely Chopped); 1/4 cup Curry Leaves (Finely Chopped); 1 tsp Green Chilli Paste; 2 tsp Sugar; To taste Salt; 1 tsp Cumin Seeds (Jeera); Pinch Asafoetida; 2 tsp Red Chilli Powder; 1/2 tsp Turmeric Powder; 1 tsp Coriander Powder; 1/2 tsp Cumin (Jeera) Powder; 2 tsp Oil; 4 Boiled and Mashed Raw Bananas; 1/2 Cup Coriander Leaves; 1 tsp Garam Masala or Green Chilli Paste; 1 tsp Lemon Juice; to taste Salt; as needed Oil to Shallow Fry; 2 tsp coriander leaves finely chopped; handful Nylon Sev

Simmi Shah @cook_23917474

Ahmedabad

Jain Ragda Patties

Simmi Shah @cook_23917474

Saved

Ingredients

Ragda
1 BowlDry White Peas
1 BowlTomatoes (Finely Chopped)
1/4 cupCurry Leaves (Finely Chopped)
1 tspGreen Chilli Paste
2 tspSugar
To tasteSalt
1 tspCumin Seeds (Jeera)
PinchAsafoetida
2 tspRed Chilli Powder
1/2 tspTurmeric Powder
1 tspCoriander Powder
1/2 tspCumin (Jeera) Powder
2 tspOil
Patties
4Boiled and Mashed Raw Bananas
1/2 CupCoriander Leaves
1 tspGaram Masala or Green Chilli Paste
1 tspLemon Juice
to tasteSalt
as neededOil to Shallow Fry
To Serve
2 tspcoriander leaves finely chopped
handfulNylon Sev

Saved

Steps

1

Soak White Peas in hot water for 3-4 hours.
2

Boil the peas adding salt, oil, pinch of turmeric powder and pressure cook it. Approx 6-8 whistle on medium flame.
3

While boiling add water double the quantity of peas.
4

Heat oil in a pan. Add asafoetida, jeera and let it cook till it turns golden brown.
5

Add curry leaves, tomatoes, chilli paste, sugar, red chilli powder, turmeric powder, salt(for the veggies as we've already added salt to peas), coriander powder, jeera powder, sugar and mix well.
6

Add 1/2 cup water and let it cook on slow flame. Mix well and mash with spoon.
7

Add boiled peas and mix well.
8

Cover and let it cook till it gets consistent enough. Add coriander leaves.
9

In a bowl, mash boiled raw bananas. Add salt, Coriander Leaves, lemon juice, garam masala and mix well.
10

Form medium sized patties.
11

Heat oil in a non-stick deep pan and shallow fry the patties on medium flame till it turns golden brown.
12

Frying on medium flame results into the crispy patties.
13

In the above recipe, we haven't made any coriander chutney or tamarind chutney. Instead added flavours to the ragda itself. One can add chutneys if needed.
14

In a bowl or plate, put patties, add ragda over it and serve it with Nylon Sev and chopped coriander leaves.
15

Serve in a deep bowl or deep plate.
16

Serve Hot.