Ragda patty

Name: Ragda patty
Cuisine: Indian
Ingredients: For the ragda filling; 1 cup dried white peas; 2 potatoes boiled,cut into small pieces; 1/2 tsp chilli powder; 2 tsp ginger garlic paste; 1/2 tsp garam masala; to taste Salt; For the tempering; 1/4 tsp mustard seeds; 5-6 curry leaves; 1 pinch hing; 2 tbsp oil; Oil for deep frying; 1/4 tsp turmeric powder

Rinku Aggarwal Goel @cook_12133550

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Rinku Aggarwal Goel @cook_12133550

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Ingredients

For the ragda filling
1 cupdried white peas
2potatoes boiled,cut into small pieces
1/2 tspchilli powder
2 tspginger garlic paste
1/2 tspgaram masala
to tasteSalt
For the tempering
1/4 tspmustard seeds
5-6curry leaves
1 pinchhing
2 tbspoil
Oil for deep frying
1/4 tspturmeric powder

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Steps

1

For the ragda
Soak the dried peas overnight.
Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
2

Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
3

Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
Simmer for 10 minutes and keep aside.
4

For the patties
Boil, peel and grate the potatoes.
5

Add the cornflour and salt and knead to a soft dough.
6

Divide into 12 equal portions
Roll out each portion.Place a portion of the ground filling mixture on each circle.
Bring together the edges in the centre to seal the filling inside the potato.
Press lightly on top to make a patty.
Repeat to make the remaining 11 patties.
7

Shallow fry on a non-stick pan till the patties are golden brown and crisp.
8

To serve: green chutney,imli ki chutney and 1cup onions chopped 😋