Ragada Patties

by Lakshmi RamNair
A North Indian Snack with potato
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Ragada Patties – pachakam.com
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Cuisine North Indian
Prep Time 15 minutes
Servings
people
Ingredients
For ragada:-
Cuisine North Indian
Prep Time 15 minutes
Servings
people
Ingredients
For ragada:-
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook the potatoes till soft. Peel the skin of the potatoes and mash well.
    Ragada Patties – pachakam.com
  2. Add salt, ginger-chilli paste, bread crumbs or corn flour and mix well.
    Ragada Patties – pachakam.com
  3. Check the seasoning and add more salt if required.
    Ragada Patties – pachakam.com
  4. Make medium sized balls of the mashed potato mixture.
    Ragada Patties – pachakam.com
  5. Flatten them, shape into round patties and keep aside.
    Ragada Patties – pachakam.com
  6. Heat oil/ghee in a tawa and fry the patties on it till it turns golden brown and crisp on both sides. Keep it aside.
    Ragada Patties – pachakam.com
  7. Soak the chick pea overnight. Drain and add 3-4 cups of fresh water and cook in the pressure cooker until the peas are soft.
    Ragada Patties – pachakam.com
  8. Heat oil in a pan. Splutter mustard seeds in it.
    Ragada Patties – pachakam.com
  9. Add chopped onion and saute till it turns translucent.
    Ragada Patties – pachakam.com
  10. Add tomato and stir for 2 minutes.
    Ragada Patties – pachakam.com
  11. Add chilli-ginger paste, chilli powder, coriander powder, turmeric powder, salt, ½ tsp sugar and garam masala. Stir for few seconds.
    Ragada Patties – pachakam.com
  12. Add boiled peas. Mix well with all the masalas and sugar.
    Ragada Patties – pachakam.com
  13. :- Add more water, if required.
    Ragada Patties – pachakam.com
  14. Mix well. Mash the peas slightly so the gravy becomes thicker. Simmer for 3-4 minutes and keep aside.
    Ragada Patties – pachakam.com
  15. Transfer the contents to a serving bowl. Garnish with chopped onion and coriander leaves.
    Ragada Patties – pachakam.com
  16. For serving:-
  17. Place 4 patties on a plate and pour the ragada over it.
  18. Garnish with sev, chopped coriander leaves and chopped onion.
  19. :- Serve immediately.
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