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+ servings

Ragada Patties

A North Indian Snack with potato
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Prep Time 15 minutes
Total Time 15 minutes
Cuisine North Indian
Servings 1 people

Ingredients
  

  • For patties:
  • 2 nos Potato
  • Coriander leaves A few
  • Chilly ginger paste - 1 tsp
  • Salt As reqd
  • 3 tsp Bread crumbs
  • Oil for shallow frying

For ragada:-

  • 1 cup Dry peas
  • 1 cup Onion chopped
  • 1 no Tomato
  • 1 tsp Chilly powder
  • ½ tsp Coriander powder
  • ½ tsp Turmeric powder
  • ½ tsp Sugar
  • Coriander leaves for garnishing
  • Sev for garnishing
  • ½ tsp Garam masala
  • ½ tsp Sugar or Jaggery

Instructions
 

  • Cook the potatoes till soft. Peel the skin of the potatoes and mash well.
  • Add salt, ginger-chilli paste, bread crumbs or corn flour and mix well.
  • Check the seasoning and add more salt if required.
  • Make medium sized balls of the mashed potato mixture.
  • Flatten them, shape into round patties and keep aside.
  • 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.
  • 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.
  • Heat oil in a pan. Splutter mustard seeds in it.
  • Add chopped onion and saute till it turns translucent.
  • Add tomato and stir for 2 minutes.
  • Add chilli-ginger paste, chilli powder, coriander powder, turmeric powder, salt, ½ tsp sugar and garam masala. Stir for few seconds.
  • Add boiled peas. Mix well with all the masalas and sugar.
  • :- Add more water, if required.
  • Mix well. Mash the peas slightly so the gravy becomes thicker. Simmer for 3-4 minutes and keep aside.
  • Transfer the contents to a serving bowl. Garnish with chopped onion and coriander leaves.
  • For serving:-
  • Place 4 patties on a plate and pour the ragada over it.
  • Garnish with sev, chopped coriander leaves and chopped onion.
  • :- Serve immediately.
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