Ragda Patties ( Indian Snack )

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups dried peas, soaked overnight
• 3 cups water (saved from the boiled peas)
• 1 tablespoon oil
• 3 green chilies
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped mint (optional)
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cinnamon
• salt
• 4 potatoes, boiled peeled, mashed
• 1/4 cup semolina
• 1/2 cup breadcrumbs
• 8 -10 green chilies, chopped fine
• 1 teaspoon ginger, grated
• 1 tablespoon oil
• 1/4 teaspoon turmeric powder
• salt
• oil, to shallow fry patties
• 1/2 cup tamarind paste
• 1/2 cup dates, deseeded
• 1/4 cup sugar
• 2 cups water
• 1/2 teaspoon red chili powder
• 1/2 teaspoon cumin powder
• 1 teaspoon salt
• 3/4 cup jaggery or 3/4 cup sugar
• 2 cups chopped cilantro
• 1 cup chopped mint
• 1 tablespoon ginger, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon green chili, chopped
• 2 tablespoons desiccated coconut
• salt
• 1/4 cup lemon juice

Recipe

• 1 method for ragda:.
• 2 wash and pressure cook peas in water till well done. (if you dont have a pressure cooker, boil them in a sauce pan).
• 3 cool 3 tablespoons peas for blend.
• 4 blend together cooled peas, green chillies, mint, coriander
• 5 heat oil, add paste. fry for a minute.
• 6 add dry masalas, fry further 2-3 minutes.
• 7 add peas, water and bring to boil.
• 8 simmer for 7-8 minutes till gravy thickens.
• 9 method for patties:.
• 10 mix all ingredients well with hand.
• 11 knead lightly.
• 12 with the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)
• 13 roast few at a time on a greased hot griddle.
• 14 turn once to roast other side, making them crisp and golden brown. keep aside.
• 15 method for tamarind chutney.
• 16 wash the tamarind clean.
• 17 place the tamarind, jaggery, sugar, dates and water in a deep boiling pan.
• 18 soak for a few minutes. put to boil for about 7-8 minutes.
• 19 cool to room temperature. blend in a mixer till smooth.
• 20 strain and transfer to the pan again. boil till thick enough to coat the back of a spoon
• 21 thinly.
• 22 add the seasoning. cool again. store in clean airtight bottles and refrigerate.
• 23 shelf life of about a month in the refrigerator.
• 24 method green chutney.
• 25 grind all the ingredients with a little water.
• 26 to serve:.
• 27 green chutney, tamarind chutney, chopped onions and coriander, yogurt, crushed fresh cumin, salt.
• 28 place 2 warmed patties in individual bowl, pour a tablespoons or so of hot ragda over it.
• 29 sprinkle 1 teaspoons tamarind chutney, 1/2 tsp green chutney, 1 teaspoons yogurt.
• 30 sprinkle cumin, salt to taste.
• 31 garnish with cilantro and chopped onion. serve hot.