Tuesday, May 22, 2012

Ragda Pattise

Serves 4

Potatoes boiled& mashed 6
Cornflour 3tsp
Salt to taste

Dry peas (matar) soaked overnight 1 cup
Mustard seeds ½ tsp
Asafoetida a pinch
Onion finely chopped 1
Few curry leaves oil 1 tbsp
Ginger 1”piece
Garlic flakes 3-4 crushed to a paste
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
Dhania powder 2 tsp
Salt 1 ½ tsp
Garam masala 1 tsp

Some hari chutney
Some meethi chutney
Some chopped coriander & finely chopped onion

To prepare the patties, mix potatoes with cornflour & salt. Make 8 big lemon size balls. Flatten balls slightly. Heat 4 tbsp oil in frying pan & shallow fry till brown & crisp.

To prepare the ragda, drain the water from the peas & pressure cook peas with 1 ½ cups water. After the first whistle, keep on slow fire for 10 min. Remove from fire.

Heat 2 tbsp of oil. Add mustard seeds. Let it splutter. Add asafoetida, chopped onion & stir fry for 2 minutes. Add curry leaves & ginger garlic paste. Stir fry till onion turns light brown.

Add turmeric, red chilli powder, jeera powder & dhania powder. Mix & add 1 cup water.

Add boiled peas & salt. Simmer for 5-7 minutes. Add garam masala, mix & remove from fire.

To serve, place 2 fried patties in a plate. Pour 4 tbsp ragda over it. Pour a spoonful of green chutney & tamarind chutney. Garnish with chopped coriander leaves & finely chopped onion.

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