Ingredients
For Ragda
- 250 gm white peas
- ½ cup onion paste
- 1 cup tomato puree
- 2 tsp ginger garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp red chili powder
- ½ tsp chat masala
- salt to taste
- ¼ tsp turmeric powder
For patties
- 500 gm steamed potatoes, mashed with the skin.
- 2 tbsp brown rice flour
- 1 green chilli
- ½ tsp cumin seeds (jeera)
- 10 curry leaves (kadhi patta)
- 2 tsp garam masala powder
- ½ tsp red chilli powder
- ¼ tsp turmeric (haldi)
- salt as per taste
Method
For Ragda
- Soak the peas overnight.
- Next day, pressure cook the peas with salt and turmeric powder for 1 whistle on high flame and another whistle on simmer.
- Turn off the flame and let it cool down.
- In a pan, sauté the onion paste till you get a nice aroma.
- Then add ginger garlic paste and sauté till the raw smell is gone.
- Now add the tomato puree, cumin and coriander powders.
- Sauté for about 3 minutes.
- Now add garam masala, chat masala and chilli powder and sauté for a minute till everything is mixed together.
- Add the cooked peas and cook for a while till the spices are mixed into the peas. Adjust the salt.
- Serve hot
For patties
- To the potato mash, add brown rice flour, finely cut green chillies and salt.
- To make the patties, make small balls of the potato mix and then apply slight pressure to flatten it evenly.
- Heat the tava & cook the patties gently on both sides on slow or medium heat.
- Keep aside.
- Roast jeera, kadhi patta, chili powder and garam masala.
- Add the peas to this.
- To serve, take patties and pour ragda on it.
- Serve hot with tamarind chutney and sliced onions, and garnish with coriander.
To know more, please visithttps://sharan-india.org/healthy-recipes/
Sharan
12:00 PM | 20-11-2019
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