Ragda Patties Recipe

When the spices turn aromatic, just plop in the boiled peas and sprinkle the required salt into it.

Splash in a quarter cup of water ( approximately) and mash the whole mixture using a masher.

Alter the flame to high mode and let it cook for about seven to ten minutes approximately.

When it turns aromatic and reaches the desired consistency, just sprinkle some lush green coriander leaves and turn off the stove.

Now the lip-smacking ragada is ready.

Wash four to five potatoes well and drop them in a vessel filled with water.

Boil for ten minutes approximately and after it cools down just peel off the skin from the potatoes and mash it up well.

Tip in the required salt along with a quarter cup of soaked poha ( flattened rice) and stir in well.

Now add a teaspoon of grated ginger along with a teaspoon of grated garlic.

Toss over some finely chopped coriander leaves too along with two finely chopped green chilies to it.

Tip in half a teaspoon of jeera powder, chaat powder and lemon juice each.

Mash everything well without adding water and knead well for a while to get rid of lumps if any.

Make small lemon size balls out of it and let the balls be similar in shape and size.

Then make even sixed patties out of the balls and keep it in a plate.

Spread the bread crumbs over a broad plate and dust the patties on all sides over the bread crumbs and arrange them in a plate.

Ensure that the crumbs have spread evenly on all the sides of the patties.

Place a saucepan in the stove and turn on the flame.

Pour in a little oil as required for shallow fry and let it get heated up.

Now drop two to three patties in the saucepan one by one and when it starts to sizzle, just change the flame to medium mode.

Let the patties get roasted for a while, and just after five to ten seconds flip the patties to the other side using a spatula.

When both the sides gets roasted and golden brown, take out the patties and place them over a plate. Similarly, shallow fry the rest of the patties and keep in in a hot box.

Wash and clean the measured quantities of mint and coriander leaves and add them to a blender along with two r three gren chilies.

drop a piece of ginger and add the required salt.

Tip in a teaspoon of roasted gram and blend them into a fine paste without adding water.

Transfer it to a small bowl and squeeze out a little lemon and mix altogether.

Now the fiery green chutney is ready.

Soak a tablespoon of tamarind in hot water and let it remain for about ten minutes approximately.

Transfer this soaked tamarind to a blender and tip in half a teaspoon of kashmiri Lal Mirchi Powder along with a quarter teaspoon of jeera/cumin powder.

Now add two tablespoons of jaggery and a pinch of kaala namak (black salt) to it.

Finally, add a quarter teaspoon of chaat powder and blend it all together into a fine paste.

Just strain the mixture using a tea filter and keep aside. Now the yummy sweet chutney is ready.

Place two or three patties over a serving plate or bowl and squirt in a teaspoon of green chutney and red chutney each.

Spinkle a lavish spread of finely chopped onion, tomato and coriander leaves all over the dish.

Toss over a tablespoon of sev and spill some pomegranate seeds on top. Now the alluring ragada patties is ready.

Finally tip in a pinch of chaat powder and serve hot along with a cup of masala chai.