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The initial step in creating healthy choices from a dinner menu is choosing your location wisely. If you’ve got multiple choices, when looking to flake out, it is necessary that you give each choice a fast examination. Though fast food institutions have started to integrate healthy foods and meals into their menus, so you might find it easier to eat healthy in a conventional family restaurant.
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We hope you got insight from reading it, now let’s go back to ragda patties recipe. To cook ragda patties you need 30 ingredients and 3 steps. Here is how you do it.
The ingredients needed to make Ragda Patties:
- Prepare Filling
- Prepare 2 boiled potatoes, cut into small pieces
- You need 1/4 tsp turmeric powder
- Use 1/2 tsp chilli powder
- Prepare 2 tsp ginger-green chilli paste
- Prepare 1/2 tsp garam masala
- Provide 2 tsp grated jaggery
- Provide 1 tbsp tamarind, soaked
- Take 1 cup safed dry vatana
- Take to taste salt
- Prepare Tempering (for The Ragda):
- Prepare 1/4 tsp mustard seeds
- Use 6 curry leaves
- Provide 1 pinch asafoetida
- Prepare 2 tbsp oil
- Use For The Patties:
- You need 1 kg potatoes
- You need 2 tbsp cornflour
- Use to taste salt
- Get 1 cup chopped mint leaves
- Use 1/4 cup chopped coriander
- Take 12 ginger
- Prepare 1/2 tbsp lemon juice
- Provide 1 tsp sugar
- Prepare to taste salt
- Use oil for deep-frying
- Provide 1 recipe of green chutney
- You need 1/2 recipe of fresh garlic chutney
- Get 1/2 recipe of khajur imli ki chutney
- Prepare 1 cup chopped onions
Steps to make Ragda Patties:
- For the ragda: Soak the dried peas overnight. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker. Simmer for 10 minutes and keep aside.
- For the patties: Boil, peel and grate the potatoes. Add the cornflour and salt and knead to a soft dough. Divide into 12 equal portions and keep aside. Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle. Bring together the edges in the centre to seal the filling inside the potato. Press lightly on top to make a patty. Repeat to make the remaining 11 patties.
- Shallow fry on a non-stick pan till the patties are golden brown and crisp. For serving, place 2 patties on a plate and pour the ragda over. Top with all the chutneys. Sprinkle onions on top. Serve with Pav.
Ragda Patties, a combination snack made with thick ragda, potato patty (Aloo Pattie) and verity of spicy chutneys is a delightful experience to taste buds in every spoon. Ragda Patties (pronounced as Pattice) are flavorful potato patties smothered with a zesty sauce made with vatana or dried white peas. It is then garnished with sweet and spicy chutneys, sev. Potato patties are topped with dried green peas gravy, two chutneys (green coriander chutney and tamarind date chutney), onions and sev. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev.
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