This is one of the very first recipe I made and that was when I was in 10th std, technically in my holidays that were what one can say super long. For this very reason this is my most cherished and maybe can even be said as my signature dish.
Ragda Patties is a favorite chaat recipe and whoa it's my first dish..:D Though at times I do eat it outside but nothing beats the taste of mine <well according to me> especially these days as my mum has got this new Fortune Rice Bran Health Oil. It not only is healthy but also enhances the taste or is it just my taste buds?? Never mind all in good :)
So, I guess enough of introduction to my dish and why I like it. I'll post the step by step process how I make it. Also sorry for the lack of pictures I do not have a good camera, so took the pics only at the end when the dish was ready.
Ingredients:
For Ragda:
1½ cup yellow peas (white vatana)
3 cups water
1 tsp turmeric powder
1/2 tsp red chili powder/ 3-4 green chilles |Which you prefer.|
salt as per requirement
For the Potato Patties :
4 boiled potatoes
3 slices of bread (the soft portion)/ 3 tsp cornflower. |Which ever you prefer, I use bread.|
salt as per requirement
1/4th tsp turmeric powder
Fortune Rice Bran Health Oil for frying.
For Garnishing the Patties:
2 cups of Ragda
Sweet sauce. |Alternatively one can even use sweet & spicy chutney's otherwise sauce too tastes good|
1/2 cup coriander leaves finely chopped.
Chaat Masala
Pinch of jeera powder for taste.
Lemon juice, if you want.
1 onion finely chopped, tomato and sev are complimentary if, you wish them.
<I like them as toppings but my sister doesn't>
How to make:
For Ragda:
1. Soak the peas overnight in water. The next day, the peas will be of slight yellowish color. Rinse them the next day nicely.
2. In a pressure cooker add the soaked yellow peas with the turmeric powder, green chilles and salt.
3. Add water and close the lid.
4. Cook for around 10-15 minutes.
5. When the pressure becomes low and the ragda is slightly cooled, check for the consistency. The ragda should be on the thicker side; neither watery nor too thick.
6. And your ragda is ready.
For Patties :
1. First boil the potatoes and peel the cover once they are off the stove.
2. Mash the potatoes finely and add the bread to bind.
Note: To use the bread, cut the outer edge of the bread and soak the softer portion in little water and drain the water. This is done so that the bread is soft and mixes well with the matter. If, you find this time consuming you can use cornflower. I don't use it as somehow my patties doesn't turn out well some binding issue.
3. Mix the bread and potatoes well. Also add turmeric powder and salt. Check if, it tastes well and is binded properly else you might need a little more bread.
4. Once this is done, make small rounded balls and flatten them and keep them aside.
5. After making the patties ; now comes the time for frying.
Note: Do not deep fry but shallow fry on a pan.
5. Heat oil on a pan. Keep the potato patties on the hot oil in the pan for shallow frying. Let it cook for a min or two. Now, lift with the spatula and check to see if the base is light browned. If yes, then turn over the patties and fry the other side till the other is of the same color.
6. Once the patties are crisp and light golden brown remove them from the pan and place them on a tissue paper.
Assembling and serving:
1. Take ragda in a bowl.
2. Keep two or three patties on top of the ragda.
3. Top it with coriander leaves. And sprinkle some chat masala, jeera powder and lemon juice.
4. Also you can use tomato, onion, sev and sauce to garnish.
Nutritional Value:
1. The proteins coming from the yellow peas in the ragda,
2. carbs and fats coming from the potatoes in the patties
3. The minerals-vitamins from onions, coriander and lemon juice used as topping.
Ragda Patties is a favorite chaat recipe and whoa it's my first dish..:D Though at times I do eat it outside but nothing beats the taste of mine <well according to me> especially these days as my mum has got this new Fortune Rice Bran Health Oil. It not only is healthy but also enhances the taste or is it just my taste buds?? Never mind all in good :)
So, I guess enough of introduction to my dish and why I like it. I'll post the step by step process how I make it. Also sorry for the lack of pictures I do not have a good camera, so took the pics only at the end when the dish was ready.
Ingredients:
For Ragda:
1½ cup yellow peas (white vatana)
3 cups water
1 tsp turmeric powder
1/2 tsp red chili powder/ 3-4 green chilles |Which you prefer.|
salt as per requirement
For the Potato Patties :
4 boiled potatoes
3 slices of bread (the soft portion)/ 3 tsp cornflower. |Which ever you prefer, I use bread.|
salt as per requirement
1/4th tsp turmeric powder
Fortune Rice Bran Health Oil for frying.
For Garnishing the Patties:
2 cups of Ragda
Sweet sauce. |Alternatively one can even use sweet & spicy chutney's otherwise sauce too tastes good|
1/2 cup coriander leaves finely chopped.
Chaat Masala
Pinch of jeera powder for taste.
Lemon juice, if you want.
1 onion finely chopped, tomato and sev are complimentary if, you wish them.
<I like them as toppings but my sister doesn't>
How to make:
For Ragda:
1. Soak the peas overnight in water. The next day, the peas will be of slight yellowish color. Rinse them the next day nicely.
2. In a pressure cooker add the soaked yellow peas with the turmeric powder, green chilles and salt.
3. Add water and close the lid.
4. Cook for around 10-15 minutes.
5. When the pressure becomes low and the ragda is slightly cooled, check for the consistency. The ragda should be on the thicker side; neither watery nor too thick.
For Patties :
1. First boil the potatoes and peel the cover once they are off the stove.
2. Mash the potatoes finely and add the bread to bind.
Note: To use the bread, cut the outer edge of the bread and soak the softer portion in little water and drain the water. This is done so that the bread is soft and mixes well with the matter. If, you find this time consuming you can use cornflower. I don't use it as somehow my patties doesn't turn out well some binding issue.
3. Mix the bread and potatoes well. Also add turmeric powder and salt. Check if, it tastes well and is binded properly else you might need a little more bread.
4. Once this is done, make small rounded balls and flatten them and keep them aside.
5. After making the patties ; now comes the time for frying.
Note: Do not deep fry but shallow fry on a pan.
5. Heat oil on a pan. Keep the potato patties on the hot oil in the pan for shallow frying. Let it cook for a min or two. Now, lift with the spatula and check to see if the base is light browned. If yes, then turn over the patties and fry the other side till the other is of the same color.
6. Once the patties are crisp and light golden brown remove them from the pan and place them on a tissue paper.
Assembling and serving:
1. Take ragda in a bowl.
2. Keep two or three patties on top of the ragda.
3. Top it with coriander leaves. And sprinkle some chat masala, jeera powder and lemon juice.
4. Also you can use tomato, onion, sev and sauce to garnish.
Nutritional Value:
1. The proteins coming from the yellow peas in the ragda,
2. carbs and fats coming from the potatoes in the patties
3. The minerals-vitamins from onions, coriander and lemon juice used as topping.
'I am reviewing healthy oil as a part of the BlogAdda's Product Review Program for Indian Bloggers.'
This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil &BlogAdda.com
-Fatima
