Tuesday, April 7, 2015

Ragada - Patties

Ragada Patties 

Pre-preparation time: 20 Minutes
Cooking time: 30 Minutes
Servings: 2


For Ragada:

Dry green peas: 100 grams
Finely chopped onion: 2 nos
Finely chopped tomatoes: 2 nos
Green chilly and garlic paste: 2 to 3 Tbspn
Curry leaves: 6 to 7
Coriander Leaves: 1 Tbspn
Oil: 3 Tbspn
Red chilly powder: 1  to 2 Tbspn
Turmeric Powder: 1/2 tspn
Mustered seeds: 1 tspn
Asafoetida (Hing): Pinch
Garlic and red chilly paste: 1 Tbspn
Lemon Juice: 2 Tbspn
Garam masala: 1to 2 tspn
Salt to taste
water as required

For Patties:

Boiled Potatoes: 4 Medium
Corn Flour: 1 Tbspn
Coriander Leaves: 1 Tbspn
Salt to taste
Freshly Crushed Black Pepper: 1 tspn.
Green Chilly Paste: 1 tspn
Garlic Paste: 1 tspn.
Lemon Juice: 1.5 tspn
sugar: 1 tspn
Breadcrumbs: 1 Cup
Oil to shallow fry.

For Garnishing:

Thin Sev: 4-5 Tbspn
Coriander Leaves: 1 -2 Tbspn
Curd: 2-4 Tbspn
Green Chutney: 2 Tbspn
Date-Tamarind Chutney: 4 Tbspn
finely chopped onion: 2 Tbspn



Soak dry green peas in hot water for 6 to 7 hours, Pressure cook them until 4 to 5 Whistles. 

In a pan, take oil, add mustered seeds, pinch of asafoetida, curry leaves, green chilly and garlic paste, finely chopped onion and saute till it becomes translucent then add finely chopped tomatoes and again saute.

Add salt, red chilly powder, turmeric powder and mix it altogether.

In a pan, take boiled green peas and add this sauted mixture into it and also add necessary spices as per taste and add water to make ragada. Shimmer it for 10 - 15 minutes.

Add Lemon juice and coriander leaves to it.

It's done. 


Mesh Boiled Potatoes in a mixing bowl.

Add salt, garlic paste, freshly crushed black pepper and green chillies and sugar Mix it well.

Add corn flour(For Binding), lemon juice and coriander leaves and again mix it well.

Prepare equal sized patties from that mixture.

Cover all the patties by breadcrumbs.

Take a flat pan, saute all the patties till brown both the sides by adding some oil.


Take a pasta plate, arrange patties in the middle of it.

Pour the prepared Ragada on them.

Add some green chutney and date-tamarind chutney into the Ragada.

Garnish the dish with Curd, some coriander leaves and Sev and onion on the top of it.

Serve it Hot. . . !!!

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