Ingredients
For The Ragda
2 cups soaked safed vatana (dried white peas)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/4 tsp asafoetida (hing)
1 tbsp finely chopped coriander (dhania)
salt to taste
For The Patties
2 cups boiled , peeled and mashed potatoes
1/2 tsp green chilli paste
salt to taste
To Be Mixed Into A Stuffing
1/2 cup grated coconut
1/2 cup finely chopped coriander (dhania)
2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
1 tbsp sugar
1 tbsp lemon juice
salt to taste
Other Ingredients
4 tsp oil brush (for greasing) and cooking
4 tbsp sweet chutney
8 tsp green chutney
4 tbsp sev
4 tsp finely chopped coriander (dhania)
Method
For the ragda
Combine the soaked safed vatana, turmeric powder, little
salt and 2½ cups of water in a pressure cooker, mix well and pressure cook for
6 whistles.
Allow the steam to escape, open the lid and mash it lightly
with the back of a spoon.
Add the chilli powder, asafoetida, coriander and little
salt, mix well and cook on a medium flame for 5 minutes, while stirring
occasionally. Keep aside.
For the patties
Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 8 equal portions.
Shape each portion into a flat round and put little of the
prepared stuffing in the center.
Bring all the sides together, seal it completely, and
flatten it lightly.
Grease a hot tava (griddle) using 1 tsp of oil and place 4
stuffed patties at a time, drizzle 1 tsp of oil evenly over it and cook on a
medium flame till they turn brown on both the sides.
Repeat step 5 to cook 4 more stuffed patties. Keep aside.
How to proceed
Place 2 stuffed patties on a serving plate.
Pour ¼ portion of the ragda evenly over it.
Put 1 tbsp of sweet chutney, 2 tsp green chutney, sprinkle 1
tbsp sev and 1 tsp coriander evenly over it.
Repeat steps 1 to 3 to make 3 more plates.
Serve immediately.
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