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Saturday, April 18, 2009

RAGDA PATTIES

RAGDA PATTIES
Ingredients: For Patis: 4 large boiled potatoes 3-4 slices of white bread ¼ cup finely chopped onion ¼ tea spoon coriander powder ¼ tea spoon cumin powder ½ tea spoon Red Chilly Powder. Oil: for frying Salt: METHOD: Boil potato and mashed it Soak white bread in water and squeeze off excess water. Add the bread into the mashed potato and mix well. Mix all other ingredients. Make small balls of it; flatten on the palm of your hand and shallow fry them from both sides. For Ragda: 1 cup dry green peas soaked overnight or about 5-6 hours Turmeric Powder: ½ tspSalt: as per taste Amoohar Powder: ½ tsp Asafoetida: a pinch Oil: 2 table spoon Onion (finely chopped): 5 table spoon Green chillies: 2-3 (finely chopped) Cumin Seeds: ½ tea spoon Mustard Seeds: 1/ tea spoon Method: Pressure cook the peas with turmeric and salt till they are soft and mushy. Prepare the tempering by heating the oil; add the mustard seeds, cumin seeds Once they start crackling add green chillies, onion and asafoetida. Add the cooked peas, amoohar powder and more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker. Simmer for 10 minutes and keep aside. DRY MASALA: Chat masala: ½ tea spoon Red chilly Powder: ½ tea spoon Black salt: ½ tea spoon Roasted cumin powder: ½ tea spoon. Method: In a bowl Mix black salt, cumin powder, red chilly Powder and chat masala and keep aside.
For Green chutney:
Chopped coriander leaves: 1cupGreen chilies: 6-8 Tomato: 1 (small)
Ginger chopped: 1 table spoon Galic chopped: 1 table spoon
Lemon juice: ½ table spoonSalt Method:
Grind all together with minimum amount of water to a smooth paste
For Sweet chutney: Jaggery: 2 table spoon Tamarind paste : 1 table spoon Sugar: 1 table spoon Water : 1 cup Red chilly Powder: ½ tea spoon Cumin Powder: ½ tea spoon Salt: ½ tea spoons Method: Take jaggery and 1/4 cup water in a pan and cook till jaggery is completely dissolved. Add tamarind mixture, red chilly Powder, Cumin Powder and salt to boiling jaggery Allow cooking for 5mins till the chutney becomes thick.
For Garnishing: 8-10 puris used for Pani Puri
finely chopped onion: ½ cup
Chopped coriander leaves: 1/2 cup
Lemon juice: 1-2 table spoons
Sprouted moong: 1-2 table spoon
Sev: ½ cup Method: In a serving bowl, take hot Ragda, mix all dry masalas. Add sweet and spicy chutneys depending on taste. Mix well. Now add a Patis, such that it soaks Ragda. Add chopped onions, lemon juice, chopped coriander leaves, Sev and crushed puris.