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.
