|Ragada Patties aka Ragada Pattice|
Potato – 1 kg (Boiled, peeled and smashed)
Bread – 4 slices
Turmeric Powder – 1 pinch
Salt to taste
Oil for shallow frying
|Cooking on the skillet|
White Dry Peas – ¼ kg (soaked for 4-5 hours)
Turmeric Powder – ½ tsp
Salt to taste
Crunchy Puris (those used for Sev Puri)
Chopped Kotmir (Coriander leaves)
1. Pressure cook the soaked white peas along with turmeric powder and salt. Keep it on for 8 whistles.
2. Soak the bread slices one by one in water for a few seconds, squeeze the water out completely and add to the mashed potatoes.
3. Add salt and turmeric powder and mix well to make a dough to the consistency of roti dough.
4. Make balls the size of a small orange and flatten it into half-inch thick patties.
5. Heat an iron skillet or non-stick tawa and smear it with oil.
6. Cook the patties on the skillet on both sides, adding a few drops of oil now and then, till they turn a golden brown.
7. Take the cooked white peas in a large vessel, add two glasses of water and boil it on the gas for a few minutes before switching off. This is the ragada.
|Place the patties over the bed of ragada and chutneys|
How to serve
1. Take a small plate and pour two serving spoons of hot ragada in it.
2. Add two teaspoons of Imli Chutney over it.
3. Top that with one spoon of Green Chutney.
4. Sprinkle a few drops of Ginger-garlic chutney over this.
5. Place two patties on this bed of flavoured ragada.
6. Garnish with one teaspoon of chopped onions, a couple of crushed puris and a few bits of chopped coriander.
Tuck into the most yummilicious Ragada Patties. You will soon become an addict, I promise.