http://www.tarladalal.com/ragda-pattice-video-by-tarla-dalal-116v
Today early moning i tell my mother to make a indain tasty dish ragda patties.This irresistible snack of potato patties with thick lentil gravy, garnished with sev and onions, can even serve as meal by itself! the stuffing is a little spicy, but complements the blandness of potatoes well. Also note that you don’t even have to deep-fry the patties, just shallow-fry them with little oil on a non-stick griddle. The finishing touch is the chutney streaked atop the ragda patties provides a perfect touch of sweetness and tanginess.
Ragda Patties recipe - How to make Ragda Patties :
For The Stuffed Patties
2 cups boiled , peeled and mashed potatoes
2 tsp cornflour
salt to taste
oil for cooking
To Be Ground Into A Mixture For The Stuffing
1 cup chopped mint leaves (phudina)
2 tbsp chopped coriander (dhania)
1/2 tbsp roughly chopped green chillies
1/2 ginger (adrak)
1 tsp lemon juice
1 tsp sugar
salt to taste
For The Ragda
1 cup safed vatana (dried white peas) , soaked overnight
salt to taste
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
6 to 7 curry leaves (kadi patta)
a pinch asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
2 tsp ginger-green chilli paste
1 tbsp grated jaggery (gur)
1 tbsp soaked tamarind (imli)
For The Topping
4 tbsp khajur imli ki chutney
8 tbsp sev , readily available in the market
4 tbsp finely chopped onions method.
For the stuffed patties
Combine the potatoes, cornflour and salt in a bowl and mix well.
Divide the potato mixture into 8 equal portions and roll each portion into a 75 mm. (2 ½ ") diameter circle. Place 1 tsp of the prepared stuffing in the centre.
Bring together the edges in the centre to seal the filling inside the potato circle.
Repeat with the remaining potato mixture and stuffing to make 7 more stuffed patties.
Cook the patties on a non-stick tava (griddle), using a little oil, till they turn brown in colour from both the sides. Keep aside.
For the ragda
Drain the safed vatana. Add the salt and 11/2 cups of water and pressure cook for 4 whistles.
Before opening the lid allow the steam to escape. Keep aside.
Heat the oil in a non-stick pan and add the mustard seeds, curry leaves and asafoetida.
When the seeds crackle, add all the remaining ingredients along with the cooked safed vatana and ¾ cup of water, mix well while mashing the safed vatana slightly so that the gravy thickens.
Simmer for 10 minutes, while stirring twice in between and keep aside.
How to proceed
Just before serving, place 2 patties in a plate and pour 1/4th of the hot ragda over it.
Top it with 1 tbsp khajur imli ki chutney, 2 tbsp of sev and 1 tbsp of onions.
Serve immediately.
Handy tip
The mint mixture for the stuffing should be kept in a strainer after grinding once made to allow the excess water to be drained, which will make stuffing the patties easier.
Nutrient values per plate
Energy 472 cal
Protein 15.2 g
Carbohydrates 61.9 g
Fiber 7 g
Fat 18.2 g
Cholesterol 0 mg
Vitamin A 426.8 mcg
Vitamin B1 0.4 mg
Vitamin B2 0.2 mg
Vitamin B3 3.1 mg
Vitamin C 14.3 mg
Folic Acid 53.3 mcg
Calcium 86.7 mg
Iron 6.3 mg
Magnesium 0 mg
Phosphorus 0 mg
Sodium 30 mg
Potassium 639.6 mg
Zinc 1.8 mg