| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Bawarch4 | 1 | servings | ||
INGREDIENTS
| 1 1/2 | c | Dehydrated white peas; soaked overnight |
| 3 | c | Water; (saved from the |
| ; boiled peas) | ||
| 1 | tb | Oil |
| 3 | Green chillies | |
| 1 | tb | Chopped coriander |
| 1 | tb | Chopped mint |
| 1/4 | ts | Blacksalt |
| 1/2 | ts | Pepper powder; turmeric, cumin |
| ; powder and garam | ||
| ; masala. | ||
| 4 | Potatoes boiled; peeled, mashed | |
| 1/4 | c | Semolina; (rawa) |
| 1/2 | c | Bread crumbs |
| 8 | Green chillies crushed fine; (8 to 10) | |
| 1 | ts | Ginger grated |
| 1 | tb | Oil |
| 1/4 | ts | Turmeric powder. |
| Salt to taste | ||
| Oil to shallow fry patties. |
INSTRUCTIONS
FOR RAGDA FOR PATTIES Method for Ragda: Wash and pressure cook peas in water till well done. Cool 3 tablespoon peas for blend. Blend together cooled peas, green chillies, mint, coriander Heat oil, add paste. Fry for a minute. Add dry masalas, fry further 2-3 minutes. Add peas, water and bring to boil. Summer for 7-8 minutes till gravy thickens. Method for Patties: Mix all ingredients well with hand. Knead lightly. With the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.) Roast few at a time on a greased hot griddle. Turn once to roast other side, making them crisp and golden brown. Keep aside. To Serve: Green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt. Place 2 warmed patties in individual bowl, pour a tablespoon or so of hot ragda over it. Sprinkle 1 teaspoon tamarind chutney, 1/2 tsp green chutney, 1 teaspoon curd. Sprinkle cumin, salt to taste. Garnish with coriander and chopped onion. Serve hot. Making time: 1 hour Serves: 5 person. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”