food-loversRagda Patties
July 5th 2011 06:21
Ingredients:
For patties:
3 raw cooking bananas
1 tbsp. semolina
3 slices bread
4 green chillies
salt to taste
oil to shallow fry
For ragda:
1 cup dehydrated white peas (soaked in water for 2 hours)
1/4 tsp. cumin powder
1/4 tsp. garam masala powder
1/4 tsp. black pepper powder
1/4 tsp. turmeric powder
1/4 tsp. dhania powder
1/4 tsp. jaljeera or chaat masala
1/4 tsp. black salt powdered
1/4 tsp. amchoor powder
salt to taste
1 tbsp. oil
Grind to a paste:
2 green chillies
1 tbsp. coriander leaves
1 tbsp. mint leaves
2 slices bread
1 tbsp. fresh coconut chopped fine
2 tbsp. boiled white peas
Other ingredients:
Some beaten fresh curds
Red chilli powder
Crushed cumin powder
Salt to taste
Method
For patties:
Pressure cook whole bananas or halved for 2 whistles or till soft.
Drain, cool a little, mash with a potato masher.
Toast bread very lightly, crumble fine with chillies.
Add semolina, bread crumbs, salt to bananas.
Mix well, shape into patties.
Shallow fry on a hot griddle, till both sides are a crisp golden.
Repeat for all patties.
For ragda:
Pressure cook peas with four cups water till soft and mushy. (At least 5 whistles may be required).
Cool cooker, remove. Keep aside 2 tbsp. peas for grinding paste.
Put oil in a heavy deep vessel, and heat.
When smoky, add paste, stirfry for 2 minutes.
Add all dry masalas, salt, stirfry further 2 minutes.
Add boiled peas, water and all, bring to boil.
Simmer till the liquid is thick enough to thinly coat the back of a spoon.
Remove, from fire, cover and store.
To proceed:
Place 2 hot patties on individual plate.
Pour 2 tbsp. or more of hot ragda over it.
Drizzle a tbsp. of curds, followed by both chutneys as desired.
Sprinkle salt, cumin, chilli powder.
Garnish with sev and coriander, serve hot.
Making time: 45 minutes (excluding pressure cooking and soaking time)
Makes: 5 servings
Shelflife: Both patties and ragda may be made hours ahead. After assembling best fresh and hot.
For patties:
3 raw cooking bananas
1 tbsp. semolina
3 slices bread
4 green chillies
salt to taste
oil to shallow fry
For ragda:
1 cup dehydrated white peas (soaked in water for 2 hours)
1/4 tsp. cumin powder
1/4 tsp. garam masala powder
1/4 tsp. black pepper powder
1/4 tsp. turmeric powder
1/4 tsp. dhania powder
1/4 tsp. jaljeera or chaat masala
1/4 tsp. black salt powdered
1/4 tsp. amchoor powder
salt to taste
1 tbsp. oil
Grind to a paste:
2 green chillies
1 tbsp. coriander leaves
1 tbsp. mint leaves
1 tbsp. fresh coconut chopped fine
2 tbsp. boiled white peas
Other ingredients:
Some beaten fresh curds
Red chilli powder
Crushed cumin powder
Salt to taste
Method
For patties:
Pressure cook whole bananas or halved for 2 whistles or till soft.
Drain, cool a little, mash with a potato masher.
Toast bread very lightly, crumble fine with chillies.
Add semolina, bread crumbs, salt to bananas.
Mix well, shape into patties.
Shallow fry on a hot griddle, till both sides are a crisp golden.
Repeat for all patties.
For ragda:
Pressure cook peas with four cups water till soft and mushy. (At least 5 whistles may be required).
Cool cooker, remove. Keep aside 2 tbsp. peas for grinding paste.
Put oil in a heavy deep vessel, and heat.
When smoky, add paste, stirfry for 2 minutes.
Add all dry masalas, salt, stirfry further 2 minutes.
Add boiled peas, water and all, bring to boil.
Simmer till the liquid is thick enough to thinly coat the back of a spoon.
Remove, from fire, cover and store.
To proceed:
Place 2 hot patties on individual plate.
Pour 2 tbsp. or more of hot ragda over it.
Drizzle a tbsp. of curds, followed by both chutneys as desired.
Sprinkle salt, cumin, chilli powder.
Garnish with sev and coriander, serve hot.
Making time: 45 minutes (excluding pressure cooking and soaking time)
Makes: 5 servings
Shelflife: Both patties and ragda may be made hours ahead. After assembling best fresh and hot.
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