Ragada patties – Marathi Recipe

Instructions

For Ragada:

• Soak white peas in enough water overnight.
• Pour out the peas into the cooker.
• Add water, turmeric powder, and salt.
• Mix well, close the lid and cook on medium heat until 3-4 whistles.
• Heat up oil on medium heat.
• Add onion and fry until it gets nice golden color for about 5-6 minutes.
• When the onion begins to turn light golden add tomato, ginger garlic paste, red chili powder and garam masala.
• Fry for about 4-5 minutes more until tomato gets mashed with onion and gets nicely cooked.
• Add cooked peas and salt.
• We have added salt while cooking peas so be careful while adding salt now.
• Mix well and add water.
• Ragada will thicken up as time passes. So add water accordingly.
• Cook for about 4-5 minutes more.
• Ragada is already.

For Patties:

• Boil, peel, and mash potatoes.
• Wash poha really good, drain the water and keep aside.
• Take mashed potatoes into a bowl.
• Crush the washed poha in your hand and add.
• Add ginger-garlic paste, garam masala, roasted cumin powder, turmeric powder, coriander powder, chat masala, and salt.
• Mix everything well together. Knead well with hand.
• Take a small portion of dough and knead it to make a tight ball and give the shape of patties.
• This will give nice binding to patties and these won’t open up.
• Heat up a skillet on medium heat.
• Add oil and transfer the patties on it.
• Add a little more so that the patties will be nice and evenly fried from all sides.
• Fry until patties get a nice golden color from one side.
• Add a little oil on the upper side and flip the patties over.
• Fry from another side until these get a nice golden color from another side as well.
• Turn off the gas and patties are already.

For Assembling Ragada Patties:

• In a serving dish add a little ragada.
• Put patties and add more ragada over it.
• Add finely chopped onion, fine shev, finely chopped coriander leaves and thick tamarind chutney.
• Ragada patties is already.