7 January, 2020
RAGADA/RAGDA PATTIES – VIDEO
One of the most desired recipe which was there in my to do list since long time. Long back I have posted chole tikki/almond tikki chat here and since then this recipe was there on my mind – so today is that day I guess !
I have a made the detailed video of this recipe along with the written recipe here.
NOTES :
- Soak 1 cup of dried peas in enough water for overnight, after soaking it gets doubled, drain all the water, then cook the peas by adding 3 cups of water and 1/2 tsp turmeric powder for up to 3 whistles or as per your cooker requirement until soft
- (I soak it for almost 20 hours, as I don’t use any kind of soda or anything to get it soft while cooking)
- Here I have made 2 in 1 chutney, ie …hot & sweet together
- For dates paste, seedless dates are ground to a paste using little water
- Rinse well, boil the potatoes, peel and keep them ready
- Coarsely grind 1/4 cup of rice flakes/Poha/avalakki and keep it ready
Ingredients : measuring cup used – 250 ml, servings 4
For HOT & SWEET chutney :
- Coriander leaves – 1/2 cup
- Mint leaves – 15 nos.,
- Green chili – 1 or 2 enough
- Tamarind juice (thick) – 1&1/2 tbsp
- Dates paste – 2 tbsp
- Salt – 1/4 tbsp
- Water – 1/4 to 1/2 cup
PROCEDURE : Gather everything in a mixie jar and grind into a fine paste by adding water gradually, do not add all the water at once
For making RAGADA/RAGDA : servings – 4
- Dried white peas – 1 cup
- Onion – 1 cup + 1/2
- Tomato – 3/4 cup + 1/2 cup
- Water – 3 to 4 cups
- Oil – 2 tsp
- Cumin seeds – 1 tsp
- Green chili – 1 tsp
- Ginger – 1 tbsp
- Red chili flakes – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Red chili powder (mildly hot) – 1 tsp
- Palyada pudi/subji powder – 2 tsp (here instead of garam masala powder, I have put this, you can replace it by adding 1 tsp of garam masala powder)
- Pomegranate seeds powder – 1 tsp
- Sugar – 1 tsp
- Salt – 2 tsp
- Coriander leaves — 4 tbsp
- Sev – 4 tbsp
PROCEDURE :
- Cook the soaked peas by adding 3 cups of water until soft
- Heat 2 tsp oil, put cumin seeds, green chili, ginger and stir once, then put 1 cup of onion and saute until soft, then put 3/4 cup of tomato and saute until the tomatoes turn soft
- Put 1 tsp of salt, turmeric powder, chili powder, chili flakes, Palyada pudi or garam masala powder, sugar and stir everything well, then put cooked peas and mix again
- Now put remaining tsp of salt and pomegranate seeds powder, boil well, sprinkle 2 tbsp of coriander leaves and remove from the heat
For making PATTIES (yields – 9 patties of shown size) :
- Potato/aloo – 3 nos., medium sized
- Carom seeds/ajwain/om kalu – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Cumin powder – 1 tsp
- Coriander seeds powder – 1 tsp
- Green chili – 1/2 tbsp
- Salt – 1/2 tsp
- Rice flakes/Poha/avalakki powder – 3 tbsp
- Oil – 2 tbsp to shallow fry the tikkis
PROCEDURE : rinse well, boil, peel and mash well the potatoes, add in all the other ingredients, combine well, divide into equal portions and make tikkis using your palm and shallow fry them on heated tawa by adding 2 tbsp of oil
PLATING THE CHAT : Place the tikkis in a serving plate – Apply green chutney on all the tikkis – Pour the prepared ragada/ragda – Sprinkle the tomato – onion – pomegranate seeds – coriander leaves – sev and serve
