Ragada Patties

Ingredients

For Ragada

• 1 1/2 cup Dehydrated White Peas, soaked overnight
• 3 cup Water (saved from the boiled peas)
• 1 tbsp Oil
• 3 Green Chilies
• 1 tbsp Chopped Coriander
• 1 tbsp Chopped Mint
• 1/4 tsp Black Salt
• 1/2 tsp Pepper Powder
• 1/2 tsp Turmeric
• 1/2 tsp Cumin Powder
• 1/2 tsp Garam Masala

For Patties

• 4 Potatoes, boiled, peeled, mashed
• 1/4 cup Semolina (rava)
• 1/2 cup Bread Crumbs
• 8-10 Green Chilies, crushed fine
• 1 tsp Ginger, grated
• 1 tbsp Oil
• 1/4 tsp Turmeric Powder
• Salt to taste
• Oil, to shallow fry patties.

Method


For Ragada

• Wash and pressure cook peas in water till well done.
• Cool 3 tbsp. peas for blend.
• Blend together cooled peas, green chilies, mint, coriander
• Heat oil, add paste. Fry for a minute.
• Add dry masala and fry for 2-3 minutes.
• Add peas, water and bring to boil.
• Summer for 7-8 minutes till gravy thickens.

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

• Place two patties on a plate and serve ragada on side. Now garnish with chopped onions and coriander leaves and sev if it is available at home. Place a small lemon slice.
• You can also serve by breaking the patties into bite-size pieces and pour the ragada on top and garnish with chopped onions and coriander leaves and sev.