How to make Ragda Patties Recipe at home

Ragda Patties is a very famous charity from west India and especially Mumbai. There are two special things in this lick: the ragra which is made from white peas and the box is like potato tikki. Ragda is like the beacon of North India. And it is served with potato Tikki and sour-sweet sauce. Now, this is the specialty of India! The only thing can be cooked in so many forms. Ragda Patties are very good in their own right, so you can make them at night or even in the brunch on the day of the holiday. The Ragda Patties t also rages in the party. So you can make this delicious chat anytime.

You can prepare sour and tamarind sweet chutney beforehand, which makes ragda belts very fast. So you also make this tasty, ragda belt that gives water in the mouth and yes you will not forget to write your suggestions.

Preparation Time: 7 minutes
cooking time: 20 minutes
About 400 calories per serving

Ingredients - For Ragda (4 for plate licking)

• White peas 1 cup
• Salt 1 teaspoon
• Oil 1½ teaspoon
• Mustard ¾ teaspoon
• Asafoetida 1 pinch
• Curry leaves 6-8
• Green pepper 1, finely chopped
• Ginger, Ginger, 1 Tbsp
• Good 1 teaspoon
• Red chili powder ¼ teaspoon
• Tamarind paste 2 teaspoons

Ingredients - 8 for Petals

• Boiled potato 4 medium
• Double Bottle / Bread 1
• Salt ¾ teaspoon
• Green Chilli 1
• Chopped green coriander ½ tbsp
• Ghee/oil 2 tablespoons

To serve the material

• Tomato sauce / sweet chutney ¼ cup
• Mint chutney 2 tablespoons
• Chopped coriander 1 tablespoon
• Red chili powder ¼ teaspoon
• Besan's Save / Papadi / Potato Lacquer ¼ cup
• Chopped onion (optional) ¼ cup

Ragda making

• The photo below is white peas. White peas are easily found abroad too.
• Beat the white peas and wash it in about three cups of water overnight.
• Mix the salt in white peas and boil it until it is completely blended. It is best to take two whistles on medium to low flame in pressure cooker.
• Now heat the oil in a pan. Chop the mustard in it and then add asafoetida and curry leaves and pinch turmeric. Now add boiled peas and mix them well. Now add red chilies, tamarind paste, and gourds. Cook 4-5 minutes. If needed, add a little water as the rug should not be very dry.
• Peel the boiled potatoes and stir well.
• Remove the stove of green chili and wash it well and cut it finely.
• Slice the bread and bread thoroughly. Now add salt, chopped green chilies, chopped coriander, and bread slices into boiled potatoes and mix all the ingredients well.

Now, take potato spice in 8 parts. Now place a part of potato in the middle of the palm and round. Now press the light of the Tikki by pressing lightly. Make 8 such patios.
Heat tawa. Put a little oil/ghee in it and now put the box on the oil/ghee till it turns red on both sides. It takes about 10-15 minutes.

• Take half a cup of hot rub in a deep saucer, now place two boxes next to it.
• Now add about 1 tablespoon sweet sauce and 2 teaspoons mint/coriander sauce, spreading parallel above the box.
• Now roast it with a pinch of red pepper and decorate it with a little cut off green coriander.
• Now the turn is to save some gram flour or papadi ki, Serve immediately after adding a salt of your choice to the taste of this delicious Ragda

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