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Ragda Patties / Red Ragda Patties
Course
Snack
Cuisine
Gujarat, Maharashtrian
Keyword
Ragda, pattie, Ragda patties, Red ragda patties, red poha, red cowpeas, red chawli, red karamani
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
patties
Author
Rama G
Ingredients
For Patties:
2 cups red poha
1 cup finely chopped onion
1 tsp chilli powder
2 tsp dhania powder
½ tsp cumin power
1 tsp amchur powder
2 tsp kasuri methi (optional)
Finely chopped coriander leaves
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For Ragda:
1 cup sprouted Red cowpeas (Red Karamani, red lobia)
1 tsp turmeric powder
1 tsp green chatni
1 tsp sweet chatni
1 tsp red chilli powder
Salt to taste
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Garnishing:
1 tsp chaat masala
1 tsp cumin powder
¼ cup green chatni
¼ cup sweet chatni
¼ cup finely chopped tomato
¼ cup finely chopped onion
¼ cup sev
Finely chopped coriander leaves
Pomegranate seeds (optional)
Instructions
Take the poha in a colander, wash and set aside in the colander itself. If you are using thick poha, you may have to soak in just enough water.
Cook the sprouts as per your convenience, till they are well cooked.
Unlike white peas, they do not become soft and smudgy. Mash them well.
Add all the ingredients for patties with the poha and knead to a tight dough.
Make patties and roast on cast iron tawa, till both sides become brown.
Add all ingredients to mashed dal and bring it to gravy consistency adding little water.
Just before serving, take the patties, top with lots of red ragda and garnish with all the ingredients.
Video
[vc_video link='https://www.youtube.com/watch?v=vJKc2K_aMdE']
Notes
Unlike white peas, red cowpeas do not become soft and smudgy. Mash them well with a masher.
Alternately, you can take a ladelful of boiled cowpeas, pulse them in the mixer and add it to the rest of the dal so that they bind well.
Make sure the dough is tight enough to make patties. If it is too tight, add tsps. of water. If it is too runny, add powdered poha.