Ragda Patties

Share your thoughts about Indian foods ranging from Sarso Da Saag to Masala Dosa, from Gujrati to Kokani. Discuss all the latest restaurants in India and food habits

Moderator: megrisoft

Ragda Patties

Postby sunanda » Wed Jan 31, 2007 8:17 am

Cheese Corn Capsicum


8-10 medium well rounded firm capsicums
3/4 cup corn kernels boiled
1/2 cup grated cheese
1" piece ginger ground to paste
5-6 green chillies ground to paste
2-3 flakes garlic ground to paste
1 tsp sugar
salt to tast
1 tbsp. oil


Heat oil in a vessel, add all the grounded paste and fry for one minute. Add the corn, cheese sugar and salt. Stir well, let all the wateriness evaporate. Keep aside.

Boil water in a large pan.

Slit the capsicum horizontally just below the stalk. Should resemble a jar with a lid. Scoop out the seeds. Place them in boiling water and simmer for 2-3 minutes.

Drain and put on kitchen towel to remove excess water.

Stuff the filling and cover with the caps. Secure with string. Place in casserole, dab with very little butter and bake in hot oven till tender. Remove strings and serve hot with garlic rolls or plain
Last edited by sunanda on Thu Feb 01, 2007 6:22 am, edited 1 time in total.
Posts: 36
Joined: Thu Jan 25, 2007 6:55 am

Ragda Patties

Postby sunanda » Thu Feb 01, 2007 6:16 am

Ragda Patties

For Ragda

1 1/2 cup dehydrated white peas, soaked overnight
3 cup water (saved from the boiled peas)
1 tbsp. oil
3 green chillies
1 tbsp. chopped coriander
1 tbsp. chopped mint
1/4 tsp. blacksalt
1/2 tsp. each pepper powder, turmeric, cumin powder and garam masala.

For Patties

4 potatoes boiled, peeled, mashed
1/4 cup semolina (rawa)
1/2 cup bread crumbs
8-10 green chillies crushed fine
1 tsp. ginger grated
1 tbsp. oil
1/4 tsp. turmeric powder.
Salt to taste Oil to shallow fry patties.

Method for Ragda

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

Method 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

Green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.
Place 2 warmed patties in individual bowl, pour a tbsp. or so of hot ragda over it.
Sprinkle 1 tsp. tamarind chutney, 1/2 tsp green chutney, 1 tsp. curd.
Sprinkle cumin, salt to taste.
Garnish with coriander and chopped onion. Serve hot.
Posts: 36
Joined: Thu Jan 25, 2007 6:55 am

Postby Nikhilesh » Thu Sep 25, 2008 6:41 am

i like to eat Ragda Paties. Thanks for the reciepe u have given to us. I will try it at home. Hope so it becomes tasty....
Posts: 18
Joined: Thu Sep 25, 2008 4:06 am

Return to Food, Drinks & Recipes Talk

Who is online

Users browsing this forum: No registered users and 1 guest