Name: Ragda with Broccoli, Corn and Potato Patties recipe by Anuradha Balasubramanian at BetterButter
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: For the Ragda Dried Yellow peas- 1 cup; Red chilli powder- 1/2 tsp; Turmeric powder- 1/4th tsp; Dry mango powder- 1/2 tsp; Green chilli and ginger paste- 1 tsp; Garam masala- 1/2 tsp; Grated Jaggery- 2 tsps; Salt to taste; Oil &#x2013- 2 tsp; Hing – 2 pinches; Mustard- 1 tsp; Chopped coriander leaves- 1 tbsp; For the Broccoli, Corn and Potato Patties; Boiled and mashed potatoes- 2 cups; Blanched broccoli- 11/2 cups; Boiled fresh corn- 1/2 cup; Red chilli powder- 1/2 tsp; Dry mango powder- 1/4th tsp; Jeera powder- 1 tsp; Garam masala powder- little; Salt to taste; Corn flour- 11/2 tbsps; Oil- 1 tbsp + as much required for shallow frying; To serve Chopped onions- 1 to 11/2 cups; Sev- 1 cup; Green chutney- 1/2 cup; Dates and tamarind chutney- 1/2 cup; Garlic chutney – 1/2 cup

ABOUT Ragda with Broccoli, Corn and Potato Patties RECIPE

Ragda Patties is a very famous street food from Mumbai. I have made patties with broccoli and corn along with potatoes to make it more healthy and wholesome.

Ingredients Serving: 4

For the Ragda Dried Yellow peas- 1 cup
Red chilli powder- 1/2 tsp
Turmeric powder- 1/4th tsp
Dry mango powder- 1/2 tsp
Green chilli and ginger paste- 1 tsp
Garam masala- 1/2 tsp
Grated Jaggery- 2 tsps
Salt to taste
Oil –- 2 tsp
Hing – 2 pinches
Mustard- 1 tsp
Chopped coriander leaves- 1 tbsp
For the Broccoli, Corn and Potato Patties
Boiled and mashed potatoes- 2 cups
Blanched broccoli- 11/2 cups
Boiled fresh corn- 1/2 cup
Red chilli powder- 1/2 tsp
Dry mango powder- 1/4th tsp
Jeera powder- 1 tsp
Garam masala powder- little
Salt to taste
Corn flour- 11/2 tbsps
Oil- 1 tbsp + as much required for shallow frying
To serve Chopped onions- 1 to 11/2 cups
Sev- 1 cup
Green chutney- 1/2 cup
Dates and tamarind chutney- 1/2 cup
Garlic chutney – 1/2 cup

Instructions

Wash and soak the peas over night or 8-10 hrs. Pressure cook adding little salt for 4-5 whistles till its cooked soft. Once cooked, slightly the mash the peas.
Add 2 cups of water, turmeric powder, chilli powder, green chillies and ginger paste, dry mango powder, garam masala, jaggery and salt to taste. Mix well and simmer for 10 mins.
Heat oil in a pan. Add mustard. When it starts spluttering, add hing.
Add the tempering to the ragda, garnish with chopped coriander leaves and keep it aside till required for serving.
For the patties Coarsely grind the broccoli and corn. Add it to the mashed potatoes along with red chilli powder, jeera powder, dry mango powder, garam masala powder, corn flour, salt to taste and 1 tbsp oil.
Mix well and knead it to a soft dough. Keep it in the fridge for sometime.
Before making the patties, grease your hand with little oil. Divide the dough into 10 portions. Shape it into patties and shallow fry on the tawa till both sides turn golden. Remove and keep it aside.
To assemble the Ragda and Patties Arrange the ragdas on the serving plate.
Pour the ragda over the patties. Add little of all the chutnies, sprinkle generous amount of chopped onions on top of the chutnies and finally top it with sev and serve immediately:)

Similar Recipes