Ragda Patties

Name: Ragda Patties
Yield: 10
Ingredients: 1.3kg Potatoes; 90.0g Cornflour; 60.0g KNORR Professional Ginger Puree 750g; 30.0g Coriander; 1.0g Salt; 0.0 450g White Peas; 400.0g Onion; 5.0g Mustard seeds; 100.0ml Vegetable oil; 2.0g Asafoetida; 5.0g Green Chillies; 140.0g Knorr Professional Patak's Balti Paste 1.1kg; 5.0g Garam masala; 100.0g Red onions; 200.0g Tomatoes; 0.0 50g Crispy Gram Flour Vermicelli (Nylon Sev); 0.0 100 Ml Tamarind Chutney; 0.0 100 Ml Coriander & Mint Chutney

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For the patties:

Potatoes 1.3 kg
Cornflour 90.0 g
KNORR Professional Ginger Puree 750g 60.0 g
KNORR Professional Ginger Puree 750g
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Bidfood

Brakes

Product Specification
Coriander 30.0 g
Salt 1.0 g

For the Ragda:

450g White Peas
Onion 400.0 g
Mustard seeds 5.0 g
Vegetable oil 100.0 ml
Asafoetida 2.0 g
Green Chillies 5.0 g
Knorr Professional Patak's Balti Paste 1.1kg 140.0 g

Knorr Professional Patak's Balti Paste 1.1kg

Product Specification
Garam masala 5.0 g

To serve:

Red onions 100.0 g
Tomatoes 200.0 g
50g Crispy Gram Flour Vermicelli (Nylon Sev)
100 Ml Tamarind Chutney
100 Ml Coriander & Mint Chutney

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Preparation

For the patties:
- Peel and dice the potatoes then place into a pan and cover with water.
- Bring to the boil and cook for 10-12 minutes until just cooked.
- Drain the potatoes well then place into a bowl and lightly crush then allow to cool.
- Add the KNORR Ginger Puree, salt, chopped coriander and cornflour then mix together until it forms a “dough”.
- Form the mix into cakes then chill for 1 hour
For the Ragda:
- Place the white peas into a pan and cover with water. Bring to the boil then reduce the heat and cook until just soft. Top up the water if needed.
- Peel and diced the onion.
- Heat the oil then add the mustard seeds and allow to crackle.
- Add the onions then reduce the heat and cook for 10-12 minutes or until lightly golden.
- Dice the chilli and add to the onions along with the KNORR Ginger Puree, asafoetida and KNORR Pataks Balti paste.
- Cookfor 2 minutes then add the white peas and half of the cooking water.
- Add the garam masala and salt then cook until the peas start to completely soften and turn slightly mushy.
To serve:
- Heat the oil then shallow fry the potato patties.
- Remove and drain any excess oil then place onto a serving dish.
- Spoon over the white peas then garnish with the red onion, tomato, coriander,nylon sevand chutneys.