#ragda patis

[smol-angry-antiseptic-plant]

Late update but I got home and ate hot ragda patis and feel prepared to brave the likely melancholy of the night ahead

Rain cold. Bus when.

[nehalneeta]

Ragda Patis Recipe

Ragda Patis Recipe

INGREDIENTS 2 cup Dried white peas(Chole) 2 Potato 2 Tomato 2 Onion 2 Tea spoon Green chili paste 1/2 Tea spoon Garam Masala powder 1 Tea spoon Mustard seed 1 Tea spoon Coriander powder 1/2 Tea spoon Red chili powder Little bit hing powder 2 Tablespoon oil Salt to taste, Lemon Juice, Sugar (Jaggery) ****************** For Garnishing Sweet Imli ki Chutney Garlic Red Chutney Green Coriander Chutney Finely chopped onion *********************** Ingredients for Patis 6 Boiled potato 1 Cup Green peas. 1 Tablespoon green chili paste 2 Teaspoon Lemon Juice 1 Tablespoon Green coriander 1/2 cup Bread Crumps Salt to taste Oil / Ghee for Patis Fry METHOD For Ragda , Soak Dried white peas in water for 2-3 hours. Use pressure cooker to cook  till it get soft and not smooshed. Chop tomatoes and onion . Heat 2-3 tbsps of oil and add the onion.Fry till it turns light brown. Then add Green chili paste ,Turmeric Powder,Hing ,Garam Masala powder ,Coriander powder , Salt & Tomato Puree and cook it for 2-3 minutes. Mix this with boiled white pease and water for about 2-3 cups and let it boil. Add Lemon Juice, salt and Sugar to taste. For Patis, Boil pototoes and peel skin. Cook Green peas and then mash it with Pototoes . I cook green peas in eiether pressure cooker for 4-5 minutes or microwave in a plastic bag, with 2-3 tbs. water, for 5 minutes. Add green chili paste,Lemon Juice ,Green coriander ,Bread Crumbs & Salt. Now make round flat patis from this mixture . Put some oil on Tawa pan on high flame and let it cook on both side (brown color)Garnishing Keep patis in serving dish . Add ragda on patis. Then add imli ki chutny,green chutney , red Garlic chutney, chopped onion and fresh green chopped coriander.

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[collectingfloods]

do you ever get obsessed with just one item of food and you just want to have it and once you have it you want it thrice more in the next one hour and for the foreseeable future?

[mrbhukhhad]

Enjoying Delicious Ragda Patis 😋 With Friends https://www.instagram.com/p/B3FNrEOF67a/?igshid=zgjbrr7dpwue

[mike13mt]

Best Indian Restaurant Glenhuntly, Caulfield | AU by Goldrestaurant

[nehalneeta]

Besani Bhindi Recipe

Besani Bhindi Recipe

INGREDIENTS Ladies Finger (Bhindi or okhara) - 500 gms Red chilli powder - 1 tsp Turmeric powder (haldi) -  spoon Coriander powder - 1 tsp Besan - 2 tbsps Lime juice - 1 tbsps Oil Salt to taste

METHOD 1. Wash and dry the ladies finger. 2. Remove stalks and divide length wise into 2 parts. 3. Mix all the ingredients along with bhindi together. Heat oil in a     pan. 4. Pick bhindi and deep fry when done. Serve hot.

More Gujarati  Cuisine  Aussie  chicken    Ragda  Patis    Makai  na Khaman    Alu  methi in Gujarati Subji    Left  Over Rotli (Dry) Dhokli (Instant Dhokli)    Khaman  Dhokla    khatte  aloo    NAVRATRI  SPL -Kele ke kofte    NAVRATRI  SPL - Vrat ke chawal    PALAK  PAKODI KADHI    Pumpkin  Salad    Cucumber  Salad    Moon  dal Salad    Khaman  Dhokla    Samosa  Poor Ka

[nehalneeta]

Orignal Gujarati Kadhi Recipe

INGREDIENTS 1 bay leaf 8 - 10 pepper corns 2 - 3 cloves 1 cinnamon stick 4 curry leaves 2 tablespoon(s) bengal gram flour (besan) 2 cup(s) yoghurt, preferably sour 4 cups water 2 teaspoon(s) grated ginger 2 green chilli(es) slit or chopped fine 2 teaspoon(s) sugar or to taste 1 teaspoon(s) each of mustard seeds and cumin seeds teaspoon(s) each of asafoetida and turmeric powders 2 tablespoon(s) ghee (clarified butter) 1 red chilli(es) broken into pieces salt to taste finely chopped coriander leaves to garnish

METHOD 1. Mix the yoghurt, gram flour and water in a vessel beating well so     that no lumps are formed. 2. In the pan, dry cook bay leaf, pepper corns, cloves and cinnamon    stick for few seconds, then add ghee heat for 2 minute(s). 3. Add the mustard seeds and the cumin seeds. Let them crackle.    Now, add the asafoetida, the red chilli bits, curry leaves, ginger,    turmeric powder and fry on low heat for a few seconds. 4. Add the mixed batter stirring occasionally whilst simmering on     very low heat for 4 minutes. 5. Garnish with finely chopped coriander leaves before serving. Note: If white colour of the kadhi is required then turmeric powder might be eleminated. Sugar can be adjusted according to the equirement.

More Gujarati  Cuisine  Aussie  chicken    Ragda  Patis    Makai  na Khaman    Alu  methi in Gujarati Subji    Left  Over Rotli (Dry) Dhokli (Instant Dhokli)    Khaman  Dhokla    khatte  aloo    NAVRATRI  SPL -Kele ke kofte    NAVRATRI  SPL - Vrat ke chawal    PALAK  PAKODI KADHI    Pumpkin  Salad    Cucumber  Salad    Moon  dal Salad    Khaman  Dhokla    Samosa  Poor Ka