Ragda Patties
View original ↗
Ministry of Curry · by Archana Mundhe★ 4.5 (22)

Ragda Patties

NUTRITION · PER SERVING570M COOK
CAL 21%·PRO 14%
CARBS 62G60% OF CAL
10G FIBER0G ADDED0G INTRINSIC24G OTHER28G TOTAL SUGAR
FAT 17G36% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Indian street food: crispy potato patties topped with a spiced peas curry, tamarind chutney, onion, cilantro, and sev. Complex flavors and textures in one appetizer.

starterindianbeansdairy freegluten freeveganvegetarian
View the full recipe on Ministry of Curry →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 cup dry yellow peas (white Vatana) (Soaked in water overnight or 8 hours)
  • 2 tablespoon oil
  • ½ teaspoon black mustard seeds
  • ¼ teaspoon asafetida (optional)
  • ½ teaspoon turmeric powder
  • 1 large yellow onion (finely chopped)
  • ½ tablespoon ginger paste
  • ½ tablespoon garlic (minced)
  • 1 tomato (diced (1 cup))
  • ½ tablespoon ground cumin
  • ½ tablespoon ground coriander
  • ½ teaspoon garam masala (More for spicier curry)
  • 1 tablespoon Kashmiri red chili powder
  • 2 teaspoon kosher salt
  • 1 tablespoon brown sugar or jaggery (packed)
  • 1 tablespoon tamarind paste (concentrated)
  • ½ cup cilantro (chopped for garnish)
  • 3 large yellow potatoes (halved)
  • 1 teaspoon ginger (grated)
  • 1 teaspoon green chillies (minced)
  • 2 tablespoon corn starch
  • 2 tablespoon oil (or as needed)
  • ½ cup tamarind chutney
  • 1 medium red onion (finely diced)
  • ½ cup cilantro (chopped)
  • ½ cup thin sev
  • 1 tablespoon red chili powder
  • ½ tablespoon cumin powder
PREP
30M
SODIUM
1234MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.