Red chili powder 1/4 tsp. Turmeric (haldi) 1/2 tsp.

Cumin seeds (jeera) Curry Leaves(kadhi patta) a few 1 tbsp Oil to prepare vaghar Salt As per taste For pattice: 500 gms Potatoes 2 tbsp. Cornflour 1 gren chilliy Salt As per taste How to make ragda Pattice: For ragda: Soak white peas in water for about six hours .

Boil with haldi till done. Add salt, mash a little.

Heat 1 tbsp. of oil, lightly fry jeera, kadhi patta, chili powder and Garam Masala Powder to make vaghar.

Season the ragda with the vaghar . For pattice: Boil potatoes, peel & mash them, add corn flour, finely cut green chilies and salt.

To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly. Heat the Tava, put a little oil on it & fry pattice gently on both sides.

Fry on medium heat. Keep aside.

Just before serving, take pattice and pour ragda on it. Serve hot with Tamarind Chutney and sliced onions (less)

Serves 6. For the ragda filling 1 cup dried yellow peas ( white vatana ) 2 boiled potatoes , cut into small pieces 1/4 teaspoon turmeric powder ( haldi ) 1/2 teaspoon chilli powder 2 teaspoons green chilli - ginger paste 1/2 teaspoon garam masala 2 teaspoons jaggery ( gur ), grated 1 tablespoon tamarind ( imli ), soaked salt to taste For the tempering (for the ragda) 1/4 teaspoon mustard seeds ( rai ) 6 curry leaves a pinch asafoetida ( hing ) 2 tablespoons oil For the patties 1 kg.

potatoes 2 tablespoons cornflour salt to taste (for the patties) 1 cup chopped mint leaves 1/4 cup chopped coriander 12 mm. (1/2") piece ginger juice of 1/2 lemon 1 teaspoon sugar salt to taste Other ingredients oil for deep frying To serve 1 recipe green chutney 1/2 recipe fresh garlic chutney 1/2 recipe khajur imli ki chutney 1 cup sev or nylon sev 1 cup onions , chopped This is a privileged section on tarladalal.

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Mash the boiled potatoes with fingers or masher and set aside. Chop the onion and tomato into small pieces and set aside.

Wash, peel and grate the carrot and keep aside. Heat one table spoon of oil in a vessel and add the chopped onions.

Fry for 2 minutes. Now add the boiled corn, mashed potato, tomato, carrot, salt,garam masala, turmeric powder, red chilli powder and 1 glass of water.

Cook for 5 minutes. Now add the copped coriander and cook for another 2 minutes.

Decorate with fresh coriander leaves and chopped onions. Serve hot.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Potato pepper fry Corn Paneer Rice Crispy Chilli Baby Corn Corn Capsicum Modhagam Ingredients: 250 gms - corn kernels 250 gms - potatoes 2 - onions 1 cup - tomato 1 - carrot 1 small bunch - fresh coriander leaves 2 tsp - garam masala 1/4 tsp - turmeric powder 1/2 to 1 tsp - red chilli powder Salt to taste Oil (less)

Mash the boiled potatoes with fingers or masher and set aside. Chop the onion and tomato into small pieces and set aside.

Wash, peel and grate the carrot and keep aside. Heat one table spoon of oil in a vessel and add the chopped onions.

Fry for 2 minutes. Now add the boiled corn, mashed potato, tomato, carrot, salt,garam masala, turmeric powder, red chilli powder and 1 glass of water.

Cook for 5 minutes. Now add the copped coriander and cook for another 2 minutes.

Decorate with fresh coriander leaves and chopped onions. Serve hot.

Recipe and image courtesy: Indian cuisine RELATED RECIPES Potato pepper fry Corn Paneer Rice Crispy Chilli Baby Corn Corn Capsicum Modhagam Ingredients: 250 gms - corn kernels 250 gms - potatoes 2 - onions 1 cup - tomato 1 - carrot 1 small bunch - fresh coriander leaves 2 tsp - garam masala 1/4 tsp - turmeric powder 1/2 to 1 tsp - red chilli powder Salt to taste Oil (less)

Heat 3 tbsps oil and add cumin seeds. When they stop spluttering, add the corn and fry for 5 minutes, stirring continuosly.

Add all the spices, salt and ginger-chili paste. Mix well.

Add the beaten curd, a little at a time, stirring constantly & lightly. Cover and cook till the raw smell of corn disappears.

Sprinkle coriander leaves on top before serving with rice or rotis. RELATED RECIPES Corn on the cob korma Raw banana curry with methi leaves Paneer Kofta Curry Corn ragda chat Khandvi Ingredients: 2 tender corn cobs, grated fine 1 cup beaten curd/yoghurt 1 tsp cumin seeds 1-inch piece ginger 2-4 green chillies A few sprigs coriander leaves 1 tsp.

dhania-jeera powder or 1/2 tsp each of coriander & cumin powders 1/2 tsp garam masala 1/2 tsp turmeric powder Salt and chilli powder to taste If you have a query about this recipe or would like us to clarify your cookery-related doubts, submit it here with recipe title (less)