Tiranga Ragada Pattie

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17 Ratings
11 Reviews
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Recipe By Vahchef
30 m
4 servings
346 Cals

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Tiranga Ragada Pattie Recipe, How To Make Tiranga Ragada Pattie Recipe

Name: TIRANGA RAGADA PATTIE
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Tri colored naturally flavored with spinach, carrot, and paneer is a perfect snack for celebrating Indians special days.

About Recipe

How to make TIRANGA RAGADA PATTIE

(17 ratings)

11 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Daal

Servings : 4 persons
Published date : February 20, 2019

Ingredients used in TIRANGA RAGADA PATTIE
• White peas - 1/2 cup.
• Green peas - 1/2 cup.
• Whole tour dal - 1/2 cup.
• Onion - 3 number.
• Salt - to taste.
• Oil - 2 tablespoons.
• Ginger garlic paste - 1/2 teaspoons.
• Green chilli - 3 numbers.
• Turmeric powder - 1 pinch.
• Chilli powder - 1 tea spoon.
• Cumin powder - 1/2 tea spoon.
• Coriander powder - 1/4 tea spoon.
• Pepper powder - 1/4 tea spoon.
• Garam masala - 1/4 tea spoon.
• Mint chutney - 1 teaspoons.
• Tomato puree - 2 tablespoons.
• Potato - 250 grams.
• Carrot - 4 number.
• Spinach - 3 bunch.
• Paneer (grated) - 1/4 cup.
Method:
Soak the three types of dried dals overnight. Drain the water and boil till it is soft and keep it aside. Heat oil in a pan add onion paste, salt cook this few minutes, then add ginger garlic paste, green chili, turmeric cook for 2 minutes. Then add chili powder, cumin powder, coriander powder, pepper powder, garam masala and add three types of dals (boiled) add some water and mix it well. In this, add mint chutney mix it and add more water if too thick. And add tomato puree put the lid on and let it cook for some time. In a bowl add boiled and mashed potatoes, chat masala, salt mix it well, divide this mixture into three equal portions. One portion mix it with boiled carrot mixture, second portion mix it with boiled spinach mixture, third portion mix it with grated paneer mix all the three portions separately, then make roundels. Flatten the three color roundels and place the patties one above the other in the sequence of our National flag. Heat oil in a tawa and place the tiranga patties cook it on both sides in a slow flame till it is nicely cooked. Take the cooked pattie on a plate and cut in half and pour the ragada mixture on the top and garnish with chopped onions, mint chutney, curd, sweet chutney, chili powder, chaat masala, lime juice, chopped coriander and sev, serve it.