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Tiranga Ragada Pattie

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

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

About Recipe


(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.
  • 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.

Cooking with images


Comments & Reviews


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Recent comments

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allencrider Posted on Thu Aug 14 2014

We love India!?

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Sharif Qulatein Mudhir Posted on Thu Aug 14 2014


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Sandhya Arora Posted on Thu Aug 14 2014

Plz make Jain recipes..We love to hear from u?

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mitris1101 Posted on Thu Aug 14 2014

Mouth watering?

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qwerty45 Posted on Thu Aug 14 2014

Very beautiful!! Thanks for the recipe and a very happy #IndependenceDay !!?

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cruciferousvegetable Posted on Fri Aug 15 2014

Recipes like this are the reason I love this channel.  If you remove the paneer it is vegan.  Back to basics.?

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albiondave Posted on Fri Aug 15 2014

your nation was the greatest before the rest of us had nations thanks for a proper recipe more real food less american influence love you xxxx?

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jkesar13 Posted on Fri Aug 15 2014

Yumlicious is the word ?

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Mallu M Posted on Sat Aug 16 2014

Only one word to describe this - Vah! And what an awesome plating! Thanks much chef. Happy Independence day to you too.?

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Jack Ainsworth Posted on Sun Aug 17 2014

great!! thanks this is a great proud dish?

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Nidhi Bhansali Posted on Wed Sep 24 2014

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