Masala N Corriander Oats Stuffed Ragda Pattice Recipe

Cooking time
40 min


    • For The Stuffed Patties
    • 120 gm boiled and mashed potatoes
    • 1/2 tsp arrowroot 1/2 tsp salt
    • To Be Mixed Into A Stuffing
    • 1 tbsp blanched and roughly chopped green peas
    • 40 gms Masala and Coriander SMO
    • 1/2 tsp finely chopped green chillies 1/2 salt

    • 40 gms Masala Coriander SMO
    • 75 gm dry white peas, soaked overnight
    • Salt to taste 1/4 tsp mustard seeds
    • 1/8 tsp hing
    • 1/4 tsp turmeric powder
    • 1/8 tsp chilli powder
    • 1/2 tsp ginger-green chilli paste
    • 1/4 tbsp grated jaggery
    • 1/4 tbsp tamarind pulp
    • Other Ingredients – The recipe is available on the Fit-foodie website
    • 2 tbsp imli ki chutney, to serve Recipe from Dahi puri recipe
    • 1 tbsp green chutney to serve Recipe from Dahi puri recipe
    • 15 gms chopped onions to serve
    • 1/2 tbsp chopped coriander (dhania) for garnishing

How to make Masala N Corriander Oats Stuffed Ragda Pattice

    • Cook the SMO as per packet instructions.
    • Combine all the ingredients with the cooked SMO and the Stuffing is ready

    • Drain the peas, add 1 cup of water, salt and pressure cook for 4 whistles.
    • Heat a non-stick pan on a medium flame and when hot, add the mustard seeds, curry leaves and asafoetida and dry roast for about 30 seconds.
    • Add all the other ingredients for the ragda along with 1¼ cups of water and mix well.
    • Simmer for 7-8mminutes.
    • Add SMO coriander and further cook for 3 minutes.

    • Combine the potatoes, arrowroot and salt together in a bowl and mix well.
    • Divide into 8 equal portions and keep aside.
    • Now roll out each portion into circle. Place stuffing in the centre.
    • Bring together the edges in the centre to seal the filling inside the potato circle.
    • Repeat for the remaining potato mixture and stuffing to make 7 more stuffed patties.
    • Cook them on a non-stick pan till they turn brown on both sides. Keep aside.

    • Place 2 patties on a serving plate and pour ¼th of the ragda over it.
    • Pour khajur imli ki chutney and green chutney and onions on top.

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