TIRANGA RAGADA PATTIE | Vahchef - VahRehVah

Tri colored naturally falvored with spinach carrot and paneer , perfect snack for celabrating indians

http://www.vahrehvah.com/tiranga-ragada-pattie-3

Ingredients:
White peas 1/2 Cup
Green peas 1/2 Cup
Whole tour dal 1/2 Cup
Onion 3 Numbers
Salt To
Oil 2 Tablespoons
Ginger garlic paste 1/2 Teaspoons
Green Chilli 3 Numbers
Turmeric 1 Pinch
Chilli powder 1 Teaspoons
Cumin powder 1/2 Teaspoons
Coriander powder 1/4 Teaspoons
Pepper powder 1/4 Teaspoons
Garam masala 1/4 Teaspoons
Mint chutney 1 Teaspoons
Tomato puree 2 Tablespoons
Potato 250 Grams
Carrot 4 Numbers
Spinach 3 Bunch
Paneer (grated) 1/4 Cup

Directions:
1. Soak the three types of dried dals overnight.
2. 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 chilli, turmeric cook for 2 minutes.

3. Then add chilli 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.

4. 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.

5. 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 a roundels. Flatten the three color roundels and place the patties one above the other in the sequence of our National flag.

6. Heat oil in a tawa and place the tiranga patties cook it on both sides in a slow flame till it is nicely cooked.

7. Take the cooked pattie in a plate and cut into half and pour the ragada mixture on the top and garnish with chopped onions, mint chutney, curd, sweet chutney, chilli powder, chaat masala, lime juice, chopped coriander and sev.

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