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Ragda Petis (Farali)

Cuisine : Farali, Gujarati, Maharashtrian

Course : Snacks

Main Ingredients : Raw Groundnuts, Powdered Groundnut, Potato

Ragda Petis (Farali)


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Cooking Time : 20 - 25 Minutes

Servings : For 4 to 5 persons

Pre-properation : 5 to 6 hours

Level of Cooking : Medium

Cooking Time : 20 - 25 Minutes

Servings : For 4 to 5 persons

Pre-properation : 5 to 6 hours

Level of Cooking : Medium

Ingredients : (View as Check-list)

Ragda Petis (Farali) : Ingredients List:
















Raw Groundnuts: 100gm, Powdered Groundnut: 150gm, Potato: 600gm, Dry mango powder: 1.5 tablespoon, Ginger-chilly paste: 5 tablespoon, Red-chilly powder: 1.5 tablespoon, Jaggery: 25gm, Finely chopped coriander leaves: 3 tablespoon, Oil: 5 tablespoon, Cumin seeds: 1 tablespoon, Water: 1 litre, Salt: as per taste - For Garnishing, Dates chutney: as per taste, Green Chutney (Coriander leaves+ginger+chilly+mint): as per taste, Amaranth flour sev: 150 gm (optional ingredient)

Preparation Method :

Step 1: (Pre-properation ) Soak groundnut into warm salt added water for 6-8 hours.

Step 2: Drain the water and steam the groundnuts in pressure cooker till 6-8 whistles.

Step 3: Heat oil in a vessel and tamper cumin seeds in it. Add steamed groundnuts, water and groundnut powder to it. Stir the mixture on high flame.

Step 4: After 5 minutes add 1.5 tablespoon red chilly powder, 2 tablespoon ginger-chilly paste, dried mango powder, jaggery, coriander leaves and salt to it. Stir the mixture well.

Step 5: Stir the mixture on medium heat till it reaches thick consistency.

Step 6: Boil potatoes, peel their skin and crush them.

Step 7: Add 3 tablespoon ginger-chilly paste and salt to the crushed potatoes.

Step 8: Roll small balls from the mixture and flatten them.

Step 9: Shallow fry these flatten balls on both sides till golden pink.

Serving Method: Place the fried petis (patty) in a bowl. Pour Groundnut gravy (ragda) over it. Garnish it with dates and green chutney. Sprinkle amaranth sev and few coriander leaves on it. Serve hot.

Click here for Amaranth (Rajagara) Sev recipe.

Note:
- One can use less citric yoghurt instead of dried mango powder.
- One can directly deep fry the patty in oil.
- To add colour and texture in gravy one can grate beet or add beet juice to it while cooking.

Key Words: TASTYSHRAVAN, Farali Ragda Petis, Ragda Petis, Farali Food, Farali Indian Food, Shravan Month

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