RAGADA KOORKA/CHINESE POTATO DONUTS

Ragda pattice is a popular breakfast dish from Marathi cuisine. Potato cutlets are topped with ragda (dried peas) and garnished with coriander chutney and tamarind chutney, finely chopped onion, coriander leaves and sev.

I have prepared in a different version of this ragada pattice. Instead of potatoes I have used koorka/Chinese potatoes being this is koorka/Chinese potatoes, and shaped as doughnuts.

For green chutney I ground celery and spring onions together.

Altogether a yummy fusion filling snack for you with the yummy taste of ragada, green beauties, celery and spring onion chutney,dates chutney, alu bhujia, finely chopped raw onions make your evening a fusion one.

Try this Ragada Koorka/Chinese Potatao  Donuts and put your feed back.

INGREDIENTS FOR KOORKA/CHINESEPOTATOES DOUGHNUTS

Cleaned and boiled koorkas/chinese potatoes       - 2 cups, boiled, peeled and mashed .Corn flour (corn starch)                                                   - 2 tbsps or more

Finely chopped coriander     leaves                                        - 2 tbsps

Aam choor powder                                                                    - 1 tbsp

Paav bhaji  masala powder                                                      - 1 tbsp

Red chilli powder                                                                      - 1 tsp 

Salt                                                                           -to taste

INGREDIENTS FOR RAGDA

Yellow  peas (dry)                                            – 1 cup 

Oil                                                                       – 3 teaspoons

Cumin seeds                                                      - 1 tsp

Green chillies Garlic Ginger paste               – 1 tbsp

Onion                                                              – ½ cup, chopped

 Turmeric powder                                         – ¼ teaspoon

Garam masala powder                                   - ½ tsp

Salt                                                                     - to taste

               OTHER INGREDIENTS

Celery spring onion  chutney           – 1 cup or as needed

Tamarind-date chutney                    – 1 cup or as needed

Aalu bhujia or plain sev                    - 1 cup

Onions(chopped finely )                  – 1 cup or as needed

                INGREDIENTS FOR DATE TAMARIND CHUTNEY

              Dates                            -  10-12

                               Tamarind                    -  small lemon size

           Cumin seeds               -  1 tsp

               Chilly powder              -  1 tsp

                     salt                                 -  to taste

                                               Black salt         - 1 pinch                                         

                          

                            METHOD FOR MAKING DATE CHUTNEY 

                                

                              Boil well  the above ingredients  together. Keep them at sim flame for 20 mins.

                              Grind and sieve them.

                 INGREDIENTS FOR CELERY SPRING ONION CHUTNEY

                   Celery leaves                    - ½ cup

        Spring onions                   - ½ cup

       Green chillies                   - 5 nos    

       Salt                                    - to taste

       Sugar                                - 1 pinch

       Oil                                    - 1 tsp

      METHOD FOR MAKING SPRING ONION CELERY CHUTNEY.

      Wash the celery leaves and spring onions well and drain it.

      Heat a pan adding a tsp of oil and saute the chopped green chillies, celery leaves and spring           onions for 3 minutes.

     Add a pinch of sugar while frying the greens.

     Remove from fire and add required salt and grind to a a smooth paste

  

     METHOD TO MAKE RAGADA

     Wash white dry peas and soak them in enough water for 8 hours or overnight.

     Pressure cook the soaked dry peas  adding 3 cups of water.

     Heat the oil in a pan on medium heat. Once hot addcumin seeds,let them pop.

     Add garlic green chillies ginger paste, fry till raw smell goes.

     Add  onion cook till onion becomes soft.

     Add cooked dry peas with all water.

     Add garam masala powder, turmeric powder, salt .

  Let it simmer for 10 minutes. Adjust water as per you liking ragda consistency.

     

     METHOD TO MAKE KOORKA DOUGHNUTS

          

   While ragda is simmering make patties. Take all ingredients of  koorka /chinese potat  

 donuts in  a bowl

      Mix well and make like a dough.

      Roll then into equal size cutlets or patties.

      Using a bowl, cut out the donuts. Make a small hole in the middle of the koorka / Chinese potato 

donut using a cap of smaller bottle. You can use cap of the sauce bottle.   if   (if you have donut cutter then you can use that.)

      Heat the tawa or skillet on medium heat. Once hot, drizzle some oil and shallow fry                          koorka / Chinese potato donuts few at a time.

     Once it brown and crispy on one side then flip it and let it cook on other side.     

    

      ASSEMBLE RAGDA KOORKA/CHINESE POTATO DONUTS

Pour some ragda on top. (Ragda should be hot.)

Take two or three koorka/Chinese potato donuts in a serving dish.
 Pour some celery spring onion chutney and tamarind-date chutney on it.
Sprinkle some fine sev, finely chopped coriander leaves,  and chopped onions. Serve                 immediately.

•        CHECK THE BELOW LINK FOR NORMAL RAGADA                                                                  PATTICEhttp://hottavasandovens.blogspot.in/search?q=ragada+patties