Recipe ( ~349 Cals, ~25g Protein, ~9g Fiber )
(1 serving = 1 portion of ragda + 2 patties + toppings)
Ingredients
For the Ragda (3-4 servings total)
• ½ cup soaked white channa
• 1 medium tomato
• 4 garlic cloves
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 2 tsp garam masala
• ¼ cup chopped coriander and salt to taste
For the Patties (4 patties total)
• 40 g soya chunks
• 2 tbsp oats
• ¼ cup chopped onion
• ½ tsp white sesame seeds
• ½ tsp jeera
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp garam masala
• 1 slice whole-wheat bread (grind for crumbs)
• 1 tsp oil
– Handful coriander
Toppings (per serving)
• 1 tsp green chutney
• 1 tsp meethi chutney
• 3 tbsp Greek yoghurt/skyr
• 1 tbsp chopped onions
• 1 tsp sev (optional)
Method –
1️⃣ Cook the ragda
In a cooker, add soaked white channa, tomato, garlic and all spices. Cook for 4–5 whistles until soft.
2️⃣ Finish the ragda
Mash lightly, add garam masala and chopped coriander. Keep slightly thick.
3️⃣ Prepare patties mix
Boil soya chunks, squeeze water and blend with oats, onion, coriander, sesame seeds, jeera and spices into a coarse mixture.
4️⃣ Shape & coat
Divide the mixture into 4 patties and coat lightly with breadcrumbs.
5️⃣ Cook patties
Pan-fry the patties using 1 tsp oil until golden and crisp.
6️⃣ Assemble
Add 1 serving ragda in a bowl, place 2 patties, top with yoghurt, chutneys, onions and sev.
Serve hot.
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