Ratalu And Potato Pancake Recipe
Ingredients
| Ratalu, 750 gms | ||
| Peas, cooked, 2 cups | ||
| Chillies | 2 Tablespoon, finely chopped (For filling :) | |
| Ginger, finely grated, 1 small piece | ||
| Coriander leaves | 1/2 Bunch (100gm) (For filling :) | |
| Gram flour | 1/2 Cup (16 tbs) (For batter :) | |
| Chilli powder | 1/2 Teaspoon (For batter :) | |
| Soda-bicarb, 1 pinch | ||
| Oil | 3 Tablespoon (For baghar:) | |
| Mustard seeds | 1 Teaspoon (For baghar:) | |
| Tomato slices | ||
| Potatoes | 750 Gram (To garnish :) | |
| Salt and lemon juice to taste | ||
| Sugar | 3 Teaspoon (To garnish :) | |
| Garam masala | 1 Teaspoon (To garnish :) | |
| Peanuts | 3 Tablespoon, coarsely chopped (To garnish :) | |
| Salt | To Taste (To garnish :) | |
| Water | 1 1/2 Cup (16 tbs) (To garnish :) | |
| Sesame seeds | 2 Teaspoon (To garnish :) | |
| Asafoetida | 2 Pinch (To garnish :) | |
| Coriander leaves | 4 (To garnish :) | |
| Salt | To Taste | |
Directions
Wash, peel and cut ratalu in big slices.
Cook the pieces in salted boiling water till tender.
Drain and mash ratalu.
Boil, peel and mash potatoes.
Add salt and pepper to both ratalu and potatoes.
Mash peas slightly.
Heat one tablespoon oil and fry a pinch of asafoetida and peas.
Cook for half a minute.
Add rest of the ingredients for filling.
Mix well.
Prepare batter from the ingredients.
Grease a square tray (2 inches deep) or a deep thali and pat ratalu mixture to cover the bottom, spread peas mixture on ratalu and pat potato mixture covering peas completely.
Pour batter on the top.
Heat oil for baghar and fry mustard seeds and sesame seeds.
When they stop popping, add asafoetida.
Pour baghar on prepared tray.
Bake in 210°C hot oven for 20 minutes or place on a very slow charcoal fire.
Cover and put some live charcoals on top.
Bake till the top is light brown.
Before last five minutes of baking, arrange tomato slices.
Finish baking.
Cut into squares or wedges, sprinkle corainder leaves and serve hot.
Cook the pieces in salted boiling water till tender.
Drain and mash ratalu.
Boil, peel and mash potatoes.
Add salt and pepper to both ratalu and potatoes.
Mash peas slightly.
Heat one tablespoon oil and fry a pinch of asafoetida and peas.
Cook for half a minute.
Add rest of the ingredients for filling.
Mix well.
Prepare batter from the ingredients.
Grease a square tray (2 inches deep) or a deep thali and pat ratalu mixture to cover the bottom, spread peas mixture on ratalu and pat potato mixture covering peas completely.
Pour batter on the top.
Heat oil for baghar and fry mustard seeds and sesame seeds.
When they stop popping, add asafoetida.
Pour baghar on prepared tray.
Bake in 210°C hot oven for 20 minutes or place on a very slow charcoal fire.
Cover and put some live charcoals on top.
Bake till the top is light brown.
Before last five minutes of baking, arrange tomato slices.
Finish baking.
Cut into squares or wedges, sprinkle corainder leaves and serve hot.
Chef
