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Ratalu And Potato Pancake

Veggie.Lover's picture
Ingredients
  Ratalu 750 Gram
  Peas 2 Cup (32 tbs), cooked
  Chilies 2 Tablespoon, finely chopped
  Ginger 1 Small, grated
  Ginger piece 1 Small, finely grated
  Gram flour 1⁄2 Cup (8 tbs)
  Chili powder 1⁄2 Teaspoon
  Soda bicarbonate 1 Pinch
  Oil 3 Tablespoon
  Mustard seeds 1 Teaspoon
  Tomato slices 1 Cup (16 tbs)
  Potatoes 750 Gram
  Sugar 3 Teaspoon
  Garam masala 1 Teaspoon
  Peanuts 3 Tablespoon, coarsely chopped
  Water 1 1⁄2 Cup (24 tbs)
  Sesame seeds 2 Teaspoon
  Asafoetida 2 Pinch
  Coriander leaves 4
  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.

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Potato

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