Ragda Patties

non-veg diabetes Gluten Free | Low GI Low Carb  | Grain Free | Vegan | Lactose Free

Yield: 2

ragda pattic

Pumpkin* 2 Cups 75 High
Turmeric ¼ Tsp. <10 Negligible
Salt and Pepper As per taste 0 Nil
Non Filtered Oil or Ghee For frying 0 Nil
White Peas ½ Cup, soaked overnight <30 Low
Turmeric ¼ Tsp. <10 Negligible
Salt As per taste 0 Nil
Water 1 ½ Cups 0 Nil
Tamarind Pulp ¼ Cup 60 Moderate
Red Chilli Powder ½ Tsp. <10 Negligible
Ginger Powder 1 Tsp. <10 Negligible
Cumin Powder 1 Tsp. <10 Negligible
Black Salt ½ Tsp. or as per taste 0 Nil
Fresh Coriander Leaves 1 Cup <10 Negligible
Green Chilli 1 in number <10 Negligible
Salt As per taste 0 Nil
Cumin Seeds 1 Tsp. <10 Negligible
Water ½ Cup or as per desired consistency 0 Nil
Onions and Tomatoes ¼ Cup, chopped <50 Low
Chilli Powder, Cumin Powder, Chaat Masala, Salt A pinch <10 Negligible
Mint Leaves and Lime For garnishing <10 Negligible

*Pumpkin appears to have a high Glycemic Index of 75 but has a very low Glycemic Load of 3. Although the vegetable is high in naturally occurring sugars, the rate of its conversion to glucose is considerably low because of the load. This avoids any sudden surge of glucose levels in the blood stream. Besides it’s a rich source of Vitamin A and soluble fibre that keeps you fuller for longer.

Note: All ingredients used should be organic, free from pesticides and Non-GMO.


1 . To make the Dosas-

  1. To make Ragda – Soak white peas in water overnight. Cook the peas in a vessel and add in turmeric, salt and water and cook till softened.
  2. To make Patties – Wash, peel and boil the pumpkins with turmeric, salt and pepper. Make it into a mash and form them into flat balls. Keep aside.
  3. To make Chutney –
  • Tamarind Pulp – Place some tamarind in a vessel and boil it in water. Once boiled drain out all the excess water and squeeze out all the remaining water from the tamarind using a muslin cloth. Grind to make a thick pulp, add water if too thick.
  • In a bowl add tamarind pulp, chilli powder, ginger powder, black salt and cumin powder.
  • Green chutney – Blend together coriander leaves, green chillies, salt, cumin seeds and water.
  1. Heat the oil in a pan and fry the patties till they brown on both sides.
  2. Plate the patties once done and pour the ragda over it. Now add both the chutneys – tamarind and green chutney.
  3. Top it up with chopped onions, tomatoes and the spices. Garnish with mint leaves and a lime wedge. Enjoy!

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