Air fryer recipe · Snacks
Air-Fryer Ragda Patties
Golden potato discs crisped in dry heat, ready to nestle into a pool of spiced white-pea ragda.
- 31 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 170kcal
- 4.9 gprotein
- 32.5 gcarbs
- 2.7 gfat
- 5.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled potatoes4 cups mashed
- Cornflour3 tbsp
- Ginger-green chilli1 tbsp
- Roasted cumin powder1 tsp
- White peas ragda2 cups
- Oil for brushing1 tbsp
Method
Bind the potato
Mash the boiled potatoes smooth and mix in the cornflour, ginger-green chilli, roasted cumin and salt. The cornflour soaks up moisture so the patties hold a clean edge and do not fall apart.
Shape thick discs
Press the mixture into eight flat rounds about a centimetre thick so they cook evenly. Smooth any cracks with a wet finger so the surface crisps into a shell rather than splitting open.
Brush and rest
Coat each disc lightly with oil on both faces, then chill them for ten minutes. Resting firms the patties so they keep their shape and do not break apart when you turn them.
Air-fry the patties
Arrange the discs in a single layer and air-fry at 195°C for 17 min, turning once for an even golden crust. Ladle hot ragda over the crisp patties and top with chutneys, onion and sev.
