Mandia Jau with Sour Cream & Rajma Patties

Ingredients

• 1 cup Ragi flour
• 4 cups water
• 1/2 tsp Salt
• For Rajma Patties:-
• 1/2 cup boiled kidney beans
• 1 piece Boiled potato
• 1/2 cup chopped Onion
• 1/2 tsp chopped green chillies
• 2 tbsp wheat flour
• 1 tbsp chopped coriander leaves
• 1/2 tsp rock salt
• 2 tbsp oil for frying
• 6 nos chopped cashew nuts
• For Hung Curd stuffing:-
• 1/2 cup hung curd
• to taste Salt
• 2 tbsp finely chopped onion
• 1 tbsp chopped coriander leaves
• 1 tsp red chilli powder
• For Fruits Infuse:-
• 1/2 cup finely chopped Guava
• 2 tbsp honey
• Pinch rock salt
• Pinch Red chilli powder
• For Decorations:-
• Mint leaves
• Cranberry
• Almonds

Steps

1. Leave the ragi powder to soak for 20 mnts in 2 cups of water, then drain off the water. Pour the soaked ragi into 2 cups of boiling water containing 1/2 tsp salt. Keep stirring continuously until it thickens; its colour will change. This is the Ragi Mixture.
2. For the Rajma Patties, mash the rajma (kidney beans). Mix in the grated boiled potato, chopped onion, chillies, coriander leaves, rock salt and wheat flour thoroughly, and make a dough. Take 2 portions of dough and shape them into patties. Spread crushed cashew nuts on a plate and roll the patties in them to make the Rajma Patties.
3. Pour oil into a pan and shallow-fry the patties on both sides until light brown, then set them aside. For the Hung Curd stuffing, mix hung curd thoroughly with rock salt, chopped onion, coriander leaves and red chilli powder, and set aside as the Hung Curd. For the Fruits Infuse, heat a pan, add chopped guava, honey, a pinch of chilli powder and rock salt, and cook for 1 min.
4. To assemble, put the Ragi Mixture into a ring mould. Let it cool until it takes the mould shape, then remove the ring. Put the Hung Curd Mixture over it, followed by the Rajma Patties, and put the Fruits Infuse over the patties. Finish the decoration with mint, cranberry and almonds; it is ready to eat.