Ragda Patties is a very popular Mumbai street food chaat. Now days it is easily available all over the India and some place of abroad too. Anyone can easily indulge into Ragda Patties. A delicious Potato patties served with white peas curry, topped with onion, tomato, chutneys and some chaat masala…. Its look like a long recipe, but believe me it is a very easy.
Ragda Patties is also one of my favorite chaat after Pani Puri. This dish has two-part preparation, one is ragda and another one is patties. This dish actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. Ragda is prepared by soaking white peas overnight in water to make them easier to cook. They are drained and cooked in a pressure cooker. The peas are then mashed and fried with onions, spices and tomatoes to make a curry which called the Ragda. The patties are made from boiled mashed potatoes. Two or three of these patties are covered with the stew-like ragda as a sauce and garnished with finely chopped onions, coriander leaves, spicy chutney, and sweet and sour tamarind chutney.
Ingredients:
For Patties
• 4-5 Medium Sized Potatoes (Boiled, Peeled & Mashed)
• 2 tbsp Corn Flour/Starch
• ½ tsp Turmeric Powder
• 1-2 tsp Green Chili-Ginger Paste
• Salt
• 1-2 tbsp Oil for Shallow Frying
For Ragda
• 1 Cup Dry White Peas/Safed Vatana (Overnight Soaked)
• ¼ cup Chopped Onion
• ¼ cup Chopped Tomato
• ½ tsp Turmeric powder
• 1 tsp Tamarind Pulp
• ½ tsp Red Chili Powder
• 1 tsp Coriander Powder
• 2-3 tbsp Chopped Coriander
• Pinch Of Hing/Asafoetida
• 1 tbsp Oil
• Salt
Other Ingredients
• ¼ cup Meethi Chutney (Khajur Imli Ki Chutney) (Click here for recipe)
• ¼ cup Green Chutney (Click here for recipe)
• ¼ cup Finely Chopped Onion
• ¼ cup Finely Chopped Tomato
• Chopped Coriander Leaves for Garnishing
• ¼ cup Grated Carrot and Beetroot (optional)
• ½ cup Thin Nylon Sev for Chaat
• Chaat Masala
Method:
For Patties
1. Add boiled, peeled and mashed potato into the mixing bowl. Add salt, turmeric, green chili-ginger paste and corn flour.
2. Mix all ingredients very well using your hand and make small-small flat-round shaped patties from the mixture. Use same process for remaining mixture, make more patties and keep aside.
3. Heat a griddle, grease the few drops oil on it, place the prepared all patties over it and roast or cook both sides of patties till golden dark brown, use few drops of oil for roasting if required.
4. All Patties are ready, now keep those aside till we make ragda.
For Ragda
1. Wash and drain the soaked white peas, then add into the presser cooker, add turmeric and salt with enough water, cover the lid and cook it for 3-4 whistle on medium flame. Once cooked, let it be cool down, then remove the lid and keep aside.
2. Heat oil in a deep pan. Add pinch of hing, chopped onion and sauté till soft golden brown, then add chopped tomatoes and chopped coriander leaves, again sauté till tomatoes become soft.
3. Now add cooked white peas, tamarind pulp, coriander powder, salt, red chili powder and mix it well, bring it to the boil and cook it for 2-3 minutes. Ragda is ready.
Process for Serving
1. Take a serving plate, place the two patties/tikki into the plate, pour the ¼ cup of prepared ragda over it, then drizzle sweet chutney and green chutney as per your taste.
2. Garnish it with some chopped tomatoes, onions, coriander leaves and then sprinkle some grated carrot, beetroot, sev and chaat masala over it.
3. Ragda Patties is ready, serve fresh and enjoy the lip-smacking chaat.
4. Prepare more Ragda Patties plates out of the remaining mixture.
Tips:
• Always cook patties first, and then ragda, otherwise ragda will become dry and thick.
• Garnish the other ingredients always as per your taste and choice.
• You can soak white peas day before, then next day drain it and freeze it into the Ziploc bag. So you can use it for ragda any time instantly. You can store soaked peas up to a month into the freezer.
Ragda Patties
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Author: Binjal Pandya
Recipe type: Chaat
Cuisine: Indian
Ingredients
For Patties
4-5 Medium Sized Potatoes (Boiled, Peeled & Mashed)
2 tbsp Corn Flour/Starch
½ tsp Turmeric Powder
1-2 tsp Green Chili-Ginger Paste
Salt
1-2 tbsp Oil for Shallow Frying
For Ragda
1 Cup Dry White Peas/Safed Vatana (Overnight Soaked)
¼ cup Chopped Onion
¼ cup Chopped Tomato
½ tsp Turmeric powder
1 tsp Tamarind Pulp
½ tsp Red Chili Powder
1 tsp Coriander Powder
2-3 tbsp Chopped Coriander
Pinch Of Hing/Asafoetida
1 tbsp Oil
Salt
Other Ingredients
¼ cup Meethi Chutney (Khajur Imli Ki Chutney)
¼ cup Green Chutney
¼ cup Finely Chopped Onion
¼ cup Finely Chopped Tomato
Chopped Coriander Leaves for Garnishing
¼ cup Grated Carrot and Beetroot (optional)
½ cup Thin Nylon Sev for Chaat
Chaat Masala
Instructions
For Patties
Add boiled, peeled and mashed potato into the mixing bowl. Add salt, turmeric, green chili-ginger paste and corn flour.
Mix all ingredients very well using your hand and make small-small flat-round shaped patties from the mixture. Use same process for remaining mixture, make more patties and keep aside.
Heat a griddle, grease the few drops oil on it, place the prepared all patties over it and roast or cook both sides of patties till golden dark brown, use few drops of oil for roasting if required.
All Patties are ready, now keep those aside till we make ragda.
For Ragda
Wash and drain the soaked white peas, then add into the presser cooker, add turmeric and salt with enough water, cover the lid and cook it for 3-4 whistle on medium flame. Once cooked, let it be cool down, then remove the lid and keep aside.
Heat oil in a deep pan. Add pinch of hing, chopped onion and sauté till soft golden brown, then add chopped tomatoes and chopped coriander leaves, again sauté till tomatoes become soft.
Now add cooked white peas, tamarind pulp, coriander powder, salt, red chili powder and mix it well, bring it to the boil and cook it for 2-3 minutes. Ragda is ready.
Process for Serving
Take a serving plate, place the two patties/tikki into the plate, pour the ¼ cup of prepared ragda over it, then drizzle sweet chutney and green chutney as per your taste.
Garnish it with some chopped tomatoes, onions, coriander leaves and then sprinkle some grated carrot, beetroot, sev and chaat masala over it.
Ragda Patties is ready, serve fresh and enjoy the lip-smacking chaat.
Prepare more Ragda Patties plates out of the remaining mixture.
Notes
• Always cook patties first, and then ragda, otherwise ragda will become dry and thick.
• Garnish the other ingredients always as per your taste and choice.
• You can soak white peas day before, then next day drain it and freeze it into the Ziploc bag. So you can use it for ragda any time instantly. You can store soaked peas up to a month into the freezer.
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