Ragda Patties Recipe

Ragda patties

Ragda Patties is yet another street food recipe basically from Mumbai. It is some what similar like aloo tikki chole chaat. Ragda is a preparation of white peas flavoured with Indian spices and the patties are made from boiled mashed potatoes. Lets start with the recipe..

Ragda patties
Ingredients :

For Ragda

• 1 cup White Peas /vatana (dry)
• 3 tsp Oil
• 1 tsp Mustard seeds
• 1 tsp Sesame seeds
• 3 Green chilies (finely chopped)
• 1 tsp Ginger paste
• 4-5 Curry leaves
• 1/2 cup Onion (finely chopped)
• 1 large Tomato (finely chopped)
• 1 tsp Red chili powder
• 1/4 tsp Turmeric powder
• 1 tbsp Jaggery
• 1 tsp Tamarind paste
• Salt to taste

For pattice :
• 2 cups Potatoes ( boiled, peeled and mashed)
• 4 Green chilies (finely chopped)
• 1/2 tsp Ginger paste
• 2 tbsp Fresh Coriander leaves (finely chopped)
• 1 tsp Lemon juice
• 2 tbsp Corn flour (corn starch)
• Sugar – a pinch
• Salt to taste

Other ingredients :
• Coriander chutney as required
• Tamarind-date chutney as required
• Thin variety sevas required
• Onion (finely chopped) as required

Method :

  • Wash white peas/vatana.  Soak them in enough water for 8 hours or overnight.
  • Discard water from the peas. Pressure cook white peas with 3 cups of water and salt to taste. Wait till it whistles 6-7 times.
  • Heat the oil in a pan. Add mustard seeds. When the mustard seeds pop add sesame seeds and stir fry for few seconds.
  • Now add ginger paste, green chilies, curry leaves and onions. Saute till the onion becomes translucent.
  • Now add finely chopped tomato, turmeric powder, red chili powder, salt to taste and sauté till the oil separates from masala.
  • Now add the cooked white peas/vatana and mix well.
  • Add jaggery and mix well. Cook for 2 minutes.
  • Add tamarind paste and mix well.
  • Let it simmer for 5-7 minutes. Adjust water as per you liking ragda consistency.

For patties

  • In the meantime while ragda is simmering make patties. Mix all the patties ingredients in a bowl and make like a dough.
  • Roll them into equal size patties.
  • Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceed

  • For serving, place 2 patties on a plate and pour the ragda over.
  • Top with all the chutneys. Sprinkle the sev and onions on top.
  • Serve immediately.

Tips :

You might need to add some more cornflour to the potatoes if they are not dry enough.

 

 

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