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Ragda Patties Photography
Binjal Pandya

Ragda Patties

5 from 1 vote
Ragda Patties are very popular Mumbai street food chaat. Now days Ragda Patties are 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 -4
Course: Chaat
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • For Ragda
  • 1 cup Dry White Peas
  • 1 Medium Sized Potato
  • ½ tsp Turmeric
  • ¼ tsp Hing
  • Salt
  • 1 Chopped Green Chili
  • Tadka/Tempering For Ragda
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • Pinch Of Hing
  • 1 tsp Grated Ginger
  • 1 tsp Finely Chopped Green Chili
  • 1 tsp Coriander Seeds Powder
  • 1 tsp Cumin seeds Powder
  • 1 tsp Fennel Seeds Powder
  • ½ tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Black/Pink Salt
  • 1 tbsp Green Chutney
  • 1-2 tbsp Soaked Tamarind Water
  • ¼ cup Chopped Coriander Leaves
  • 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
  • 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
 

  1. For Ragda
  2. Wash and soak dry peas for about 5-6 hours in warm water or overnight.
  3. Once soaked enough, add them into the pressure cooker. Peel the skin and cube the potato and add it into the dry peas with required water.
  4. Add turmeric powder, asafetida (hing), green chilies, and salt, and pressure cook for 3-4 whistles. Once cooked, mash it a little bit with a potato masher and keep it aside.
  5. In a deep pan, heat oil, add cumin seeds, hing, ginger, green chilies, cumin-coriander powder, fennel powder, turmeric, and chili powder, and roast for a minute on low flame. Then add 1/2 cup of water, rock salt, and let it boil.
  6. Now, add the cooked peas and potato mixture to the boiling water, mix well, add more water if required, and let the curry boil. Then, cook it on low flame for about 5 minutes.
  7. Next, add green chutney, tamarind water, and chopped coriander, and mix it well. Keep it aside.
  8. For Patties
  9. Add boiled, peeled and mashed potato into the mixing bowl. Add salt, turmeric, green chili-ginger paste and corn flour.
  10. 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.
  11. Heat a griddle, grease the few drops oil on it, place the prepared all patties over it and roast or cook both the sides of patties till golden brown, use few drops of oil for roasting if required.
  12. All Patties are ready for serving.
  13. Process for Serving
  14. 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.
  15. Garnish it with some chopped tomatoes, onions, coriander leaves and then sprinkle some grated carrot, beetroot, sev and chaat masala over it.
  16. Ragda Patties is ready, serve fresh and enjoy the lip-smacking chaat.
  17. Prepare more Ragda Patties plates out of the remaining mixture.

Notes

  1. Garnish the other ingredients always as per your taste and choice.
  2. 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.