Ragda patties is yet another lip smacking street food in Mumbai! Ragda is curried dried peas & patties normally pronounced as ‘pattice’ or even ‘petis’ are nothing but potato patties that are shallow fried. These potato patties are dunked in the ragda gravy and topped with chaat chutneys, finely chopped onions, tomatoes, crispy sev and cilantro.
It is such a filling dish, I literally make a meal out of it and lunch or dinner is sorted. There are quite a number of elements in this dish. But if you have the chaat chutneys prepared already then your job is reduced by half. That’s the reason I love having these 3 essential chaat chutney’s to whip up some yummy chaat whenever I fancy!
The ragda recipe is pretty straightforward. This is the way my mum makes it, she usually grinds the onion, tomato, ginger garlic along with some boiled vatana (dried peas). I have sautéed the onions & tomatoes separately instead, the end result is still yum!
The patties are simply made by mashing boiled potatoes, adding seasonings, forming a patty and shallow frying them. Once all these 3 things i.e. Ragda, patties and chutneys are ready, then lay out everything in containers, and let folks assemble the ragda patties as per their taste buds!
Ingredients: Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
For the ragda:
1/2 cup dried peas (safed vatana)
1 cup chopped onions
1/2 cup finely chopped tomato
1 teaspoon ginger garlic paste
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
salt to taste
1/2 teaspoon grated jaggery/sugar, as per desired taste
1 teaspoon tamarind pulp/ lemon juice
2-3 tablespoons of chopped cilantro
For the patties:
3 boiled yukon gold potatoes, about 2 & 1/4 cups of shredded boiled potatoes
1 teaspoon ginger- green chilli paste
pinch of asafoetida (hing)
1/4 teaspoon turmeric powder
1/2 teaspoon chaat masala
1/4 cup finely chopped cilantro
2-3 tablespoons cornflour, more if required for binding
salt to taste
Date Tamarind chutney, as required, click here for the recipe
Mint coriander chutney, as required, click here for the recipe
Red chilli garlic chutney, as required (optional) , click here for the recipe
Red chilli, roasted cumin,chaat masala and kala namak ( Black salt) powders, as required
1/4 cup chopped onion or as required
1/4 cup chopped tomatoes or as required
1/4 cup Nylon sev or as required
handful of chopped cilantro
To prepare the ragda:
1.Wash the dried peas well, soak in sufficient water overnight. Next morning, drain the peas, wash again 2-3 times. Transfer the peas to a pressure cooker, add 2 cups water, salt to taste, turmeric powder and asafoetida. Pressure cook on medium to high heat for about 6 whistles. Once the pressure settles down, open the lid and check if the peas are done, they should be soft and mushy. If not, add some more water and pressure cook for few more whistles. If you do not have a pressure cook, cook it in a regular pot with water until soft.
2. Add chopped onions, saute until they turn translucent.
3. Add ginger garlic paste, saute until aromatic.
4. Add in the chopped tomatoes, sauté until mushy.
5. Add in chilli powder and salt to taste ( add less as we have already added whilst boiling the peas), saute for another minute.
7. Add tamarind pulp, mix well, let this simmer for another 10 minutes, mash some peas with the back of the ladle for a thicker gravy. (If you are adding lemon juice, add towards the end). Once it’s done, sprinkle chopped cilantro. Mix well and set aside.
To prepare the potato patties:
1.In a mixing bowl, grate the boiled potatoes, and add all the other ingredients listed under For the patties.
2.Make a smooth dough, take small portions of the dough, form them into patties. I got about 7 medium sized patties.
3. Heat about 1 teaspoon oil in a skillet, shallow fry these patties until golden brown on both sides.
Assembling the final dish:
1. Place 2 patties on the serving plate. Pour about 2 ladleful of ragda over it
2. Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney.
3.Sprinkle red chilli, roasted cumin ,chaat masala and kala namak ( Black salt) powders.
4.Next sprinkle finely chopped onion and tomatoes
5.Finally finish it off with some nylon sev, and more of the chutneys if desired. Enjoy!
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