Ragda Patties | Ragda Pattice Recipe | Ragda Chaat

 Ragda Patties | Ragda Pattice is delicious and mouth-watering Indian street food that consists of potato patties served with a spicy white peas curry, topped with chopped onions, sev, and spicy, sweet, and tangy chutneys. 

If you love chaat food like me, then I’m sure you will love today’s post, Ragda Patties, which is popular street food in the Maharashtra and Gujarat. This would be Western India’s version of the popular North Indian street food, chole tikki. If you haven’t had a chance to eat this, then I’m sure you have questions, so let me walk you through some basics about this yummy street food.

WHAT IS RAGDA & WHAT IS THE MEANING OF PATTICE?

Ragda is spicy, dried peas curry & pattice is nothing but shallow fried potato patties, which is just pronounced as ‘pattice’ or even ‘petis’ by local people. These potato patties are dunked in the ragda gravy and topped with chaat chutneys, finely chopped onions, tomatoes, crispy sev, and cilantro or coriander leaves

Ragda patties 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. You have to prepare a basic onion-tomato masala, to which the boiled peas are added. Addition of red chilli powder, tamarind, and jaggery gives this ragda a spicy, sweet, and tangy flavor. It tastes so good even on its own! Mum usually, make a paste of some of the boiled peas separately to thicken the ragda.

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!

STEP BY STEP INSTRUCTIONS TO MAKE RAGDA PATTIES | RAGDA PATTICE | RAGDA PETIS

HOW TO MAKE 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 a few more whistles. If you do not have a pressure cooker, 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.

6.Add the cooked ragda, sugar/jaggery and mix well. Add about 1/2 -1 cup water. Bring to a boil.

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 ladlefuls 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!

HOW TO MAKE RAGDA PATTIES | RAGDA PATTICE | RAGDA CHAAT?

Ragda Patties | Ragda Pattice Recipe | Ragda Chaat

Freda Dias

Ragda Patties | Ragda Pattice is delicious and mouth-watering Indian street food that consists of potato patties served with a spicy white peas curry, topped with chopped onions, sev, and spicy, sweet, and tangy chutneys. 

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Prep Time 10 mins

Cook Time 35 mins

Soaking time for the dried peas 8 hrs

Total Time 45 mins

Course Street Food

Cuisine Indian

Servings 3 people

Ingredients

  

1x2x3x

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

For the ragda

• 1/2 cup dried peas (safed vatana)
• 1 cup chopped onions
• 1/2 cup finely chopped tomato
• 1 tsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• salt, to taste
• 1/2 tsp grated jaggery/sugar, as per desired taste
• 1 tsp tamarind pulp/lemon juice
• 2-3 tbsp of chopped cilantro/coriander leaves

For the patties

• 3 boiled potatoes, about 2 & 1/4 cups of shredded boiled potatoes
• 1 tsp ginger-green chilli paste
• pinch of asafoetida
• 1/4 tsp turmeric powder
• 1/2 tsp chaat masala
• 1/4 cup finely chopped cilantro
• 2-3  tbsp cornflour, more if required for binding
• salt, to taste

Other ingredients

• Date Tamarind chutney, as required
• Mint coriander chutney as required,
• Red chilli garlic chutney as required
• 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
• a handful of chopped cilantro/coriander leaves

Instructions

 

To prepare the ragda

• 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 a few more whistles. If you do not have a pressure cooker, cook it in a regular pot with water until soft.
• Add chopped onions, saute until they turn translucent.
• Add ginger garlic paste, saute until aromatic.
• Add in the chopped tomatoes, sauté until mushy.
• Add in chilli powder and salt to taste ( add less as we have already added whilst boiling the peas), saute for another minute.
• Add the cooked ragda, sugar/jaggery and mix well. Add about 1/2 -1 cup water. Bring to a boil.
• 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

• In a mixing bowl, grate the boiled potatoes, and add all the other ingredients listed under For the patties.
• Make a smooth dough, take small portions of the dough, form them into patties. I got about 7 medium sized patties.
• Heat about 1 teaspoon oil in a skillet, shallow fry these patties until golden brown on both sides.

Assembling the final dish:

• Place 2 patties on the serving plate. Pour about 2 ladlefuls of ragda over it
• Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney.
• Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders.
• Next, sprinkle finely chopped onion and tomatoes. Finally finish it off with some nylon sev, and more of the chutneys if desired. Enjoy!

Keyword Ragda Pattice, Ragda Patties

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Regards,

Freda