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.
Servings 3 people
Ingredients
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!