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Ragda Patties (Potato Patties Dipped In Peas Curry)

madhurasrecipe's picture
Awesome street food which just awaken your senses with its name.
Ingredients
For the ragda
  White peas 1 Cup (16 tbs) (Soaked in water overnight)
  Turmeric powder 1⁄3 Teaspoon
  Water 2 Cup (32 tbs) (As needed)
  Salt To Taste
For the green chutney
  Onion 1⁄3 Small, cut into a chunk
  Green chili 1 Medium
  Coriander leaves 1 Cup (16 tbs)
  Roasted cumin powder 1⁄3 Teaspoon
  Chat masala 1⁄3 Teaspoon (Optional)
  Lemon juice 1 Teaspoon
  Water 1⁄2 Cup (8 tbs) (As needed)
For the tamarind chutney
  Tamarind 3 Tablespoon
  Jaggery 1 Tablespoon
  Water 1⁄3 Cup (4.8 tbs)
  Chili powder 1⁄3 Teaspoon
For the pattice
  Boiled potatoes 2 Medium, peeled, mashed
  Red chili powder 1 Teaspoon
  Roasted cumin powder 1⁄2 Teaspoon
  Garam masala 1⁄2 Teaspoon
  Chat masala 1⁄2 Teaspoon
  Coriander powder 1⁄2 Teaspoon
  Coriander leaves 1⁄2 Cup (8 tbs), chopped finely
  Corn flour 1⁄3 Cup (4.8 tbs)
For shallow frying the pattice
  Oil 3 Tablespoon
For garnishing
  Onions 1 Medium, choppped (As needed)
  Chat masala 1 Tablespoon (As needed)
  Fine sev 2 Tablespoon (As needed)
  Coriander leaves 5 Teaspoon, chopped (As needed)
Directions

GETTING READY
1. Soak white peas in water overnight.

MAKING
2. In a pressure cooker, take the soaked and drained white peas with some water and turmeric powder.
3. Cover and cook on medium heat until you hear 2 - 3 whistles of pressure release.
To prepare the green chutney:
4. Take a blender, add onion, green chili, coriander leaves, roasted cumin powder, chaat masala (if using), salt, lemon juice and water. Blend until smooth. Set the prepared green chutney aside.
To prepare the tamarind chutney:
5. In a microwave safe bowl, mix the tamarind and jaggery together with some water. Place in the microwave oven for a minute. Set aside for 2 hours.
6. After 2 hours, mash to extract the pulp from it. Using a strainer, strain into a bowl all the pulp from the mixture.
7. Season this pulp with red chili powder, chaat masala and salt, mix well. Set the prepared tamarind chutney aside.
To prepare the potato patties:
8. In a bowl, put the mashed potatoes along with red chili powder, roasted cumin powder, garam masala, chaat masala, coriander powder, salt, finely chopped coriander leaves and corn flour. Mix well and set aside.
9. Once the white peas have cooked, add salt to taste and mix. Using a potato masher, mash the boiled peas well.
10. Transfer all the ragda into another pan, sprinkle the top with some red chili powder, chaat masala and garam masala as shown in the video. Let simmer on a very low heat.
11. Take small portions from the potato mixture, flatten it in your palms and make patties.
12. Heat a frying pan on medium-high heat with some oil. Place the patties on the heated oil, fry until both sides are brown in color. Once done, set aside.

FINALIZING
13. Take each of the fried patties into a serving plate, using a fork mash it a little.
14. Spoon some of the steaming hot ragda over the aloo patties topped with the prepared tamarind chutney and green chutney.
15. Garnish with chopped onion, sprinkled with chaat masala, fine sev and chopped coriander leaves.

SERVING
16. Serve warm right away.

Things You Will Need
1. Pressure cooker
2. Potato masher

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mumbai
Course: 
Snack
Cook Time: 
30 Minutes
Servings: 
6
Want a break from the regular meal and feel like eating something hot and chatpatta like the Mumbai style chaat that you get on the streets and fast food joints? Try this recipe of homemade Ragada pattice, one of the most popular treats from the family of street foods in India. Not only is it easy it is also hygienic and safe for your family. Make it once and your family will be begging you to make it every weekend.

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