Ragda Patties
Ragda patties is one of the popular chaat (Indian street foods). It requires preparation of two dishes ragda (white peas curry) and patties (potato cutlets). It also requires preparation of chutneys (condiments).
I remember, during 1998 – 2000 when I was in higher secondary school and the school was near the beach (Miramar – Goa). There were chaat stalls close to the beach and our timings were 1.30 pm to 6.00 pm perfect time for enjoying chaat. I loved all the chaat dishes prepared there, but ragda patties was my favourite. One day I decided to ask the ‘bhaiyya’ (stall owner), the secrets of the dish. He told me the rough recipe. I tried it myself and it really turned out well. Here goes the recipe for the same.
Measurement: 1 Cup = 180 ml
Serves: 4 to 6
For the Ragda:
Ingredients:
- White peas – 1 cup
- Turmeric powder – 1/4 tsp
- Mashed potato – 1 (optional)
- Chilly powder – 1/2 tsp
- Black salt – 1/4 tsp
- Salt to taste
- Masala – 1 tbsp
For the Masala : Dry roast 4 tsp coriander seeds, 3/4 tsp – fennel seeds, 1/2 tsp – cumin seeds. Grind it to a fine powder. This will make 2 tbsp masala.
Procedure:
- Soak white peas for at least 8 hrs.
- Pressure cook till 2 to 3 whistles.
- Add turmeric powder and salt to taste.
- Add water if necessary and bring it to boil.
- Add chilly powder, masala and black salt.
- Stir well and simmer for a minute.
For the Potato Patties:
Ingredients:
- Potatoes (boiled, peeled and mashed) – 6 to 8 medium size
- Turmeric powder – 1/4 tsp
- Grated ginger – 1/2 tsp
- Green chilly (chopped) – 1 to 2
- Corn flour – 1 tsp
- Maida – 1 tbsp
- Oil – 1 tsp
- Oil – for frying
- Salt to taste
Procedure:
- Heat oil in a pan or kadai and ginger, green chilly, turmeric powder.
- Add boiled potatoes, corn flour, maida and salt.
- Mix properly, let it remain on low flame for 2 min.
- Let it cool.
- Make 12 balls of equal size, slightly press them and give a circular shape.
- Shallow fry on low flame till golden brown on both the sides.
For Serving :
Ingredients:
- Ragda
- Patties
- Onion (chopped) – 1 medium size
- Dates and tamarind chutney – 1/2 cup aprox.
- Green chutney or Red chutney or both – as per your requirement
- Nylon sev – 8 – 10 tbsp
- Chaat masala – 1/2 to 3/4 tsp
- Coriander leaves (chopped) – 1 to 1.5 tbsp
Procedure:
- In a plate, place 2 to 3 patties.
- Pour ladleful ragda.
- Pour dates and tamarind chutney.
- Poure green / red chutney.
- Sprinkle nylon sev.
- Sprinkle onion and coriander leaves.
- Sprinkle chaat masala.
- Again drizzle all the chutneys.
- Serve immediately.
Tip:
- If potatoes are sticky or are moist, you may add more maida.
- For coating the patties rice flour can be used.
- For serving, chopped tomatoes and crushed puris may be used, lemon juice also can be sprinkled.
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