Ragda Patties, Chaat Ragda Pattice Recipe
by Tarla Dalal
Added to 651 cookbooks
This recipe has been viewed 841772 times
This dish actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before.
You can use a filling of your choice for the patties like peas, french beans, paneer, corn etc. I also like to eat just the ragda
topped with the onion and chutneys with pav instead of the patties.
Serve Aam Lassi Slush or Watermelon Slush as an afters to this chaat .
- Soak the dried peas overnight.
- Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
- Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
- Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
- Simmer for 10 minutes and keep aside.
- Boil, peel and grate the potatoes.
- Add the cornflour and salt and knead to a soft dough.
- Divide into 12 equal portions and keep aside.
- Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle.
- Bring together the edges in the centre to seal the filling inside the potato.
- Press lightly on top to make a patty.
- Repeat to make the remaining 11 patties.
- Shallow fry on a non-stick pan till the patties are golden brown and crisp.
- For serving, place 2 patties on a plate and pour the ragda over.
- Top with all the chutneys. Sprinkle the sev and onions on top.
- Serve immediately.
- For crisper patties, use old potatoes or a variety commonly called "chips" or "wafer potatoes".
- You might need to add some more cornflour to the potatoes if they are not dry enough.
Nutrient values (Abbrv) per serving
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