Ragda Patties, Chaat Ragda Pattice Recipe
by Tarla Dalal
Added to 653 cookbooks
This recipe has been viewed 863039 times
Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages. From being a street food, it has grown in stature to become a popular dish in many Indian restaurants all over the world.
This tongue-tickling treat is made of two components – crisp and succulent patties served with hot and spicy ragda. The ragda is made of cooked white peas in a delicious gravy of tamarind, jaggery and spices; while the tava-cooked patties are made of mashed potatoes, perked up with a proper mix of desi spices.
The ragda can be made spicy or mild, as per your taste. The patties are conveniently tava-cooked and not deep-fried. This gives them a nice mouth-feel, which is crisp outside and soft inside. In this Ragda Patties recipe, we have stuffed the patties with mint and coriander to give it a flavourful twist.
Sometimes, it is also stuffed with soaked chana dal. You can come up with your own version with a different filling too! You can prepare the patties and the ragda beforehand. Assemble the chaat and top it with crunchy sev and onions just before serving.
Serve Aam Lassi Slush or Watermelon Slush as an afters to this chaat .
- For making the ragda, soak the dried white peas and keep them overnight.
- Drain the peas using a strainer and discard the water.
- Put the soaked peas in a pressure cooker, add approximately 2½ cups of water and pressure cook for 6 whistles or until the peas are soft. It is very important for the peas to be soft for this stuffed ragda patties recipe to ensure it is properly enjoyed by all.
- Allow all the steam to escape before opening the lid. This is called the natural release method and is done by removing the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.
- Mash the peas lightly using a masher but be careful not mash them completely as we want to retain some texture of the peas.
- Now we have to prepare the tempering to which we will add the peas. For the, heat the oil in a deep non-stick pan, add the mustard seeds, curry leaves and asafoetida and saute for 30 seconds.
- Add the potatoes, mix well and saute on a medium flame for 30 seconds.
- Add the cooked peas, turmeric powder, chilli powder, ginger-green chilli paste, garam masala, tamarind and salt, if required, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the jaggery, mix well and cook on a medium flame for 1 to 2 minutes or till the jaggery dissolves. Addition of jaggery counters the spiciness from the chilli paste and chilli powder in this radga patties recipe.
- Switch off the flame and keep aside.
- For making the patties, combine the mint leaves, coriander in a deep bowl.
- Add the ginger paste and green chilli paste and mix well using hands so that the pastes are evenly distributed.
- Add the lemon juice, sugar and salt in a deep bowl and mix well. Keep aside.
- Combine the boiled, peeled and mashed potatoes, cornflour and salt to taste in a deep mixing bowl.
- Knead this mixture into a soft dough. Since the potatoes are very soft, its hard to give them a definite shape, that’s why we add cornflour the potatoes to ensure proper binding.
- Divide the dough into 8 equal portions.
- Take one portion and carefully flatten it between the palms of both your hands, making sure it does not break.
- Place 2 tsp of the mint leaves and coriander mixture in the center of the flatten potato mixture.
- Bring together the edges while lightly pressing the centre so that the filling does not fall out from the patty.
- Completely seal the filling inside the potato and lightly press it again in between the palms of both hands to form a patty.
- Repeat steps 5 to 8 to make 7 more patties.
- Heat 1 tsp oil on a tava (griddle).
- Once the oil is hot, place 4 patties on the tava and let them cook on a medium flame for 2 to 3 minutes till golden brown on one side.
- Turn the patties, drizzle with 1 tsp of oil and let them cook on the other side on a medium flame for 2 minutes till golden brown.
- Repeat steps 10 to 12 to cook 4 more patties.
- For serving the ragda patties, place 2 patties in a shallow serving plate.
- Pour 1/4th of the ragda evenly over it.
- Drizzle 1 tbsp of sweet chutney, 1 tsp of green chutney and 1 tsp of garlic chutney evenly over the ragda.
- Sprinkle 1 tbsp of sev evenly over it.
- Top with 2 tbsp of finely chopped onions for the crunch.
- Repeat steps 1 to 5 to make 3 more servings of ragda patties.
- Serve this chaat immediately.
Nutrient values (Abbrv) per serving
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