Ragda patties/Ragda pattice is a very popular street food in western India.This tongue tickling 'chaat' is a snack cum meal.It is an easy dish.Spread thick 'ragda'/peas curry on a fried potato patty.Add to this,tangy chutneys, onions and dash of lemon juice.Vegan,super tasty meal.
Spud is something similar to Ragada Pattice.You can enjoy it down under in Australia.I call it the Ragda which went abroad 🙂 Just the difference being it has a cheese topping on it.
Mumbai chaat recipes and Bombay dreams
You will find this meal at the smallest of road side stalls or the Junka bhakar kendra.Most stalls on railway platforms sell it to those who are in hurry to catch a local and head home.Thereby providing a meal to students and working professionals. Many people serve it in buffets.You can also find it at any chaat counter in marriage functions.
'Khau Gully' , Juhu, Girgaum chowpatties are famous for this.Mumbai is the city of dreams but to chase a dream in Mumbai, is a harsh reality.You work harder than you think you will.Work longer than you think too.It challenges you,toughens you. Also, you feel the difference between chasing a dream and making it real.
Ingredients
For Ragda
- 1 cups dried green or white peas vatana
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp grated ginger-garlic
- 2 green chillies chopped finely
- 1 medium sized onion fine chopped
- 2 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp turmeric
- Salt to taste
- 1 tsp garam masala
For Potato patties
- potatoes
- sweet potato
- grated ginger- green chilli finely chopped
- bread crumbs
- roasted poha ,roasted oats (both powdered)
- Salt to taste
- Oil
- For Serving
- tamarind/ dates chutney
- green chutney
- thin sev/ nylon sev
- finely chopped onion
- finely chopped green cilantro leaves
refer to recipe card for details.
Instructions
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Ragda patties
Ingredients
For Ragda
- 1 cups dried green or white peas vatana
- 2 tablespoon cooking oil
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger-garlic
- 2 green chillies chopped finely
- 1 medium sized onion fine chopped
- 2 teaspoon coriander powder
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric
- Salt to taste
- 1 teaspoon garam masala
For Potato patties
- 2-3 medium sized potatoes
- 1 medium sized sweet potato
- 1 teaspoon grated ginger
- 1 small green chilli finely chopped
- ½ cup bread crumbs ¼ cup roasted poha ,¼ cup roasted oats (both powdered)
- Salt to taste
- Oil/ghee for shallow/pan frying
- For Serving
- 2 tablespoon sweet tamarind chutney
- 2 tablespoon mint coriander chutney
- 1 cup thin sev
- 1 cup finely chopped onion
- 1 cup finely chopped onion
- ½ cup finely chopped green coriander leaves
Instructions
Instructions for ragda
- Soak peas overnight and pressure cook adding enough water till it is a little mushed up.
- Heat oil in a pan. Add cumin seeds. When it sizzles add grated ginger, garlic paste & green chillies.
- Add dry spices – coriander powder, turmeric, red chilli, garam masala. Stir for 1 min
- Once the oil starts separating from the mixture, add the peas with little water.
- Simmer for a little while till everything comes together.
For the Patties
- Boil the potatoes,peal and mash it.
- Add the other ingredients to it and mix well.
- Divide into 8 portions. Roll into balls and flatten it.
- Heat oil in a frying pan. Add the patties in it and cook till both sides are cooked until golden brown.
- Assemble and serve Ragda Patties
- Place 2-3 Patties in an individual serving plates or bowls. Pour 1½ – 2 ladle of hot ragda on top.
- Drizzle a teaspoon or two of tamarind chutney & coriander chutney.
- Add about 1 tablespoon of finely chopped onion,tomato, coriander leaves and top it with a spoonful of crispy sev.
Notes
1. Usually dried white peas are used to make ragda. I've used dried green peas instead.
2. Pressure cook ragda for 3-4 whistles (approx 15 mins) on medium heat. Try not to overlook else it will be messy.
3. You can prepare the chutneys and ragda a day before. Refrigerate it and use when required with hot patties.
4. Ensure that both ragda and patties are hot at the time of serving.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
FAQ
Vada pav, Misal pav, Falooda, Bhelpuri, dahi puri-sev puri, pani puri.
Rashmi Waddan says
Recipes look good. I will try them out
bhavana bhatia says
Thank you Rashmi. Hope you will enjoy making them too. Do let us know how it turned out 🙂