Indian street food is full of different types of chaat recipes. Ragda patties is one of them and quite popular in western India. This tongue tickling 'chaat' is a snack cum meal is a feast for taste buds. This tongue tickling chaat is a snack cum meal. It is an easy dish. Spread thick ragda or spicy white pea curry on a fried potato patty. Add to this, tangy chutneys, crunchy onions. Sprinkle fine sev, fresh coriander leaves 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.
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Mumbai street food 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 popular street food. 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.
Equipment
- air fryer / cast iron pan
- masher
- tray ( to freeze patties for later)
- pressure cooker
Ingredients
For Ragda
- 1 cups dried green peas or white peas / vatana
- 2 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp grated ginger-garlic
- 2 green chilies chopped finely
- 1 medium sized onion fine chopped
- 2 tsp coriander powder
- 1 tsp red chili 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
How to make ragda?
Soak peas overnight and pressure cook in a pressure cooker after adding enough water. You can also cook it in an instant pot.
Mash it slightly using a potato masher.
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.
Adjust salt as per taste. Simmer ragda curry for a little while till everything comes together.
How to make aloo patties in air fryer?
Boil the potatoes, peel and mash it. Add the other ingredients to it and mix well.
Divide into 8 portions. Roll into balls and flatten it.
Top tip: You can freeze patties in a tray lined with parchment paper and use it for later.
Cook at 190C/375F for 18-20 minutes in total. Use oil spray in between and flip them over.
Optionally use the grill option for 3-4 minutes to get crispy potato patties.
How to make aloo patties in a pan?
Heat oil in a frying pan. Add the prepared patties to it. Shallow fry or deep fry in oil or ghee if vegetarian. Flip and cook till both sides are cooked until golden brown.
How do you assemble a Ragda pattice?
- 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 and a dash of lime juice. Optionally you may sprinkle a teaspoon of chaat masala on top.
Related links
Ragda patties recipe | ragda pattice recipe
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 powder
- 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
- 1 teaspoon lime juice
- 2 tablespoon sweet tamarind chutney
- 2 tablespoon mint coriander chutney
- 1 cup thin sev
- 1 cup finely chopped onion
- 1 tomato finely chopped
- 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 and a dash of lime juice.
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.
FAQ
Streets of Mumbai and markets of Delhi are heaven for chaat lover.Vada pav, Misal pav, Falooda, Bhel puri, dahi puri-sev puri, pani puri. Other popular chaat recipes are samosa chaat and aloo tikki.
Storage
You can store the white peas curry for 2-3 days in an airtight container. For best results, add little fresh tempering when you serve. You can also freeze this curry just like chickpeas. You can freeze the aloo pattice in a tray. Line them on a baking sheet and cover it with a cling film, if doing for longer time.
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.
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 🙂