Ragda patties recipe | ragda pattice recipe
Ragda patties is an easy party snack full of flavor. Round patties of potato mixture are fried and served with spicy white peas curries, chaat chutneys and crunchy sev.
Servings: 4
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
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.
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.