Ragda patties

This is my first chaat dish for  the first day of the month. Ragda Patties is a very popular Indian fast food.As far as I know it is the  most famous street food  in Mumbai. As a kid,whenever I used to get the news that my dads cousins were coming  to Mangalore from Mumbai, the first thought which used  to come to my mind was Ragda patties.Yes,we were first exposed to this yummy dish by my dads cousins who  also thought us to prepare this  wonderful chaat. Ragda means gravy and patties means potato cutlets.

Recipe adapted from-Tarla dalal

Ingredients for the ragda filling:
Dried yellow peas( white vatana) – 1 cup
Potatoes(boiled)- 2 ( cut into small pieces)
Turmeric powder (haldi) – ¼ tsp
Chilli powder – ½ tsp
Green chilli-ginger paste – 2 tsp
Garam masala- ½ tsp
Jaggery (gur), (grated) – 2 tsp
Tamarind(imli) (soaked)- 1 tbsp

Ingredients for the  tempering(for the ragda):
Mustard seeds ( rai) – ¼  tsp
Curry leaves-6
Asafoetida (hing)- a pinch
Oil- 2 tbsp
For the patties:
Potatoes-1 kg
Cornflour-2 tbsp
Salt to taste

Ingredients to be ground into mixture for the filling(for the patties):
Chopped mint leaves- 1 cup
Chopped coriander – ¼ cup
Green chillies- 4
Ginger-12  mm. ( ½ “) piece
Lemon juice – ½  ( half of the lemon)
Sugar – 1 tsp
Salt to taste
Other ingredients – oil

For the ragda:
  1. Soak the dried peas overnight.
  2. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
  3. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and hing and stirring till the mustard seeds crackle.
  4. Add in all the other ingredients for the ragda adding more water if required.
  5. Mix well, mashing the peas slightly so that the gravy becomes thicker.
  6. Simmer for 10 minutes and keep aside.
For the patties:
  1. Boil, peel and grate the potatoes.
  2. Add the cornflour and salt and knead to a soft dough.
  3. Divide into 12 portions and keep aside.
  4. Roll out each portion into a 75 mm. (3”) diameter circle. 
  5. Place a portion of the ground filling mixture on each circle.
  6. Bring together the edges in the centre to seal the filling inside the potato.
  7. Press lightly on top to make a patty.
  8. Repeat to make the remaining 11 patties.
  9. Shallow fry on a non-stick pan till the patties are golden brown and crisp.

      How to proceed:

For chutneys refer:
Khajur imli ki chutney
Green chutney