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:
- Soak the
dried peas overnight.
- Drain,
add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles
or until the peas are soft.
- Prepare
the tempering by heating the oil, adding the mustard seeds, curry leaves and
hing and stirring till the mustard seeds crackle.
- Add in
all the other ingredients for the ragda adding more water if required.
- Mix
well, mashing the peas slightly so that the gravy becomes thicker.
- Simmer
for 10 minutes and keep aside.
For the
patties:
- Boil,
peel and grate the potatoes.
- Add the
cornflour and salt and knead to a soft dough.
- Divide
into 12 portions and keep aside.
- Roll out
each portion into a 75 mm. (3”) diameter circle.
- Place a portion of the ground
filling mixture on each circle.
- Bring
together the edges in the centre to seal the filling inside the potato.
- Press
lightly on top to make a patty.
- Repeat
to make the remaining 11 patties.
- Shallow
fry on a non-stick pan till the patties are golden brown and crisp.
How to
proceed:
- For
serving, place 2 patties on a plate and pour the ragda over.
- Top with sweet chutney and Green chutney.
- Sprinkle
the sev and onions on top.
- Serve
immediately.
Tips:
- For
crispier patties use old potatoes or a variety commonly called “chips” of “wafer potatoes” .
- You
might need to add some more cornflour to the potatoes if they are not dry
enough.
- You may
also use fresh bread crumbs to the potato mixture.
For chutneys refer: