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
yellow peas( white vatana) – 1 cup
2 ( cut into small pieces)
powder (haldi) – ¼ tsp
chilli-ginger paste – 2 tsp
(gur), (grated) – 2 tsp
(soaked)- 1 tbsp
Ingredients for the tempering(for the ragda):
seeds ( rai) – ¼ tsp
(hing)- a pinch
Ingredients to be
ground into mixture for the filling(for the patties):
mint leaves- 1 cup
coriander – ¼ cup
Ginger-12 mm. ( ½ “) piece
juice – ½ ( half of the lemon)
- Soak the
dried peas overnight.
add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles
or until the peas are soft.
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.
well, mashing the peas slightly so that the gravy becomes thicker.
for 10 minutes and keep aside.
peel and grate the potatoes.
- Add the
cornflour and salt and knead to a soft dough.
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.
together the edges in the centre to seal the filling inside the potato.
lightly on top to make a patty.
to make the remaining 11 patties.
fry on a non-stick pan till the patties are golden brown and crisp.
serving, place 2 patties on a plate and pour the ragda over.
- Top with sweet chutney and Green chutney.
the sev and onions on top.
crispier patties use old potatoes or a variety commonly called “chips” of “wafer potatoes” .
might need to add some more cornflour to the potatoes if they are not dry
- You may
also use fresh bread crumbs to the potato mixture.
For chutneys refer:
Labels: Chaat zone