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Ragda patties
This is my first chaat dish of this 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 introduced to this yummy dish by my dads cousins who also taught us to prepare this wonderful chaat. Ragda means gravy and patties means potato cutlets.
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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:
