Ragda Patties


Ragda Patties is another irresistible mouth watering street food. Even though it is considered as a quick snack it makes a wonderful planned ahead light meal. The normal patties is made of mashed potatoes but you can always add vegetables to make it filling, healthy and nutritious. The patties and chutneys have a good shelf life  and can be refrigerated and the dish can be assembled within a few minutes. It is a very good option to serve when you have unexpected guests or if you have an instant craving for something tangy and spicy.

It is good to enjoy and relish chaats in the hot summer months. Addition of yoghurt/curds to the chaat helps in soothing and cooling the body in the sweltering heat. A novel way of spending less time in a hot kitchen and being cool throughout summer is by eating different types of chaat. During the hot summer months when the temperatures are soaring and the heat is at its optimum, one does not have a good appetite and chaat definitely helps to revive the lost appetite!

There are innumerable ways of making a delicious plate of Ragda Patties… you just have to use your innovative skills to make it interesting and tasty. In Pune, there are so many carts and fast food joints which dish up different types of chaat and each one of them vying for attention and patronage. It is very easy to select a place of your choice to indulge and relish it. Chaat is addictive and the advantage of enjoying homemade wholesome chaat is that you can make it exclusive and hygienic.  We do eat out but when made at home you can comfortably enjoy an extra plate and feel satisfied!

Today’s recipe does look elaborate but it is extremely easy. You just need to take out some time & plan well. Believe me… it is a breeze!! 😀

For the Ragda :

  • 2 cups dry White Peas (Yellow Vatana)
  • 1 med. Onion (peeled & roughly diced)
  • 1 tbsp. Coriander pwd.
  • 1 tsp. Cumin pwd.
  • 1 tsp. Red Chilli pwd.
  • ½ tsp. Turmeric pwd.
  • 1 fresh Green Chilli (finely sliced)
  • 1 small piece Jaggery (Gur) chopped (optional)
  • 1 tbsp. fresh Tamarind paste/pulp or as per taste
  • Salt to taste

Procedure :
Wash and soak white peas for about 4 hrs.

Drain the peas and place in the pressure cooker body with about 2 cups of water.

Pressure cook with chopped onion, turmeric pwd.,only till the pressure builds up.

Reduce the heat & let it simmer for about 5-8 mins.

Switch off the heat and do not release the steam but let the cooker body cool down on its own.

The peas must be cooked and tender.

Add coriander pwd., red chilli pwd., cumin pwd., green chilli, jaggery, tamarind paste and about a cup of water to the cooked peas.

The mixture should  be of thin soup consistency.

Heat the mixture till it comes to a boil.

Reduce heat and let it simmer for about 5-8 mins.

Adjust seasoning & water consistency if necessary.

The prepared ragda should be of pouring consistency.

Click here for another version of Ragda.

For the Potato Patties :

  • 8 med. Potatoes (boiled, peeled & mashed)
  • 1 tsp. Red Chilli pwd.
  • ¼ tsp. Turmeric pwd.
  • ½ tsp. roasted Cumin Seeds
  • 2 Bread Slices without edges (lightly soaked & squeezed)
  • 1 tbsp. fresh Coriander Leaves (finely chopped)
  • Salt to taste
  • Bread Crumbs or Rawa for coating the patties
  • Vegetable Oil for shallow frying

Procedure :
In a sufficiently large bowl, place the mashed potatoes, moist bread slices.

Add red chilli pwd., turmeric pwd., roasted cumin seeds, chopped coriander and salt to taste. Mix to combine well.

Divide the mixture into equal sized balls, flatten into round patties or desired shape with your palms and shape them using your fingers.

Roll the molded patties in dry bread crumbs or rawa and arrange on a tray/plate.

Chill them in the fridge to set till firm.

Heat a frying pan/skillet; preferably a nonstick or an iron one ( iron dosa tawa is ideal). Brush with oil.

Place the prepared patties/tikkis on the hot pan and shallow fry till golden brown and crisp.

This quantity should give you approximately about 18 med. sized patties.

Assembling and Serving the Ragda Patties :
Before serving, arrange all the ingredients so that it is quick and easy to assemble each Ragda Patties Platter. Here is the order of assembly which will help you to serve your family or guests briskly so that each individual gets a crisp bowl of piping hot Ragda Patties…

Prepare a tray/bowls containing the following :

  • The tray of pan fried Potato Patties
  • The above prepared Ragda (white peas gravy)
  • 2-3 med. Onions (peeled & finely chopped)
  • Goda Masala to taste (optional)
  • Salt to taste
  • 1 bowl Green Chutney (Chutneys for Chaat)
  • 1 bowl Meethi Chutney(Chutneys for Chaat)
  • 1 bowl fine thin Nylon Sev
  • 1 bowl fresh Coriander Leaves (chopped)

Here’s how you proceed…

In a soup plate or a deep broad bowl, arrange two potato patties, spoon hot ragda over them so as to cover the entire bowl.

Then using a spoon,swirl enough meethi chutney & green chutney over it.

Spread generously some onions.

Sprinkle Goda Masala and salt to taste.

Garnish generously with chopped coriander & fine sev.

Drizzle more chutney if desired.

Serve immediately.

Another option to enjoy it as a light meal is to serve it with pav.

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