- Yield: 5 people
- Prep Time: 25 minutes
- Cook Time: 30 minutes
Ragda Patties ( Potato Patties with Spicy White Peas Gravy)
Ragda Patties is a mouth watering chaat recipe which is a famous street food on the Mumbai streets. Potato patties served along with spicy white peas gravy and tangy, spicy chutneys is sure to tantalize your taste buds. It is a perfect evening snack and a complete meal in itself. In this recipe even the ragda on its own along with the chutneys tastes amazing. Try it out and I am sure it will satisfy your chaat cravings.
Ingredients
- For the Potato Patties
- Potatoes - 4 ( boiled and peeled)
- Ginger Garlic paste - 1/2 tsp
- Green chillies - 2 (chopped)
- Turmeric powder - 1/4 tsp
- Coriander powder - 1 tsp
- Cumin Powder - 1/4 tsp
- Chat Masala - 1 tsp
- Garam Masala - 1/4 tsp
- Bread Crumbs - 2 tbsp
- salt - to taste
- For the Ragda
- White peas - 1 cup ( soaked overnite)
- Turmeric powder - 1/4 tsp
- Onion - 2 ( finely chopped)
- Tomato - 3 ( finely chopped)
- Ginger Garlic paste - 2 tsp
- Cumin seeds - 1/4 tsp
- Coriander Powder - 1 tsp
- Roasted Cumin Powder - 1/2 tsp
- Garam Masala - 1 tsp
- Red chilli powder - 2 tsp
- Turmeric powder - 1/4 tsp
- Tamarind pulp - 2 tsp
- Coriander leaves - for garnish
Instructions
For the Potato Patties
- In a large bowl mash the boiled potato.
- Add all the other ingredients and make a dough.
- Divide into equal portions and make patties.
- Heat some oil in a pan and shallow fry these patties until golden brown.
For the Ragda
- Wash the white peas and pressure cook them with 4 cups of water, turmeric and salt until 4 whistles. Open the cooker only when the cooker completely cools down.
- Heat 4 tsp oil in a pan and add cumin.
- When they crackle add the chopped onions and fry until golden brown.
- Add ginger garlic paste and sauté for a minute.
- Add the tomatoes and mix well.
- Add salt and all the other spices red chilli powder, coriander powder, cumin powder, garam masala and sauté until oil separates.
- Add the boiled peas and add water to adjust the consistency.
- Add the tamarind pulp and let the gravy simmer for 5-6 minutes.
Serve the patties and ragda (garnished with coriander leaves) along with coriander-mint chutney , date-tamarind chutney and chopped onion on the side. You may also top it up with sev.
