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Street Foods: How to Make Ragda Patties

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Ragda Patties

Ragda Patties

Savory Patties With a Hot and Spicy Peas Curry

Ragda patties are a popular chat, or street-food snack, of Mumbai and Gujarat. Because of their extraordinary flavor, this snack has become very popular in the whole of India. It's not only delicious but healthy, too.

The patties are made of boiled potatoes, fresh herbs, and spices. They are immersed in a hot and spicy gravy made from dried white peas. The ultimate flavor comes from the sweet and sour chutney and sev tidbits that garnish the snack.

In this recipe, I substituted dried green peas for white peas. Though there may not be much difference between the taste of the two types of peas, the original recipe does recommend white peas.

Ragda patties are typically an evening snack. You will love to enjoy this spicy and hot snack during cold evenings.

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

3 servings

Ingredients

For the patties:

  • 3 medium potatoes, cooked, peeled, and mashed
  • 2 tablespoons cornflour
  • 1 teaspoon ginger-green chili paste
  • 1 teaspoon green chutney, made of mint and coriander leaves, green chilies, salt, and lemon juice
  • 1/2 teaspoon chat masala powder
  • 1/4 teaspoon salt
  • 1 teaspoon finely chopped fresh coriander leaves
  • 1/2 teaspoon oil, per patty

For the gravy:

  • 1 heaped cup dried white peas, soaked in water for 6 hours and cooked
  • 1 teaspoon ginger-green chili paste
  • 1/2 teaspoon garam masala powder
  • 1/4 teaspoon red chili powder
  • 1/3 teaspoon salt, to taste

For each serving:

  • 1/2 teaspoon green chutney, made of mint and coriander leaves, green chilies, salt, and lemon juice
  • 1 teaspoon sweet-sour chutney, tamarind and jaggery or tamarind and date chutney
  • 1 tablespoon onions, finely chopped
  • 2 tablespoons sev, thin variety
  • 1 teaspoon finely chopped coriander leaves

Instructions

  1. First make the ragda (white pea gravy). Soak the dried white peas in water overnight or for 6 hours.
  2. Add 4 cups of water and a bit of salt. Pressure cook it up to 4 whistles or until the peas become soft. Turn off the heat. Open the lid when the pressure releases naturally.
  3. Add the cooked peas to a deep-bottomed pan. Add ginger-green chili paste, garam masala powder, red chili powder, and remaining salt.
  4. Let the mixture boil over medium heat for some time. Turn off the heat. Ragda is ready! Keep it covered to retain the heat.
  5. Now we will make the patties. Cook the potatoes. Peel them and mash them, so that there are no lumps. Transfer the mashed potatoes to a mixing bowl.
  6. Add ginger-green chili paste, green chutney, cornflour, chat masala powder, chopped coriander leaves, and salt. Mix well. Make a soft and lump-free dough.
  7. Divide the dough into six equal portions and make six patties.
  8. Heat a griddle or flat pan and grease it with some oil. Place the patties on it one near the other.
  9. Over medium heat, cook both sides until golden brown while adding a few drops of oil on both sides. Turn off the heat and transfer the cooked patties to a plate.
  10. To serve the ragda patties, heat the gravy (ragda) to make it piping hot.
  11. Take six serving plates. Place two patties one near the other on each of the plates. Pour 2-3 ladles full of ragda to cover the patties.
  12. Add some sweet and sour chutney and green chutney on it. Over that, spread thin sev, chopped onions, and a few finely chopped coriander leaves.
  13. Enjoy eating piping hot raga patties on a cold evening!

Photo Guide

Step one: Make the patties. Add mashed potato, cornflour, chat masala powder, green chutney, ginger-green chili paste, chopped coriander leaves and salt to a mixing bowl.

Step one: Make the patties. Add mashed potato, cornflour, chat masala powder, green chutney, ginger-green chili paste, chopped coriander leaves and salt to a mixing bowl.

Mix well. Make a smooth and lump-free dough. Set aside, covered.

Mix well. Make a smooth and lump-free dough. Set aside, covered.

Step two: Cook soaked white peas with some water and salt. Add it to a deep-bottomed pan.

Step two: Cook soaked white peas with some water and salt. Add it to a deep-bottomed pan.

Heat the pan. Add ginger-green chili paste, garam masala powder, red chili powder, and remaining salt.

Heat the pan. Add ginger-green chili paste, garam masala powder, red chili powder, and remaining salt.

Let the mixture boil for some time. Turn off the heat and set it aside, covered. This is the ragda (gravy) for making ragda patties.

Let the mixture boil for some time. Turn off the heat and set it aside, covered. This is the ragda (gravy) for making ragda patties.

Step three: Divide the potato dough into six equal portions. Make six patties out of these portions.

Step three: Divide the potato dough into six equal portions. Make six patties out of these portions.

Heat a griddle or pan and grease it with some oil. Place the patties on it one near the other.

Heat a griddle or pan and grease it with some oil. Place the patties on it one near the other.

Cook the patties while adding oil on both sides on medium heat until both the sides become golden brown. Turn off the heat. These patties make the base for ragda patties.

Cook the patties while adding oil on both sides on medium heat until both the sides become golden brown. Turn off the heat. These patties make the base for ragda patties.

Step four: For serving ragda patties, place two patties one near the other on each serving plate.

Step four: For serving ragda patties, place two patties one near the other on each serving plate.

Pour 2-3 ladles of piping hot ragda on the patties. On that, add sweet and sour chutney and green chutney. Garnish with fine sev, chopped onions, and chopped coriander leaves. Place a spoon for eating.

Pour 2-3 ladles of piping hot ragda on the patties. On that, add sweet and sour chutney and green chutney. Garnish with fine sev, chopped onions, and chopped coriander leaves. Place a spoon for eating.

Enjoy the patties along with the hot and spicy ragda!

Enjoy the patties along with the hot and spicy ragda!

Comments

ShailaSheshadri (author) from Bengaluru on July 19, 2020:

Good! Please make ragda patties. You will love it! Thanks for encouraging me with your comments.

peachy from Home Sweet Home on July 19, 2020:

I love green peas or beans. We have chinese green bean soup too.