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.
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.
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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
- First make the ragda (white pea gravy). Soak the dried white peas in water overnight or for 6 hours.
- 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.
- Add the cooked peas to a deep-bottomed pan. Add ginger-green chili paste, garam masala powder, red chili powder, and remaining salt.
- Let the mixture boil over medium heat for some time. Turn off the heat. Ragda is ready! Keep it covered to retain the heat.
- 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.
- 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.
- Divide the dough into six equal portions and make six patties.
- Heat a griddle or flat pan and grease it with some oil. Place the patties on it one near the other.
- 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.
- To serve the ragda patties, heat the gravy (ragda) to make it piping hot.
- 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.
- 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.
- Enjoy eating piping hot raga patties on a cold evening!
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.