Ragda Patties is one of the most popular Indian style street foods, most famous in Maharastra and Gujarat. This recipe consists of two parts – Ragda and Pattice. Ragda is basically mildly spiced white peas curry whereas pattice are shallow fried crispy potato tikkis. It is also known as Aloo Tikki chaat, prepared with crispy potato patties topped along with white peas and garnish with onions, tomato, sweet tamarind and spicy green chutney, sev, coriander and spices.
This has been my favorite roadside street food, full of flavors and textures. This chaat recipe is good as an evening snack or appetizer and a complete meal in itself. You can make this recipe for any kind of celebration, potlucks and parties. You will fall in love with this dish instantly!
So try this delicious and healthy Ragda Pattice at home with your loved ones.
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Ragda Patties
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 1x
Description
Ragda Pattice is one of the most popular Indian style street food consist of crispy potato patties (tikkis) served with white peas curry and topped with sweet tamarind and spicy green chutneys, onions, tomato, sev, coriander and spices. This chaat recipe is good as an evening snack or appetizer and a complete meal in itself.
Ingredients
For Ragda –
- 1 cup dry white peas washed and soaked
- 1 tablespoon oil
- 1 medium onion chopped
- 1 teaspoon grated ginger
- 1 teaspoon garlic chopped
- 1 green chilli finely chopped
- 1 teaspoon salt
- ¼ teaspoon black salt
- 1 teaspoon red chilli powder
- 1 teaspoon cumin powder
- Freshly chopped coriander leaves
For Patties –
- 4 to 5 medium size potatoes, boiled and mashed
- 2 to 3 tablespoon bread crumbs or 2 to 3 tablespoons corn flour
- 2 green chillies finely chopped
- 1 teaspoon grated ginger
- Salt to taste
- ½ teaspoon garam masala
- ½ teaspoon red chilli powder
- ½ teaspoon mango powder (amchur)
- Freshly chopped coriander leaves
- Oil for shallow frying
For garnishing –
- 1 onion finely chopped
- 1 tomato finely chopped
- Sprinkle black salt, chaat masala, red chilli powder, cumin powder and salt
- Sweet and spicy tamarind and coriander chutney
- Yogurt
- Freshly chopped coriander leaves
- Thin variety sev (crispy gram flour noodles)
Instructions
To make Ragda –
- First, wash and soak the dry white peas in enough water for overnight or at least 7 to 8 hours. Next day, drain all the water and put them in a pressure cooker. Add salt, little bit of turmeric powder and a glass of fresh water.
- Then cover the pressure cooker with the lid and cook for 4 to 5 whistles on a medium flame or until the peas become soft. Check if the peas are done, they should be soft and mushy.
- Once cooked, let the pressure release itself. Meanwhile, heat oil in a pan, once it is hot, add ginger, garlic, green chilli and onion. Saute everything together on medium flame until the onion become translucent.
- Now add cooked peas along with spices black salt, cumin powder, red chili powder and chopped coriander leaves.
- Give it a good mix with the back of the spoon. Add water accordingly. The consistency is to be thick. Do not make it too thick. Once it’s cool down, it gets thicker.
To make the Potato Patties –
- In a large mixing bowl, add mashed potatoes, grated ginger, chopped green chilli, salt, red chilli powder, mango powder, garam masala and chopped coriander leaves. Then add bread crumbs to give it a good binding. If not available, replace it with corn flour.
- Mix well, so that all the spices well combined and it becomes like dough. The potato mixture is ready.
- Divide the mixture into 8 equal portions. Apply some oil to your palms. Now take one portion and flatten them to shape into round patties (tikki).
- Repeat similarly for the rest of the potato mixture. Cover them till all ready to shallow fry.
For shallow frying –
- In a pan, put 2 tablespoons oil. When the oil becomes hot, place the tikkis into the pan one by one.
- Do not overcrowd the pan. Fry them until crispy and golden brown form both sides on a medium high flame.
- Take it out on a paper towel lined plate.
For dry spice mixture –
- Mix all the spices chaat masala, cumin powder, red chilli powder, black salt and salt as needed.
For Serving Ragda Patties
- Place 2 to 3 tikkis on a plate at a time.
- Now pour prepared ragda over the patties to fully cover them.
- Drizzle some tamarind chutney and green chutney along with yogurt, sprinkle some dry spice mixture (adjust as per your taste).
- Garnish with chopped onions and tomatoes.
- Sprinkle gram flour sev and chopped coriander leaves.
- That’s it, Ragda patties is ready to serve.
Notes
- If you don’t have bread crumbs than you can simply add corn flour to bind the patties. This will give to the patties extra crisp texture.
- You can make Ragda by adding green chilles and garam masala to make it spicier as per your liking.
- Lastly, you can also squeeze some fresh lemon juice over the top.
- Cuisine: Indian
Keywords: Mumbai street style Ragda Patties, Ragda Patties Recipe, Evening Snack Recipe
