Ragda patties
Ready to serve Ragada patties
Number of servings: 5-7
How long it takes: 1.5 hours, everything from scratch
Ragda patties is the most popular street food/chat of Bombay and other parts of North india. I wanted to put up this recipe on my blog, but because of the lengthy write up of text and also the multiple images to be clicked it took me forever to get this done.
Hot Alu tikkis are covered with piping hot Ragda, drenched with green chutney, sweet-sour chutney,sprinkled with generous quantity of Sev, garnished with chopped onions, cilantro and tomato to make the dish tastier and yummmmmmmmmm!
Ingredients of Ragda:
1. White peas – 1 cup and a tea bag (Dipping sachet to add to the peas while cooking)
2. Cumin seeds – 1/2 teaspoon
3. Green chili -2
4. Ginger garlic paste – 1 teaspoon
5. Curry leaves – 2 sprigs
6. Red chili powder – 1 teaspoon
7. Turmeric powder – 1 teaspoon
8. Garam masala powder – 3/4 teaspoon
9. Roasted cumin powder – 1 teaspoon
10. Asafoetida powder – 1 teaspoon
11. Sat – as per taste
12. Black salt – 1/2 teaspoon
13. Tamarind pulp – 2 teaspoons
14. Cooking oil – 2 teaspoons
Ingredients of Ragada
Other ingredients of the dish
What you do with what you have:
1. Soak peas in water for about 6 hours. Cook it as usual in the cooker till done adding a pinch of turmeric powder and the tea sachet. Let it be a little over cooked. This will turn the dish tastier!!! On cooking do remember to remove the tea sachet!!!
Cooked white peas
2. Place a skillet with 2 teaspoons of cooking oil in it on medium flame. When heated add Ginger-garlic paste and fry it. When done add chopped green chili and curry leaves and fry till done.
Seasoning in progress
3. Add all the powders in a row to it and immediately add cooked peas to it and give a stir to it.
All the powders being added to the seasoning
4. Now add cooked peas to it and also add tamarind juice and powdered black salt to it. Check for salt and add required quantity of salt to it. Also add some more water and keep it boiling as when it is boiled it thickens on its own. Hence one can keep the ragda consistency little watery.
Cooked peas being added
5. Once it is done it is as shown in the image below. Garmish with cilantro and chopped onions.
Ready to serve Ragda dish
By now we should keep the patties ready.
Ingredients of patties:
1. Potatoes -3 big
2. Bread slices – 3-4
3. Red chili powder – 1 teaspoon
4. Turmeric powder – 1/2 teaspoon
5. Garam masala powder – 1/2 teaspoon(home made)
6. Chopped cilantro – 2 tablespoons
7. Salt – as needed
8. Cooking oil – as required for shallow frying
Ingredients of patties
What you do with what you have:
1. Wash, peal and cook potatoes in the cooker till soft. On cooling just grate it and keep it aside. Just chop of the corners of the bread slices and drench it in water and mix it to the grated potato along with chili powder, salt, turmeric powder, garam masala powder and salt. Add chopped cilantro and few drops of lemon juice as well and make small patties and flatten with your palm
Ready to fry patties
2. Place a dosa skillet with 2-3 teaspoons of cooking oil in it on low/medium flame. When starts heating place these patties on it and shallow fry them till done. By flipping fry them on both the sides. Repeat the same process with the left over more too!
Alu patties being shallow fried
Alu patties being flipped and shallow fried
Ingredients of Tamarind chutney(sweet & sour chutney):
1. Tamarind – 1/4 cup
2. Seedless dates – 8-10
3. Grated jaggery – Little more than 1/4 cup
4. Black salt – approx 1 teaspoon
5. Roasted cumin powder – 1/2 teaspoon
6. Red chili powder – 1 teaspoon
7. Salt – to adjust and add
Ingredients of Sweet & sour chutney
What you do with what you have:
1. Soak tamarind, dates, jaggery in a cup of water for about 15 minutes. Bring it to boil adding little more water if needed. Cool it and grind it into a fine paste in the mixer.
Boiled mix of tamarind, jaggery & dates
3. Add a little water if needed and add roasted cumin powder, chili powder and salt to adjust the taste of the tamarind chutney. ( I have shown the images of both the chutneys further down)
Ingredients of Green chutney :
1. Chopped cilantro – 1 cup
2. Chopped mint leaves – 1/2 cup
3. Green chili – 2-3
4. Ginger 1 piece -1/2 ”
5. Lemon juice – 2 teaspoons
6. Onion -1 (small)
7. Garlic pods – 1-2
8. Roasted cumin powder – 1/2 Teaspoon
9. Sugar – to taste
10. Salt – as per taste
Ingredients of green chutney
What you do with what you have:
1. Wash and chop cilantro, mint, ginger, green chili, onion, garlic pods, sugar , roasted cumin powder , salt and grind all of them in the mixer adding a little water to a fine consistency. Squeeze lemon juice as well to it.
2. Store the left over chutney in the refrigerator.
Grind green chutney
Ready to serve both Tamarind & green chutney
How to arrange:
All the prepared items in a plate to be arranged
Ingredients to garnish:
1. Chopped onions – 1 cup
2. Chopped tomatoes – 1 cup
3. Chopped cilantro – 1/2 cup
4. Bhujia sev – around 1 and 1/2 cup(s needed)
What you do with what you have:
1. Beat curd in the mixer along with little sugar till soft. (purely optional)
2. Place one or two patties in a plate and pour hot ragda over it.
3. Garnish with chopped onions, tomato, and cilantro.
4. Splash both tamarind and green chutney and sprinkle roasted cumin powder over it.
5. Finally sprinkle bhujia Sev over it and add whatever required as per taste.
1. Cook white peas till soft for extra flavor.
2. Onions in seasoning is optional, so is curd.
3. I normally use home made sev but here it is Haldirams!!!
December 20, 2013 at 4:10 am
This is so awesome.looking at it i am already in heaven!Your step by step pictures give such clear direction and clarity.Thank you so much,i am truly motivated .I am a great fan of your blog site. Namaskara from cold Canada!!
December 20, 2013 at 10:58 am
Hi Mala,
Thanx a lot for your sweet and encouraging words. Do pass on the link of this blog among your friends community.
December 21, 2013 at 6:04 pm
what a mouth watering dish n presentation..i dont add curd and sweet chutney..but sweet chutney is a must in this dish…yummy pratibakka!
December 26, 2013 at 12:48 am
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