STREET STYLE RAGDA PATTIES RECIPE

The delicious street food, Ragda Patties recipe is a flavorful dish that combines the rich taste of white peas curry meets golden-crispy potato patties, creating a symphony of taste and texture. Infuse your kitchen with the vibrant essence, comfort, and burst of flavors to define the beauty of Indian cuisine.

Ragda Patties Recipe

Servings: 3-4

Ingredients For Ragda Patties:

For Ragda (Spicy White Peas Curry):

• 1 cup dried white peas
• 1 potato, boiled and mashed
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin-coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons cooking oil
• ¼ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon asafoetida 
• Water
• Fresh coriander leaves for garnish

For Patties:

• 8 medium-sized potatoes, boiled and mashed
• 1/2 cup Flattened rice powder/breadcrumbs
• 1 green chili, finely chopped
• Coriander leaves, finely chopped
• Salt to taste
• 2 tablespoons rice flour/cornflour
• Cooking oil for shallow frying

For Garnish:

• Tamarind chutney
• Mint-coriander chutney
• Sev (crispy chickpea noodles)
• Chopped onions
• Chopped coriander leaves

Instructions:

Ragda (Spicy White Peas Curry):

1. Soak the dried white peas in water overnight for 10-12 hours. Rinse and drain.
2. In a pressure cooker, add soaked white peas with enough water, salt, and turmeric powder. Pressure cook for 5-6 whistles or until peas are tender.
3. Add 1 boiled and mashed potato to the ragda and mix it. 
4. Remove the ragda in a bowl. Add red chili powder, cumin-coriander powder, and garam masala. Give it a good mix. 
5. In the same pressure cooker, heat oil. Add mustard seeds, cumin seeds, and asafoetida. Let them sputter.
6. Add the cooked white peas along with the water. Adjust salt if needed. Simmer for 10-15 minutes until the ragda thickens.
7. Garnish with fresh coriander leaves.

Patties:

1. Boiled the potatoes in the pressure cooker. Pressure cook for 3-4 whistles.
2. In a bowl, mix mashed potatoes, flattened rice powder, green chili, fresh coriander leaves, and salt. Form a smooth mixture.
3. Divide the mixture into equal portions and shape them into round patties.
4. In a shallow pan, heat oil. Coat each patty with rice flour and shallow fry until golden brown on both sides.
5. Remove excess oil by placing the patties on absorbent paper.

Assembling:

1. First, pour a generous amount of hot ragda.
2. Place 2-3 patties on a plate.
3. Pour a generous amount of hot ragda over the patties.
4. Drizzle tamarind chutney and mint-coriander chutney over the ragda.
5. Garnish with chopped onions, sev, and coriander leaves.

Serve immediately and enjoy your delicious Ragda Patties!

Soaking time: Overnight (10-12 hours)

Preparation Time: 30 minutes
Cooking Time: 40-45 minutes