ragda patties recipe | chaat ragda patties | ragda recipe | ragda patties street food |
by Tarla Dalal
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ragda patties | chaat ragda patties | ragda recipe | ragda patties street food | with 60 amazing images.
Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages.
From being a street food, it has grown in stature to become a popular dish in many Indian restaurants all over the world.
This tongue-tickling Ragda Patties treat is made of two components – crisp and succulent patties served with hot and spicy ragda. The ragda is made of cooked white peas in a spiced delicious gravy ; while the tava-cooked patties are made of mashed potatoes, perked up with a proper mix of desi spices.
The ragda can be made spicy or mild, as per your taste. The patties are conveniently tava-cooked and not deep-fried. This gives them a nice mouth-feel, which is crisp outside and soft inside.
In this Ragda Patties recipe, we have stuffed the patties with mint and coriander to give it a flavourful twist. Sometimes, it is also stuffed with soaked chana dal. You can come up with your own version with a different filling too!
You can prepare the patties and the ragda beforehand. Assemble the chaat and top it with crunchy sev and onions just before serving.
Serve Aam Lassi Slush or Watermelon Slush as an afters to this chaat.
Enjoy how to make Ragda Patties recipe with detailed step by step photos below.
For the ragda- For making the ragda, soak the dried white peas and keep them overnight.
- Drain the peas using a strainer and discard the water.
- Put the soaked peas in a pressure cooker, add approximately 2½ cups of water and pressure cook for 6 whistles or until the peas are soft. It is very important for the peas to be soft for this stuffed ragda patties recipe to ensure it is properly enjoyed by all.
- Allow all the steam to escape before opening the lid. This is called the natural release method and is done by removing the pressure cooker from the hot burner and let the pressure drop by cooling down naturally.
- Now we have to prepare the tempering to which we will add the peas. For the, heat the oil in a deep non-stick pan, add the mustard seeds, curry leaves and asafoetida and saute for 30 seconds.
- Add the potatoes, mix well and saute on a medium flame for 30 seconds.
- Add the cooked peas, turmeric powder, chilli powder, ginger-green chilli paste, garam masala, tamarind and salt, if required, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Switch off the flame and keep aside.
For the patties- For making the patties, combine the mint leaves, coriander in a deep bowl.
- Add the ginger paste and green chilli paste and mix well using hands so that the pastes are evenly distributed.
- Add the lemon juice, sugar and salt in a deep bowl and mix well. Keep aside.
- Combine the boiled, peeled and mashed potatoes, cornflour and salt to taste in a deep mixing bowl.
- Knead this mixture into a soft dough. Since the potatoes are very soft, its hard to give them a definite shape, that’s why we add cornflour the potatoes to ensure proper binding.
- Divide the dough into 8 equal portions.
- Take one portion and carefully flatten it between the palms of both your hands, making sure it does not break.
- Place 2 tsp of the mint leaves and coriander mixture in the center of the flatten potato mixture.
- Bring together the edges while lightly pressing the centre so that the filling does not fall out from the patty.
- Completely seal the filling inside the potato and lightly press it again in between the palms of both hands to form a patty.
- Repeat steps 5 to 8 to make 7 more patties.
- Heat 1 tbsp oil on a tava (griddle).
- Once the oil is hot, place the patties on the tava and let them cook on a medium flame for 2 to 3 minutes till golden brown on one side.
- Turn the patties, drizzle with 1 tbsp of oil and let them cook on the other side on a medium flame for 2 minutes till golden brown.
How to proceed making the ragda patties.- For serving the ragda patties, place 2 patties in a shallow serving plate.
- Pour 1/4th of the ragda evenly over it.
- Drizzle 1 tbsp of sweet chutney, 1 tsp of green chutney and 1 tsp of garlic chutney evenly over the ragda.
- Sprinkle 1 tbsp of sev evenly over it.
- Top with 2 tbsp of finely chopped onions for the crunch.
- Repeat steps 1 to 5 to make 3 more servings of ragda patties.
- Serve this ragda patties chaat immediately.
Ragda Patties, Chaat Ragda Pattice Recipe recipe with step by step photos
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Ragda Patties, one of the most famous chaat street foods of Mumbai, is a satiating snack that is loved by people of all ages. Chaat are savoury (can be transformed into sweet) snack popular around India. It is made using an assortment of ingredients like chutneys, spices, crunchy bites like tikkis, sev, papdi, puri, boondi etc. The best part about chaat recipes is that you can prep before serving and just toss everything before eating and the flavours can be adjusted to suit your palate. This makes chaat recipes an ideal during parties and get togethers. Below are some of the popular chaat recipes :
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The ragda must have a thick flowy consistency and it should not be watery at all.
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We have roasted the tikkis on a tava but, you can also shallow fry or deep-fry for a crunchier tikki.
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Prepare the chutneys ahead of time and keep in the refrigerator. Find the detailed recipe for all the chutneys here:
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For making the ragda, put the white peas in enough water, cover with a lid and keep aside to soak for 8 hours. Cover them with a lid and soak them overnight. After soaking, the peas will look like this.
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For preparing the ragda, drain the peas using a strainer and discard the water.
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Put the soaked and drained peas in a pressure cooker.
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Add approximately 2½ cups of water.
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Pressure cook for 4 whistles or until the peas are soft. It is very important for the peas to be soft for this stuffed ragda patties recipe to ensure it is properly enjoyed by all. Allow all the steam to escape before opening the lid. Keep aside.
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While tempering is totally optional, for our recipe of ragda patties, we will prepare a tempering to which we will add the peas. Heat the oil in a deep non-stick pan.
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Add the mustard seeds.
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Add the curry leaves.
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Add the asafoetida.
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Mix well and sauté on a medium flame for 30 seconds.
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Add the cooked peas.
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Add the turmeric powder.
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Add the chilli powder.
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Add the ginger-green chilli paste. My freezer is always stocked with this.
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Add the garam masala. We have made use of homemade garam masala.
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Add the lemon juice.
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Add the salt.
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Mix well and cook the ragda on a medium flame for 3 minutes, while stirring occasionally.
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Switch off the flame and keep aside. Our ragda is ready. You can even use this ragda to make ragda samosa, ragda pani puri or sev usal.
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To make the patties for Ragda Patties, put the mashed potatoes in a deep bowl.
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Add the cornflour. Since the potatoes are very soft, it's hard to give them a definite shape, that’s why we add cornflour the potatoes to ensure proper binding. Breadcrumbs, poha can also be used for binding.
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Add the salt to taste. Check the seasoning at this stage or else you will get bland tikkis.
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Mix well till the mixture is soft, lump-free dough. Keep aside.
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Divide the dough into 8 equal portions.
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For the stuffing of aloo patties, in a deep bowl, add the mint leaves.
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Add the coriander. Make use of fresh leafy greens to get the best flavours.
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Add the ginger paste.
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Add the green chilli paste.
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Add the lemon juice. Chaat masala, Amchur powder can be used as substitues.
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Add the sugar.
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Add the salt.
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Mix well using hands so that the pastes are evenly distributed. Our stuffing for the aloo patty is ready. Keep aside.
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For making the stuffed patties, take one portion of the potato dough.
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Carefully flatten it between the palms of both your hands, making sure it does not break.
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Place 2 tsp of the mint leaves and coriander mixture in the center of the flatten potato mixture.
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Bring together the edges while lightly pressing the centre so that the filling does not fall out from the patty.
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Completely seal the filling inside the potato and lightly press it again in between the palms of both hands to form a patty.
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Repeat steps 1 to 5 to make 7 more stuffed patties. If you are in a hurry, then you can even make this simple Aloo Tikki without the green peas.
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For cooking the patties, heat 1 tbsp oil on a tava (griddle).
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Once the oil is hot, place all the patties on the tava and let them cook on a medium flame for 2 to 3 minutes till golden brown on one side
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Turn the patties, drizzle with 1 tbsp of oil and let them cook on the other side on a medium flame for 2 minutes till golden brown.
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For serving the ragda patties, place 2 patties in a shallow serving plate.
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Pour 1/4th of the ragda evenly over it.
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Drizzle 1 tbsp of sweet chutney.
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Drizzle 1 tsp of green chutney.
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Also, drizzle 1 tsp of garlic chutney evenly over the ragda.
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Sprinkle 1 tbsp of sev evenly over it.
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Top with 2 tbsp of finely chopped onions for the crunch.
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Repeat steps 1 to 7 to make 3 more servings of ragda patties.
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Serve the ragda patties chaat immediately. If you have made the ragda and potato patties ahead of time then warm/re-heat them before assembling.
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If you enjoyed this recipe of ragda pattice, then also check out other popular street chaats of mumbai like : Aloo Chaat, Dahi Batata Puri, Bhel Puri
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Accompaniments
Nutrient values (Abbrv) per serving
| Energy | 214 cal |
| Protein | 7.8 g |
| Carbohydrates | 33.2 g |
| Fiber | 2.9 g |
| Fat | 5.6 g |
| Cholesterol | 0 mg |
| Sodium | 11.2 mg |
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