Ragda Patties

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Ragda Patties, a hearty and full meal recipe from Mumbai is a favourite across India. Interesting to pronounce but easy to make, this recipe is a combination of its two aspects Ragda –  a dried white peas curry and Patties –  a fried potato cutlet.

It can be eaten in a variety of ways, like, by making Ragda Samosa, replacing the cultlet with Samosa and Ragda Pav, replacing the cutlet with a Pav.

So, Let’s get on with this one.

Ingredients


For The Ragda Filling


1 cup safed matar (dried white peas)
2 boiled potatoes, cut into small pieces
1/4 tsp turmeric powder
1/2 tsp chilli powder
2 tsp ginger-green chilli paste
1/2 tsp garam masala
2 tsp grated jaggery (gur)
1 tbsp tamarind (imli), soaked
salt to taste

For The Tempering (for The Ragda)


1/4 tsp mustard  ( rai / sarson)
6 curry leaves (kadi patta)
Little asafoetida powder (hing)
2 tbsp oil

For The Patties


1 kg potatoes
2 tbsp cornflour
1 cup chopped mint leaves (phudina) leaves

1/4 cup chopped coriander (dhania)
1/2 tbsp ginger (adrak)
1/2 tbsp lemon juice
1 tsp sugar
salt to taste

Oil for deep-frying

To Serve


1 cup of green chutney
1/2 cup of fresh garlic chutney
1/2 cup of khajur imli ki chutney
1 cup sev 
1 cup onions , chopped


Method


For the Ragda

  1. The dried peas need to be soaked for atleast 12 hours.
  2. Remove the water and add approximately 3 to 4 cups of fresh water and pressure cook the peas. Let it get cooked soft.
  3. Heat the oil, add the mustard seeds, curry leaves and asafoetida. Keep stirring till the mustard seeds crackle.
  4. Add the other ingredients of ragda  in a container. Add water if required. The peas need to be mashed slightly so that the paste gets thicker.
  5. Cook in sim for 10 minutes.


For the patties

  1. Boil, peel and grate the potatoes.
  2. Add the cornflour and salt and knead to a soft dough.
  3. Divide into 12 equal portions and keep aside.
  4. Roll out each portion into a medium size circle. Place a portion of the ground filling mixture on each circle.
  5. Bring together the edges in the centre to seal the filling inside the potato.
  6. Press lightly on top to make a patty.
  7. Repeat to make the remaining 11 patties.
  8. Shallow fry on a non-stick pan till the patties are golden brown and crisp.

For Khajur imli ki chutney

  1. Wash 2 cup dates and 1/4th cup tamarind and place in a saucepan.
  2. Add 1 cup jaggery, 1 tsp chilli powder, a pinch of asafoetida and 4 cups of water to it and simmer for 20-25 minutes.
  3. Cool and puree the mixture and strain it through a fine sieve.
  4. Use as required.

For Green chutney

  1. Combine 2 cups of chopped mint, 1 cup of chopped coriander, 1 sliced large onion, juice of 2 lemons, 1 tbsp sugar, 5 green chillies and salt as per taste, in a blender.
  2. Grind the mixture to a smooth paste using as little water as you can.
  3. Use as directed.

For Fresh Garlic chutney

  1. Combine 1 cup garlic cloves, 1 tbsp chilli powder, juice of a lemon and salt along with 1/4th cup of water in a blender and grind toa fine paste.
  2. Dilute with a little water and use as required.

How to proceed

  1. For serving, place 2 patties and pour the ragda over.
  2. Top with all the chutneys. Sprinkle the sev and onions on top.
  3. Serve immediately.

Ragda Patties is something every one needs to taste. Once tasted, you will sure become a fan!

 
ankit

ankit

I’ am a chef by profession, passionate about cooking and at the same time exploring it as well. I love to write and share my experiences in this profession of mine.

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