Ragda Patties

Name: Ragda Patties
Cuisine: Indian
Ingredients: 1 cup dry Yellow / White Peas, soaked overnight; pinch baking soda; 2 tbsp. oil; 1 onion, chopped; 1 tsp. ginger-garlic paste (opt); 1 tomato, pureed; 1 tsp. tomato paste; 1/2 tsp. turmeric powder; 1 tsp. red chilli powder; 1 tsp. roasted coriander-cumin powder; 1/2 tsp. garam masala powder; to taste salt; 1 tbsp. coriander leaves, chopped; 3-4 potatoes, boiled & mashed; 2 bread slices; to taste salt; 1/4 tsp. turmeric powder; 1/2 tsp. roasted coriander powder; 1/2 tsp. roasted cumin powder; 1/2 tsp. red chilli flakes; 1/2 tsp. garam masala powder; 1 tbsp. coriander leaves; 1 tsp. ginger, grated; 3 green chilies, chopped; as needed oil to shallow fry; as needed green chutney; as needed Instant sweet chutney; 1 tsp. lime juice (opt); 2-3 tbsp. sev; 2 tbsp. onion, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#streetfoodofindia - Ragda Patties is a very popular Delhi street food. It can be termed as an Indian fast food which is found in every street corner food stalls and in restaurants. This chaat item is relished by young and old alike with much enthusiasm. It is very wholesome, filling and can be termed as a one-pot meal.

In fact it can be had anytime of the day. I prefer having it for dinner sometimes. Ragda means dried yellow peas cooked in a gravy and patties are potato cutlets or tikkis. They are served along with some chopped onion, tomato, sev, coriander leaves, green chutney and sweet chutney. #goldenapron

Bethica Das @kitchen_flavours

Saved

Ingredients

Ragda -
1 cupdry Yellow / White Peas, soaked overnight
pinchbaking soda
2 tbsp.oil
1onion, chopped
1 tsp.ginger-garlic paste (opt)
1tomato, pureed
1 tsp.tomato paste
1/2 tsp.turmeric powder
1 tsp.red chilli powder
1 tsp.roasted coriander-cumin powder
1/2 tsp.garam masala powder
to tastesalt
1 tbsp.coriander leaves, chopped
Patties -
3-4potatoes, boiled & mashed
2bread slices
to tastesalt
1/4 tsp.turmeric powder
1/2 tsp.roasted coriander powder
1/2 tsp.roasted cumin powder
1/2 tsp.red chilli flakes
1/2 tsp.garam masala powder
1 tbsp.coriander leaves
1 tsp.ginger, grated
3green chilies, chopped
as neededoil to shallow fry
To Serve -
as neededgreen chutney
as neededInstant sweet chutney
1 tsp.lime juice (opt)
2-3 tbsp.sev
2 tbsp.onion, chopped
2 tbsp.tomato, chopped
1/4 tsp.roasted cumin powder (opt)
1/4 tsp.red chilli powder (opt)
1 tsp.coriander leaves, chopped

Saved

Steps

1

Soak the dry yellow / white peas overnight. Pressure cook in 2 1/2
cups water for 2-3 whistles along with turmeric powder & baking
soda.
2

Heat oil in a pan and saute the onion till light brown.
3

Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water to form a paste. Saute till oil separates.
4

Add the tomato puree and tomato paste. Saute till dry.
5

Add the boiled peas, salt and 3/4 cup water.
6

Simmer on low flame till the gravy slightly reduces. Add coriander leaves and mix well.
7

Patties - Soak the bread slices in water for a few seconds and squeeze out the water. In a bowl, add the bread, potatoes and all the ingredients (except oil to shallow fry).
8

Knead well and divide into equal portions. Give it a patty shape and refrigerate for 25-30 minutes.
9

Shallow fry on a tawa / griddle till golden on both sides.
10

Now to assemble - on a serving plate, place 2 patties and ladle some ragda over it, followed by the green chutney, sweet chutney, onion, tomatoes, lime juice, sev, cumin powder, red chilli powder and coriander leaves.