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Ragda Patties

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Ragda Patties

  • Vegan
  • Medium




For The Ragda

  • 1 cup safed vatana (dried white peas)/ Hara Vatana (dried green peas)/kabuli chana (dried chickpeas)
  • 2 boiled potatoes , cut into small pieces
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp Red chilli powder
  • 2 tsp ginger-green chilli paste
  • 1/2 tsp garam masala powder
  • 1 tbsp tamarind (imli) pulp/ tamarind paste
  • Salt to taste
  • For The Tempering (for The Ragda) :
  • 1/4 tsp mustard seeds ( rai / sarson)
  • a pinch of asafoetida (hing)
  • 2 tbsp oil

For The Patties :

  • 1 kg potatoes
  • 2 tbsp cornflour
  • 2-3 green chillies finely chopped
  • 2 tbsp chopped coriander (hara dhaniya)
  • 1/2 tsp chaat masala
  • 1/4 tsp cumin powder
  • Salt to taste

To Serve :

  • Green chutney as required
  • Sweet tamarind chutney as required
  • 1 cup nylon sev (thin sev)
  • 1 cup chopped onions
  • 3 tbsp fresh coriander chopped
  • Chaat masala as required


For the ragda

  1. Soak the dried peas overnight.
  2. Drain, add approximately 3 to 4 cups of water and pressure cook for 4 whistles or until the peas turn tender. Keep aside.
  3. Heat the oil, add the mustard seeds and asafoetida and stir till the mustard seeds crackle.
  4. Add turmeric powder, red chilli powder, ginger-green chilli paste, tamarind pulp and salt add 2 tbsp water and fry for 1-2 minutes.
  5. Add Boiled Peas and water, mix well mashing the peas slightly with the back of a spoon so that the gravy becomes slightly thick.
  6. Simmer for 10-15 minutes and keep aside.

For the patties

  1. Boil, peel and grate the potatoes.
  2. Add the cornflour, cumin powder, chaat masala, green chillies, coriander leaves, salt and mix well.
  3. If required add more cornflour for binding.
  4. Divide the potato mixture into 12 equal portions.
  5. Flatten to make round patty and keep aside.
  6. Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to Assemble

  1. For serving, place 2 patties on a plate and pour the ragda over.
  2. Top with green chutney and sweet tamarind chutney.
  3. Sprinkle the sev and chopped onions, chopped fresh coriander, roasted peanuts and chaat masala on top.
  4. Serve hot.

Note :- you also add beaten yogurt on top of the ragda patties.
you can roll the Patties in bread crumbs before frying for crispy patties.

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