Ragda Patties

Ragda is a popular Indian street food made with dried yellow peas. It is generally paired with potato patties for “ragda patties”. Potato is boiled and mashed with other spices to form into patties and either deep fried or shallow fried till light golden brown. It is generally served layered with green chutney and tamarind chutney.
Makes: 1 Serving of Ragda Patties

Ingredients:

For Patties:

Potato 2
Corn Flour 1 tsp
Ginger 1/2 inch Piece
Green Chiles 1
Lemon Juice 1/2 tsp
Mint Leaves few Sprigs
Cilantro few Sprigs
Salt to taste
Oil as required

To Serve:

Ragda 1 Cup
Green Chutney 1 tbsp
Tamarind Chutney 1 tsp
Onion for garnish
Cilantro for garnish

Method of preparation:

Peel and mince the ginger
Remove stem, wash and finely chop the green chiles.
Wash and finely chop the cilantro and mint leaves.

Wash the potatoes and cut them into halves.
Bring few cups of water to boil in a sauce pot.
Add halved potatoes and boil them till cooked and just soft.
Cool the potatoes a bit and remove the peel.
Break the potatoes into crumbles with help of hands and thoroughly mash the crumbled potatoes.

In a mixing bowl, mix together potatoes, corn flour, ginger, green chiles, mint, cilantro, lemon juice and salt.
Take a big lemon sized portion of the potato mixture and form into ball and lightly flatten with help of hands.
Repeat the same with remaining mixture.

Heat a flat pan on medium heat, grease the pan with little oil.
Place the patties on the pan and drizzle little oil on each one.
Fry the potato patties on both sides till light golden brown on both sides.

To serve,
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
In a serving plate, place the potato patties, pour ragda over them.
Garnish with cilantro and onion and layer it with green and tamarind chutney.
Serve ragda patties immediately.
Notes: You can store patties, ragda and chutneys in refrigerator and assemble when necessary.

Suggestions: For more gravy, add more ragda to the plate. Add garlic chutney for spice.
Variations: You can also add boiled potato to the radga. You can also garnish ragda patties with sev. Patties also be made with peas, corn, paneer, arvi, mixed vegetables etc..
Other Names: Ragda Patties, Ragda Patis.

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Ragda

Ragda.

Ragda is a popular Indian street food made with dried yellow peas. It is generally paired with potato patties for “ragda patties” or with samosa for “ragda samosa” etc. Yellow peas are pressure cooked till soft but not mushy. A gravy is prepared with onion and tomato and the peas are cooked in it to finish it off.
Makes: around 2 Cups of Ragda.

Ingredients:

Dry Yellow Peas 1 Cup
Onion 1
Cashews 4
Tomato 2
Garam Masala 1/2 tsp
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Cilantro for garnish
Salt to taste
Oil 3 tsps

Method of preparation:

Soak yellow peas in water overnight or for 6 – 8 hrs.
Refresh the soaked yellow peas with fresh water.
Pour fresh water to just submerge the yellow peas and pressure cook them with salt for 3 – 4 whistles.

Peel and slice the onion.
Wash and finely chop the tomato.
Wash and finely chop cilantro leaves.

Heat a tsp of oil in a pan, add sliced onion.
Fry till onion turns translucent, add cashews.
Fry till onion turns light brown around the edges, remove from heat.
Cool them to room temperature and grind the onion and cashews into smooth paste along with a tbsp of cooked peas using sufficient water.

Heat a tbsp of oil in a pan, add cumin seeds.
Add chopped tomato and cook till it softens.
Then stir in garam masala, red chile powder, turmeric powder and salt.
Add ground onion cashew paste, cooked yellow peas and a cup of water.
Boil till peas mixture thickens a bit.
Remove the radga onto a bowl, add lemon juice.
Garnish with chopped onion, chopped tomato and cilantro and serve ragda.
Notes: Make sure yellow peas are soft and cooked well before adding to the pan.

Suggestions: If the peas are not cooked properly, boil them separately by adding half a cup of water till they are soft.
Variations: You can add just green chiles for spice and no red color. Ginger garlic paste can also be added to the pan along with cumin seeds.
Other Names: Ragda.

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