Ragda Patties Recipe, How to make Ragda Pattice

Ragda Patties or Ragda Pattice is a popular Indian fast food or snack which forms part of famous street food of Mumbai. A chaat prepared with dried white peas gravy poured over aloo tikki or potato patties.

Ragda Patties is one of my favourite chaat. I remember as a kid, I would gorge on Ragda Patties with along with Pani puri…Yum!!

Later due to hygiene reasons, I stopped eating out. So, the option is to make these recipes at home: making them in a clean, hygienic manner and with lots of love and positive energy. 

To make Ragda patties, you will need to prepare a few dishes beforehand.

• Ragda – dried white/ green peas curry 
• Mint coriander chutney or coriander chutney
• Sweet chaat chutney (made of tamarind, dates and jaggery).

I usually make chutneys a day ahead and keep in the fridge.

Step by step Ragda Patties recipe:

1. Wash and boil the potatoes till well cooked. When the potatoes are still warm, peel and mash them. Add corn flour, red chili, and salt to the mashed potatoes. Mix well.
   
2. Check the seasoning and add more salt if required. If you find difficulty in binding the potato mixture, add some more corn starch. Make medium sized balls of the mashed potato mixture. Flaten them, shape into round patties and keep aside.
   
3. Heat ghee/oil on a griddle/tava. Keep the potato patties on the hot oil for frying.
   
4. When one side gets a little brown in color, turn it over. Fry till the patties become golden brown and crisp from both the sides. Fry all the patties till they are done.
   
5. Before assembling ragda patties, keep everything ready for the topping and garnishing. The potato patties have to be hot or warm before you assemble, so do the preparations before the patties are fried.
6. The ragda should be hot or warm. Both the chutneys green and the sweet chaat chutney should be made a day ahead or before making patties and keep aside. The tomato, onions and coriander should be finely chopped and keep aside. The fine sev and all the dry powders- Chaat masala, cumin seed powder, rock salt/black salt should also be kept at your kitchen table where you will assemble the ragda patties.
   
7. After all of the above; it’s time to assemble. This is quick and can be done in a minute.Take 2-3 potato patties in a plate. Top it with generous amount of Ragda.
8. Add some whisked sweetened curd or yogurt and green mint chutney.
   
9. Then add some sweet chaat chutney.
   
10. Add some onions and tomatoes.
    
11. Sprinkle the chaat masala, black salt and cumin seeds powder. If you want you can also add grated raw mango at this stage.
12. Top it with sev as much you want and garnish it with coriander leaves.
    
13. Serve the Ragda Patties immediately.
    

Ragda Patties recipe below:

Ragda Patties Prep time Cook time Total  30 min  15 min 45 min Ragda Patties- A chaat prepared with dried white pea’s gravy poured over aloo tikki or potato patties. AUTHOR: Monali RECIPE TYPE: Snack CUISINE: Indian   SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) For potato patties- 3-4 medium sized potato 3 tbsp. cornflour/ cornstarch ½ tsp red chili powder Salt to taste Ghee or oil for frying the patties For topping and garnishing – 2 cups Ragda ½ cup mint- coriander chutney ½ cup sweet chaat chutney ½ cup yogurt, add sugar as per taste and beat it smooth 1 tomato, finely chopped 1onion, finely chopped Grated or finely chopped raw mango (if available in season) ½ cup coriander leaves/cilantro, finely chopped ½ cup fine sev Red chili powder as required Rosted cumin seeds powder/ bhuna jeera powder Chaat masala as required DIRECTION Wash the potatoes and then boil till they are cooked completely. When the potatoes are still warm, peel and mash the potatoes. Add cornflour and salt to the mashed potatoes. Mix well. Check the seasoning and add more salt if required. If you find difficulty in binding the potato mixture, add some more corn starch. Make medium sized balls of the mashed potato mixture. Flaten them, shape into round patties and keep aside. Heat ghee/oil on a griddle/tava. Keep the potato patties on the hot oil for frying. When this side gets a little browned, turn over again. Fry till the patties become golden brown and crisp from the first side. Turn over again to make the second side crisp and golden brown. Fry all the patties till they are done. Alternatively you could arrange the fried patties, at the side of the circular tava and fry the fresh batch of the patties in the center. Before assembling ragda patties, keep everything ready for the topping and garnishing. The potato patties have to be hot or warm before you assemble, so do the preparations before the patties are fried. The ragda should be hot or warm Both the chutneys green and the sweet chaat chutney should be made a day ahead or before making patties and keep aside. The tomato, onions and coriander should be finely chopped and keep aside. The fine sev – I have used the only variety I got near my place. All the dry powders- Chaat masala, cumin seed powder, rock salt/black salt kept at your kitchen table where you will assemble the ragda patties. Assembling the Ragda Patties: After all of the above its time to assemble. This is quick and can be done in a minute. Take 2-3 patties in a plate. Top it with generous amount of Ragda. Add some whisked curd or yogurt and green mint chutney. Then add some sweet chaat chutney. Add some onions and tomatoes. Sprinkle the chaat masala, black salt and cumin seeds powder. If you want you can also add grated raw mango at this stage. Top it with sev as much you want and garnish it with coriander leaves Serve the Ragda Patties immediately to your loved ones.