Ragda Patties Recipe (Home Made Ragda Pattice Chaat)
Recipe type: Snacks, Street food
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Ragda Patties Recipe: A popular street food in India. Home Made recipe of Ragda pattice, shallow fried potato dumplings served with dried pea gravy with Indian spices and topped with onion and fried chickpea vermicelli.
For Ragda (Dried Pea Gravy)
  • Dried peas: 1 cup, soaked & boiled
  • Chana dal: 1/4 cup
  • Oil: 1 tbsp
  • Asafoetida (hing): 1/3 tsp
  • Green chili: 1/2 tbsp, finely chopped
  • Ginger: 1/2 tbps, finely chopped
  • Cumin seeds (jeera): 1 tbsp
  • Cinnamon stick (dal chini): 1/2 inch
  • Cloves (laung): 4 piece
  • Dry red chili: 1 piece
  • Bay leaf (tej patta): 1 piece
  • Salt: to taste
For Aloo Pattice (Potato Patties)
  • Potato: 2 cup, boiled & mashed
  • Ginger: 1 tbsp, finely chopped
  • Green chili: 1 tbps, finely chopped
  • Turmeric powder: 1/2 tsp
  • Coriander powder (dhaniya): 1 tsp
  • Cumin powder (jeera powder): 1 tsp
  • Garam masala: 1 tsp
  • Coriander (cilantro): 1/2 cup, chopped
  • Salt: to taste
For Assembling Ragda Patties
To Make Ragda
  1. Rinse 1 cup of dried green peas and 1/4 cup of chana dal (split bengal gram) thoroughly and soak in water for 8-10 hours/overnight.
  2. Next day the dried green pea should double in size.
  3. Strain the excess water from soaked pea and chana dal.
  4. In a pressure cooker, cook the soaked pea and chana dal for 10 min.
  5. Let the pressure cooker cools down and check if peas are properly cooked. Cook again if required.
  6. Wash the green chilies, peel off the ginger skin and finely chop.
  7. In a deep bottom non-stick pan heat a tbsp of oil.
  8. Once oil is hot add cumin seeds (jeera), asafoetida (hing), chopped green chili, ginger, bay leaf, cinnamon stick, cloves and dry red chili.
  9. Saute for a while till cumin seeds turns brown.
  10. Pour in the boiled pea and chana dal.
  11. Now add remaining spices: red chili powder, turmeric powder (haldi) and garam masala powder.
  12. Season with salt as per taste.
  13. Mix all ingredients and let ragda comes to boil. Turn off the gas.
To Make Aloo Pattice (Potato Patties)
  1. Boil the potato in pressure cooker for 5 mins. Let them cool and remove the skin.
  2. Mash the boiled potato and add salt to taste, turmeric powder, grated ginger and green chilies, coriander powder, cumin powder and garam masala powder.
  3. Mix all ingredients well. Taste to check the seasoning. If required add more salt and mix again.
  4. Add chopped green coriander leaves (cilantro) and mix.
  5. Take a lump of meshed potato in hand and press into round disc shaped patties.
  6. Repeat above step and make potato patties till the mixture is exhausted.
  7. Heat a tbsp of oil in pan and place one by one potato patties in it.
  8. Shallow fry the potato patties on both sides till they turns golden brown.
  9. Keep the fried patties on paper towel to drain excess of oil.
To Assemble Ragda Patties
  1. In a serving plate take 3 to 4 potato patties and press gently by hand to flatten it.
  2. Pour 1/2 cup of ragda mix (dry green pea gravy) on aloo patties.
  3. Sprinkle 1 1/2 tbsp of finely chopped onion.
  4. Now pour 1 tbsp of dates & tamarind chutney (khajur imli chutney).
  5. Sprinkle some sev (fried chickpea vermicelli) on ragda patties dish and serve hot.
In case dry peas are taking time to cook in pressure cooker, add a pinch of baking soda to accelerate the cooking of dried peas.
Recipe by WeRecipes at https://werecipes.com/ragda-patties-recipe-ragda-pattice-chaat/