Easiest Way to Love Delicious Ragda Patties

Harriet Lyons

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Easiest Way to Love Delicious Ragda Patties Delicious, fresh and tasty.

Ragda Patties. The second component of Ragda Patties is the potato patties aka aloo tikki. These patties are shallow/pan fried and require only a handful of ingredients. I make them extra-crispy by adding some soaked poha (flattened rice) to the potatoes.

It's also served in restaurants, chaat centers and also.

Ragda patties consist of two main elements.

Patties - In ragda patties, the patties are pan fried or shallow fried potato patties (aloo tikki).

You can have Ragda Patties using 30 ingredients and 3 steps. Here is how you cook that.

Ingredients of Ragda Patties

Prepare of Filling.
You need of boiled potatoes, cut into small pieces.
Prepare of turmeric powder.
Prepare of chilli powder.
Prepare of ginger-green chilli paste.
Prepare of garam masala.
It’s of grated jaggery.
It’s of tamarind, soaked.
It’s of safed dry vatana.
Prepare of salt.
You need of Tempering (for The Ragda):.
It’s of mustard seeds.
You need of curry leaves.
It’s of asafoetida.
It’s of oil.
It’s of For The Patties:.
It’s of potatoes.
You need of cornflour.
Prepare of salt.
You need of chopped mint leaves.
It’s of chopped coriander.
Prepare of ginger.
Prepare of lemon juice.
Prepare of sugar.
It’s of salt.
It’s of oil for deep-frying.
It’s of recipe of green chutney.
Prepare of recipe of fresh garlic chutney.
Prepare of recipe of khajur imli ki chutney.
Prepare of chopped onions.

They are crisp, lightly spiced and taste so good even when had plain.

Ragda - a curry or gravy preparation of dried white peas is called as ragda.

The other important elements in a ragda patties. ragda patties recipe

Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat.

Ragda Patties step by step

For the ragda: Soak the dried peas overnight. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker. Simmer for 10 minutes and keep aside..
For the patties: Boil, peel and grate the potatoes. Add the cornflour and salt and knead to a soft dough. Divide into 12 equal portions and keep aside. Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle. Bring together the edges in the centre to seal the filling inside the potato. Press lightly on top to make a patty. Repeat to make the remaining 11 patties..
Shallow fry on a non-stick pan till the patties are golden brown and crisp. For serving, place 2 patties on a plate and pour the ragda over. Top with all the chutneys. Sprinkle onions on top. Serve with Pav..

It consists of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles), cilantro and spices.

Ragda Patties is yet one lip-smacking, luscious, finger-licking spicy chaat and a very popular street food made with a combination of potato & bread crumbs patty flooded with some thick ragda (spicy curry) and a variety of sweet, tangy and spicy toppings garnished with sev, finely chopped onions and tomatoes that adds extra zest and gives a crispness to the chaat.

Ragda Patties, this irresistible snack of potato patties with thick lentil gravy, garnished with sev and onions, can even serve as meal by itself! the stuffing is a little spicy, but complements the blandness of potatoes well.

A popular street food in India, Ragda patties is a dish everyone must try once.

A spicy white peas curry served over potato patties and dressed up with sweet and tangy chutneys, crispy sev and garnished with diced onions and fresh cilantro.