Go Back
–+ servings

Ragda patties recipe | how to make ragda patties | street style ragda patties

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Snack, Street Food
Cuisine Indian
Servings 5 servings

Ingredients
 

For boiling peas

  • 1 cup soaked white peas
  • 2.5 cup water
  • Salt to taste
  • ½ tsp turmeric powder

For ragda

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • Pinch of hing
  • 1 tsp fennel seeds
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • Boiled white peas
  • 1 tsp chaat masala
  • ½ tsp garam masala
  • 1 tbsp jaggery
  • 1 tbsp tamarind pulp
  • 1.5 cup water or as required for ragda consistency
  • 1 medium size boiled potatoes
  • Salt to taste
  • Some coriander leaves

For patties or aloo tikki

  • 4 medium size boiled potatoes
  • ¾ cup soaked poha
  • 1 tsp green chilli paste
  • ½ tsp ginger paste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp chaat masala
  • ½ tsp garam masala
  • Salt to taste
  • Some coriander leaves

For green chutney

  • 1 cup fresh coriander leaves
  • ¼ cup mint leaves
  • 1 inch ginger
  • 2 green chilli
  • 3 garlic cloves
  • 1 tsp cumin seeds
  • 1 tsp chaat masala
  • 2 tbsp lemon juice
  • ½ tsp sugar
  • 1 tbsp roasted chana dal
  • Salt to taste
  • ¼ cup cold water

For date-tamarind chutney

  • ½ cup dates
  • ½ cup tamarind
  • ½ cup jaggery
  • 3 cup water
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp kashmiri red chilli powder
  • ½ tsp dry ginger powder
  • Pinch of salt

For assembling ragda patties

  • Ragda
  • Patties or aloo tikki
  • Data-tamarind chutney
  • Green chutney
  • Chopped onion
  • Chopped tomatoes
  • Chaat masala
  • Sev
  • Coriander leaves

Instructions

Pressure cook white peas

  • In a pressure cooker, add soaked white peas, turmeric powder, salt and water. mix well.
  • Cover and Pressure cook 5 whistles on medium flame or until peas get cooked completely.
  • Mashed boiled peas slightly with a masher. Keep it aside.

Making ragda

  • In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Sauté for a minute.
  • Now add ginger and green chilli paste. Sauté it.
  • Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Mix well and sauté masala till oil separates from its sides.
  • Add boiled peas mixture and mix well.
  • Now add chaat masala, garam masala, jaggery and tamarind pulp. mix well.
  • Then add 1.5 cup water and mix well.
  • Now add salt and grate 1 medium size boiled potato into the gravy. mix well.
  • Cook ragda for 5 minutes on low flame.
  • Garnish with some coriander leaves. Ragda is ready.

Making patties

  • In a bowl, mash 4 medium size boiled potatoes.
  • Then add green chilli paste, ginger paste, turmeric powder, red chilli powder, coriander powder, cumin powder, chaat masala, garam masala, salt, soaked poha and some coriander leaves.
  • mix well making sure everything is well combined.
  • grease hands with oil and prepares a small pattice.
  • shallow fry patties on medium flame.
  • fry on both sides until it turns golden and crisp.
  • Patties or aloo tikki is ready. keep it aside.

Making green chutney

  • In a mixing jar, add green coriander leaves, mint leaves, green chilli, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt and cold water.
  • grind it into a smooth paste.
  • Green chutney is ready.

Making tamarind date chutney

  • In a pan, add date and tamarind pulp and jaggery. Mix well
  • Cook it for10-15 minutes on medium flame.
  • Then add cumin powder, dry ginger powder, red chilli powder, saunf powder, and coriander powder. Mix well.
  • Switch off the gas and sieve the chutney mixture.
  • Tamarind-date chutney is ready.

Making ragda patties chaat

  • On a plate, spread some ragda. Then place a pattice on it.
  • further, pour a ladleful of prepared ragda over it.
  • top with green chutney and tamarind chutney.
  • garnish with chopped onions, tomatoes, chaat masala and sev.
  • enjoy ragda pattice.

Notes

For Ragda
  • turmeric gives color and salt increases the cooking process while boiling white peas.
  • pressure cook white peas on medium heat so they will be properly cooked.
  • mash some peas with masher so gravy becomes thick
  • grated boiled potatoes give thickness to ragda gravy.
  • cook ragda on low flame so all spices absorb in it.
for patties
  • cool down boiled potatoes completely.
  • poha absorbs all water content from the mixture and easily binds the roll together.
  • shallow fry patties on medium flame.