Ragda Patties

Ragda Paatis is a very popular chaat . It is a one filling meal. It can be easily prepared if you have the soaked peas. Potato tikkis or patties are prepared and served with a delectable dish of peas, topped  with various chutneys.

With this dish on mind, I was on the look out for this recipe from various sources. Nothing seemed to appease me.Atlast, I prepared my sister Gayatri’s  recipe and it turned out awesome. Without much ado let me take you to the recipe. This post is also a part of our Culinary Hoppers Team with the theme “Chaats ”

My other chaat recipes are here:

• Sev Puri
• Bhel Puri

Pre-requisites

• sweet chutney
• green chutney

                                          Sweet Chutney

Green Chutney

INGREDIENTS

For Ragda

dry peas 1/4 kg

onion 2 finely  cut

tomato 3 finely cut

coriander or dhania powder 2tsp

garam masala powder 1tsp

chilli powder 1 tsp

salt to taste

ginger garlic paste 1 tsp (fresh)

oil 1tbsp

For the patties

• potato 1/2kg
• cornflour 2tbsp
• green chilly 4
• coriander 1/2 bunch
• salt to taste
• oil for shallow frying

4

Note : Patties kept on the skillet are rightly cooked. The picture below was taken prior and I was unable to taken another picture again.

For serving :

• green chutney
• sweet chutney
• small sev

Let’s get cooking Ragda Patties in steps :

To make ragda

• Boil peas in a pressure cooker for three whistles. They should be tender.
• Take oil in a kadai and saute the onions until translucent. Add the ginger garlic paste and let cook for some time. Then, add the tomatoes and allow to cook for sometime.
• Add the coriander powder, garam masala , chilli powder and salt. Mix well. Allow the spices to blend together.
• Mash the peas with the ladle and mix into the kadai. Allow to cook for sometime on slow flame.
• Remove and keep aside.

To make patties :

• Boil the potatoes and keep aside.
• Peel the skin and mash them. It is good to add cold water, peel and mash. Allowing them to cool, makes them hard.
• Make a paste of coriander and green chilly.
• Mix corn flour, paste and salt together.
• Heat a flat skillet.
• Make round,flat thick balls as tikkis.
• Smear a little oil on the skillet and keep these tikkis.
• On a slow flame, cook them on both sides until golden brown in colour.

Take a note :

• Keeping the  flame low  ensures  even  cooking of the patties.
• You can make around seven to eight  at a time.

To serve :

Take a plate and arrange two patties on it. Pour two tablespoon of prepared ragda over them. Add some sweet chutney and green chutney over it. Finally, decorate with sev and serve ragda patties.

Other recipes of Culinary Hoppers are listed below

• Aloo Tokri Chaat
• Palak Pakora Chaat
• Pani Puri
• Sprouted Moong Bean Chaat
• Puri Recipe for pani puri
• Chana Chaat
• Aloo Chana Chaat
• Baigan Ke Dahi Wade
• Dahi Puri
• Bhel Puri

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