In the devil’s world of Chaat, no one is spared. With no discrimination of age, gender, or region, everyone is a sinner in this CHAAT WORLD. Everyone can gladly be a sinner here, as they indulge themselves into its Sinfully de(si)licious recipe…. 😍🥰.
In continuation with the chaat theme, after my previous post, Pav bhaji, and its fusion versions, is on with this week’s post, Ragda patties/pattice.
Click here to jump to recipe card!
What’s Ragda patties? – ragda refers to the curry made from dried white peas (safed vatana) which pairs with crispy, fried potato cakes, patties, topped with chaat chutneys, onion, coriander leaves, sev, and lemon juice. A cocktail of flavours burst in your mouth when you take a bite from it, sweet, spicy, savoury, tangy flavours with crispy, crunchy, smooth textures.
This Maharashtrian, Gujarati Street food can be compared to North Indian Aloo Tikki Chole chaat. Both are potato patties served with Ragda (white peas curry) in West and Chole (chickpeas curry) in North. This irresistible chaat can be served as breakfast, lunch, snack, or dinner. As it’s packed with protein, carbs, and fiber, it’s a complete meal in itself. Absolutely vegan and gluten-free recipe.
This recipe can be partitioned into 2 steps.
1) Preparation of Ragda-here, I prepared a spicy version, which includes onion, tomato, ginger-garlic paste, seasoned with spices. (It can also be prepared subtle, without onion garlic for Jain sadvik food, increase tomato paste in that case)
2) Preparation of patties-boiled, mashed potatoes spiced up and shallow fried.
Rest ingredients are,
• Sweet Dates Tamarind chutney
• Spice mix– a combo of red chilli powder, cumin powder, black salt, dry mango powder, chaat masala.
• For garnish– chopped onions, coriander leaves, chaat sev, and lemon juice.
Don’t get panic seeing the number of ingredients, it’s all available in your kitchen pantry, and all the chutneys, ragda, and patties can be prepared prior and stored in refrigerator or freezer and defrost it on the day of assembling. It saves time and energy. It needs only proper planning and an efficient breakdown of the process. It’ll be handy and definitely a crowd-pleaser in your kitty parties, get-together, or when you have surprise guests.
If you have these chutneys in excess, you can try my other chaats like Sev Puri Chaat, Dahi puri, Dahi Papdi, apart from chaat, it can be used in Club sandwiches, Kathi rolls, Bhaji Club Sandwich.
Similarly, if you have excess Ragda, you can try Ragda Samosa and Ragda puri, to show variations with the same base. Either you can prepare samosa and Chaat puri at home or you can make your life easy by buying them from shops (as I did). Thus, making it a 3 in1 recipe, amaze your guests with a single curry…😉😅.
I prefer to double or triple the portion as it has a long life in the freezer. Especially for working people, it becomes handy when it lies in the freezer compartments. Also, when you prepare chaat, many prefer to have a sweeter version. In that case, your sweet chutney proportion should be higher than the other two chutneys.
Maintain a thick consistency while you grind and store. You can always dilute it with water and make it thin while using it for chaat preparation. Again consistency of the chutney is at your discretion.
Don’t forget to scroll down to the Notes, you’ll have a bonus recipe under my kitchen secret. My Kitchen Secrets saves you when you are puzzled with leftovers. Most of the recipes in this blog have a surprise package in the kitchen secret which will definitely make you awestruck with its variations and fusions.…😲.
Now let’s dive into the recipe.
For Ragda Patties
Wash the dried white peas. And soak the dried white peas with 6 cups of water overnight or a minimum of 10 hrs.
After overnight soaking, next day discard the soaked water.
And add fresh water till it gets immersed along with salt, turmeric powder, Kashmiri red chilli powder, asafoetida powder.
And pressure cook it for at least 10 whistles or more depending on the quality of the peas.
After the pressure settles, open and check if the peas are cooked. If you feel it’s undercooked, close it and give more whistles. The right stage to cook peas is when you crush it with your finger it should turn smooth and squash easily.
Then you can partially mash with a potato masher, it helps to get a thicker consistency for ragda.
Heat up a pan with oil, temper with cumin seeds, carom seeds. Once it sizzles, add the coarsely ground onion paste (take a big onion, chop roughly, and just pulse it in the mixer a few times).
After it turns golden brown, add ginger garlic paste, sauté till raw smell goes off.
Later add store-bought tomato paste (refer notes), sauté to mix well.
Then add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, garam masala powder, fennel powder,Green chutney, and jaggery.
Stir it well and add 2 cups of water.
Now add in the boiled, partially squashed peas along with water if required.
Then close the lid and allow it to cook in medium flame for 5 minutes to get rid of the raw smell of spices added.
Then open the lid and simmer for another 5 minutes or till you get the desired consistency, it should neither be too thin nor too thick.
Switch off the flame and then squeeze some lemon juice. It has to be hot or warm while assembling for ragda patties.
Steam the peeled potatoes either in a steamer or pressure cooker with less water.
After it reaches the fork-tender stage, strain it from water.
And mash it when it is hot (refer notes).
Then add Kashmiri red chilli powder, Kasuri methi, dry mint leaves, coriander leaves, cornflour, bread crumbs, black salt, and dry mango powder along with salt.
Make a soft dough from the mashed potatoes with all the spices added.
And roll balls out of it, then flatten it into disc shapes;
Again dust with bread crumbs.
Similarly, do the same for the rest of the dough.
Shallow fry them in a pan.
Till u get golden brown patties with a crispy texture.
Keep the spice mix ready.
Just add and mix the ingredients mentioned below it.
Prepare Green chutney, Sweet Dates Tamarind chutney, and Garlic/red chutney a day prior and dilute it with little water and keep it ready on the kitchen counter.
Keep the chopped onions, coriander leaves, sev, and lemon wedges ready for garnishing.
Now it’s time to assemble, keep the patties (2 or 3) on the serving plate, pour in the hot ragda till it covers the patties.
Add some onion.
Then all the 3 chutneys namely Sweet Dates Tamarind chutney, Garlic/red chutney/lahsun ki chutney, Green chutney (quantity of chutneys varies to individual).
Again add some onion, raw mango coriander leaves.
Then sprinkle some Spice Mix, chaat sev
And finally squeeze lemon or simply place a lemon wedge on top of it.
Serve your lip-smacking ragda patties immediately.
For Ragda Samosa:
Keep all the chutneys, ragda, samosa (store-bought), spice mix, garnishing ingredients on the kitchen counter for assembling. Take a serving plate, break the samosa into pieces.
Then add enough warm ragda to cover it.
Add some onion to it. Drizzle all the 3 chaat chutneys as per your requirement.
Now add finely chopped tomatoes, onion, coriander leaves, raw mango. Then sprinkle some Spice Mix and chaat sev.
Again, add all the 3 chutneys and keep a lemon wedge or squeeze lemon.
Tantalizing Ragda Samosa is ready to relish, serve it immediately.
For Ragda Puri:
Keep all the chutneys, ragda, chaat puri (store-bought), spice mix, garnishing ingredients on the kitchen counter for assembling. Take a serving plate, arrange the chaat puris. Make a hole in the center of the puri.
Take a puri, fill in with ragda.
Then all the 3 chutneys.
Then with chopped onion, tomato, raw mango.
Then add coriander leaves, and finally with sev and spice mix.
Similarly, fill the rest of the puris.
Now drizzle the sweetened thick curd (whip thick curd with sugar) generously.
Then add all the 3 chutneys as per your requirement.
Then add chopped raw mango, coriander leaves and then sprinkle some Spice Mix and finally drizzle some chaat sev.
Serve immediately the delicious crunchy bite of Ragda puri.
Recipe card
Preparation time: 10 minutes
Cooking time: 45 minutes
Cuisine: Indian, West
Category: Chaat
Serves: 8
Author: Manimala
Ingredients:
For Boiling Ragda:
White peas (dried) – 3 cups
Turmeric powder – ¼ tsp
Asafoetida/Hing – a small piece
Kashmiri red chilli powder – 1 tsp
Salt – 1 tsp
For Ragda curry:
Oil – 3 tbsp
Cumin/Jeera seeds – ½ tsp
Carom/Ajwain seeds – ½ tsp
Onion paste – 1 cup (coarsely ground)
Ginger-garlic paste – 1 tbsp
Tomato paste – 1/2 cup
Kashmiri red chilli powder – 1 tbsp
Coriander powder – 1tbsp
Cumin/Jeera powder -1tsp
Fennel/Saunf powder – ½ tsp
Garam masala powder – ½ tsp
Green chutney – 1 tbsp
Jaggery – 1tsp
Salt – as required
Lemon juice – 1tbsp
For patties:
Peeled potatoes – 1 kg
Cornflour – ¼ cup
Bread crumbs – 2 tbsp
Kashmiri red chilli powder – 1 tbsp
Black salt – a pinch (optional)
Dry mango/Amchoor powder – a pinch (optional)
Coriander leaves chopped – 1 tbsp
Dry fenugreek leaves/Kasuri methi – 1tsp
Dry mint leaves/fresh – 1 tsp
Salt – 1 tsp
Oil – for frying
For Spice Mix:
Kashmiri red chilli powder -1tsp
Cumin/Jeera powder -1tsp
Black salt -1/2 tsp
Dry mango/Amchoor powder – 1/2 tsp
Chaat masala – a pinch
For Assembling Ragda patties:
Patties – 2-3
Ragda – as required
Green chutney – as required
Sweet Dates Tamarind chutney– as required
Garlic/red chutney – as required
Finely chopped onion – as required
Finely chopped raw mango – as required
Finely chopped coriander leaves – as required
Chaat sev – as required
Spice Mix – as required
Lemon juice/wedges – as required
For Assembling Ragda Samosa:
Big Samosa – 1 piece (store-bought)
Ragda – as required
Green chutney – as required
Sweet Dates Tamarind chutney as required
Garlic/red chutney– as required
Finely chopped onion – as required
Finely chopped tomatoes – as required
Finely chopped raw mango – as required
Finely chopped coriander leaves – as required
Chaat sev – as required
Spice Mix – as required
Lemon wedges – as required
For Assembling Ragda Puri:
Chaat puri – 5-6
Ragda – as required
Green chutney – as required
Sweet Dates Tamarind chutney– as required
Garlic/red chutney – as required
Thick curd with sugar – as required
Finely chopped onion – as required
Finely chopped tomatoes – as required
Finely chopped raw mango – as required
Finely chopped coriander leaves – as required
Chaat sev – as required
Spice Mix – as required
Instructions:
For Ragda Patties
- Wash and soak the dried white peas with 6 cups of water overnight or a minimum of 10 hrs.
- The next day discard the soaked water and add fresh water till it gets immersed along with salt, turmeric powder, Kashmiri red chilli powder, asafoetida powder, and pressure cook it for at least 10 whistles or more depending on the quality of the peas.
- After the pressure settles, open and check if the peas are cooked. If you feel it’s undercooked, close it and give more whistles. The right stage to cook peas is when you crush it with your finger it should turn smooth and squash easily. Then you can partially mash with a potato masher, it helps to get a thicker consistency for ragda.
- Heat up a pan with oil, temper with cumin seeds, carom seeds, once it sizzles, add the coarsely ground onion paste (take a big onion, chop roughly, and just pulse it in the mixer a few times), after it turns golden brown, add ginger garlic paste, sauté till raw smell goes off.
- Later add store-bought tomato paste (refer notes), sauté to mix well, then add turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder,garam masala powder, fennel powder, Green chutney, and jaggery, stir it well and add 2 cups of water.
- Now add in the boiled, partially squashed peas along with water if required, then close the lid and allow it to cook in medium flame for 5 minutes to get rid of the raw smell of spices added.
- Then open the lid and simmer for another 5 minutes or till you get the desired consistency, it should neither be too thin nor too thick.
- Switch off the flame and then squeeze some lemon juice. It has to be hot or warm while assembling for ragda patties.
- Steam the peeled potatoes either in a steamer or pressure cooker with less water. After it reaches the fork-tender stage, strain it from water and mash it when it is hot (refer notes).
- Then add Kashmiri red chilli powder, Kasuri methi, dry mint leaves, coriander leaves, cornflour, bread crumbs, black salt, and dry mango powder along with salt.
- Make a soft dough from the mashed potatoes with all the spices added and roll balls out of it, then flatten it into disc shapes, again dust with bread crumbs. Similarly, do the same for the rest of the dough.
- Shallow fry them in a pan till u get golden brown patties with a crispy texture.
- Keep the spice mix ready by just adding and mixing the ingredients mentioned below it.
- Prepare Green chutney, Sweet Dates Tamarind chutney, and Garlic/red chutney a day prior and dilute it with little water and keep it ready on the kitchen counter.
- Keep the chopped onions, coriander leaves, sev, and lemon wedges ready for garnishing.
- Now it’s time to assemble, keep the patties (2 or 3) on the serving plate, pour in the hot ragda till it covers the patties, add some onion, then all the 3 chutneys namely Sweet Dates Tamarind chutney, Garlic/red chutney, Green chutney (quantity of chutneys varies to individual), again add some onion, raw mango coriander leaves, then sprinkle some Spice Mix, chaat sev and finally squeeze lemon or simply place a lemon wedge on top of it. Serve your lip-smacking ragda patties immediately.
For Ragda Samosa:
- Keep all the chutneys, ragda, samosa (store-bought), spice mix, garnishing ingredients on the kitchen counter for assembling.
- Take a serving plate, break the samosa into pieces.
- Then add enough warm ragda to cover it. Add some onion to it.
- Drizzle all the 3 chaat chutneys as per your requirement.
- Now add finely chopped tomatoes, onion, coriander leaves, raw mango.
- Then sprinkle some Spice Mix and chaat sev.
- Again, add all the 3 chutneys and keep a lemon wedge or squeeze lemon.
- Tantalizing Ragda Samosa is ready to relish, serve it immediately.
For Ragda Puri:
- Keep all the chutneys, ragda, chaat puri (store-bought), spice mix, garnishing ingredients on the kitchen counter for assembling.
- Take a serving plate, arrange the chaat puris. Make a hole in the center of the puri.
- Take a puri, fill in with ragda, then all the 3 chutneys, then with chopped onion, tomato, raw mango, coriander leaves, and finally with sev and spice mix.
- Similarly, fill the rest of the puris.
- Now drizzle the sweetened thick curd (whip thick curd with sugar) generously.
- Then add all the 3 chutneys as per your requirement.
- Then add chopped raw mango, coriander leaves and then sprinkle some Spice Mix and finally drizzle some chaat sev.
- Serve immediately the delicious crunchy bite of Ragda puri.
Notes:
- Prepare all the Chutneys prior and store them in the refrigerator or freezer and defrost it on the day of assembling. It saves time and energy.
- And similarly, the patties, you can roll the prepared spiced potato dough, flatten it with bread crumbs, arrange them on a plate and cover with cling film (to avoid getting dried), or layer it in a box with butter paper in between (to avoid sticking) before few days or a day before assembling, making the job easier.
- You can cook the potatoes either in a steamer or pressure cooker. I always prefer steamer as it absorbs less water and cooks the potatoes perfectly. If you are using a pressure cooker, use little water to boil.
- Fork tender is the stage when you poke with a fork, it should easily pass through the potato and break it as well (as shown in pic and video).
- If you steam the potatoes in the steamer, then immediately mash them when it is hot. If you cook them in a pressure cooker, let them cool down a bit (to dry the excess moisture), then mash them.
- Mumbai street style patties are less spiced, but I prefer my patties this way as I also turn these patties into burger patties.
- Soaking White peas for min 10 hrs to a maximum of 12 hrs is mandatory as it enables quick cooking and easy digestion.
- Partially squashing the peas helps to thicken the ragda curry. Otherwise, the liquid part and peas part will separate easily, there’ll be no binding material between them.
- Even ragda of Mumbai Street style will be blunt with minimal spices. I like my ragda with an extra kick of spices as I can manipulate the excess or leftover ragda to pair with rotis, dosas as accompaniments.
- Here, I used store-bought tomato paste in Ragda, it adds an intense colour and flavour to the curry. You can skip adding it or replace it with homemade paste from blanched, peeled, ground, strained thick tomato puree from ripened tomatoes.
- In spice mix, if you don’t have black salt and dry mango powder, you can increase the chaat masala powder to balance the taste.
- Similarly, if you don’t have raw mango, you can skip it or replace it with finely chopped cucumber. But both have their unique taste and presence.
- While assembling, ragda has to be hot or warm to enjoy the delicacy.
- This ragda is the base for other chat as well like sev usal, ragda cutlet.
- You can adjust the quantity of chutney as per your taste and requirements.
Now time for my kitchen secrets. . . 😉
- I generally freeze the leftover patties to use them while making burgers, sandwiches, very handy in the peak morning hours. You can either air fry it or shallow fry the patties, stuff in between your burger buns or sandwich along with veggies and top it with dressings.
- My second secret comes the Fusion land. If you have seen my previous post- Pav Bhaji you must be familiar with my Fusion recipes. I tried Pav Bhaji Fondue, Bhaji Club Sandwich., Bhaji Ragi Dosa, a fusion cooking with Swiss, Brit, and South Indian. The fusion continues in this recipe as well, but it needs a little wait. As this post already loaded with 3 recipes with Ragda, namely Ragda patties, Ragda Samosa, Ragda puri, I preferred to make an episode 2 for this Ragda Fusion, which keeps you intrigued the entire week…😍😉🤔🤔.I assure you, it’ll be worth the wait…😍
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