Wednesday, 17 July 2013

Ragda Patties

Ragda Patties is something almost all chat vendors in Bombay serve. In the north you get its other cousin ‘tikki chole’. The difference I guess is that the North Indian version uses kabuli channa or chick peas whereas ragda is made from white dry peas. Ragda is also a little runnier than chole. Here is how I made it the other day.


For the Ragda

1 cup dry white peas,
Salt to taste,
1 tsp turmeric powder,
2 tsps oil,
½ tsp mustard seeds,
7-8 curry leaves,
A pinch of asafoetida,
1 tsp red chilli powder,
1 tsp ginger paste,
2 finely chopped green chillies,
1 tbsp tamarind paste,
1 tsp powdered jaggery

For the Patties

4 medium sized boiled and peeled potatoes,
½ cup bread crumbs,
1 tbsp corn flour,
Salt to taste,
Green chutney as required,
Oil to shallow fry,
½ tsp turmeric powder,
1 tsp red chilli powder

For the Assembling

2 tbsp green chutney,
2 tbsp imli chutney,
1 tsp roasted cumin powder,
1 tsp roasted red chilli powder,
½ tsp black salt,
Chopped onions,
Chopped coriander leaves.
Lemon wedges,
Chopped tomatoes (optional)


To Make the Ragda

Soak the white peas after washing them for about 8 hours or overnight. Pressure cook it till done with salt and turmeric powder. The peas should become mushy.

Heat the oil and add the mustard seeds, once they pop add the asafoetida, curry leaves, and ginger paste. After a minute add the chilli powder, chopped green chillies and tamarind paste. Saute for a minute and add the cooked peas. Adjust seasoning and add the jaggery. Adjust consistency, it should be a little runny as it will thicken on cooling.

To Make the Patties

Mash the boiled potatoes and mix all other patties ingredients except the oil and green chutney. Make golf ball sized balls of the mixture and make a thumb print impression in the centre. Put about ½ tsp of green chutney in the depression and cover with the potato mixture, so you get a potato ball with the green chutney filling. Flatten it to form a disc.

Heat oil on a non-stick tawa and fry the patties in batches on a low flame till brown on both sides.


Pour a ladle full of ragda on a plate, place two patties in the centre and drizzle some imli chutney, green chutney and lemon juice on top. Sprinkle roasted cumin powder, roasted red chilli powder, black salt, chopped onions, chopped tomatoes (if using them) and coriander leaves.

Serve hot or warm.