Ragda Patties

 Hello My Lovely Readers. Today, I am going to share with you a street-style Ragda patties recipe. It is a shallow fried potato patty that is crispy on the outside and soft inside topped with savory dried peas curry and served with spicy chili-coriander chutney and sweet and tangy tamarind chutney. You can also add a scoop of beaten yogurt and sev on top to enhance the flavor.

It is one of the popular street food in Mumbai and we are going to make it from scratch which will be if not tastier than the street one then at least more hygienic.

I will share the recipe for tamarind and chili-coriander chutney at a later date.

so let's begin.

Ingredients (Serves 3):

• 4 medium-sized boiled potatoes
• 100 gm/1 cup dried green peas (Note: You can use white peas instead if you don't have green peas)
• 2 cups of water
• 1 finely chopped onion
• 1 finely chopped tomato
• 1/4 cup finely chopped coriander leaves
• 1 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 2 teaspoons chaat masala
• 2 teaspoons freshly squeezed lemon juice
• a pinch of asafoetida
• oil
• salt as per taste
• tamarind chutney
• chili-coriander chutney

Instructions:

1. Firstly, we will prepare the Ragda which is dried peas curry. Rinse the dried peas three times and then soak them in water overnight.
2. Drain the water and then add some water to a pressure cooker and add peas, asafoetida, and 1 tablespoon of oil to it. The water should be just above the peas but not more than that. Pressure cook it for 4-5 whistles till the peas become soft.
3. Add 1/4 teaspoon turmeric, 1/2 teaspoon red chili powder, and salt to the mixture and mash the peas with a potato masher.
4. Now simmer the mixture for 10 minutes till the consistency becomes somewhat thick. It should not be runny but if the consistency is too thick then add some water and stir and keep aside.
5. Now peel and mash the potatoes. (Note: you can also grate the potatoes if you want.)
6. Add red chili powder, and salt as per taste and mix everything well. Check the seasoning and adjust the salt if needed.
7. Make small to medium sized balls and flatten them to shape them like tikkis.
8. Heat 2-3 tablespoons of oil in a pan and shallow fry the patties on both sides till they are golden brown.
9. Place the patties on the kitchen towel to soak the excess oil and keep aside.
10. Now, we will assemble the Ragda patties. (Note: Heat up the Ragda till it's warm before you assemble.)
11. On a plate, put 2 patties and pour the Ragda on top generously. Add 1 tablespoon of tamarind and green chili chutney. You can adjust the amount of chutney as per your preference.
12. Garnish with onion, tomato, and coriander leaves, and sprinkle cumin powder and chaat masala on top with some lemon juice. (Note: You can also add yogurt and sev in this step if you want.)
13. Serve the Ragda patties hot and Enjoy!!!