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Ragda Patties

Preparation and Cooking Time: 60 min.


For Ragda:

1¼ cup Dried White Vatana (White Peas)

2 Onions Very Finely Chopped (preferably Indian Onions)

½ cup Tamarind Paste

1½ tbsp Ginger Paste

1½ tbsp Oil

1 tbsp Butter

½ tsp Mustard Seeds

½ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

1 tsp Turmeric Powder

1½ tsp Red Chilli Powder

1 tsp Coriander-Cumin Powder (Dhana Jiru)

1 tbsp Taj Laving Masala

1 tsp Jaggery (Gōr)

Salt to taste

For Patties:

500 grams Potatoes

⅓ cup Fresh Breadcrumbs

1 tsp Ginger Paste

1 tsp Green Chilli Paste

1 tsp Dry Mango Powder (Amchur)

Salt to taste

Oil and Butter for Shallow Fry

To Serve:

1 cup Nylon Sev

1 cup Khajur Ambli ni Chutney

½ cup Green Chutney

1 Onion Very Finely Chopped

2 tbsp Coriander Leaves Very Finely Chopped

1 tsp Chaat Masala

Method for Ragda:

  1. Wash and soak the vatana overnight in warm water.

  2. Drain and rewash them; cook in a pressure cooker for 6-8 whistles with 2 cups of water, 1 tsp salt and ½ tsp turmeric.

  3. Heat the oil; once hot, add the mustard seeds, cumin seeds, asafoetida, onions and butter; cook until soft.

  4. Add the ginger, turmeric, chilli powder, coriander-cumin powder, taj laving masala, jaggery and salt, sauté for 30 seconds, then add the tamarind paste, boiled vatanas with 350ml off the water.

  5. Bring it to a boil, then simmer on low flame for 8-10 minutes, occasionally stirring and mashing the vatanas.

Method for Patties:

  1. Peel, wash and steam the potatoes, mash them in a bowl, add the breadcrumbs, ginger paste, green chilli paste, amchur and salt.

  2. Mix well and make small patties about 5cm wide and 1cm thick; using a non-stick pan on a medium flame, add a teaspoon oil and ½ tsp butter, place 5-6 patties, cook for 3-4 minutes on each side until crisp and golden brown.

    • Place three patties on a plate, ladle the ragda, pour some khajur ambli ni chutney; add some green chutney, nylon sev and chopped onions.

    • Sprinkle some chaat masala and garnish with chopped coriander leaves. Serve hot and enjoy!

Ragda Patties | The Rasoi Recipes


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