Ragda Patties

Today, I came up with one of the tasty treats from the family of Indian Street foods. Ragda Patties are fried potato patties topped with a tasty peas curry, and garnished with tangy chutneys. It’s a snack that is a meal by itself. Piping hot and layered with several flavors, it’s one of my cold-weather favorite dishes. 

Ragda comes from the word “churned” reflecting the way you vigorously stir the curry to blend the flavor. Patties mean potato patties. This Ragda is perfect to have with Rotis or Phulkas as well. But you could go one step further and transform this wonderful dish to Ragda Patties.

In the patty-curry combination, one can make a spicy patty and serve it with a less spicy curry or the other way round. Or one can make both the components spicy to make it a really fiery dish. I usually make the patties less spicy and the curry spicy. This is a dish to make, if you have a bunch of eaters with differing tolerance for spice. Kids devour these little patties.

Let’s see how it is made.

Ingredients:

For Patties

Medium sized potato( boiled & mashed)	3
Oil	2-3 Tbsp.
Bread crumbs	½ Cup
Turmeric powder	1 tsp.
Garam masala	¼ tsp.
Ginger paste	1 tsp.
Coriander powder	½  tsp.
Cumin powder	½  tsp.
Chaat masala	¼ tsp.
Salt	To taste

For Ragda

Whole dried yellow peas( white vatana)	1 Cup
Small sized finely chopped Onion	1 Cup
Ginger paste	1 tsp.
Finely chopped Tomato	2
Red chilli Powder	1 tsp.
Green chili finely chopped	1
Turmeric powder	½ tsp.
Garam masala	½ tsp.
Salt	To taste

For Garnish

Cilantro chutney

Tamarind & Dates chutney

Minced onion

Minced Cilantro

                               

Method:

Soak the peas overnight. Cook them in pressure cooker with some salt, turmeric powder and cooking soda until it is fully cooked.

To make the ragda, heat oil and sauté onion for a few minutes until it becomes translucent.

 Add ginger paste and sauté for a minute.
Next - add all the dry spices, i.e., red chili powder, turmeric powder and garam masala. Saute for couple of minutes until the raw smell of the spices goes away.
  Then, add green chili and chopped tomato and cook for couple of minutes on medium flame.

. Next – add salt and the cooked peas with 2 cups of water. Adjust the consistency to your liking. Bring it to a boil.

Finally garnish with cilantro. Set ragda aside.

To make patties, mix all the ingredients under Patties except oil. Take a small portion in your hands and form patties from that. Heat 2 tbsp. of oil and fry these patties until it becomes golden brown on both sides.

To assemble, place 4 patties on a plate. Top with a ladleful of peas curry. Then garnish with tamarind chutney, cilantro chutney, minced onion and cilantro. If desired, you could also add sev.