Ragda Patties | Ragda Pattice | Mumbai Chaat | Indian Street Food
Ragda Patties is a Popular Mumbai Chaat Recipe.It is a most popular street food in India.
Ragda patties is very popular through out the year but most people enjoyes the more when its raining.
Because when it is drizzling eating this hot ragda patties is something you have to experiance.
Pre time :30 mints
Cooking time :20 mints
total time : 50 mints
For the Potato Patties :
For this patties do not make it too much masaledar or spicy because we are going to serve with Ragda – that is the curry.
4 potatoes , boiled,mashed
3 tbsp cornflour
¼ or ½ tsp red chilli powder
salt as required
ghee or oil for frying the patties
For Topping the and Garnishing the Ragda Patties
2 cups Ragda
½ cup mint-coriander chutney (green chaat chutney)
½ cup sweet chaat chutney made from tamarind, jaggery and dates.
½ cup yogurt, plain or in which some sugar is dissolved
1 onion, finely chopped
½ cup cilantro/coriander leaves, finely chopped
1 tomato, finely chopped (optional)
1 cup fine sev
chaat masala as required
red chili powder as required
black salt as required
roasted cumin seeds powder (bhuna jeera powder)
Lemon Juice as required(optional)
grated or finely chopped raw mango (optional and if available in season)
Wash the potatoes and boil till they completely cooked.
Then peel and mash the potatoes.
Now add salt, chopped coriander,chopped green chilies,cumin powder,coriander powder,turmeric,red chili powder.
Add bread crums.It gives nice texture and binding to this potato.They make the patties light and nice also gives littile bit cruchy effect on the side.
Check the seasoning and add more salt or anything if required.If require or you feel that it needs more binding, add some more bread crums and make a dough.
After adding all the ingredients make medium sized patties of the mashed potato mixture.
Flatten them, shape into round patties or any shape you like and keep aside.
Heat oil in a non stick pan. Keep the potato patties on the hot oil in the pan for shallow fry. Lift with the spatula and check to see if the base is light browned. Turn over the patties and fry the other side.
When this side gets a little browned, turn over again. Fry till the patties become golden brown and crisp from the first side.
Turn over again to make the second side crisp and golden brown.
Fry all the patties till they are done.
Ragda mean’s ‘curry’.
We are going to use white peas which are soaked in the cold water for overnight and boiled in pressure cooker till we get mashy consistency.
add oil in a pan on medium heat.
Add chopped onions,Add ginger garlic paste. Add turmeric & chili powder and cook till raw flavor is gone.
Then add tomato puree or chopped tomatoes.
Add masala (coriander powder,cumin powder,garam masala)
After adding all these ingredients just cook them for 2 minutes.
Now add mashed white peas.Stir well and add water and boil it till it will get nice curry consistency.
Add chat masala and stir well.Cook on a low flame for 10 minutes and switch off the flame.
Keep everything ready for the topping and garnish, the ragda should be hot.
The green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and kept aside.
The onions and coriander chopped and kept aside
The sev – I used readymade sev (You can use fine sev or little bit thicker sev)
All the dry powders – chaat masala, cumin seed powder.
Assembling and Topping the Patties:
After all of the above ingredients its time to assemble.
In a minute you can assemble the Ragda Patties.
Take the two or three patties in a plate.
Top it up with ragda.
Add some chopped onions,some chopped tomatoes,little bit green chili,some coriander
and sweet chaat chutney,green mint coriander chutney.
And some sweet curd.
Sprinkle the chaat masala, little bit of chili powder and cumin seeds powder.
At this stage, you could add a few drops of lemon juice.
Top it with sev as much you want.
Garnish Ragda Patties with coriander leaves.
Serve the Ragda Patties immediately.