Ragda Patties

5 from 3 votes

Ragda Patties is a Mumbai street food that will win your heart’s craving for a delicious indulgence! Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev.... this delicious chaat dish renders an out-of-the-world experience to every chaat lover!

Prep: 30

Cook: 40

Soak: 6

Total: 7 10

Course: Main Course

Cuisine: Indian

Servings:

Calories: 188kcal

Author: Ruchi

Ingredients

POTATO PATTICE- MAKES 12

3 medium-sized Potatoes boiled, peeled, and mashed
⅔ cup Poha
½ teaspoon Deggi Mirch
½ teaspoon Chaat Masala
- - taste
3 tablespoons Oil to cook the pattice

RAGDA INGREDIENTS

1 cup White Peas
- - Salt to taste

COOK RAGDA

2 tablespoons Oil
¼ teaspoon Deggi Mirch
¼ teaspoon Coriander powder
½ teaspoon Roasted cumin seeds

ASSEMBLING RAGDA PATTIES

1 medium Onion chopped
1 medium Tomato chopped
2 medium Green chili chopped
1 cup Green Chutney
1 cup Tamarind Chutney

GARNISHES

- - Red chili powder
- - Chaat Masala
- - Sev
- - Cilantro leaves chopped
- - Pomegranate seeds

US Customary - Metric

Instructions

PREPARE RAGDA

Sort through the white dried peas or matar to remove all the pebbles and gritty things.
Rinse the peas under tap water. Rub the grains between your fingers to get rid of all the residues.
Transfer the rinsed peas to a clean bowl. Soak the peas in enough water to cover them by about an inch. Soak them in clean water for 6-8 hours or overnight.
The peas will expand and double in size as they take in water. So make sure you submerge the peas with several inches of water to allow room for their expansion.
Drain the water completely. Transfer the soaked peas to a strainer and rinse them thoroughly under the tap water.
Transfer the soaked peas to the Instant Pot insert and pour in water. Make sure they are covered with water. Seal the lid of the Instant Pot with the vent in the sealing position. Cancel the saute mode. Select the ‘PRESSURE COOK OR MANUAL’ mode. Cook on high pressure for 12 minutes.
Tip — It will take about 10 minutes for the pressure to build then the actual cooking time will start.
Once the cooking time has elapsed, turn off the Instant Pot. Allow the pressure to release naturally. When the pin drops, carefully open the lid.
Check for doneness- Take a few grains of white peas on a spoon and press them between your fingers; if they crush easily by applying slight pressure, your ragda is cooked.

SEASON RAGDA

Heat oil in a pan. Add degi mirch and coriander powder to it. Saute the aromatic spices for a few seconds.
Add cumin powder and mix it well.
Add boiled peas to the spice mix. Using a potato masher, gently mash the peas until it attains a gravy-like consistency.
Allow the ragda to simmer for 2-3 minutes over medium flame. Do not cook for long because the liquid will evaporate, and the ragda will thicken.
Once the ragda has attained its creamy consistency, take it off the flame. Cover and set it aside.

PREPARE THE POTATO PATTIES

Soak poha in lukewarm water until soft. Drain the water and gently press the soaked poha to get all the water out of it. Set it aside.
Combine mashed potatoes, softened poha, and spices in a bowl. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture.
PROTIP – If the patties mix feels sticky, add a teaspoon of cornstarch and mix again.
Grease your hands with oil. Take a tennis ball size of a mix in your hand.
Roll the mix into a ball and then gently flatten the mixture.
Now roll the ball in your palm until you attain even crack-free edges. Place it on a clean plate. Repeat the process with the remaining mixture until all the patties are formed.
Heat oil in a pan. Add potato patties to the pan, do not overcrowd the pan.
Cook the patties at medium-low heat, turning them frequently until golden brown. Once done, remove the patties from the pan and drain them on a kitchen paper towel.

ASSEMBLE THE RAGDA PATTIES

There is no right or wrong way to assemble the ragda. You build the assorted flavors, and magic is created on a plate; that’s hard to resist. However, this is how I assemble my Ragda patties –
Transfer the warm ragda to a clean plate or bowl. Top it with green chutney and tamarind chutney.
Place two aloo patties in the center. Pour some more ragda on top of the patties.
Generously add chopped onions, chopped tomatoes, and green chilies on top. Sprinkle some chaat masala and roasted cumin powder. If you are a spice lover, then a red chili powder dash will add a kick to our ragda.
Drizzle some more green and tamarind chutney on top. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Serve immediately.

Notes

Frequently Asked Questions

Can I make Ragda Patties in advance?

Absolutely! Making ragda patties on a weeknight will be a breeze with some planning and prep. To make Ragda patties in advance -

Patties - Prepare the potato patties a day in advance. Store the uncooked potato patties in layers, separated by parchment paper, in an airtight container in the refrigerator. Potato patties will stay good for a day in the fridge; after that, I feel the patties start to lose their original taste and deteriorates.
Chutneys - Likewise, you can prepare green chutney and tamarind chutney days in advance and store them in the fridge. Both the chutneys freeze beautifully.
Ragda - Similarly, ragda can be made 4 days in advance and stored in an airtight container.
When ready to plate, chop the onions, green chilies, and cilantro.
Make yourself a plate and enjoy the explosion of flavors in your mouth.

PROTIP - Ragda pattice is a same-day-preparation dish meaning any leftover assembled ragda will not taste the same by the following day.

The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. Therefore, prepare the ragda according to the number of people.

Nutrition