Ragda Patties

Indian Street Food Culture is known all over the world. Each state and city has its unique offering when it comes to street food. Today, the recipe I am sharing is Ragda Patties. It is a popular street food from Maharashtra and Gujrat in India. These are basically, cutlets made with potatoes (called Patties), served with a white peas gravy (called Ragda). Mint chutney and tamarind chutney are added to enhance the taste, and the final dish is garnished with fresh coriander leaves, finely chopped onions, and bhujiya sev.

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Making Ragda Patties at home, just like making any other street food, is indeed a time-consuming process because of so many components that go into it. Therefore, before sharing the recipe, let me take you through the individual components of the dish and also share some tips about making them in advance.

Patties: These are cutlets made with boiled and mashed potatoes. It is best to boil the potatoes in a pressure cooker to reduce cooking time. You can boil and peel the potatoes one day in advance and keep them in the refrigerator. The following day, you can grate them, combine them with other ingredients and then shape and fry them. Alternatively, you can do all the steps except the frying part a day in advance. Keep the shaped patties in the fridge. The following day, fry them. You can keep the patties in the freezer if you want to make them many days in advance. Fry them when needed.

Ragda: It is best to make the white peas gravy called Ragda fresh. But you must plan it a day before. Wash and soak the peas in sufficient water overnight. The following day, discard the water, add fresh water and cook them in a pressure cooker. Cooking in a pressure cooker would reduce the cooking time drastically compared to cooking them in an open pot. The process of making Ragda is fairly easy. Once the peas are cooked, all you need to do is combine them with a few raw ingredients, and they are done.

Chutneys: Both Mint and Tamarind Chutney can be made a few days in advance and stored in the fridge in clean, dry jars. You can check out the Mint Chutney and Tamarind Chutney recipes by clicking these links.

Bhujiya Sev: You can get readymade bhujiya sev, which is easily available in Indian shops. Alternatively, you can make it at home and store it in an airtight container. It stays good for weeks together.

Garnishing Ingredients: Fresh coriander leaves, onions, etc, are better prepared right before serving.

Now, let’s get on with the recipe.

Kitchen Equipment Needed:

• Pressure Cooker
• Mixing bowl
• Pan
• Knives and Cutting Board

Ingredients Needed to make Ragda Patties:  

Ingredients for Ragda:

• 250 gm Dry White Peas; washed and soaked overnight
• 500 ml Water
• 1 tsp Salt
• 1 tbsp Finely Chopped Ginger
• 1 tbsp Finely Chopped Green Chillies
• ½ tsp Turmeric Powder
• ½ tsp Baking Soda
• 2 tbsp Fresh Coriander Leaves
• 2 tbsp Finely Chopped Onions
• 1 Lemon; Juice Extracted

Ingredients for Patties:

• 5-6 Medium to large Potatoes; Boiled and peeled
• 1 tbsp Finely chopped Ginger
• 1 tbsp Finely Chopped Green Chillies
• 2 tbsp Finely Chopped Fresh Coriander Leaves
• 1-1½ tsp Salt
• 1 tsp Roasted Cumin Powder
• Oil; for frying

In Addition:

• Tamarind Chutney
• Mint Chutney
• Finely Chopped Fresh Coriander leaves for garnishing.
• Finely Chopped Onions for garnishing.
• Bhujiya Sev for garnishing.

Some Notes about Ingredient Sourcing in Germany:

Dry White Peas, fresh coriander, cumin seeds and green chillies are easily available in Indian stores. You can also buy them from the online store of Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.

The rest of the ingredients can be found in a local supermarket.

Click here to understand products in German Supermarkets.

Method to make Ragda Patties: 

Method to make Ragda:

• Wash the soaked peas. Add fresh water.
  
  
  
• Add salt, turmeric powder, baking soda, chopped ginger, and chopped green chillies.
  
  
  
• Pressure cook the peas till they become soft.
• Once the peas are cooked, add fresh coriander leaves, finely chopped onions and lemon juice.
  
  
  
• Taste and adjust the salt. Ragda is ready.

Method to make Patties:

• Peel the boiled potatoes. Grate them.
  
  
  
• Add chopped ginger, green chillies, coriander leaves, salt and roasted cumin powder.
  
  
  
• Mix well.
  
  
  
• Shape them into round cutlets.
  
  
  
• Heat oil in a pan. Place the cutlets on the pan.
  
  
  
• Pan-fry them till they are golden brown and crispy.
  
  

Assembly:

• In a serving place, spread 3-4 tablespoons of ragda.
  
  
  
• Then, place 3-4 patties. Next, add tamarind chutney and mint chutney.
  
  
  
• Finally, garnish with fresh coriander leaves, finely chopped onion and sev.
  
  
  
• Serve immediately.

Here is the recipe in printable format:

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