Ragda Patties

Ragda Patties

Ingredients (Serves 3 – 4)

For the ragda

1. White peas (vatana) – 1.5 cups, soaked in enough water for 8 hrs and pressure-cooked for 1 – 2 whistles or until soft

2. Oil – 1.5 tbsp

3. Onion – 1/2 – 3/4 cup, finely chopped

    Ginger-garlic paste – 1.5 tsp

4. Turmeric powder- 1/2 tsp

    Chilly powder – 1/2 tsp

    Coriander powder – 1.5 tsp

    Cumin powder – 1/2 tsp

    Garam masala powder – 1/2 tsp

5. Tomato – 2 small, pureed

6. Green chutney (recipe below) – 2 tsp

7. Hot water – As required

8. Salt – To taste

9. Chat masala – 1/4 – 1/2 tsp or lemon juice – 1 tsp

For the aloo patties (Makes 10 – 12)

10. Potato / aloo –  2 large

      Green chilly – 1, minced

      Cilantro – 2 tbsp, finely chopped

      Turmeric powder – 1/2 tsp

      Cumin powder – 1/2 tsp

       Corn flour – 1.5 tsp

       Salt – To taste

Other ingredients

11. Sweet tamarind chutney – As required (I used store-bought)

      Green chutney – As required (Recipe below)

      Curd – 1/2 – 3/4 cup combined with 2 – 3 tsp sugar (meethi dahi)

      Onion and tomato – 1/2 cup each, finely chopped

      Fine or medium sev – 1/2 – 3/4 cup

      Roasted cumin powder – As required

     Chilly powder – As required

     Cilantro, finely chopped – As required

Method

1. Pressure cook the potatoes in a pressure cooker adding enough water. Drain excess water and peel off the skin. Mash them well using the back of a spoon or a potato masher. Add minced green chilies, cilantro, turmeric powder, cumin powder, corn flour and salt. Mix well. Shape into 10 medium –sized balls and flatten slightly to form patties.

2. Heat 1.5 tbsp oil in a pan and fry the potato patties on both sides until golden brown. Set aside.

3. Meanwhile heat 1.5 – 2 tbsp oil in a heavy-bottomed pan. Add chopped onion, little salt and saute until transparent. Add ginger-garlic paste and continue to saute until the raw smell is gone. Bring down the heat to low.Add the spice powders numbered 4 and cook for a minute. Add tomato puree and cook for a few minutes at medium until the oil separates. Add green chutney (optional) and mix well. Next add cooked white peas along with the gravy (add more water,if required). Add salt, to taste. Bring to a boil and cook covered for about 8 – 10 minutes at medium-low heat until thick. Add 1/2 tsp chat masala or lemon juice. Switch off.

4. To layer –  Place the potato patties in a serving plate. Top with the prepared curry followed by chopped onion, tomato, cilantro, sweet yoghurt, tamarind sauce, green chutney and sev. Serve immediately.

Green chutney

  1. Cilantro – 1 small bunch

  2. Mint leaves – 1/2 cup

  3. Sugar – 1/4 tsp

  4. Ginger – 1/4 inch

  5. Green chillies – 1 – 2 small , seeded

  6. Lemon juice – 2 tsp or to taste

  7. Water – 1 – 2 tbsp (if required)

  8. Salt / black salt– To taste

Wash the cilantro and mint leaves. Drain well. Blend everything together in a mixer until you get a smooth paste. Adjust the salt, sugar and lemon juice. Serve immediately.

Ragda patties

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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