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Chaat recipe

Ragda Patties Recipe

Ragda Patties Recipe | रगड़ा पेटिस – मुम्बई का मशहूर स्ट्रीट फूड

 

Ragda Patties is consist of two varieties of dishes which are pan-fried Aloo Tikki and curry of boiled white peas.  It is a famous snack of Bombay but also preferred in many parts of northern India. 

Here is a step by step recipe along with pictures to make Ragda Patties. It is scrumptious to eat and a mouth-watering taste. 

Direction:

Getting Ready:

Soak a cup of white peas overnight and add them in a cooker. 

Add 1.5 cups of water to the cooker along with a tsp of salt. 

Add a ⅓ tsp of turmeric powder and a pinch of baking soda to it. 

Close lid of the cooker and cook until the whistle blows. 

Peel and grate 7 boiled potatoes. 

Cook for 5 minutes on low flame. 

Add a ¾ tsp of Salt, a ½ tsp of Ginger Paste, 1 finely chopped Green chilli, some finely chopped Green Coriander and mix all the ingredients properly. 

Switch off the flame after 5 minutes and wait until its pressure releases.

Apply some oil on your palms to grease them, lift some dough and roll to make its round ball.

Preheat the pan, spread some oil over it and place the patties to fry. 

Fry them until they are golden brown from the bottom on medium to high flame. 

Flip and fry them to avoid them from the burning. 

Switch off the flame once they have fried and drain them out. 

Open lid of the cooker after its pressure has released and remove Ragda in a bowl. 

Serving

Spread Ragda in a plate and place patties over it. 

Add Green Coriander Dip over, Sweet Tamarind Dip, Red Chilli Powder, Black Salt, Roasted Cumin Seeds Powder, Chaat Masala, finely chopped Green Coriander and some Sev. 

Ragda Patties is ready to be served.    

Suggestions

  • You can add finely chopped Onion according to your taste.
  • You can add cornflour or breadcrumbs to make it crispier.

Ragda Patties Recipe
Author: 
Recipe type: Snacks
Cuisine: Indian
 
Ragda Patties is consist of two varieties of dishes which are pan-fried Aloo Tikki and curry of boiled white peas.  It is a famous snack of Bombay but also preferred in many parts of northern India.
Ingredients
  • Boiled Potatoes - 7 (500 gms)
  • Chickpea - 1 cup (200 gms)
  • Coriander - 3 to 4 tbsp (finely chopped)
  • Ginger Paste - ½ tsp
  • Green Chilli - 1 (finely chopped)
  • Turmeric Powder - ⅓ tsp
  • Salt - 1.25 tsp (or to taste)
  • Serving:
  • Coriander Dip
  • Tamarind Dip
  • Sev
  • Green Coriander (finely chopped)
  • Red Chilli Powder
  • Black Salt
  • Cumin Seeds Powder ‘
  • Chaat Masala
Instructions
  1. - Take 1 cup of White Peas, soak them overnight and them in the cooker to boil.
  2. - Add 1.5 cups of water in it along with 1 tsp of Salt, ⅓ tsp of Turmeric Powder, 1 pinch of Baking Soda.
  3. - Close the lid of Cooker and cook until the first whistle arrives.
  4. - Take 7 boiled potatoes, peel and grate them.
  5. - Turn the flame to low and cook for more 5 minutes.
  6. - Add ¾ tsp of Salt, ½ tsp of Ginger Paste, 1 finely chopped Green chilli, some finely chopped Green Coriander and mix all the ingredients properly.
  7. - Switch off the flame after 5 minutes and wait until its pressure releases.
  8. - Apply some oil on your palms to grease them, lift some dough and roll to make its round ball.
  9. - Preheat the pan, spread some oil over it, place the patties to fry.
  10. - Fry them until they are Golden Brown from the bottom on the medium-high.
  11. - Flip and fry them to avoid them from the burning.
  12. - Switch off the flame once they have fried and drain them out.
  13. - Open the lid of cooker after its pressure releases and remove Ragda in a bowl.
  14. Serving:
  15. - Spread Ragda in a plate and place patties over it.
  16. - Add Green Coriander Dip over, Sweet Tamarind Dip, Red Chilli Powder, Black Salt, Roasted Cumin Seeds Powder, Chaat Masala, finely chopped Green Coriander and some sev.
  17. - Ragda Patties are ready to be served.

 

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