Ragda Patties Recipe
Savour the sensation of spicy tangy sweet and crunchy combination that comes under one dish- the dainty delicacy Ragada Patties, one of the popular street foods from Mumbai..
An Overview On Ragada Patties:
Ragada Patties is a wondrous street food of North India, especially in the states of Gujarat and Maharashtra. It is made of mashed potatoes, dried yellow peas and spices and it is a popular fast food in the streets of Mumbai, Delhi and other Northern states. From there, it has slowly spread to other parts of the country too. This delicious dish consists of two parts ragada which is the dried peas gravy and the patties are mashed potato spicy cakes. These two parts are spruced up with spicy Indian condiments and you get the sumptuous delight ragada patties. It is garnished with some crunchy sev, onion and tomato bits finally made lucrative with pomegranate and coriander leaves. Overall it is colourful, attractive and irresistible and gives you ultimate fullfilment if taken with a sip of masala chai in between.
Flavours from India have made way all across the continent and have reached far and wide with its decadent dishes and recipes. This Ragada patties is one such marvelous street food that sends you into a foodie heaven as it tantalizes your taste buds even in the very first bite and the thrill lingers in your tongue till you finish the last bite. it is a perfect blend of all the flavours that your mind craves for and its spicy tangy sweet and sour taste just gives a zing that anyone would fall for.
Ragada patties is sold popularly from mobile eateries to roadside petty food stalls in the streets of the North and it is also available in hotels and restaurants and it is one of the most chosen items from the menu card commonly. And thus it is accessible to the people of all economic classes round the clock and all through the year. The expertise which the hawkers show to make the dish and the swiftness they carry to do the entire task with such a talent and ease make everyone fall for street foods and this is one main reason why Indians are passionate about street foods. They make tasty food for a reasonable price and serve it with ardent and professional fervor which make everyone wonder at least for a second. They toil day and night just to make their ends meet but they simply do an amazing job. Relishing a fantastic street food is a feast for your stomach while watching their ability and skill to multi-task is really a feast for the eyes. Most of the street vendors nowadays focus on the hygiene part too which is really appreciable and you can commonly notice the vendors wearing disposable gloves and cleaning the table then and there.
It is a simple yet a delicious recipe that you can prepare for a birthday party or for a sunday evening snack with just a few ingredients at home and here is the recipe of delighful ragada pattis.
Ingredients Required To Make Ragda Patties Recipe
How To Make Ragda Patties Recipe
Soak a cup of dried yellow peas overnight in a small vessel and wash it well in tap water two to three times and fill it up with two and a half cups of fresh water.
Place it inside a pressure cooker and sprinkle half a teaspoon of salt along with a quarter teaspoon of turmeric powder and one or two pinches of baking soda.
Pop the lid on and let it cook for about four to five whistles.
When it cools down, just strain the excess water from it and keep aside.
Place a wok in the stove and turn the flame on.
Tip in a tablespoon of cooking oil and when it gets heated up just toss over a teaspoon of jeera/cumin seeds and let it sizzle.
After a second, just tip in a pinch of asafoetida powder followed by a teaspoon of ginger garlic paste and stir in.
Similarly, add half a teaspoon of red chili powder along with one teaspoon of coriander powder and stir well.
When the spices turn aromatic, just plop in the boiled peas and sprinkle the required salt into it.
Splash in a quarter cup of water ( approximately) and mash the whole mixture using a masher.
Alter the flame to high mode and let it cook for about seven to ten minutes approximately.
When it turns aromatic and reaches the desired consistency, just sprinkle some lush green coriander leaves and turn off the stove.
Now the lip-smacking ragada is ready.
Wash four to five potatoes well and drop them in a vessel filled with water.
Boil for ten minutes approximately and after it cools down just peel off the skin from the potatoes and mash it up well.
Tip in the required salt along with a quarter cup of soaked poha ( flattened rice) and stir in well.
Now add a teaspoon of grated ginger along with a teaspoon of grated garlic.
Toss over some finely chopped coriander leaves too along with two finely chopped green chilies to it.
Tip in half a teaspoon of jeera powder, chaat powder and lemon juice each.
Mash everything well without adding water and knead well for a while to get rid of lumps if any.
Make small lemon size balls out of it and let the balls be similar in shape and size.
Then make even sixed patties out of the balls and keep it in a plate.
Spread the bread crumbs over a broad plate and dust the patties on all sides over the bread crumbs and arrange them in a plate.
Ensure that the crumbs have spread evenly on all the sides of the patties.
Place a saucepan in the stove and turn on the flame.
Pour in a little oil as required for shallow fry and let it get heated up.
Now drop two to three patties in the saucepan one by one and when it starts to sizzle, just change the flame to medium mode.
Let the patties get roasted for a while, and just after five to ten seconds flip the patties to the other side using a spatula.
When both the sides gets roasted and golden brown, take out the patties and place them over a plate. Similarly, shallow fry the rest of the patties and keep in in a hot box.
Wash and clean the measured quantities of mint and coriander leaves and add them to a blender along with two r three gren chilies.
drop a piece of ginger and add the required salt.
Tip in a teaspoon of roasted gram and blend them into a fine paste without adding water.
Transfer it to a small bowl and squeeze out a little lemon and mix altogether.
Now the fiery green chutney is ready.
Soak a tablespoon of tamarind in hot water and let it remain for about ten minutes approximately.
Transfer this soaked tamarind to a blender and tip in half a teaspoon of kashmiri Lal Mirchi Powder along with a quarter teaspoon of jeera/cumin powder.
Now add two tablespoons of jaggery and a pinch of kaala namak (black salt) to it.
Finally, add a quarter teaspoon of chaat powder and blend it all together into a fine paste.
Just strain the mixture using a tea filter and keep aside. Now the yummy sweet chutney is ready.
Place two or three patties over a serving plate or bowl and squirt in a teaspoon of green chutney and red chutney each.
Spinkle a lavish spread of finely chopped onion, tomato and coriander leaves all over the dish.
Toss over a tablespoon of sev and spill some pomegranate seeds on top. Now the alluring ragada patties is ready.
Finally tip in a pinch of chaat powder and serve hot along with a cup of masala chai.
Tips And Tricks To Make Ragda Patties Recipe
- If you soak the dried peas during the day time, see to it that you soak it for a minimum of seven hours in order to get the best result.
- We add a pinch of baking soda just to soften the dried peas. In case if you are reluctant to add it you may skip, and pressure cook for three more whistles.
- You can make the patties beforehand and refrigerate and can prepare just the ragada whenever needed.
- If you prepare the ragada patties for kids, you can avoid using green chilies in the patties and instead add a quarter teaspoon of pepper powder to it.
- Adding tomatoes and pomegranate for garnishing are quite optional and you can also serve the ragada patties without them.
- Rock salt, chaat masala, garam masala, jaggery and tamarind are available at all Indian stores and you can buy these ingredients and store it in your pantry and use it whenever you prepare chaat items at home.
- Instead of jaggery you can also add dates to make sweet chutney and you can even add both together.
- Reheat the ragada in microwave or stove just before serving as it tastes the best when taken sizzling hot.
Ingredients
Directions
Soak a cup of dried yellow peas overnight in a small vessel and wash it well in tap water two to three times and fill it up with two and a half cups of fresh water.
Place it inside a pressure cooker and sprinkle half a teaspoon of salt along with a quarter teaspoon of turmeric powder and one or two pinches of baking soda.
Pop the lid on and let it cook for about four to five whistles.
When it cools down, just strain the excess water from it and keep aside.
Place a wok in the stove and turn the flame on.
Tip in a tablespoon of cooking oil and when it gets heated up just toss over a teaspoon of jeera/cumin seeds and let it sizzle.
After a second, just tip in a pinch of asafoetida powder followed by a teaspoon of ginger garlic paste and stir in.
Similarly, add half a teaspoon of red chili powder along with one teaspoon of coriander powder and stir well.
When the spices turn aromatic, just plop in the boiled peas and sprinkle the required salt into it.
Splash in a quarter cup of water ( approximately) and mash the whole mixture using a masher.
Alter the flame to high mode and let it cook for about seven to ten minutes approximately.
When it turns aromatic and reaches the desired consistency, just sprinkle some lush green coriander leaves and turn off the stove.
Now the lip-smacking ragada is ready.
Wash four to five potatoes well and drop them in a vessel filled with water.
Boil for ten minutes approximately and after it cools down just peel off the skin from the potatoes and mash it up well.
Tip in the required salt along with a quarter cup of soaked poha ( flattened rice) and stir in well.
Now add a teaspoon of grated ginger along with a teaspoon of grated garlic.
Toss over some finely chopped coriander leaves too along with two finely chopped green chilies to it.
Tip in half a teaspoon of jeera powder, chaat powder and lemon juice each.
Mash everything well without adding water and knead well for a while to get rid of lumps if any.
Make small lemon size balls out of it and let the balls be similar in shape and size.
Then make even sixed patties out of the balls and keep it in a plate.
Spread the bread crumbs over a broad plate and dust the patties on all sides over the bread crumbs and arrange them in a plate.
Ensure that the crumbs have spread evenly on all the sides of the patties.
Place a saucepan in the stove and turn on the flame.
Pour in a little oil as required for shallow fry and let it get heated up.
Now drop two to three patties in the saucepan one by one and when it starts to sizzle, just change the flame to medium mode.
Let the patties get roasted for a while, and just after five to ten seconds flip the patties to the other side using a spatula.
When both the sides gets roasted and golden brown, take out the patties and place them over a plate. Similarly, shallow fry the rest of the patties and keep in in a hot box.
Wash and clean the measured quantities of mint and coriander leaves and add them to a blender along with two r three gren chilies.
drop a piece of ginger and add the required salt.
Tip in a teaspoon of roasted gram and blend them into a fine paste without adding water.
Transfer it to a small bowl and squeeze out a little lemon and mix altogether.
Now the fiery green chutney is ready.
Soak a tablespoon of tamarind in hot water and let it remain for about ten minutes approximately.
Transfer this soaked tamarind to a blender and tip in half a teaspoon of kashmiri Lal Mirchi Powder along with a quarter teaspoon of jeera/cumin powder.
Now add two tablespoons of jaggery and a pinch of kaala namak (black salt) to it.
Finally, add a quarter teaspoon of chaat powder and blend it all together into a fine paste.
Just strain the mixture using a tea filter and keep aside. Now the yummy sweet chutney is ready.
Place two or three patties over a serving plate or bowl and squirt in a teaspoon of green chutney and red chutney each.
Spinkle a lavish spread of finely chopped onion, tomato and coriander leaves all over the dish.
Toss over a tablespoon of sev and spill some pomegranate seeds on top. Now the alluring ragada patties is ready.
Finally tip in a pinch of chaat powder and serve hot along with a cup of masala chai.
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