Ragda Patties are a popular Indian Snack. Mumbai Ragda Patties is one of the most popular snacks of Mumbai street food. This snack is usually served at fast food stalls at Mumbai streets as well as Juhu Beach. These food stalls also serve up other relished snacks such as the equally famous "Bhel Puri" and "Pani Puri". Ragda is a dried yellow pea soaked and boiled. Patties are potato cakes. One can use a filling of any choice for the patties like peas, French beans, paneer, corn etc. Ragda Patties is topped with green chutney, sweet chutney, onion and pomegranate raita.
Preparation of Ragda Patties
Ragda Patties Recipe is one of the simplest recipes to make on earth. Ragda patties, a combination snack made with thick ragda, aloo tikki and variety of spicy chutneys is a delightful experience to taste buds in every spoon. It also has light garnish of sev, tomato and onion that adds extra zing to its soft and crispy taste. It is prepared in two parts, ragda and patties. The Ragda is prepared by soaking white peas overnight in water to make them easier to cook. They are drained and cooked in a pressure cooker. The peas are then mashed and fried with onions, spices and tomatoes to make a curry which is the "Ragda". The patties are made from boiled mashed potatoes. 2 or 3 of these patties are covered with the stew-like Ragda as a sauce and garnished with finely chopped onions, coriander leaves, spicy chutney and sweet and sour tamarind chutney.
5 cup Ragda
2 cup green chutney
2 cup sweet chutney
2 cup pomegranate raita
2 cups yellow peas
1 tbsp red chilli powder
1 tbsp chat masala
1 tbsp dried raw mango powder
½ tsp turmeric
1 tbsp roasted cumin powder
1 tbsp coriander powder
A pinch of asafoetida
Salt as per taste
10 medium sized potatoes (boiled, peeled and mashed)
5 tbsp cornflour or rice flour
Few chopped coriander leaves
2 tbsp Bread crumbs
Salt as per taste
5 tbsp oil for shallow frying
1 onion finely chopped
Some fine sev
Some chopped coriander leaves
Some chat masala
Some amchur powder
Soak peas overnight. Discard the water from soaked peas and pressure cook peas with 3 cups water.
Combine all the spiced powder like chat masala, amchur powder, turmeric, roasted cumin seed powder, coriander seed powder, asafoetida into the ragda. Lastly add salt for seasoning.
Mash potatoes in a bowl. Add corn flour, breadcrumbs and salt, mix well.
Make 2 inch wide balls and gently flatten them with the palm.
Shallow fry the patties until golden brown and crisp form both sides.
Place patties on paper napkin to absorb excess oil.
Take serving plate place 2 fried patties over it. Pour some ragda over it enough to cover them.
Pour some green chutney, sweet chutney and some sev.
Now put some pomegranate raita. Again put some chutney. Sprinkle some sev, some chopped onion, coriander leaves, chat masala and amchur powder.
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