Ragda Patties is yet one lip-smacking, luscious, finger-licking spicy chaat and a very popular street food made with a combination of potato & bread crumbs patty flooded with some thick ragda (spicy curry) and a variety of sweet, tangy and spicy toppings garnished with sev, finely chopped onions and tomatoes that adds extra zest and gives a crispness to the chaat.
It is a delight to the taste buds that will experience a unique taste with every spoon you eat. Normally there are a variety of Chaat dishes that are sold in the Chaat bhandar (stall) such as dahi puri, Pani poori, Papdi chaat, Samosa Chaat, Aloo tikki, but most often many of us prefer eating the Ragda patties as it has a meaty taste, bursting out with flavours and is stomach filling too.
Ragda patties have a good amount of varied ingredients added into it to make it appealing and attractive. This dish is added with potatoes, green peas, white vatana (peas) and an array of spices and chutney to make it delicious. Ragda patties are usually found at places or food stalls that offer chaat items such as bhelpuri or panipuri etc.
This dish has two parts in the making – one is the ragda or curry with is made with a combination of green peas, white vatana and spices cooked together to make a semi-thick gravy and the pattice which is a fried potato cutlet that is crisp added with breadcrumbs and mildly spiced.
This is a brilliant dish that can be served at kitty parties or birthday parties as the patties/ cutlets along with the sweet/ tangy and green chutneys can be prepared well in advance and the dish can be assembled with few minutes while your guest arrive. It is a favourite chaat to most kids as potato is the main ingredient, healthy and nutritious.
It also is a good option to impress your kids if they are craving for something tangy and spicy. Addition of sweet curd/ yogurt gives a soothing and cooling feel to the taste buds. Ragda chaat makes a light meal and is most relished during the monsoon/ winter seasons.
There are innumerable ways of making a delicious plate of Ragda patties and depends mainly on your innovative skills in making an enticing chaat. Indian Chaat Chaats are the most desired fast food served at the road side stalls and has become immensely popular in South Asia probably because its light, convenient food and cheapest. There are a number of varieties of chaat made with different ingredients and flavours from others.
Some of the commonly used spices are amchur (dried raw mango powder), black salt, chaat masala, cumin powder, ginger and pepper. Some of these ingredients also are good for digestion. Most of us are fond of eating the chaats outside but most of the times they are not hygienic.
It is always better to prepare at home and serve our kids and family making it nutritious and preparing in hygienic conditions. This is simple to prepare and just needs some time and proper planning to enjoy the dish comfortably at home. Assemble all the ingredients such as chutneys, spices etc so that you can briskly prepare each individual’s (kids n family) order according to their desired taste.
How to make Ragda Patties:
Bread crumbs - 1 cup
Coriander, chopped- 2 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tbsp
Fennel seed powder- ¼ tsp
Garam masala powder- 1 tsp
Ginger garlic paste - 1 tbsp
Green chilli, chopped- 5 nos
Green peas (dry) - 100 gms
Lemon - 1 no
Mint chutney - 1 tbsp
Oil - 3 tbsp
Onion paste - 2 tbsp
Potato (boiled) - 250 gms
Red chilli powder - 1 tbsp
Salt - to taste
Sev - 2 tbsp
Sweet chutney - 2 tbsp
Sweet curd - 2 tbsp
Turmeric - ¼ tsp
White peas (dry) - 100 gms
Soak green and white peas in water overnight and boil them the next day. For making the patties: Take a bowl, add boiled and mashed potatoes. Add salt, finely chopped coriander leaves, green chillies, cumin powder, coriander powder, red chilli powder (roasted coriander seeds, red chillies make a coarse powder) and bread crumbs.
Mix all the ingredients well and form them into patty shape. For making the ragda/ curry: Heat oil in a pan and when it gets hot, add onion paste, ginger garlic paste, turmeric, salt and sauté well till the raw flavours are gone. Add chilli powder, tomato puree, ragda patties masala (a mix of coriander powder, cumin powder, fennel seeds powder and garam masala), mint chutney (mix of coriander, mint and green chillies).
Let it cook for 2 minutes. Add boiled white and green peas and mix. Add little water, chaat masala, black salt and allowing cooking for 10 minutes and then switch off the flame. Heat oil in a griddle, place the patties and shallow fry them on all sides and again press lightly to make it flat and fry until they turn golden brown and crispy.
Transfer the patties in a serving plate and pour some ragda mixture over the patties and top with chopped onions, coriander, green chilli, sweet chutney, green chutney, sweet curd, red chilli powder, pinch of garam masala, sev and a dash of lemon juice and serve. Do check out the video and enjoy eating fresh food.