Ragda Patties is a popular street food dish that enjoys its cult status in street food aficionados. Crisp and soft Potato Patties covered in spiced preparation of Ragda (a thick gravy white peas preparation) and topped with tons of different flavors added in form of Chutneys with the added crunch of Onions and Nylon Sev.
If ever I get asked about my top 10 Chaat dishes, Ragda Patties would easily qualify to be in the top 3, beside Pani Puri and Bhel Puri being the other two. So, when we decided to come up with the first edition of Chaat series, how could we not have put this dish in the series.
My first exposure to Ragda Patties or for that matter any Chaat was in my Mom’s kitchen. I had never eaten outside or been to a restaurant until I was 15 and I do not regret it. My mother was an adept cook who would make such regional delicacies on demand. I have some faint memories of mother serving us Ragda Patties on Sunday mornings. While we were allowed ‘extra sleep’ on weekends, she would rise up early and her preparations were completed by the time we got up . By the time we were done with our daily chores, our breakfast was ready and served. I can remember myself digging into crisp fried patties loaded with spicy chole (known as ‘Ragda’ in street food parlance) and topped with sweet and tangy Imli ki Chutney and lots of Onions. It was my favorite Sunday breakfast and I would polish off couple of tikkis quite easily.
The riot of flavors that Ragda Patties creates in your mouth can be attributed to the different chutney recipes that are added in this Chaat. You would want to check the recipe of chutneys first before starting with this recipe.
Make this flavorful and absolutely delicious Chaat for your family for your weekend breakfast and enjoy with tons of fun and laughter.
Share your family weekend breakfast experience with us in the comment section below. You can also share your thoughts about the recipe with me.
- For Ragda: -
- ¾th Cup=150 gms Dried White Peas-soaked overnight
- 1 medium=80 gms Onions-finely chopped
- 1 tsp Turmeric Powder
- 1 tsp Mustard Seeds
- ¼th tsp Asafoetida Powder
- 5-6 Curry Leaves
- 1 tbsp Ginger-Garlic Paste
- 1 tsp red Chili Powder
- 1 tsp roasted Cumin Powder
- 1 tsp Garam Masala Powder
- 2 tsp dry Coriander Powder
- For Pattice and other: -
- 6 Potatoes (450 gms)-boiled
- 1 small=70 gms Onion- finely chopped
- Green Coriander-Mint Chutney
- Red Chili-Garlic Chutney
- Sweet and Tangy Date-Tamarind Chutney
- ¼th Cup Nylon Sev
- ¼th Cup fresh Coriander Leaves-finely chopped
- 1 tbsp Corn flour (or Plain Flour)
- Cooking Oil
- Chaat Masala
- We will now pressure cook white peas. Transfer soaked peas to a pressure cooker. Add 1½ Cups of Water, Turmeric Powder and Salt and mix well. Pressure cook on high for 1 whistle and then reduce the heat and take 2 whistles
- Let the pressure release naturally, meanwhile, we will mash the boiled Potatoes. Now, add Corn flour and Salt to mashed Potatoes and mix well.
- The Potato mixture is ready. Grease a plate with some Oil and apply some Oil on your palms. Take a lemon size portion of the mixture and roll into round shape. Gently press between your palms and shape it into flat Tikkis/Pattice. Roll on the plate to smoothen the Tikkis. Tikkis are now ready. Similarly, make other Tikkis. In these measurements, we have made 9 Pattice/Tikkis. Keep it aside
- Boiled Peas is also ready. We have reserved the water used for boiling. Let's now make Ragda
- Heat 2 tbsp Cooking Oil in a Pan. Add mustard seeds, asafoetida powder. Add Curry Leaves and Ginger-Garlic Paste and fry on low heat. Add Onions and cook until it becomes soft
- After 4-5 mins, Onions become soft. Now add Red Chili Powder, roasted Cumin Seeds Powder, dry Coriander Powder, Garam Masala Powder, some Salt and cook the masala. When Masala becomes dry, add reserved water and cook. We have cooked Masala for 4 mins and Oil has begun to ooze out
- Now add cooked White Peas and the reserved water (1/2 Cup water). Add some more water and salt to taste. We have added total 1 Cup of water.
- Boil Ragda on high heat. Mash peas with the ladle. Cook on reduced heat now. We have cooked Ragda for 5 mins on low heat. This is the right consistency for Ragda. Remove from heat and keep covered.
- Now, we will make Tikkis/Pattice. Heat a non-stick pan on high heat. Add 1 tbsp Oil and spread in the Pan. Now fry Pattice on low-medium heat on this pan. Fry until the Tikkis become golden brown from both sides. We have fried Pattice for 4 mins on low heat. Turn the tikkis and fry from other side. Cook from other side for 4 mins and remove from the Pan
- Now, we will do a plating of Ragda Pattice. I am using a square plate and a ring mold that I like the most and use it often for plating. Put 2-3 spoons of Ragda in this mold and level it with the spoon. Gently lift the ring mold. Place the pattice on top of Ragda bed. Put some more Ragda on this Pattice
- Now, we will add the chutneys. We start with Green Coriander-Mint Chutney, Red Chili-Garlic Chutney (optional) and sweet and tangy date-tamarind chutney. Get all these chutneys on our channel (Check Chatpata Chaat playlist). Add some chopped Onions, Nylon Sev. Sprinkle some Chaat Masala. Finally, add some chopped Coriander leaves
- Ragda Pattice is now ready to be served
Click to watch recipe video