Ragda Patties

Potato patties topped with chick peas and assorted chutneys, garnished with straw potatoes and crisp fresh mint leaves.

Category : Snacks
Rating :
Total Votes : 1
Contributed By: Surabhi Tippi
Serving :
Cooking Time :
Cusine Type : North Indian


For Ragda

1 1/2 cup dehydrated white peas, soaked overnight
3 cup water (saved from the boiled peas)
1 tbsp oil
3 green chillies
1 tbsp. chopped coriander
1 tbsp chopped mint
1/4 tsp blacksalt
1/2 tsp pepper powder
1/2 tsp turmeric
1/2 tsp cumin powder
1/2 tsp garam masala

For Patties

4 potatoes boiled, peeled, mashed
1/4 cup semolina (rawa)
1/2 cup bread crumbs
8-10 green chillies crushed fine
1 tsp. ginger grated
1 tbsp oil
1/4 tsp. turmeric powder.
Salt to taste
Oil to shallow fry patties.


Method for Ragda

1.Wash and pressure cook peas in water till well done.
2.Cool 3 tbsp peas for blend.
3.Blend together cooled peas, green chillies, mint, coriander.
4.Heat oil, add paste. Fry for a minute.Add dry masalas, fry further 2-3 minutes. Add peas, water and bring to boil. Summer for 7-8 minutes till gravy thickens.

Method for Patties

1.Mix all ingredients well with hand.
2.Knead lightly.
3.With the help of greased hands form 12-14 round flat 1/2"thick 2" patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.) Roast few at a time on a greased hot griddle.
4.Turn once to roast other side, making them crisp and golden brown. Keep aside.

To Servee

1.Green Chutney
2.Tamarind chutney -green chutney, Tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.

Place 2 warmed patties in individual bowl, pour a tbsp or so of hot ragda over it.

Sprinkle 1 tsp. tamarind chutney, 1/2 tsp green chutney, 1 tsp. curd. Sprinkle cumin, salt to taste.

Garnish with coriander and chopped onion. Serve hot.

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Tips of the day
If you have forgotten to soak chana overnight, just put the chana in a boiling water for an hour. They are ready for cooking.