Welcome to a culinary adventure that will transport your taste buds to the bustling streets of India. Ragda Patties, a beloved street food, is a harmonious blend of flavors, textures, and spices. As a seasoned chef, I’m excited to share this delightful recipe, guiding you through each step. Get ready to embrace the vibrant world of Ragda Patties right in your kitchen.
Ragda Patties Recipe
How to Cook and Prepare Ragda Patties - 6 easy steps
The street food of Maharashtra, ragda patties are mashed potato patties topped with pea sauce. They are similar to chhole tikki, a dish popular in North India. While most people associate these with street food vendors, they are also a common offering at Indian fast food restaurants. Let's explore Ragda Patties easy recipe
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Servings: 4 servings
Calories: 471kcal
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Equipment
Ingredients
For Potato Cutlets
For Matar
- 2 cups Matar or White peas
- 1 ½ tsp. Black salt
- 2 tsp. Cumin Seeds roasted
- ½ tsp. Amchur or Mango powder
- 2 tsp. Sukha Dhaniya or Coriander powder
- 2 tbsp. Oil
- ¼ tsp. Red Chili Powder
- salt
For Assembling Ragda Patties
- 2 pcs. Medium Onions chopped
- 2 pcs. Medium Tomatoes chopped
- 1 cup Tamarind Chutney
- 1 cup Green Chutney
- 2 pcs. Medium Green Chili chopped
- 1 tsp. Red Chili Powder
- 2 tsp. Chaat Masala
- 2 tbsp. Gram Flour sev
Instructions
- Prepare the potato cutlets first by soaking the poha or flattened rice in cold water for 2 to 3 minutes. After that, drain the water from poha and mash it by using your own hands.
- Next, mash the boiled potatoes inside a large bowl, add some salt and red chilli powder before mixing it well. Add the poha and mix it until everything is blended and the whole mixture turns into a ball of dough. Right after that, start making potato patties from it.
- Cook the patties inside an oil-greased pan and fry until the patties turn golden-brown.
- Next, boil the matar until the skin separates from the grain before setting it aside. Cook the boiled matar in an oil-greased pan and add the spices one at a time before adding some water to make some gravy.
- Assemble everything by putting some boiled matar first in a small bowl. Sprinkle some chopped onions and tomatoes before you put some green and tamarind chutney in it. Add one or two potato patties (depends on you) on top before topping it with more chutneys and sprinkling it with some sev and chaat masala.
- Once done, you can serve it hot to your family members and enjoy the dish along with some homemade pavs.
- indian popular street food ragda-pattice
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Notes
These crispy patties are topped with a spicy white pea curry. They're a great snack and are often served with pav. Alternatively, they can be eaten as a main meal. You can even serve them as a side dish with mashed potatoes. The fried patties can also be accompanied by chutneys.
Nutrition
Serving: 1serving | Calories: 471kcal | Carbohydrates: 60.7g | Protein: 15.5g | Fat: 18.4g | Sodium: 31.3mg | Fiber: 6.9g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Making Ragda Patties in an Air Fryer
- Take your pre-boiled potato mixture that includes mashed potatoes, spices, and a touch of cornstarch.
- Divide the mixture into portions and shape them into round patties. You can make them as thick or thin as you prefer.
- Preheat your air fryer to 375°F (190°C) for a few minutes.
- Lightly brush or spray the air fryer basket with some oil to prevent sticking.
- Place the potato patties into the air fryer basket in a single layer, ensuring they don’t touch each other. You may need to cook them in batches depending on the size of your air fryer.
- Cook the patties in the air fryer for about 10-12 minutes. Pause halfway to flip them over for even cooking. Continue until they are golden brown and crispy.
- Transfer the cooked patties to a plate and set them aside.
Tips for making Ragda Patties
Cooking Tips for Perfect Ragda Patties
- Boil Potatoes Correctly: When boiling the potatoes, ensure they are cooked but not overdone. Overcooked potatoes can become mushy and difficult to work with.
- Use Cornstarch Sparingly: Cornstarch is used to bind the potato mixture. Use it sparingly to avoid a starchy texture. Start with a little and add more if necessary.
- Even Patties: When shaping the potato mixture into patties, make sure they are of even thickness. This ensures they cook uniformly.
- Preheat Your Air Fryer: Preheating your air fryer before cooking the patties is crucial for achieving a crispy texture.
- Brush with Oil: To get that golden-brown exterior, lightly brush the patties with oil before air frying.
- Adjust Cooking Time: Cooking times may vary depending on the air fryer model. Keep an eye on the patties and adjust the cooking time if needed.
Serving Suggestions for Ragda Patties
- Tamarind Chutney: Drizzle some tangy tamarind chutney over the Ragda and patties for an extra burst of flavor.
- Mint Chutney: Mint chutney adds a refreshing and herby kick to the dish. It pairs exceptionally well with the spiciness of Ragda.
- Garnish with Sev: Top your Ragda Patties with a generous amount of sev (crispy chickpea noodles) for a delightful crunch.
- Chopped Onions: Freshly chopped onions provide a pleasant crunch and a hint of pungency.
- Lime Wedges: Serve with lime wedges to add zesty citrus notes to the dish.
- Pair with Masala Chai: If you’re having Ragda Patties as an evening snack, enjoy it with a steaming cup of masala chai for a classic combination.
FAQs about Ragda Patties
- Can I prepare the potato mixture in advance? Yes, you can make the potato mixture a few hours ahead and store it in the refrigerator. Just ensure it’s at room temperature when you shape the patties.
- What can I substitute for white peas in Ragda? If you can’t find white peas, you can use dried green peas as a substitute. Soak and cook them in the same way.
- How can I make the Ragda less spicy? To reduce the spiciness, use fewer green chilies when preparing the Ragda. You can also adjust the spice level by adding more sweet chutney.
- Can I freeze leftover Ragda? While it’s best to consume Ragda fresh, you can freeze it for later use. Just be aware that the texture may slightly change upon thawing and reheating.
- Can I deep-fry the potato patties instead of air frying? Absolutely, you can deep-fry the potato patties until they are golden brown and crispy. This is the traditional method of preparing Ragda Patties.
Master the art of making Ragda Patties with our detailed recipe guide. Discover tips, serving suggestions, and answers to common questions. Start cooking today!
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