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Ragda patties

Name: How to cook Ragda patties - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Sumeet Kaur (Recipes and more by Sumi)

Ragda patties

Mumbai's popular street food 'Ragda Patties' A delectable combination of shallow fried potato patties and slow cooked creamy white peas curry topped with tamarind and mint- coriander chutneys, followed by chopped onion and tomatoes, sev and finally a dash of lime. With the abundance of flavours and taste this dish surely tantalizes your taste buds, and makes you swoon. This is my entry for #streetfoodofindia as a part of Streets of Mumbai recipe contest.

Ingredient

Food ration :

2-3 servings

potatoes boiled

1/2 cup

bread crumbs

1 tbsp

cornflour

1/4 tsp

chilli powder

1/2 tsp

garam masala

1/2 tsp

bhuna jeera powder

1/4 tsp

amchur powder

to taste

Salt

1 cup

white peas/ safed matar

medium size onion finely chopped

medium size tomato finely chopped

green chilli finely chopped

1 tsp

ginger finely chopped

1/4 tsp

jeera/ cumin seeds

1/2 tsp

Rai/ mustard seeds

1/4 tsp

red chilli powder

1/4 tsp

haldi/ turmeric powder

Lemon size ball of tamarind

1 tsp

jaggery powder

As required

Water as required

As required

Tamarind chutney/ meethi saunth

As required

Mint- coriander chutney

As required

Sev

As required

Onion and tomatoes finely chopped to garnish

Some

Pomegranate arils to garnish

Some

Coriander leaves to garnish

As needed

Lemon juice to sprinkle

Cooking instructions

* Step 1

Soak the white peas for 6-7 hours in water with a little salt added to it. Then boil the peas till 4 whistles on medium flame. Let the pressure release naturally and then check if the peas has been cooked properly. If yes keep it aside, if not cook it for some more time. Soak inline/ tamarind pulp in 1/2 cup water for around 30 minutes.

* Step 2

Then heat oil in a deep pan and add Rai/ mustard seeds. Let it crackle then immediately add jeera/cumin seeds, followed by onion, ginger and green chilli. Saute well on medium heat. Once the onions become nice and golden add tomatoes. Cook till the tomatoes become mushy and leave oil.

* Step 3

Then add haldi powder, red chilli powder, garam masala powder, and salt to taste. Saute for a minute and then add the boiled white peas.

* Step 4

Mix well and let it simmer for a few minutes. Furthermore add the tamarind water and jaggery to the gravy and let it cook on a low flame for 5-6 minutes. Turn off the gas and keep it aside.

* Step 5

Now for the patties take boiled potatoes and mash it using a potato masher. Add red chilli powder, bhuna jeera powder, amchur, garam masala powder, cornstarch, salt to taste and bread crumbs.

* Step 6

Mix it well and take a small tennis ball size mixture and shape it like pattie. Follow the same steps for rest of the mixture.

* Step 7

Now heat oil in a non stick pan or tawa and shallow fry the patties till nice and golden brown.

* Step 8

For the assembling put the Ragda(white peas gravy) on a plate, keep the patties over it and then add tamarind chutney, mint-coriander chutney to it. Top it up with chopped onions, tomatoes, green chilli, Sev, pomegranate arils and fresh mint leaves followed by bhuna jeera, red chilli powder and a dash of lime. Enjoy this delicious Ragda patties in breakfast or as evening snacks with kadak chai.