Ragda Patties

A spicy, healthy and filling Indian street food made with dried peas and potatoes
Ingredients - Serves 4-5
  • For the potato patties
  • 500 g potatoes, boiled and mashed
  • ½ tsp red chilli powder
  • 2-3 tbsp cornflour
  • Salt, to taste
  • Oil, for frying the patties
  • For the Ragda
  • 1 cup dried green peas, soaked overnight
  • ½ tsp turmeric powder
  • ¼ tsp red chilli powder
  • 4 cups water
  • a pinch of asafoetida (hing), optional
  • Salt, to taste
  • For the assembly
  • ½ cup mint-coriander chutney
  • ½ cup tamarind-date chutney
  • ½ cup yoghurt, whisked till smooth, optional
  • 1 medium-sized (or 200 g)onion, finely chopped
  • 1 medium-sized (or 100 g) tomato, finely chopped
  • 1 tsp chat masala
  • 1 tsp red chilli powder
  • ½ tsp black salt, optional
  • 1 tsp ground cumin
  • fresh coriander, chopped
  • 1 cup fine sev, optional
  • juice of ½ a lemon, optional
  1. To make the patties
    1. Mix the red chilli powder, cornflour and salt with the mashed potatoes to form a soft dough. Divide into 8-10 portions and roll into balls. Flatten slightly. Heat some oil in a pan and fry the patties on both sides. Set aside
  2. To make the Ragda
    1. Place all the ingredients in a {pressure cooker} or a large pot with a lid and cook till the peas are soft and falling apart
  3. To assemble the Ragda Patties
    1. Break up two patties roughly into a plate. Spoon some of the ragda onto the patties, covering them completely
    2. Sprinkle some chopped onions and tomatoes. Drizzle some of the mint-coriander chutney, tamarind-date chutney and yoghurt all over
    3. The amounts can be adjusted according to taste. For a spicier result, add more mint-coriander chutney and for a sweeter version, add more of the tamarind-date chutney
    4. Sprinkle some chat masala, red chilli powder, black salt, cumin powder and fresh coriander
    5. Top off with some lemon juice and fine sev (optional)
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