Monday, February 6, 2017



This is a common street food which is as popular in Mumbai as it is in Ahmedabad. Both Maharashtra and Gujarat abound with all kinds of street food and Ragda Patties is one amongst them.
This is made of two parts, the patties which are made of cornflour and potatoes and the ragda made of peas, onions and spices, which is poured on it.

The accompanying chutneys are an integral part of the dish and add zing to the ragda patties. Apart from coriander chutney, we use tamarind chutney but today I have used Dates & Tamarind Chutney. The recipes for the chutneys are also given below.

I have adapted this from a book by cookery expert, Nitaji Mehta. The ingredients listed are to serve 4,


To Make the Patties:
  • Potatoes, medium-sized, 6
  • Cornflour, 1 tbsp
  • Salt, to taste
  • Oil, 4 tbsp
To Make the Ragda:
  • Safed Vatana (Dried White Peas), 1 cup, soaked overnight 
  • Hing, (Asafoetida) a pinch
  • Rai, (Mustard), 1/2 tsp
  • Onion, finely chopped, 1 
  • Curry Leaves, a few
  • Ginger Garlic paste, 1 and 1/2 tsp
  • Haldi, (Turmeric Powder) 1/2 tsp
  • Chilli Powder, 1 tsp
  • Dhania (Coriander) Powder, 2 tsp
  • Jeera (Cumin) Powder, 1 tsp
  • Garam Masala, 1/2  tsp
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp
  • Nylon Sev, for garnish
  • Coriander Leaves, finely chopped, for garnish
  • Onion, finely chopped, for garnish

To prepare the Patties:

Wash, boil and mash the potatoes
In a bowl mix the boiled and mashed potatoes with salt and cornflour
Make equal sized lemon sized balls and flatten them into patties
Heat 4 tbsp of oil in a tawa and shallow fry the patties till they are brown and crisp on both sides

To prepare the Ragda:

Drain the water from the peas that have been soaked overnight
In a pressure cooker, cook the peas with 1 and 1/2 cups of water for one whistle duration
After the first whistle, cook on low flame for 10 minutes and switch off the gas.
After the cooker cools, remove the boiled peas and keep aside.
In a kadhai, heat 1 and 1/2 tbsp of oil and when it gets hot add the mustard and let it splutter
Then add the asafoetida, chopped onion and saute for a couple of minutes
Add curry leaves and ginger garlic paste
Stir fry till onions turn light brown and the raw smell of the ginger garlic goes
Add turmeric, chilli, cumin and coriander powders and mix well
To this add the boiled peas and salt along with one cup of water
Bring this to a boil and let it simmer for 5-7 minutes
Finally add garam masala, mix well and remove from fire

To Serve:

Place 2 fried patties in a plate
Pour 4 tbsp of ragda over it
Pour a spoonful of green coriander chutney and a spoonful of tamarind chutney * Recipes given below
Garnish with chopped coriander leaves, finely chopped onion, and nylon sev

Recipe for Green Coriander Chutney:
  • Fresh Coriander Leaves, chopped,  1 and 1/2 cups 
  • Green Chillies, 4, or to taste
  • Lemon Juice, 1 tsp
  • Ginger, 1/2 " piece
  • Namkeen Sev, 2 tbsp
  • Sugar, 1/2 tsp
  • Salt, to taste
In a small mixer jar, grind all the above ingredients to a fine paste with 2-3 tbsp of water.

Recipe for Dates and Tamarind Chutney ( Khajur Imli ki Chutney) : Makes 2 and 1/2 cups
  • Dates ( Khajur) deseeded, 1 cup
  • Tamarind ( Imli) deseeded, 2 tbsp
  • Grated Jaggery, 1/2 cup
  • Chilli Powder, 1/2 tsp
  • Cumin Seeds Powder, 1 tsp
  • Salt, to taste

Clean and wash the dates and tamarind
Add the grated jaggery and 1 cup of water and pressure cook for 2 whistles
Once the cooker cools, transfer the contents to a mixer and blend it to a smooth paste
Strain the mixture through a sieve
Add 1 cup of water, chilli powder, cumin seeds powder and salt and mix well
Use as required.
The remaining chutney can be stored refrigerated for future use.

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !