Ragda Pattice: Crispy Potato Patties with Spicy Yellow Pea Curry
1 hour 10 minutes
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About Ragda Pattice: Crispy Potato Patties with Spicy Yellow Pea Curry
Get ready for a flavor explosion! This Ragda Pattice recipe brings the vibrant tastes of Indian street food straight to your kitchen. Imagine crispy potato patties smothered in a tangy, spicy yellow pea curry – pure deliciousness!Surprisingly easy to make, this dish delivers an authentic experience with every bite. From the satisfying crunch of the patties to the rich, flavorful ragda, it's a delightful mix of textures and spices.Perfect for a quick snack, a weekend brunch, or a light and satisfying meal, Ragda Pattice is guaranteed to be a crowd-pleaser. Prepare to impress your taste buds and transport yourself to the bustling streets of India!
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
For the Patties
- 4-5 Potatoes boiled, large
- ½ cup Peas boiled, fresh, green
- ½ cup Breadcrumb dried
- 1 tsp Ginger-Garlic Paste
- 4 tbsp Cilantro Leaves finely chopped
- 1-2 tsp Salt or to taste
- 1-2 tsp Lemon Juice or to taste
- Oil for shallow frying
For the Ragda
- 1 cup Peas dried, whole, yellow
- 1 Onion minced, small
- 1 tsp Ginger-Garlic Paste
- ½ tsp Turmeric Powder
- 1 tsp Chili Powder red
- ½ tsp Cumin Seeds
- ½ tsp Coriander Powder
- 1 tbsp Jaggery
- 1-2 tsp Salt or to taste
- 1 tbsp Oil
- 1 tbsp Tamarind Paste
For Garnish
- 2 tsp Tamarind Chutney
- 2 tsp Chutney green
- 2 tsp Chickpea Noodle
- ½ cup Onion chopped
- ½ cup Coriander Leaves chopped
Instructions
- Soak the dried yellow peas overnight in enough water to cover them completely. This helps soften them and reduces cooking time.
Make the Ragda (Yellow Pea Curry)
- Heat the oil in a wok or large pan over medium heat. Add the minced onion and sauté until translucent, about 5-7 minutes. This builds a flavor base for the curry.
- Add the ginger-garlic paste and sauté for another minute until fragrant. Be careful not to burn it, as this can make the curry bitter.
- Add the turmeric powder, red chili powder, cumin seeds, and coriander powder. Sauté for a few seconds until the spices are aromatic. This releases their flavors and creates a richer curry.
- Add the cooked yellow peas, 2 cups of water, tamarind paste, and jaggery (or sugar). The jaggery balances the spices and adds a subtle sweetness.
- Bring the mixture to a boil over medium heat. Then, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the flavors meld and the ragda thickens slightly.
- If desired, mash some of the peas against the side of the pan to create a thicker consistency. Taste and adjust seasonings as needed. Set aside.
Make the Patties
- In a large bowl, combine the boiled potatoes, boiled green peas, ginger-garlic paste, cilantro, lemon juice, and salt. Mash everything together until well combined.
- Shape the potato mixture into small, round patties. For best results, make them about 2-3 inches in diameter and ½ inch thick.
- Heat a thin layer of oil in a large skillet over medium heat. Shallow fry the patties for 3-4 minutes per side, or until golden brown and crispy.
- Remove the patties from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- To assemble, place two patties on each serving plate. Top with a generous helping of ragda. Garnish with tamarind chutney, green chutney, chopped onion, chopped coriander leaves, and sev. Serve immediately.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a different type of chili altogether.
- If you're short on time, you can use pre-cooked chicken. Just be sure to add it towards the end of the cooking process to warm it through.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 492kcalCarbohydrates: 93gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 1351mgPotassium: 1624mgFiber: 21gSugar: 16gVitamin A: 887IUVitamin C: 56mgCalcium: 111mgIron: 6mg
Bhumika Gandhi
Articles: 72
3 Comments
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This looks incredible! I need to try it.
Such a beautiful dish! Can’t wait to try it.
This is exactly what I was looking for!