Ragda Patties Recipe: Authentic Indian Street Food
1 hour 5 minutes
696 reads
About Ragda Patties Recipe: Authentic Indian Street Food
Dive into the vibrant flavors of India with this authentic Ragda Patties recipe! This beloved street food snack features crispy potato patties generously topped with a flavorful ragda – a creamy white pea curry bursting with aromatic spices. The perfect blend of spicy, tangy, and savory notes will tantalize your taste buds.
This recipe guides you through making both the perfectly spiced ragda and the delectable potato patties. Learn how to achieve that ideal crispy exterior while maintaining a soft interior for the patties. We’ll also show you how to assemble the dish for maximum flavor and visual appeal.
Get ready to impress your friends and family with this easy-to-follow recipe, bringing the taste of Indian street food right to your kitchen. Perfect for a quick snack or a memorable meal!
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Recipe Time & More
Prep50 minutes
Cook15 minutes
Total1 hour 5 minutes
Ingredients
For the Ragda (White Pea Curry)
- 1 cup Peas ragda, cooked, or substitute with 1 cup cooked yellow split peas (matar), white
- 1 medium Onion finely chopped
- 1 medium Tomato finely chopped
- 1-2 Chili adjust to taste, finely chopped, green
- 1 tbsp Ginger Garlic Paste
- 1/2 tsp Garam Masala
- 1 tsp Coriander Powder also known as dhania powder
- 1/4 tsp Turmeric Powder also known as haldi
- 1.5 tsp Salt or to taste
- 1/4 tsp Mustard Seeds also known as rai
- 1 pinch Cumin Seeds
For the Potato Patties
- 2 medium Potato boiled and mashed
- 2 tbsp Corn Flour
- 1 tbsp Breadcrumb
- 1/4 tsp Chili Powder red
- 1/2 tsp Chaat Masala
- 1.5 tsp Salt or to taste
- 1/2 tsp Ginger Garlic Paste
For Serving
- 1/2 cup Yogurt sweet curd
- 2 tbsp Tamarind Chutney sweet
- 2 tbsp Pomegranate Seeds
- 2 tbsp Chickpea Noodle crispy chickpea flour noodles
- 2 tbsp Vegetable Oil for frying
- 2 tbsp Vegetable Oil for frying patties
Instructions
Prepare the Ragda
- Heat oil in a pan. Add mustard seeds and cumin seeds; let them crackle.
- Add chopped onion and sauté for 1 minute.
- Add chopped tomato, green chilies, and ginger-garlic paste. Sauté for 1-2 minutes.
- Add garam masala, coriander powder, red chili powder, and turmeric powder. Mix well.
- Add cooked white peas (ragda) and salt. Mix well and simmer for 5 minutes, allowing flavors to meld.
Prepare the Potato Patties
- In a bowl, combine mashed potatoes, corn flour, breadcrumbs, red chili powder, chaat masala, salt, and ginger-garlic paste. Mix thoroughly to form a dough.
- Shape the mixture into small, flat patties.
- Heat oil in a pan and shallow fry the patties until golden brown and crispy on both sides.
Assemble and Serve
- Place the ragda on a serving plate.
- Top with the fried potato patties.
- Spread plain yogurt and sweet tamarind chutney over the patties.
- Garnish with pomegranate seeds and sev.
- Sprinkle with roasted cumin seeds (optional) and a pinch of red chili powder (optional).
- Serve immediately and enjoy!
Recipe Notes
Expert Tips for Perfect Ragda Patties
- For extra flavorful ragda, consider adding a bay leaf and a small cinnamon stick while simmering.
- If your potatoes are dry, add a tablespoon of milk or cream to the patty mixture for extra moisture and softness.
- Adjust the amount of green chilies according to your spice preference. You can also add a pinch of asafoetida (hing) for a deeper flavor.
- For crispier patties, ensure they are not too thick. A slightly flattened patty will cook more evenly.
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Recipe Nutrition
Calories: 183kcalCarbohydrates: 11gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 1710mgFiber: 1gSugar: 3g
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Such a perfect dish! Thank you.
I’m eager to make this recipe!
Looks so delicious! Thanks for the recipe.