Ragda Patties Recipe (Ragda Pattice)

Ragda Patties

Ragda Patties is a popular Indian street food, especially from Indore, Madhya Pradesh. It's a delicious combination of crispy potato patties topped with a spicy and tangy ragda (white peas curry).

Yields: 4 servings

Prep time: 30 minutes

Cook time: 30 minutes

Ingredients:

For the Patties:

 * 4 medium potatoes, boiled and peeled

 * 1/4 cup bread crumbs

 * 1 tablespoon chopped coriander leaves

 * 1 green chili, finely chopped

 * 1/2 teaspoon red chili powder

 * 1/4 teaspoon turmeric powder

 * Salt to taste

 * Oil for frying

For the Ragda:

 * 1 cup dried white peas (soaked overnight)

 * 1 large onion, chopped

 * 2 cloves garlic, minced

 * 1-inch piece ginger, minced

 * 2 medium tomatoes, chopped

 * 1 teaspoon cumin seeds

 * 1/2 teaspoon turmeric powder

 * 1/4 teaspoon red chili powder (adjust to taste)

 * 1/2 teaspoon coriander powder

 * 1/4 teaspoon garam masala

 * 1/2 teaspoon salt, or to taste

 * 2 tablespoons oil

 * 1 tablespoon tamarind pulp

 * 1/4 teaspoon asafoetida (hing)

For Garnishing:

 * Sev (thin vermicelli)

 * Chopped onions

 * Chopped tomatoes

 * Coriander leaves

 * Green chutney

 * Sweet tamarind chutney

 * Chaat masala

Instructions:

1. Make the Patties:

 * Mash the boiled potatoes well using a potato masher or a fork.

 * Add bread crumbs, chopped coriander leaves, green chili, red chili powder, turmeric powder, and salt.

 * Mix well to form a pliable dough.

 * Make small patties from the potato mixture.

 * Heat oil in a pan over medium heat.

 * Carefully place the patties in the pan and fry until golden brown on both sides.

 * Remove the patties from the oil and drain on paper towels.

2. Make the Ragda:

 * Pressure cook the soaked white peas with a little salt and turmeric powder for 2-3 whistles.

 * Let the pressure release naturally.

 * Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.

 * Add chopped onions and sauté until softened and translucent.

 * Add minced garlic and ginger and cook for another minute until fragrant.

 * Add chopped tomatoes and cook until they soften and release their juices.

 * Add turmeric powder, red chili powder, coriander powder, garam masala, and asafoetida. Stir well to combine.

 * Add the cooked white peas and tamarind pulp. Stir well to combine.

 * Simmer for 5-7 minutes, or until the flavors meld together.

 * Adjust the consistency with a little water if needed.

3. Assemble and Serve:

 * Place the fried patties on a plate.

 * Pour the hot ragda over the patties.

 * Garnish with sev, chopped onions, tomatoes, coriander leaves, green chutney, sweet tamarind chutney, and chaat masala.

Tips:

 * For extra flavor, you can add a spoonful of cashew paste or cream to the ragda.

 * Adjust the spice level according to your preference.

 * You can add other vegetables like peas or carrots to the ragda.

 * Serve Ragda Patties immediately while they are hot and crispy.

Enjoy your delicious and flavorful Ragda Patties