Ragda patties is one of the most popular chaats , a lipsmacking snack that is offered by any chaat walla in the streets of Mumbai. You see these chaat shops dotting the city in all important
busy areas where crowds throng in droves to make a beeline to the chaat shops.
Ragda Patties in particular has attained a great favoured status and can be had in place of lunch as it is nutritious and non fried with the exception of the sprinkles of the fine crispy deep fried sev on top while serving. Using roasted sev for garnishing is another great idea for those concerned about calories.
It is usually found at places or stalls that offer chaat-based items such as bhelpuri or panipuri.
Every one at some point would have definitely fallen for these yummy chaats , full of textures and flavors and an assortment of the hot and sweet chyutneys that gives a myriad taste to one’s s tongue.No wonder they are called chaat which by the way means to lick or savour.
These chaat wallas as they are called are truly the city’s identity, no matter how big the city, or how many fine dining places the city abounds in , these chaat places are a sure draw for all rich and poor and the famous. There’s something to be said about the unique taste and satisfaction one gets gorging on these delectable treats, savoring every bite and with the pani from the pani pooris dribbling from your mouth awkwardly but you couldn’t care less, even the most hoity toity ones are seen holding little cups of pani puri while the pani puri wallah dips the puris in to hot , spicy sweet water and patiently refilling your cups while you devour these unmindful of the splashes and mindlessly pushing them down the throat all in one gulp.
Well we arent talking about Paani puris which I will post later but talk of chaats makes me wander a bit and I will get down to the recipe straightaway. Although the thought of making Ragda patties sounds intimidating to some, as most of us think there are so many complex. ingredients involved, but if you really see, this is such a fairly easy snack that can be prepared if you have the two important ingredients ready , ether on the day of serving or can be prepared a day ahead and kept in fridge. The white dry peas and the potatoes which need to be cooked before hand the white peas need to be soaked at least 6 hrs prior to cooking.
This is a great party snack if you get these two key ingredients ready a day in advance, putting together is very easy on the day of the party.
For the Ragda ( White peas masala)
1 1/2 cups of dried whole white peas soaked overnight or up to 8 hours
1/4 tsp of turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp chilli powder
1/2 tsp ginger green chilli paste.
3 tbsp of finely chopped fresh coriander leaves.
pinch of jaggery
Salt to taste
1 tsp tamrind paste ( omit if using chopped tomatoes)
For tempering Ragda
1/2 tsp mustard seeds
sprigs of curry leaves
1 tbsp oil
Ingredients for the Potato patties
4 medium sized potatoes, boiled , peeled and mashed well.
pinch of turmeric powder
1 tsp of coriander and cumin powder
1 tbsp of mint and coriander paste ( optional )
1/4 cup bread crumbs
1 1/2 tbsp of corn flour
1 tsp green chilli paste
Oil for shallow frying
Salt to taste
To assemble and serve the Ragda patties
1 cup sweet dates and tamrind chutney
1 cup coriander mint chutney
Fine sev for garnishing
Finely chopped onions for garnishing
1/2 cup finely chopped fresh coriander leaves.
Pressure cook the white peas with little salt and turmeric powder and make sure not to cook too mushy.
When cooled , take a a pan , heat oil and splutter the mustard seeds, cumin seeds,and add all the ragda ingredients one by one. Slightly mash some of the cooked white peas to get a thicker gravy.
Let it cook for a while absorbing the flavours of all the added spices and you get a fine aroma.
Add little water around 1 1/2 cup to the white peas, masala mixture and cook covered for 5 minutes till you see the gravy thickening.
Remove and keep aside. Garnish with the sprigs of curry leaves and chopped coriander leaves.
How to prepare the spiced potato patties.
Boil, peel and grate the potatoes. You can also mash them when hot. Add the cornflour, bread crumbs and salt and other spices given above and knead
to a soft dough. Divide into 12 equal portions and
keep aside.Roll out each portion into a 75 mm. (3″) diameter circle
Shape the patties by taking a small ball of the mashed spiced potato mixture, press lightly with your palm, make sure you dont get the cracks in the edges, roll them on the palm by side and you will get a nice rounded edge.
Prepare all the patties and heat a griddle or a tava , a broad one to shallow fry all the patties in one go.
Keep all the patties in a circular fashion and put some drops of oil around the edges , keep the flame on medium and keep checking the undersides, flip them over both side to cook and brown evenly.
When the patties appear browned well and crispy , you can take them off carefully.
Baking is another option.
How to serve the ragda patties.
Take individual serving bowls or plates and place two patties in the middle.
Pour the hot ragda over the patties, dousing them, sprinkle the garnishings like the sweet dates and tamrind chutney, green spicy chutney, fine sev sprinkled on top, finely chopped onions and serve with lemon wedges.
Finish the garnishing by liberally sprinkling the coriander leaves. Serve hot.