Ragda Patties is popular street food from the state of Maharashtra and Gujarat in India.

Potato patties are served with a spicy white pea back-scratch and garnished with chutneys, cilantro and sev!

ragda patties served in a black bowl with a cup of chai and several bowls of chutney in the background and on the sides

The first time I heard about ragda patties was from my friend Deepa who is from Maharashtra.

She made ragda patties for my birthday political party when I used to live in Scotland.

I had not heard of this dish earlier. A like analogue- aloo tikki and chole is pretty popular in northern India.

But Ragda Patties was new to me. I remember existence very excited virtually the dish while Deepa was making it.

Thank y'all Deepa for making them for me and introducing me to this wonderful dish! 🙂

What is Ragda Patties

Ragda Patties is made up of 2 components- the ragda and the patties.

Ragda is the back-scratch made with dried white peas . It's flavorful, slightly tangy and spicy.

Although my version isn't very spicy. If you accept been following me for a while, yous know this very well.

Have you guys ever had white peas? Honestly, it wasn't cooked that much in my house.

But I always relished it with kulcha. Matar and Kulcha is a pop street side food in Delhi and the matar that'due south served with the kulcha is e'er the white 1.

White peas sense of taste quite unlike from usual chickpeas which are much more popular around the world.

white peas curry in a blue bowl and garnished with cilantro

The second component of Ragda Patties is the spud patties aka aloo tikki.

These patties are shallow/pan fried and require only a handful of ingredients.

I brand them extra-crispy by adding some soaked poha (flattened rice) to the potatoes. You don't have to practice it but I like them crispy.

By the way, I accept a super good street-style crispy Aloo Tikki recipe on the blog, so don't forget to check that out.

plate of 5 potato patties in a black plate surrounded by several bowls of chutney and sev

Ragda Patties is topped with cilantro chutney, sweet tamarind chutney, cilantro, chopped onion, tomato and sev.

I also similar adding yogurt to my ragda, it'due south totally optional.

How to Make Ragda Patties

I ordinarily starting time the prep a dark before by soaking the white peas overnight.

For this curry, the peas needs to be really soft. And so it's of import to soak the peas overnight.

Once soaked, the white peas are force per unit area cooked and then a simple tempering of ginger, cumin seeds, garlic and few spices is added to it.

Y'all can either pressure cook the peas in traditional stove-top pressure level cooker or use your Instant Pot. I have included instructions for both in the recipe card below.

I keep the peas curry simple. There are a lot of flavors in this ragda patties recipe and since information technology's topped with so many things, I like to keep the patties and the ragda simple.

For the patties, the potatoes are get-go boiled and so shaped into round patties and then shallow fried.

Once more, I keep the patties simple and only add together chilies, ginger and salt for the flavor.

To make the patties crispy, I have add soaked poha and cornstarch. These two work great to brand the patties crispier.

If y'all don't intendance virtually them bring crispy, y'all can skip the poha. Y'all tin can also employ rice flour in place of cornstarch.

A plate of ragda patties and a cup of masala chai- there can't be a better combination during the monsoons! I promise you guys savor this recipe.

Method

1- Soak stale white peas (white matar) overnight in 4 cups water.

two- In the morning, drain the water and transfer the soaked peas to pressure level cooker.

3- Force per unit area melt with 1 teaspoon salt, i/2 teaspoon turmeric and 4 cups of water for 2 whistles on high heat. Then lower the heat to medium-low and cook for 4 to v minutes more. Let the pressure release on its own.

If using an Instant Pot: loftier pressure for 20 minutes with natural pressure release.

4- Once the pressure releases naturally, open the cooker and mash some of the peas with a potato masher or using the back of your spoon. Set it to simmer on low while you make the tempering.

step by step pictures of making ragda patties

5- To make the tempering for the ragda, heat i tablespoon oil in a pan on medium heat. Once the oil is hot, add cumin seeds.

Let them sizzle for few seconds and and so add hing.

6- And so add the crushed ginger-garlic-green chili. Saute for 1 minutes until it starts changing color.

7- Then add the coriander pulverization, cumin powder, red chili pulverization. Also add 2 tablespoons of h2o along with and then that the spices don't fire.

8- Cook the spices for thirty seconds and then transfer the tempering to the simmering ragda.

step by step pictures of making ragda patties

9- Besides add the jaggery powder, tamarind paste and i/2 teaspoon more than table salt (conform to gustatory modality). Mix and let the ragda (peas curry) come up to a slow boil. Turn off the heat.

10- Meanwhile soak poha in water for 10 minutes and so drain the h2o.

11- As well boil the potatoes. 8 to 9 whistles on high oestrus with natural pressure release if using stove-top pressure cooker or if using Instant Pot: loftier pressure 12 minutes with NPR on a trivet with one cup water in the bottom of the pot.

PS: you lot should boil the potatoes at the same time while boiling the peas.

One time potatoes are boiled, peel the skin and and then transfer to a large bowl. Mash the potatoes using a white potato masher.

12- Add the soaked & tuckered poha, cornstarch, grated ginger, dark-green chili and salt.

step by step pictures of making ragda patties

13-  Mix everything well to form a smoothen dough.

xiv- Make equal sized patties from the tater mixture. I got 10-12 patties of 65-70 grams each.

fifteen- Rut 3 to four tablespoons of oil in a pan on medium-loftier heat. Once oil is hot, identify the prepared patties into the pan.

16- Cook until the patties are golden brown from both sides (5 to 6 minutes each side).

step by step pictures of making ragda patties

To serve Ragda Patties identify patties on a plate and then height with ragda. Peak with cilantro chutney, sweetness tamarind chutney and and then with chopped onion, lycopersicon esculentum, cilantro.

Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin pulverization on top!

ragda patties served in a black bowl with a spoon and glass of chai and several bowls of chutney in the background and on the sides

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Ragda Patties

ragda patties served in a black bowl with a cup of chai and several bowls of chutney in the background and on the sides

Crispy potato patties topped with stale white peas curry, chutney, onion and sev! Ragda Patties is popular Indian street nutrient and is likewise vegan!

Prep Time 20 mins

Cook Time 30 mins

Soaking Time 8 hrs

Total Time 50 mins

Grade Appetizer

Cuisine Indian

Servings vi

Calories 421 kcal

To Pressure level Melt

  • i.v cups stale white peas (safed matar), 300 grams, soaked in four cups water overnight
  • ane teaspoon common salt
  • 1/2 teaspoon turmeric
  • 4 cups h2o 32 oz

Tempering for White Peas Curry (Ragda)

  • 1 tablespoon oil 15 ml
  • ane/2 teaspoon cumin seeds
  • 1/four teaspoon hing asafoetida
  • four-5 large garlic cloves crushed using mortar-pestle
  • 1.5 inch ginger crushed using mortar-pestle
  • 1-2 green chilies crushed using mortar-pestle
  • i teaspoon coriander powder
  • i/2 teaspoon cumin powder
  • 1/4 teaspoon ruby chili powder or to taste
  • ii teaspoons jaggery pulverisation
  • 2 teaspoons tamarind paste
  • one/2 teaspoon salt or to gustatory modality

For the Patties

  • 3-4 medium potatoes around 650 grams
  • 3/4 cup poha (flattened rice), soaked for 5-10 minutes
  • 2 tablespoons cornstarch
  • 2 teaspoons grated ginger
  • 1-2 green chili finely chopped
  • 1/2-3/four teaspoon salt adjust to taste
  • 3-4 tablespoons oil to fry the patties, I used vegetable oil to fry the patties

To serve Ragda Patties

  • cilantro chutney to garnish
  • sweet tamarind chutney to garnish
  • chopped onion to garnish
  • chopped tomato to garnish
  • chopped cilantro to garnish
  • nylon sev to garnish
  • chaat masala, kala namak (black common salt), cumin powder to sprinkle on pinnacle

To Brand White Peas Curry (Ragda)

  • Soak dried white peas (white matar) overnight in enough water. In the morning, bleed the water and transfer the soaked peas to pressure cooker.

  • Pressure level cook with 1 teaspoon salt, 1/2 teaspoon turmeric and iv cups of water for 2 whistles on high rut. So lower the heat to medium-low and cook for iv to 5 minutes more. Allow the pressure release on its ain. I like the peas to be soft for this recipe. If you want them business firm, pressure melt for little less time.

    If using an Instant Pot: do loftier pressure for 20 minutes with natural force per unit area release.

  • Once the pressure releases naturally, open the cooker and mash some of the peas with a potato masher or using the dorsum of your spoon. Set information technology to simmer on low while yous make the tempering.

  • To make the tempering for the ragda, oestrus ane tablespoon oil in a pan on medium heat. Once the oil is hot, add together cumin seeds. Permit them sizzle for few seconds and then add hing.

  • Then add the crushed ginger-garlic-green chili. Saute for 1 minutes until it starts changing color.

  • And so add together the coriander pulverisation, cumin powder, red chili powder. Also add ii tablespoons of water along with and so that the spices don't fire. Cook the spices for xxx seconds and so transfer the tempering to the simmering ragda.

  • Also add the jaggery powder, tamarind paste and 1/two teaspoon more salt (adjust to taste). Mix and allow the ragda (peas curry) come to a slow boil. Turn off the rut.

    The curry is now done. Set it bated.

To Brand Patties

  • Soak poha in water for x minutes and then drain the water. Likewise boil the potatoes. viii to 9 whistles on high rut with natural pressure level release if using stove-top pressure cooker.

    Instant Pot: add ane loving cup of water to the pot, and so place a trivet inside the pot. Place the potatoes on top of trivet. Close the lid and cook on high pressure for x to 12 minutes (time will depend on the size of potatoes) with natural pressure release.

    PS: you lot should eddy the potatoes at the same time while boiling the peas.

  • Once potatoes are boiled, pare the peel and then transfer to a large bowl. Brew the potatoes using a potato masher. Add the soaked & tuckered poha, cornstarch, grated ginger, green chili and salt to the potatoes.

  • Mix everything well to grade a smooth dough. Make equal sized patties from the potato mixture. I got x-12 patties of 65-70 grams each.

  • Oestrus 3 to 4 tablespoons of oil in a pan on medium-high estrus. Once oil is hot, place the prepared patties into the pan. Cook until the patties are golden brown from both sides, 5 to half-dozen minutes on each side.

To Serve Ragda Patties

  • To serve Ragda Patties identify patties on a plate and and so top with ragda. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro.

    Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Enjoy warm!

  1. You tin add together yogurt while serving ragda patties. It tastes great, yogurt is always a skillful idea in Indian chaat!
  2. You may add together onions to the tempering of the ragda. I just keep it very simple.
  3. Skip hing (asafoetida) to make this gluten-gratuitous.

Calories: 421 kcal Carbohydrates: 66 thou Protein: 12 g Fat: 12 g Saturated Fatty: 1 k Sodium: 866 mg Potassium: 852 mg Cobweb: 5 yard Sugar: iii g Vitamin A: 165 IU Vitamin C: xv.9 mg Calcium: 138 mg Atomic number 26: 6 mg