Jul 30, 2019 Potato patties are served with a spicy white pea curry and garnished with chutneys, cilantro and sev!
The first time I heard about ragda patties was from my friend Deepa who is from Maharashtra. She made ragda patties for my birthday party when I used to live in Scotland. I had not heard of this dish before. A similar counterpart- aloo tikki and chole is pretty popular in northern India. But Ragda Patties was new to me. I remember being very excited about the dish while Deepa was making it. Thank you 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 curry made with dried white peas. It’s flavorful, slightly tangy and spicy. Although my version isn’t very spicy. If you have been following me for a while, you 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 popular street side food in Delhi and the matar that’s served with the kulcha is always the white one. White peas taste quite different from usual chickpeas which are much more popular around the world.
The second component of Ragda Patties is the potato patties aka aloo tikki. These patties are shallow/pan fried and require only a handful of ingredients. I make them extra-crispy by adding some soaked poha (flattened rice) to the potatoes. You don’t have to do it but I like them crispy. By the way, I have a super good street-style crispy Aloo Tikki recipe on the blog, so don’t forget to check that out.
Ragda Patties is topped with cilantro chutney, sweet tamarind chutney, cilantro, chopped onion, tomato and sev. I also like adding yogurt to my ragda, it’s totally optional.
How to Make Ragda Patties
I usually start the prep a night before by soaking the white peas overnight. For this curry, the peas needs to be really soft. And so it’s important to soak the peas overnight. Once soaked, the white peas are pressure cooked and then a simple tempering of ginger, cumin seeds, garlic and few spices is added to it. You can either pressure cook the peas in traditional stove-top pressure 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 it’s topped with so many things, I like to keep the patties and the ragda simple. For the patties, the potatoes are first boiled and then shaped into round patties and then shallow fried. Again, I keep the patties simple and only add chilies, ginger and salt for the flavor. To make the patties crispy, I have add soaked poha and cornstarch. These two work great to make the patties crispier. If you don’t care about them bring crispy, you can skip the poha. You can also use 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 hope you guys enjoy this recipe.
Method
1- Soak dried white peas (white matar) overnight in 4 cups water. 2- In the morning, drain the water and transfer the soaked peas to pressure cooker. 3- Pressure cook with 1 teaspoon salt, 1/2 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 5 minutes more. Let the pressure release on its own. If using an Instant Pot: high 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.
5- To make the tempering for the ragda, heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add cumin seeds. Let them sizzle for few seconds and then add hing. 6- Then add the crushed ginger-garlic-green chili. Saute for 1 minutes until it starts changing color. 7- Then add the coriander powder, cumin powder, red chili powder. Also add 2 tablespoons of water along with so that the spices don’t burn. 8- Cook the spices for 30 seconds and then transfer the tempering to the simmering ragda.
9- Also add the jaggery powder, tamarind paste and 1/2 teaspoon more salt (adjust to taste). Mix and let the ragda (peas curry) come to a slow boil. Turn off the heat. 10- Meanwhile soak poha in water for 10 minutes and then drain the water. 11- Also boil the potatoes. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot: high pressure 12 minutes with NPR on a trivet with 1 cup water in the bottom of the pot. PS: you should boil the potatoes at the same time while boiling the peas. Once potatoes are boiled, peel the skin and then transfer to a large bowl. Mash the potatoes using a potato masher. 12- Add the soaked & drained poha, cornstarch, grated ginger, green chili and salt.
13-Â Mix everything well to form a smooth dough. 14- Make equal sized patties from the potato mixture. I got 10-12 patties of 65-70 grams each. 15- Heat 3 to 4 tablespoons of oil in a pan on medium-high heat. Once oil is hot, place the prepared patties into the pan. 16- Cook until the patties are golden brown from both sides (5 to 6 minutes each side).
To serve Ragda Patties place patties on a plate and then 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!
If you’ve tried Ragda Patties Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen! Â
title: “Ragda Patties Ragda Pattice " ShowToc: true date: “2024-09-25” author: “Judith Cortez”
Jul 30, 2019 Potato patties are served with a spicy white pea curry and garnished with chutneys, cilantro and sev!
The first time I heard about ragda patties was from my friend Deepa who is from Maharashtra. She made ragda patties for my birthday party when I used to live in Scotland. I had not heard of this dish before. A similar counterpart- aloo tikki and chole is pretty popular in northern India. But Ragda Patties was new to me. I remember being very excited about the dish while Deepa was making it. Thank you 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 curry made with dried white peas. It’s flavorful, slightly tangy and spicy. Although my version isn’t very spicy. If you have been following me for a while, you 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 popular street side food in Delhi and the matar that’s served with the kulcha is always the white one. White peas taste quite different from usual chickpeas which are much more popular around the world.
The second component of Ragda Patties is the potato patties aka aloo tikki. These patties are shallow/pan fried and require only a handful of ingredients. I make them extra-crispy by adding some soaked poha (flattened rice) to the potatoes. You don’t have to do it but I like them crispy. By the way, I have a super good street-style crispy Aloo Tikki recipe on the blog, so don’t forget to check that out.
Ragda Patties is topped with cilantro chutney, sweet tamarind chutney, cilantro, chopped onion, tomato and sev. I also like adding yogurt to my ragda, it’s totally optional.
How to Make Ragda Patties
I usually start the prep a night before by soaking the white peas overnight. For this curry, the peas needs to be really soft. And so it’s important to soak the peas overnight. Once soaked, the white peas are pressure cooked and then a simple tempering of ginger, cumin seeds, garlic and few spices is added to it. You can either pressure cook the peas in traditional stove-top pressure 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 it’s topped with so many things, I like to keep the patties and the ragda simple. For the patties, the potatoes are first boiled and then shaped into round patties and then shallow fried. Again, I keep the patties simple and only add chilies, ginger and salt for the flavor. To make the patties crispy, I have add soaked poha and cornstarch. These two work great to make the patties crispier. If you don’t care about them bring crispy, you can skip the poha. You can also use 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 hope you guys enjoy this recipe.
Method
1- Soak dried white peas (white matar) overnight in 4 cups water. 2- In the morning, drain the water and transfer the soaked peas to pressure cooker. 3- Pressure cook with 1 teaspoon salt, 1/2 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 5 minutes more. Let the pressure release on its own. If using an Instant Pot: high 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.
5- To make the tempering for the ragda, heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add cumin seeds. Let them sizzle for few seconds and then add hing. 6- Then add the crushed ginger-garlic-green chili. Saute for 1 minutes until it starts changing color. 7- Then add the coriander powder, cumin powder, red chili powder. Also add 2 tablespoons of water along with so that the spices don’t burn. 8- Cook the spices for 30 seconds and then transfer the tempering to the simmering ragda.
9- Also add the jaggery powder, tamarind paste and 1/2 teaspoon more salt (adjust to taste). Mix and let the ragda (peas curry) come to a slow boil. Turn off the heat. 10- Meanwhile soak poha in water for 10 minutes and then drain the water. 11- Also boil the potatoes. 8 to 9 whistles on high heat with natural pressure release if using stove-top pressure cooker or if using Instant Pot: high pressure 12 minutes with NPR on a trivet with 1 cup water in the bottom of the pot. PS: you should boil the potatoes at the same time while boiling the peas. Once potatoes are boiled, peel the skin and then transfer to a large bowl. Mash the potatoes using a potato masher. 12- Add the soaked & drained poha, cornstarch, grated ginger, green chili and salt.
13-Â Mix everything well to form a smooth dough. 14- Make equal sized patties from the potato mixture. I got 10-12 patties of 65-70 grams each. 15- Heat 3 to 4 tablespoons of oil in a pan on medium-high heat. Once oil is hot, place the prepared patties into the pan. 16- Cook until the patties are golden brown from both sides (5 to 6 minutes each side).
To serve Ragda Patties place patties on a plate and then 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!
If you’ve tried Ragda Patties Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen! Â
