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Tuesday, 30 June 2015

Ragda Patties (Potato Tikki & Dried Yellow Peas Curry)


          Ragda Patties is the most popular street food snack of Mumbai. It can be termed as an Indian fast food which is found in every street corner food stalls and in restaurants. This chaat item is relished by young and old alike with much enthusiasm. It is very wholesome, filling and can be termed as a one-pot meal.

          In fact it can be had anytime of the day. I prefer having it for dinner sometimes. Ragda means dried yellow peas cooked in a gravy and patties are potato cutlets or tikkis. They are served along with some chopped onion, tomato, sev, coriander leaves, green chutney and sweet chutney. Please check for a step by step method with pictures to prepare it.  









Ragda - 
  • 1 cup dry Yellow / White Peas, soaked overnight
  • pinch of baking soda
  • 2 tbsp. oil
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste (opt)
  • 1 tomato, pureed
  • 1 tsp. tomato paste
  • 1/2 tsp. turmeric powder
  • 1 tsp. red chili powder
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • salt to taste
  • 1 tbsp. coriander leaves, chopped

Pattice - 
  • 3-4 potatoes, boiled & mashed
  • 2 bread slices
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. roasted coriander powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. garam masala powder
  • 1 tbsp. coriander leaves
  • 1 tsp. ginger, grated
  • 3 green chilies, chopped
  • oil to shallow fry
To Serve -

  • green chutney 
  • Instant sweet chutney 
  • 1 tsp. lime juice (opt)
  • 2-3 tbsp. sev
  • 2 tbsp. onion, chopped
  • 2 tbsp. tomato, chopped
  • 1/4 tsp. roasted cumin powder (opt)
  • 1/4 tsp. red chili powder (opt)
  • 1 tsp. coriander leaves, chopped







          Ragda - Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and saute the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.








          Patties - Soak the bread slices in water for a few seconds and squeeze out the water. In a bowl, add the bread, potatoes and all the ingredients (except oil to shallow fry).

          Knead well and divide into equal portions. Give it a patty shape and refrigerate for 25-30 minutes.

          Heat 1 tbsp. oil on a griddle / tawa and fry the patties few at a time till golden on both sides. Drain on a kitchen towel.

         Now to assemble - on a serving plate, place 2 patties and laddle some ragda over it, followed by the green chutney, sweet chutney, onion, tomatoes, lime juice, sev, cumin powder, red chili powder and coriander leaves.


Green Chutney - 

  • 1 cup coriander leaves, chopped
  • 1/2 cup mint leaves
  • 1-2 green chilies
  • 2 garlic cloves
  • 1/2" ginger
  • 1 tsp. lime juice 
  • salt to taste
  • 1 tbsp. feta cheese
          
           Grind all the above mentioned ingredients with very little water into a paste. Your green chutney is ready.



Instant sweet chutney - 

  • 3 tbsp. ketchup
  • 1/2 tsp. tamarind paste
  • 1/2 tsp. red chili powder
  • 1 tsp. sugar

           Mix together all the above mentioned ingredients along with 1/4 cup water. Your instant sweet chutney is ready.





                             Soak the dry yellow / white peas overnight. Pressure cook in 2 1/2 
                             cups water for 2-3 whistles along with turmeric powder & baking 
                             soda.



                             Heat oil in a pan and saute the onion till light brown.




                             Add the ginger-garlic paste and all the dry spices (except salt) mixed 
                             with little water to form a paste. Saute till oil separates.




                              Add the tomato puree and tomato paste. Saute till dry.




                             Add the boiled peas, salt and 3/4 cup water.



                              Simmer on low flame till the gravy slightly reduces. Add coriuander
                              leaves and mix well.




                              Add the mashed potatoes and all the mentioned ingredients
                              and knead into a dough.




                              Divide into equal portions and give a patty shape.




                              Shallow fry on a tawa / griddle till golden on both sides.




                            Serve the ragda and patties, garnished with chopped onion, tomatoes, 
                            coriander leaves, sev, green chutney, sweet chutney







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