Ragda Patties | Ragda Pattice

Ragda Patties is a delicious and tasty street food of Maharashtrian and Gujarati cuisine. It is one of the most famous chaat that is loved by everyone. This mouthwatering Ragda Patties is made with crispy tikki, spicy ragda, various chutneys and sev. Ragda patties is similar with North Indian aloo tikki chaat. It has all flavours like spicy, sweet, tangy and sour.

Patties is made with boiled potatoes and binding flour like arrowroot, rice flour or corn flour. Aloo petties has a key role in this recipe. It has to be perfectly crispy. It can be shallow fried or deep fried. Ragda is a spicy curry made of cooked dried peas (peeli matar). Ragda can be made less or more spicy as per your taste. To make ragda dried peas are soaked, boiled and cooked with basic spices.

To make ragda petties, petties is topped with ragda. Then it is topped with curd, chutneys, sev and onion. The addition of two types of chutneys which are tangy sweet tamarind chutney and spicy green coriander chutney give it a variation of flavours like sweet, sour and spicy. I have already shared the recipe of sweet chutney and coriander chutney in previous post.

Course: Snacks
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients:

For aloo tikki –

5-6 Potatoes, boiled
½ cup chopped coriander
2 tablespoons arrowroot
Oil for frying

For ragda-

1 Cup dried peas, soaked overnight
1 tsp. Turmeric Powder (Haldi)
1 tsp. Red Chilli Powder
½ tsp. Coriander powder
½ tsp. Garam Masala
½ tsp. Amchur (Dry Mango Powder)
Salt as per Taste

For ragda petties-

½ cup imli ki chutney
½ cup green coriander chutney
½ Teaspoon chaat masala
½ Teaspoon black salt
1 cup curd, whisked
½ onion, chopped finely
Chopped coriander leaves
1 cup sev

Instructions:

Making ragda for patties-

Pressure cooked peas along with turmeric powder, salt and around 2 ½ cup water for 6 whistles or until the peas are soft.

Allow the steam to release naturally. Then mash the peas with the help of ladle. Add red chilli powder, coriander powder, garam masala and amchur powder.

Mix well and cook on medium flame for 3 minutes till it gets flowing consistency. Ragda should not be watery or thick. Ragda is ready for chaat.

Making aloo tikki –

Peel and mash potatoes in a bowl. Add arrowroot powder and chopped coriander.

Combine well and make small round balls. Shape or flatten them in to tikkis or patties.
Heat 2 tbsp. oil in a pan on medium flame. Place patties in pan and begin to fry them.

When one side is golden and crisp, flip each patties and fry the second side. If required, pour some oil around them. Fry until both surface become golden brown and crispy.

When they become crispy, transfer them in a serving plate.

Making Ragda Petties-

Spread some ragda over petties.

Pour some whisk curd.

Top with sweet chutney and coriander chutney.

Garnish with chopped coriander, onion and sev.

Sprinkle some chaat masala and black salt. You can also sprinkle some bhuna jeera.
Serve Ragda petties chaat immediately.

Tips:

• You can add some jaggery to ragda.
• You can add corn flour or rice four in place of arrowroot. If you don’t have them you can add ½ cup soaked poha. Mash and combine with potatoes. Believe me it also makes petties crispier.
• Petties should be hot at the time of serving. If they cool down, it will not give good taste.
• Adjust the topping ingredients according to your taste.

You may also like similar chaat recipe:

Aloo Tikki Chaat      Papdi Chaat       Raj Kachori