Ragda patties is my second most favourite dish of Mumbai street food or chaat after pani puri. It is a very elaborate dish that has many components - soft potato patties, a spicy curry made of dried white peas (ragda), two tangy chutneys- the date-tamarind (khajur-imli) chutney and corriander and mint chutney and garnishing of chopped onions, chopped corriander and sev (very thin fried small noodles of chickpea flour).
Ragda pattice is a very filling and healthy dish. It has all the essential nutrients in one bowl - carbohydrates (and not much fats) from the shallow-fried potato patties, proteins from the dried white peas and various vitamins and minerals from the ingredients of the chutneys like dates and corriander and mint. It can make for a complete meal in itself and is one street food you can't fill guilty about indulging in!



In this recipe, I will share  the recipes of each of the individual components - the potato patties, the ragda (dried white peas curry) and the date and tamarind chutney... I have already done a post on my attention stealing corriander and mint chutney and its recipe can be found here. Apart from this I will also give step-by-step instructions with pictures as to how to serve it in the traditional manner.


It is a long recipe, but worth every minute of the effort. So as the song goes, "Let's start at the very beginning, a very good place to start".


Ragda Patties Recipe (Indian Street Food/ Chaat)

Preparation Time: 45 minutes

Cooking Time: 45 minutes

Total Time: 1 hour 30 minutes

Serves: 4

Ingredients:

For the Patties

8-10 medium sized potatoes
2 green chillies
1/2 piece of ginger
3 tbsps cornflour/ potato starch powder
2-3 tbsps peanut or olive oil for shallow frying
Salt to taste

For the Ragda (Dried White Peas Curry)

2 cups dried white peas (soaked 7-8 hours)
6 cups water
2 tbsps peanut or olive oil
2 tsps cumin seeds
1/2 tsp asafoetida
1 medium or 2 small tomatoes finely chopped
1 tsp turmeric powder
2 tsps red chilly powder
2 tsps garam masala powder
2 tsps corriander powder
1 tsp cumin powder
Salt to taste

For the Date-Tamarind  Chutney

1 cup red/brown dates deseeded
1/2 cup water
3 tbsps tamarind pulp
1 tsp red chilly powder (optional)
Salt to taste

For Serving

2 medium onions finely chopped
1/2 cup loosely packed corriander leaves
1 cup sev



Method


The Patties