Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, ragda patty. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Ragda Patties is popular street food from the state of Maharashtra and Gujarat in India. Potato patties are served with a spicy white pea curry and garnished with chutneys, cilantro and sev! Patties - In ragda patties, the patties are pan fried or shallow fried potato patties (aloo tikki).
Ragda patty is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Ragda patty is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can have ragda patty using 14 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Ragda patty:
- Make ready For the ragda filling
- Prepare 1 cup dried white peas
- Take 2 potatoes boiled,cut into small pieces
- Get 1/2 tsp chilli powder
- Make ready 2 tsp ginger garlic paste
- Take 1/2 tsp garam masala
- Take to taste Salt
- Take For the tempering
- Make ready 1/4 tsp mustard seeds
- Make ready 5-6 curry leaves
- Take 1 pinch hing
- Prepare 2 tbsp oil
- Make ready Oil for deep frying
- Take 1/4 tsp turmeric powder
Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages. A spicy white peas curry served over potato patties and dressed up with sweet and tangy chutneys, crispy sev and garnished with diced onions and fresh cilantro. Ragda Patties (pronounced as Pattice) are flavorful potato patties smothered with a zesty sauce made with vatana or dried white peas. It is then garnished with sweet and spicy chutneys, sev.
Steps to make Ragda patty:
- For the ragda - Soak the dried peas overnight. - Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
- Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
- Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker. - Simmer for 10 minutes and keep aside.
- For the patties - Boil, peel and grate the potatoes.
- Add the cornflour and salt and knead to a soft dough.
- Divide into 12 equal portions - Roll out each portion.Place a portion of the ground filling mixture on each circle. - Bring together the edges in the centre to seal the filling inside the potato. - Press lightly on top to make a patty. - Repeat to make the remaining 11 patties.
- Shallow fry on a non-stick pan till the patties are golden brown and crisp.
- To serve: green chutney,imli ki chutney and 1cup onions chopped 😋
Potato patties are topped with dried green peas gravy, two chutneys (green coriander chutney and tamarind date chutney), onions and sev. Ragda Patties, a combination snack made with thick ragda, potato patty (Aloo Pattie) and verity of spicy chutneys is a delightful experience to taste buds in every spoon. Ragda Patties Recipe (Ragda Pattice) - Home Made recipe of Ragda patties/pattice, shallow fried potato dumplings served with dried pea gravy with Indian spices and topped with onion and sev. Home » CHAAT ITEMS » Ragda pattice When I was browsing my recipe book that I wrote before marriage, it had this Ragda patties recipe. · Ragda Patties recipe with step by step photos.
So that’s going to wrap this up for this exceptional food ragda patty recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
