How to make Ragda Patties

How to Make Ragda Patties

How to Make Ragda Patties

Cooking Time : 90 mins.

Preparation Time : 15 mins.

Serves 6.


For the ragda filling

1 cup dried yellow peas (white vatana)
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
2 teaspoons green chilli-ginger paste
1/2 teaspoon garam masala
1 tablespoon tamarind (imli), soaked
1 teaspoon oil
salt to taste

For the tempering (for the ragda)

1/4 teaspoon mustard seeds (rai)
6 curry leaves
a pinch asafoetida (hing)
2 tablespoons oil

For the patties

1 kg. potatoes
2 tablespoons cornflour
salt to taste
1 cup chopped mint leaves
1/4 cup chopped coriander
12 mm. (1/2″) piece ginger
juice of 1/2 lemon
1 teaspoon sugar
salt to taste

Other ingredients

oil for deep frying

To serve

green chutney
garlic chutney
khajur imli ki chutney
1 cup sev or nylon sev
1 cup onions, chopped
1/2 teaspoon chaat masala
Cilantro chopped(coriander)

For the ragda

1. Soak the dried peas overnight.
2. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 6 whistles or until the peas are soft.
3. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
4. 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.
5. Simmer for 10 minutes and keep aside.

For the patties

1. Boil, peel and grate the potatoes.
2. Add the cornflour, salt and other ingredients and knead to a soft dough.
3. Divide into 12 equal portions and keep aside.
4. Bring together the edges in the centre to seal the filling inside the potato.
5. Press lightly on top to make a patty.
6. Repeat to make the remaining 11 patties.
7. Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceed

1. For serving, place 2 patties on a plate and pour the ragda over.
2. Top with all the chutneys. Sprinkle the sev, onions, chaat masala on top and garnish with coriander
3. Serve immediately.


For crisper patties, use old potatoes or a variety commonly called “chips” or “wafer potatoes”.
You might need to add some more cornflour to the potatoes if they are not dry enough.

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