Ragda Patties - Mumbai Street Food

Ragda patties is the famous chaat recipe from Mumbai. Ragda is the spicy curry prepared with yellow dry peas and patties are potato cakes which are also known as Aloo tikki. This recipe makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. For the patties you can also add veggies like peas, corn etc. Pomegranate seeds are totally optional, but I recommend it to add because it gives very nice tangy yet crunchy taste in your every bite. So lets start this yummy recipe.

INGREDIENTS

For Patties 

• Boiled Potatoes - 3 large
• Breadcrumbs - 1/2 cup
• Corn flour - 2 tbsp
• Red chilly powder - 1 tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Garam masala -1/2 tsp
• Tumeric powder - 1/2 tsp
• Salt to taste
• Oil for frying

For Ragda or Curry

• Yellow dry peas  or green dry peas - 1&1/2 cups
• Onion - 1 big, chopped
• Tomato - 2 medium,chopped
• Green chillies - 2 nos
• Ginger garlic paste - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Asafoetida - a pinch
• Curry leaves - 1 sprig
• Red chilly powder - 1tsp
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Tumeric powder -1/2 tsp
• Garam masala - 1/2 tsp
• Tamarind paste - 1 tbsp
• Salt to taste
• Oil - 2 tbsp

For Serving

• Onion, chopped 
• Tomato, chopped
• Cilantro, chopped
• Fine sev
• Green chutney (see below for recipe)
• Sweet sour chutney (see below for recipe)
• Chat masala powder

PREPARATION
For making Patties

• Boil the potatoes and mashed it till you get nice mixture.
• To the mashed potato, add all the rest of the ingredients as mentioned above in the column.
• Mix all the ingredients and prepare a soft kind of dough.
• Now divide the mixture and make the patties.
• For the easy way of  doing patties, apply oil on to the palm and make the patties.
• Then heat the skillet on medium flame and add oil into it.
• Place all the patties on the skillet and shallow fry them till they are golden in colour on both the sides.

For making Ragda

• Soak the peas overnight or atleast 6 to 7 hours for better cooking.
• Heat oil in the pan and add mustard seeds, cumin seeds, asafoetida and  curry leaves . Fry until mustard seeds crackles.
• Then add chopped green chillies and  ginger garlic paste. Fry till raw smell goes off.
• Then add chopped onion and fry until they are light brown in colour.
• Add chopped tomato and cook until mushy.
• Add red chilly powder, coriander powder, cumin powder, tumeric powder and garam masala . Mix well  and fry for few minutes.
• Now add soaked peas, water and  salt.
• Close the lid and cook untill all the masala blends well with peas.
• Ragda is ready to serve.

For Serving

• Pour ladle full of ragda into one plate.
• Add chopped onion, chopped tomato, tamarind chutney, green chutney and also pinch of chat masala.
• Place patties over the ragda.Garnish with some chopped cilantro.
•  Ragda patties is ready to serve.

For Green Chutney

• Cilantro - 1 bunch
• Ginger - 1 tsp
• Garlic - 1 cloves
• Green chillies - 3 nos
• Grated coconut (Fresh/ Frozen) - 1/4 cup (optional)
• Tomato - 1 medium
• Mint powder - 1 tsp or mint leaves - 10
• Lemon juice - 1 tbsp
• Salt to taste
• Water - as needed

• Add all the ingredients into the blender and blend it to the smooth paste.
• Adjust water and salt.
• Green chutney can be store in the refrigerator for 3 to 4 days.

Sweet sour Chutney

• Tamarind paste - 1/4 cup
• Deseeded dates - 6
• Jaggery - 1&1/4 cups
• Red chilly powder - 1 tsp
• Cumin powder - 1 tsp
• Black pepper powder - 1/2 tp
• Water - 1/2 cup
• Salt - 1 tsp

• Soak the dates into hot water for 15 minute and grind them to the smooth paste.
• Add dates puree and all the other ingredients into one pot and cook on medium flame until the mixture starts boiling.
• Once the mixture starts to boil, turn the flame to low and simmer the mixture for 10 minutes. Check for the salt.
• When done, turn off the flame . Allow the chutney to cool down to the room temperature before storing into refrigerator.
• Tamarind chutney can be stored into refrigerator for 1 month.