Ragada Patties – a popular street food or chaat item from North India. Patties are made up of potatoes and ragada is made up of dried white peas. As I had sprouted peas, replaced dried white peas and made this ragada patty.
I tasted this Ragada Patties for the first time at my friend Anithajis house long back and we loved it a lot. This was on my todo list for a long time. Actual ragada is made using dried white peas. I thought of making this little healthier and used sprouted peas instead. This turned out to be so tasty. Shallow fried patties are topped with peas gravy, along with the choice of chutney (green chutney or sweet chutney or both), finely chopped onions, Plain Sev, coriander leaves and lemon juice. Now let us see how to prepare this recipe.
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- 2 Potatoes medium size
- 1/4 Peas
- 1 Onion
- 1 tbsp Corn Flour
- 1 tsp Chili powder
- 1 tsp Garam Masala Powder
- 1 tsp Roasted Cumin Powder
- 1 tsp Mango powder
- 2 tbsp Coriander leaves finely chopped
- salt to taste
- 2 tbsp Oil
- 250 gms Sprouted Peas
- 2 Onion
- 2 Tomato
- 1 tbsp Ginger Garlic Paste
- 1 Green chili finely chopped
- 2 tsp Chili powder
- 1 tsp Garam Masala Powder
- 1/4 tsp Turmeric powder
- 1 tbsp Coriander leaves finely chopped
- salt to taste
- 2 tbsp oil
- 1 Onion finely chopped
- 1 tbsp Coriander leaves finely chopped
- 1 Lemon to juice
- 1 cup Sev
- Finely chop onion, green chilies, coriander leaves and set aside. Boil potato, peas and drain the water completely. Peel the skin from potato. In a wide bowl add boiled potatoes and mash it. Along with mashed potato add all other ingredients except oil and mix thoroughly.
- Now take a hand full of mixed potato and make it into a ball shape and pat it gently to form a patty as shown. Make patties with the remaining potato mixture.
- In a Kadai add 2 tbsp of oil and heat it. Once oil gets heated place the patty one by one. Do not overcrowd. Cook on medium flame on both sides, till both the sides are cooked well and turn to golden brown and crispy as shown. Patties are ready.
- In a pressure cooker add sprouted peas, water, a little salt and pressure cook for 2 whistles and set aside. Heat a pan and add oil. Once oil gets heated add ginger garlic paste and saute for a min. Then add finely chopped onion and saute till it turns translucent. Now add chopped green chili and saute for a min. Add chili powder, garam masala powder, turmeric powder and saute until raw smell goes. Then add finely chopped tomatoes, a little salt and cook till oil separates.
- Now add boiled sprouted peas, adjust water, salt and cook for 5 mins or until gravy thickens. You can even mash some of the sprouted peas to get the thick consistency. garnish with coriander leaves. Now ragada is ready.
- Once everything is ready, in a plate place a pattie, add 2 ladles full of ragada, sprinkle little-chopped onions, plain sev, coriander leaves, a tsp of lemon juice and serve. You can even add chopped tomatoes, green chutney, and sweet chutney according to your taste.
- If you don't like onion you can skip it.
- You can even add a small piece of grated ginger to the mix.
- As I like peas I added it if you don't want you can skip it, or even you can add any vegetables of your choice or make it plain potato patty.
- Instead of cornflour as a binding agent, you can also make use of breadcrumbs, all-purpose flour, arrowroot powder or even you can add a piece of bread too.
- I used sprouted green peas to make ragada. If you are using dried ones, soak it overnight and pressure cook for 4-5 whistles and follow the same procedure.
Tangy and delicious Ragada Patties are ready to relish.
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