dry peas

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Ragda Patties (Potato cutlets and dry peas curry)

Posted by Shveta on January 20, 2011
Posted in: Appetizer, Chaat, cooking, Gujrati, snack. Tagged: , , , , , , , , , , , , , , , , , , , , , , , , , , , , . 2 Comments


Ingredients : (For approx. 4 servings)
For Patties:
Potatoes  – 4 (boiled)
Bread slices – 4
Red chili powder – 1 tsp
Roasted cumin powder – 1 tsp
Cooking oil for shallow frying
Salt as per taste

For Ragda:
Dried whole peas – 1 cup
Onion – ½ cup finely chopped
Ginger – 1 tsp minced
Garlic – 1 tsp minced
Tamarind paste – 1 tbsp
Jaggery – 1 tbsp powdered
Cooking oil – 1 tbsp

Dry Spices for Ragda:
Jira (Cumin seeds) – 1 tsp
Hing (Asafoetida powder) – 2 pinch
Turmeric powder – 1 tsp
Red chili powder – 1 tsp
Amchur powder (dry mango)– ½ tbsp
Garam masala powder -1 tsp
Salt as per taste

Method: To make Ragda

  • Soak the dried peas overnight or for at least 6 hours. Pressure cook the peas till done.
  • Heat oil in a deep pan, Add cumin seeds and Asafetida powder. When it starts crackling, add onions. Sauté onions for a few minutes. Add the ginger-garlic paste and sauté for 3-4 minutes.
  • Now add all the dry spices. Sauté for 2 minutes.
  • Now add boiled peas, tamarind paste and jaggery. Mix well. Add 2 cups of water and let it simmer for 15 minutes on low-medium heat. Mix well and ragda is done.

To make patties:

  • Boil and peel potatoes. Grate potatoes for smooth texture. Keep aside.
  • Take the brown edges off the bread slices. Now dip the bread slices in warm water, aand then squeeze out excess water.
  • Add these bread slices to the potatoes. Also add red chili powder, roasted cumin powder and salt. Mix well and form a smooth dough if it.
  • Make 8 equal portions of the dough. Take each portion in your palm make a tennis ball sized ball. Now flatten it to make tikki or patties. Patties can be round or oval shaped. Smooth out the edges of the patties and keep aside. [Apply little oil on your palms to avoid patties sticking on your hand].
  • Heat griddle or pan, add 1 tbsp oil and shallow fry the patties golden brown on both the sides. Keep the heat medium high. Drain them on kitchen towel and keep aside.

Garnish and Serving Suggestions:
Place 2 patties on a serving plate. Pour 1-2 ladles full of ragda. Garnish it with sweet tamarind-date chutney, green chutney and spiced yogurt. Also add chopped red onion, namkeen sev and chopped cilantro.

Yummy Ragda -Patties is ready to eat.