Ragada Patties

Today I tried Ragda Patties which is one of the Mumbai chaat delights. I took just an hour to cook these from scratch. Believe me it is so easy, yummy and more importantly healthy snack and sometimes you can even replace this for dinner.
There are four components of this chaat that have to be prepared separately and  you can dress them up in a minute later on. Some ready ingredients are used to platter it.

For Patties:
1. Potatoes – 2 big
2. Chilly powder – 1 tsp
3. Mint Leaves – 10
4. Salt – 3/4 tsp
5. Corn flour -1 tbsp
6. Oil – 4 tbsp
For Ragda:
7. Yellow peas – 1 cup soaked and  blanched
8. Cumin Seeds – 1/4 tsp
9. Turmeric – 1 pinch
10. Chilly powder – 1 tsp
11. Garam masala  – 1 tsp
12. Corriander leaves – 2 tbsp finely chopped
13. Onion – 3 tbsp finely chopped
For green chutney:
14. Corriander – 1 fistful 
15. Mint – 1 fistful 
16.Green Chilly – 2
17. Salt -1 tsp
For brown chutney:
18. Tamarind – gooseberry size (or 2 tbsp of tamarind pulp)
19. Jaggery – 1 tbsp grated
20. Salt – 1 pinch
For plating:
21. Onion – 4 tbsp finely chopped
22. Corriander – 2 tbsp finely chopped
23. Mixture – 4 tbsp (You ca use fine sev as well)
24. Chat masala -1 tbsp

Step 1: Wash, blanch and peel potatoes; mash them, add salt, chilli powder, mint and mix well. Now roll them into lemon sized balls
Step 2: In a pan add 3 tbsp of oil and shallow fry the flattened potato balls by flipping on both sides. Keep these aside
Step 3: Now for ragda in the same pan that you fried patties, roast cumin seeds, fry onion, add blanched peas and 2 cups of water
Step 4: When it comes to a boil, add salt, turmeric powder, chilli powder, garam masala and cover with lid for 5 min

 Step 5: Now open the lid sprinkle corriander and ragda is ready for serving. Keep it simmer until serving to keep it hot and adjust water for consistency

Step 6: For green chutney, add all given ingredients in a mixer and it is ready for serving
Step 7: Soak and extract tamarind pulp (if you’ve pulp directly use it), dissolve jaggery to it and boil it for 2 min with a pinch of salt. Let it cool and brown chutney is ready as well

Step 8: Now is the most exiting part and that is plating it. Take a couple of ragdas in a serving plate and pour some ragda over it. Dress with a tbsp of chopped onion, drop both the chutneys across the dressing, shower some crispy mixture over that and then finally baptize it with chat masala and chopped corriander

There you have piping hot and yummy chaat @home with no worries about hygiene.




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