Ragda Patties

Very famous indian snack

Recipe by salma chawdhary of Mumbai, IN

6 comments
10 likes

Very famous & tasty evening snack which is enough to cover up your evening hunger need

Ingredients vegetarian 2 servings


    To make the cutlet:
    • 3 Potato (Aloo)
    • 1/4 tbsp Coriander Leaves (Dhania Patta)
    • 1/2 tbsp Garam Masala
    • 1/4 tbsp Cumin Seed (Jeera)
    • 1/4 tbsp Turmeric (Haldi)
    • Bread crumbs
    • Oil
    To make ragada:
    • 1 tbsp Chaat Masala Powder
    • 1/2 tbsp Ginger Garlic Paste
    • Chickpeas (brown) (Chana)
    • 1/4 tbsp Baking Soda
    • 4 tbsp Oil
    • 1/4 cup Curd (Dahi)
    • 1 Onion (Pyaj)
    • 1 Tomato (Tamatar)
    • 1/2 tbsp Garam Masala
    • 1/4 tbsp Turmeric (Haldi)
    • 1/2 tbsp Red chili pepper (Lal Mirchi)
    • Coriander Leaves.

    Directions

    1. Boil, peel and mash the potatoes well.
    2. Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
    3. Mix and knead well into a dough. Now, add the bread crumbs and knead well. Divide the dough into balls.
    4. Press each ball with hand so that it would make into a round patty.
    5. Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
    6. Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
    To prepare the ragada:
    1. Wash and soak channa for about 6 - 8 hours.
    2. Boil channa with baking soda in pressure cooker till soft.
    3. Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
    4. Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
    5. Now add tomatoes and salt.
    6. Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
    7. Now, add the boiled peas, enough water, curd and mix well.
    8. Cover and cook on medium heat for 3-4 minutes.
    To serve cutlet ragada:
    1. Prepare tamarind chutney and mint chutney.
    2. Take the serving plate, put two cutlets in the plate.
    3. Pour the ragada on the cutlets.
    4. Sprinkle chopped onions and coriander leaves.
    5. Sprinkle a pinch of chat masala powder and serve hot.

    Comments

    salma chawdhary

    salma chawdhary

    thanks a lot Grace, Shabana & all for d comments, yes u can even use vatanas instead of peas.

    Grace

    I tried it. It came out very well. I used vatana instead of chick pea. It really taste like Hotel. My husband praised me alot.Thank You.

    Surangama.Sharma.

    hi.. this looks yummy..will try it this weekend..thanks Salma

    rabz

    rabz

    ASAK salma, I was thinking if we could opt with chick pea or not & you made it easier for me since I can't find vatana where I live easily. Thanks allot.

    INDIE

    Dear Salma, If I am not wrong we use vatana (dried white peas) and not chick peas for ragda patties.

    shabana

    shabana

    i tried it really a perfect recipe

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