Ragda Patties

Prep Time
9 hours
Cook Time
30 minutes
6-8 servings

For Ragda

  • 250 gm white peas
  • ½ cup onion paste
  • 1 cup tomato puree
  • 2 tsp ginger garlic paste
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • 1 tsp red chili powder
  • ½ tsp chat masala
  • salt to taste
  • ¼ tsp turmeric powder

For patties

  • 500 gm steamed potatoes, mashed with the skin.
  • 2 tbsp brown rice flour
  • 1 green chilli
  • ½ tsp cumin seeds (jeera)
  • 10 curry leaves (kadhi patta)
  • 2 tsp garam masala powder
  • ½ tsp red chilli powder
  • ¼ tsp turmeric (haldi)
  • salt as per taste

For Ragda

  • Soak the peas overnight.
  • Next day, pressure cook the peas with salt and turmeric powder for 1 whistle on high flame and another whistle on simmer.
  • Turn off the flame and let it cool down.
  • In a pan, sauté the onion paste till you get a nice aroma.
  • Then add ginger garlic paste and sauté till the raw smell is gone.
  • Now add the tomato puree, cumin and coriander powders.
  • Sauté for about 3 minutes.
  • Now add garam masala, chat masala and chilli powder and sauté for a minute till everything is mixed together.
  • Add the cooked peas and cook for a while till the spices are mixed into the peas. Adjust the salt.
  • Serve hot

For patties

  • To the potato mash, add brown rice flour, finely cut green chillies and salt.
  • To make the patties, make small balls of the potato mix and then apply slight pressure to flatten it evenly.
  • Heat the tava & cook the patties gently on both sides on slow or medium heat.
  • Keep aside.
  • Roast jeera, kadhi patta, chili powder and garam masala.
  • Add the peas to this.
  • To serve, take patties and pour ragda on it.
  • Serve hot with tamarind chutney and sliced onions, and garnish with coriander.


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