Homemade Street-Style Ragda PattiesVeg
Indulge in the authentic flavors of Mumbai with this delicious Ragda Patties recipe. This classic street food features crispy, golden-brown potato patties served over a warm, flavorful white pea curry (ragda). Perfectly balanced with tangy tamarind-date chutney, spicy coriander chutney, and a delightful crunch of onions, tomatoes, and sev. This easy-to-follow guide brings the iconic taste of Mumbai’s street food stalls directly to your kitchen. Enjoy every savory bite!
Ingredients
For the Pea Curry:
as needed Dried White Peas
to taste Turmeric Powder
to taste Salt
as needed Water
For the Potato Patties:
as needed Boiled Potatoes
pinch Turmeric Powder
to taste Salt
as needed Oil
For the Sweet Chutney:
as needed Tamarind Pulp
Seedless date pulp As needed
to taste Red Chilli Powder
to taste Chaat Masala
to taste Ginger Powder
to taste Black Salt
to taste Roasted Cumin Powder
bunch Coriander Leaves (chopped)
to taste Green Chilli
few Raw Mango
to taste Salt
1 tsp Cumin Seeds
as needed Water
For Assembly:
as needed Onion (finely chopped)
as needed Tomato (finely chopped)
For garnishing Sev (Nylon)
For garnishing Fresh Coriander
as needed Lemon
Instructions
Step 1— Prepare the Pea Curry
1
Soak dried white peas in water for 8-9 hours.
2
Place the soaked peas in a pressure cooker with turmeric, salt, and enough water.
3
Cook for 3-4 whistles until soft.
Step 2— Make the Potato Patties
1
Mash boiled potatoes that have been cooked with a little turmeric and salt.
2
Shape the mashed potatoes into small, lemon-sized balls and flatten them slightly into patties.
3
Heat a small amount of oil in a pan and shallow fry the patties on a moderate flame until golden brown.
4
Remove and set aside on absorbent tissue paper.
Step 3— Prepare the Sweet Chutney
1
In a bowl, combine tamarind pulp and seedless date pulp.
2
Add red chilli powder, chaat masala, dry ginger powder, black salt, and roasted cumin powder. Mix well.
Step 4— Prepare the Coriander Chutney
1
Blend fresh coriander leaves, green chillies, pieces of raw mango, salt, and cumin seeds with a little water until smooth.
Step 5— Assembly
1
Place the fried potato patties on a plate.
2
Top with a generous serving of the cooked ragda.
3
Drizzle over the prepared coriander chutney and sweet tamarind-date chutney.
4
Sprinkle with chaat masala, roasted cumin powder, a pinch of salt, and red chilli powder.
5
Garnish with finely chopped onions, tomatoes, crispy sev, a sprig of fresh coriander, and serve with a lemon wedge.
Nutrition Facts
5 servings per recipe
