Ragda Patties Recipe
Discover the perfect Ragda Patties Recipe with step by step tips, crispy texture secrets and bold flavors. Find out how to make it now.
Ingredients
For the Ragda (White Peas Curry)
- 3 cups cooked and lightly mashed white peas safed matar
- 1 medium onion finely chopped
- 1 cup tomato puree
- ½ tsp turmeric powder
- ¼ tsp red chilli powder
- ½ tsp cumin seeds
- 1 tbsp oil
- Salt to taste
- 1 to 1.5 cups water adjust for consistency
For the Aloo Patties
- 3 large potatoes boiled and mashed
- ¼ tsp turmeric powder
- Salt to taste
- 2 to 3 tbsp oil for shallow frying
For Assembling
- Green coriander chutney
- Tamarind and dates chutney
- Finely chopped onions
- Fresh coriander leaves
- Roasted jeera powder
- Chaat masala
- Besan sev
Instructions
Step 1: Prepare the Ragda
- Soak white peas overnight and pressure cook until soft.
- Lightly mash some of the peas.
- Heat oil, add cumin seeds and sauté onions until golden.
- Add tomato puree, turmeric, chilli powder and salt. Cook until oil separates slightly.
- Add cooked peas and water. Simmer for 10 minutes until creamy and thick.
Step 2: Prepare the Patties
- Mash boiled potatoes with salt and turmeric.
- Shape into thick discs.
- Refrigerate for 20 to 30 minutes.
- Shallow fry on medium low heat until golden brown and crisp on both sides.
Step 3: Assemble
- Place two patties on a plate.
- Pour hot ragda over them.
- Add green chutney and sweet chutney.
- Top with onions, coriander, spices and sev.
- Serve immediately.
Notes
Nutrition Facts (Per Serving)
| Nutrient | Amount (Approx.) |
| Calories | 320 to 380 kcal |
| Carbohydrates | 55 to 60 g |
| Protein | 10 to 12 g |
| Fat | 8 to 12 g |
| Saturated Fat | 1.5 to 2 g |
| Fiber | 10 to 12 g |
| Sugar | 6 to 10 g |
| Sodium | 400 to 550 mg |