Ragada Patties

I had this sudden craving to have Ragda patties and was not interested in going out and trying some new place! (you see you can never be sure what you would end up having, if it is not a tried and tested place! ) So the only other option was to make it at home.

After rummaging through the recipe books for some time I stumbled upon one recipe but their ragada had coconut in it! I have never tried a Ragada with coconut gravy base and was certainly not going to try it today. So the next SOS call was to mum dear, who as usual was readily available and very forthcoming with the recipe. I guess that’s a pre-requisite to be a mom!

Well the chaat came out amazingly well and I relished having it after a long time! Not to mention nik loved it and we ended up having Ragda patties as dinner! So here’s the recipe with due credit to mum!

Ragda Patties – serves 2 people

Ingredients

For patties

Potatoes - 2

Chilli paste – 1 teaspoon

Ginger paste- ½ teaspoon

Lime juice – 1 teaspoon

Salt to taste

2 bread slices

Maida flour for brushing

For Ragda

White peas/ watane soaked for 7-8 hours

Ginger paste – ½ teaspoon

Garlic paste - ½ teaspoon

Green Chilli paste- 1 teaspoon

Chole masala – ½ teaspoon

Onion finely chopped- 1

Salt and sugar as per taste

Lime juice – 1 tablespoon

Method

For patties

• Boil potatoes and mash them well in a mixing bowl.
• Add ginger, chili, salt and mix well.
• Soak the bread slices in water, drain the water and then put the crumbs in the mixture. Add limejuice at the end.
• Make small balls of the mixture and flatten them a little. Brush it with maida powder and shallow fry.
• 
  

For Ragda

• Boil the peas and set aside.
• Take some oil in a pan and add Jeera, Rai, Hing, Turmuric powder.
• Add ginger garlic paste, green chili paste and onions.
• After the onions are fried golden brown add the boiled peas and bring it to boil.
• Add salt, sugar, limejuice, chole masala
• 
  

While serving

Place two patties, pour ragada over it. Sprinkle finely chopped onion, coriander leaves and chaat masala. Serve it with tamarind chutney.