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Ragda Patties!

A true chaat lover never says no to ragda patties. Back in my school days this was my favorite chaat after pani puri. The taste of ragda with the aloo patties along with the crunchiness of freshly chopped onions on top is just scrumptious. At this time of quarantine when I miss all my favorite street food, the next best option I have is to make at home. To mu surprise this tasted exactly like the street side ragda patties. Easy to prepare and tasty to eat, this was a total hit at my home.

Here goes the recipe.

For the Patties:

Ingredients:
  • 3 Medium sized potatoes
  • 1/2 teaspoon chilli powder
  • 1/2 tablespoon corn flour
  • 1/2 tablespoon all purpose flour
  • Salt to taste
  • Ghee for frying
To make the patties:
  • Pressure cook the potatoes till soft.
  • Mash them to make lump free and do it when it is hot for getting it done easily.
  • Cool and bring it to room temperature.
  • Now add in the salt and chilli powder.
  • With help of corn flour and all purpose flour make a small ball with potato mixture and flatten it to form a patty.
  • If the mixture has loose ends adjust it with more flour.
  • Fry it on a pan with 3 Tablespoon ghee, fry till it browns on both sides.
  • Enjoy hot patties with ragda.
For Ragda:

Ingredients:
  • 1 cup soaked green peas
  • 2 medium onions
  • 2 medium tomatoes
  • 4 cloves garlic
  • 1 inch ginger
  • 2 green chillies
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon jaggery
  • 1/2 teaspoon cumin powder
  • Salt to taste
To make ragda:
  • Soak green peas overnight.
  • Pressure cook them by adding salt for 4-5 whistles or till soft.
  • Chop Garlic, onions and tomatoes. Make a paste of ginger and green chilli with help of a blender.
  • In a saucepan heat 2 tablespoon oil and fry garlic till raw smell vanishes.
  • Add in the onions and fry till light brown in color.
  • Add in the ginger chilli paste and fry for a minute.
  • Now add in the tomatoes ad fry till mushy. 
  • Add the dry powder masala and fry till the mixture leaves sides of the pan.
  • Add in the green peas along with the water used to cook it and give a stir.
  • Add in jaggery at this stage and adjust salt.
  • Do not make it too watery. If there is excess water cook on high flame till the ragda becomes thick in consistency.
  • Serve hot with patties
Serving Instructions:
  • To serve firstly take a portion of ragda in a small bowl or plate and add 1/2 teaspoon chat powder and 1/2 teaspoon black salt (adjust as per your taste), mix it well and place 2-3 patties on to of the ragda.
  • Garnish it with chopped onion and freshly chopped cilantro.
  • You can also add sev on top for crunchy taste.
Do try it out. Leave your suggestions below.

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