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Ragda Patties / Ragda Pattice Recipe

Ragda Patties / Ragda Pattice is a super delicious street food from India. It is served in a lot of Indian restaurants as a chaat. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier!  

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What is Ragda Patties / Ragda Pattice?

Ragda Pattice is essentially two words. Ragda and Patties - Ragda is a curry that is made with white peas and pattice is a vegetarian patty usually made with potato as the base.  These No Fry Patties are made with green pea stuffing inside of a potato crust. They are serve with Ragda or can be even served with Chole / Chickpeas, accompanied with chutneys, yogurt and sev.

 

ragda pattice (1)

This No Fry Ragda Patties actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. You can use a filling of your choice for the patties like peas, french beans, paneer, corn etc. I also like to eat just the ragda topped with the onion and chutneys with pav instead of the patties.

How to make Ragda Patties - Step By Step Recipe

Instructions

  1. For the Patties
    • Mash the boiled potatoes.
    • Mashed PotatoesAdd, cumin, red chilly powder and salt to taste. Mix it thoroughly. If the potatoes are hot, put them in the freezer for approx. 10 mins to cool them down. It will be easier to make the patties.
    • Grind green ingredientsGround green ingredients (coarse)Chop green chilly, ginger and green peas in a chopper. Make sure you don't make a paste but grind it coarse. Add salt as per taste.
    • Take equal portion of the mashed potato and make balls.
    • Flatten the ballFlatten the ball.
    • Place stuffingTake a spoonful of the green pea and place it between the flattened ball.
    • 17-DSC_8939 18-DSC_8940Bring the edges together and close the ball. Make sure the ball has no open edges as there is no binding agent being used in the recipe.
    • Heat balls in appe panHeat the appe pan with a few drops of oil in each section and cook the patties for approx. 15 minutes on medium to high flame, turning sides. Make sure they are evenly colored.
  2. For Ragda
    • Overnight soaked whitepeasSoak the whitepeas overnight. Cook them in a pressure cooker with 7 cups of water or until completely soft.
    • Cooking ragdaAlong with the whitepeas, add onion and tomatoes, salt to taste, turmeric, cumin coriander powder and red chilly powder
    • Heat some oil in a saucepan / wok.
    • temperingtempering 2Temper it cumin. Add turmeric, cumin -coriander powder, amchur and cilantro .
    • 12-DSC_8933 11-DSC_8932 13-DSC_8934To this add the cooked whitepeas / ragda and bring it to boil. If the water thickens, add some water. It is ready to be served warm or hot.

Garnishing.
ragda pattice (2)
Most people already have their own style of making this. I usually place a patty on the plate, pour some ragda on it. Garnish it with onion, tomatoes, sev, chutney's of your choice or even sweetened yogurt.

  • Ragda Patties / Ragda Pattice

    Ragda Patties / Ragda Pattice

    Cook Time: 15 minutes
    Total Time: 15 minutes

    Ragda Patties / Ragda Pattice is a super delicious street food from India. It is served in a lot of Indian restaurants as a chaat. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier!  

    Ingredients

    For Patties

    • 5 medium sized potatoes (boiled, peeled and mashed)
    • 1/4 teaspoon red chili powder
    • 1/4 teaspoon cumin/ zeera

    Green Stuffing for Patties

    • 1 cup green peas (boiled and coarsely mashed)
    • 1/4 cup fresh cilantro / dhaniya, chopped
    • 2 green chilies
    • 1 teaspoon ginger
    • salt as per taste

    For Ragda

    • chopped onion - 1
    • white peas / safed vatana, soaked overnight -3 cups
    • chopped tomato - 1
    • Cumin / jeera - 1 teaspoon
    • Turmeric / haldi - 1/4 teaspoon
    • cumin-coriander power / dhaniya-zeera powder - 1 teaspoon
    • amchur - 1/4 teaspoon
    • salt to taste

    For Garnishing

    • onion, finely chopped - 1
    • sev, thin / nylon sev - 1/2 cup
    • spiced green chutney -2 teaspoon
    • tamarind / imli chutney - 2 teaspoon
    • fresh cilantro / dhaniya, chopped - 1/4 cup
    • chat masala -1 teaspoon
    • sweetened yogurt -1 cup

    Instructions

    For the Patties

    1. Mash the boiled potatoes.
    2. Add, cumin, red chilly powder and salt to taste. Mix it thoroughly. If the potatoes are hot, put them in the freezer for approx. 10 mins to cool them down. It will be easier to make the patties.
    3. Chop green chilly, ginger and green peas in a chopper. Make sure you don;t make a paste but grind it coarse. Add salt as per taste.
    4. Take equal portion of the mashed potato and make balls.
    5. Flatten the ball. Take a spoonful of the green pea and place it between the flattened ball.
    6. Bring the edges together and close the ball. Make sure the ball has no open edges as there is no binding agent being used in the recipe.
    7. Heat the appe pan with a few drops of oil in each section and cook the patties for approx. 15 minutes on medium to high flame, turning sides. Make sure they are evenly colored.

    For Ragda

    1. Soak the whitepeas overnight. Cook them in a pressure cooker with 7 cups of water or until completely soft. Along with the whitepeas, add onion and tomatoes, salt to taste ,turmeric, cumin coriander powder and red chilly powder
    2. Heat some oil in a saucepan / wok.
    3. Temper it cumin. Add turmeric, cumin -coriander powder, amchur and cilantro .
    4. To this add the cooked whitepeas / ragda and bring it to boil. If the water thinckens, add some water. It is ready to be served warm or hot.

    Garnishing.

    1. Most people already have their won style of making this. I usually place a patty on the plate, pour some ragda on it. Garnish it with onion, tomatoes, sev, chutney's of your choice or even sweetened yogurt.

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