Ragda Patties
Ragda Patties is a popular Indian Street Food made with Potato Patties & a light gravy of white peas or Safed matar. Ragda Pattice is served as a chaat & garnished with two spicy, tangy chutneys like Tamarind chutney & Mint coriander chutney, lots of onion, tomato, sev, coriander leaves & green chilies.
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Servings: 4 people
Calories: 240kcal
Ingredients
For making the Ragda
- 330 gms soaked white peas or safed matar Vatana
- ½ tsp Turmeric Powder
- ¼ tsp baking soda
- Salt (to taste)
- 2.5 cups Water
For making the potato patties
- 500 gms boiled potato
- ½ tbsp grated or minced ginger adrak
- 1 tsp Roasted Cumin Powder Bhuna jeera powder
- 1 tsp Dried Mango (Amchur) Powder
- ½ tsp Turmeric Powder haldi
- ⅓ cup soaked & drained poha
- Salt (to taste)
For Assembling the Ragda Patties
- Sev according to taste
- Imli ki Chutney according to taste
- Pudina Ki Chutney Mint Coriander Chutney according to taste
- ½ cup Finely Chopped Onion
- ½ cup finely chopped tomato
- ½ cup chopped coriander leaves cilantroor dhaniya patta
- Chaat masala
- Roasted Cumin Powder bhuna jeera powder
- Red Chili Powder
- Chopped green chilies according to taste
Instructions
How to make Ragda in Instant Pot?
- Begin by soaking the white peas or safed matar or vatana with enough water overnight.
- Pour the soaked white peas in the Instant Pot and add 2.5 cups water, turmeric power, baking soda and salt.
- Close the lid of the pot. Seal the Valve and set it to HIGH PRESSURE for 9 mins.
- After 9 mins when the IP begins to beep do a QPR (Quick pressure release) immediately.
- Mash the cooked white peas or safed matar with a potato masher so that the peas do not stand out. Do not make a paste but just mash about 50% of the peas. Set aside the Ragda.
- How to make Ragda in Pressure Cooker?
- Add the overnight soaked white peas or vatana in the pressure cooker with 2.5 cups water, turmeric powder, baking soda and salt.
- Close the lid of the pressure cooker and cook the Ragda over medium flame until 5 whistles.
- Turn off the heat and immediately release the rest of the pressure from the pressure cooker completely.
- Open the lid of the pressure cooker and mash the cooked safed matar with the help of a potato masher. Just mash about 50% of the peas and do not make a complete paste. The Ragda is ready. Set it aside.
How to make the patties or aloo tikkis for Ragda Patties?
- Boil the potatoes whole with skin on either in a pressure cooker or an Instant Pot. I boiled the potatoes in an instant pot on HIGH PRESSURE for 15 mins. Boiling the potatoes whole will prevent water from entering the potatoes & making the flesh mushy.
- Peel the skin from the cooked potatoes. Add all the ingredients to the boiled potatoes mentioned in the "For making the Patties". Mash the poatoes well along with the ingredients to a smooth lump free consistency. You may do it with the help of a potato masher or get your hands dirty.
- Scoop out about a lemon size ball ( 50 gms). Roll within your palm into a smooth ball. Flatten it gently to give it a patty shape. Repeat until you are done making all the Patties. You should get 10 patties in total each weight 50 gms.
- Set a non-stick skillet over medium heat. Grease it with oil or just drizzle few teaspoons oil and arrange the patties without over crowding. Cook both sides of the patties until the outer shell becomes golden and crispy. Set aside.
How to assemble the Ragda Patties?
- Create a mini assembly line gather all the ingredients mentioned in the "For Assembling the Ragda Patties" along with the cooked Ragda & the Patties.
- Take a plate. Place two Patties first in the center.
- Take laddle full of Ragda & pour it all around the patties. Pour some on the top. You may even pour the Ragda first on the plate and than place the patties in the centre. Choice is yours.
- Drizzle generous amount of Imli Ki Chutney & Pudina ki Chutney (Mint Coriander Chutney). Throw in the chopped onions, tomatoes, coriander leaves & green chilies.
- Sprinkle the spice powders like Chaat masala, red chili powder & roasted cumin powder or bhuna jeera powder.
- Throw in thin sev (deep fried gram flour vermicelli). You may add more chutney before adding the sev.
- Serve immediately. Enjoy!
Video
Notes
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- Instant Pot used = 3 quart Luxe for Ragda & 6 quart Duo for cooking the whole potatoes.
- The Patties each weigh 50 gms and I got 10 patties in total.
- Add soaked and well drained Poha to the patties. It acts as an excellent binder and also adds crispiness to the outer shell of the aloo tikkis.
- Mash the potatoes when they are hot. They will be completely lump free. Mashing cold potatoes are time taking and it becomes difficult to completely make them lump free.
- Do not mash the cooked Ragda and make a complete paste. Refer to the pictures shared in todays post for the exact consistency & texture. Just mash about 50% of the cooked matar.
- If you have some boiled potatoes stocked in the fridge. Do warm them in the microwave oven and than peel and mash when the are warm or hot.
- The ingredients like the chutney and the onion, tomato, cilantro, chilies & the sev make the dish of the Ragda Patties complete & delicious. You may add how much you want according to your taste preference. It's absolutely a personal choice. Add more or add less.
Nutrition Facts
Ragda Patties
Amount Per Serving
Calories 240
% Daily Value*
Sodium 38mg2%
Potassium 1350mg39%
Carbohydrates 51g17%
Fiber 10g42%
Sugar 5g6%
Protein 10g20%
Vitamin A 445IU9%
Vitamin C 68mg82%
Calcium 102mg10%
Iron 10.2mg57%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 240kcal | Carbohydrates: 51g | Protein: 10g | Sodium: 38mg | Potassium: 1350mg | Fiber: 10g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 68mg | Calcium: 102mg | Iron: 10.2mg