RAGADA PATTIES

Hi all, it's been a while, have been busy with other things. So we had a weekend party and wanted to make it a street food special. My Sis-in-law suggested this dish to me. It's popular street food in Mumbai. Although, I had to really look into how to make this, in the end, what helped was that all the chutneys that are used in this dish can also be used in other street food dishes like Bhel Puri, etc. So, here it goes

RAGADA PATTIES

Ragada is a kind of gravy made with white peas (Vattana/Chundal). It's smaller than chickpeas and half white in color

INGREDIENTS FOR RAGADA

WHITE PEAS (VATTANA): 2 cups soaked overnight and cooked in a pressure cooker
GARLIC-GINGER: 1-2 TBSP each (Grated or paste)
JEERA: 1 TSP
GREEN CHILLI: 1 SLIT
CORIANDER-JEERA POWDER: 2 TSP
RED CHILLI POWDER: 1 TSP
TURMERIC: 1/2 TSP
GARAM MASALA: 1-2 TSP
SALT: As Required
OIL: 1 TBSP
CHOPPED CILANTRO/CORIANDER LEAVES: 2 TBSP for Garnish

RAGADA PATTIES

MAKING

Pressure cook the overnight soaked Vattana (white peas) with salt,  Turmeric, and enough water ( double) until soft and mushy. Set aside. Now in a pan, pour oil, once heated, add the Jeera, Green chili Ginger-Garlic paste. Saute until light brown, now add in the dry spices like Turmeric, Red Chilli powder, Coriander-Jeera powder. Saute again for a minute in low flame, now add the cooked white peas and mix thoroughly. Cook with required salt and water if needed, until the spices and the peas are well blended. Finally, add Garam Masala and cook for a couple more minutes before switching off the gas. Garnish with some freshly chopped coriander. Delicious Ragada is ready.

Make sure the Ragada is mild in flavor as you have some chutneys to be added as toppings when served with patties.

PATTIES

INGREDIENTS
POTATO: 4-5 Medium Boiled
Green Chillies: 1-2 finely chopped
Ginger-Garlic" 1 Tsp grated
Red Chilli Powder: 1/2 Tsp
Turmeric: 1/4th Tsp
Salt as required
Chopped Coriander: 2 Tbsp
Bread Crumbs/Corn Starch: For coating the patties
OIL for shallow fry

MAKING

Mash the boiled potatoes, add in the finely chopped green chillies, Turmeric, Red Chilli powder, Chopped coriander and required salt. Mix it well. Add 1 Tbsp Corn starch to help give a crunch to the patty. Make a cylindrical shape patty and coat the same in Bread crumb powder. Shallow fry until both sides are golden brown.

Delicious Patties are ready to serve 

SERVING

This is how you serve the Ragada Patties. First place 2 patties in a bowl, pour the Ragada on top enough to cover the patties. Now for the toppings, add a pinch of chat masala, a pinch of Kashmiri Red chilli powder, 1 Tsp Coriander chutney, 1 Tsp Tamarind-Date chutney, 1 Tbsp chopped onions, chopped Cilantro and finally some crunchy Sev on top. 

Ragada Patties is ready to be served. Serve it hot. Believe me, its delicious and perfect for parties or even otherwise.

TIPS/VARIATIONS

Make the Chutneys beforehand, that way it's easier. You can also prepare the Ragada beforehand. 

1: You can add onions and tomatoes to the Ragada. Add if after you saute the spices.

2: You can also deep fry the patties.

3: Coriander chutney can be made with coriander, green chilli, salt and sugar. You could make coriander chutney adding garlic as well.

4: Make the Ragada Patties mild by keeping it simple, that way even kids can enjoy this popular street food.