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Ragda Patties | Ragda Pattice

A must-try dish, Ragda Patties is a popular Indian street food with a perfect balance of flavors and textures. Imagine crisp potato patties, spiced with ginger and green chilies, nestled atop a bed of creamy Ragda—a rich curry of white peas simmered in a luscious onion-tomato gravy, infused with aromatic spices.

And the magic doesn’t stop there, we add a few toppings to elevate each bite to new heights. From tangy tamarind chutney to the freshness of finely diced onions and cilantro, ground spices it’s a true explosion of “chat-pata” goodness.

ragda patties with all of the fixings on the side
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As a child, I couldn’t get enough of my mom’s Ragda Patties. I’m thrilled to share her foolproof recipe that is a healthier alternative to any street cart or restaurant, without sacrificing flavor.

To keep it easy, I like to break down the recipe into three parts. The best thing? Much of it can be prepped ahead, making it perfect for a quick weeknight dinner or entertaining.

  1. Ragda: a rich white peas curry simmered in a luscious onion-tomato gravy, infused with aromatic spices.
  2. Patties: golden-brown crisp potato patties, spiced with ginger and green chilies.
  3. Toppings: Tamarind chutney, finely chopped onions, fresh cilantro, and a sprinkle of ground spices.

I enjoy recreating Indian street food at home, giving it a healthier twist so we can indulge more often. Take a look at my Gobi Manchurian recipe, which utilizes an air fryer or pan-frying method instead of deep frying

ragda patties served in a white plate garnished with sev and cilantro

Ingredients

  • Dried yellow peas – AKA white vatana are readily available in Indian grocery stores.
  • Potatoes – russet potatoes work best for this recipe
  • Aromatics – yellow onion, fresh ginge, and garlic add an authentic base to the Ragda
  • Spices – turmeric, Kashmiri red chili powder (for mild heat and vibrant color), and garam masala along with ground cumin and coriander add the perfect warmth to the Ragda curry.
  • Jaggery & Tamarind Paste – the sweet and tangy flavors balance the spices in the curry and are also used to make the tamarind chutney.
ingredients to make ragda patties

How to Make Ragda Patties

Step 1: Make the Ragda

  • Heat oil in the Instant Pot. Add mustard seeds and allow them to pop.
  • Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes.
  • Add tomato and ground spices.
  • Mix well.
photos one through four showing sauteeing of aromatics and spices in an Instant Pot
  • Add soaked peas and 2 cups of water.
  • Close Instant Pot with pressure valve to sealing. Pressure Cook for 20 minutes followed by Natural Pressure Release.
  • Open the instant pot and add jaggery and tamarind paste. Adjust salt, garam masala, and water depending on the spice level and consistency you like.
  • Garnish with cilantro.
photos five through eight showing how to make ragda in the Instant Pot

Step 2: Make Patties

  • Peel and mash steamed potatoes in a large mixing bowl. Add ginger, chilies, salt, and cornstarch. Mash everything together with a hand masher to make a smooth dough.
  • Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Repeat for the remaining dough.
  • Heat a large non-stick pan and add oil. Place 4 to 6 patties.
  • Cook until both sides are golden brown, adding more oil as needed.
photos nine through twelve showing how to make potato patties

Step 3: Get ready to Assemble!

  • Place 2 to 4 patties on an individual serving plate.
  • Add 2 to 4 ladlefuls of hot Ragda over the patties.
  • Drizzle over tamarind chutney.
  • Garnish with finely diced onions, cilantro, sev, red chili powder, and ground cumin.
ragda patties garnished with onions, sev, tamarind chutney and cilantro

Tips for Perfect Ragda Patties

  • Before cooking, soak the peas overnight to ensure they cook well whether you’re using an Instant Pot or a stovetop pressure cooker.
  • Check the freshness of the dried peas to avoid any issues with cooking time or uneven cooking.
  • After opening the Instant Pot, you may notice the Ragda appearing watery initially. Not to worry, as it will naturally thicken as it cools. If desired, adjust the consistency later by adding more warm water.
  • To expedite the pressure cooking process, halve the potatoes. Once cooked, allow them to cool completely before peeling and mashing to prevent stickiness.

Tips to Prep Ahead

  • Ragda can be made ahead of time if you like. The curry will thicken as it cools down and you may need to add warm water to it while reheating.
  • Boil, cool down, and peel the potatoes ahead of time. You can also make the patties and reheat them just before serving.
  • Tamarind chutney can be made 2-3 days ahead of time or you can buy a store-bought jar.

Did you enjoy Ragda Patties? Here is a delicious Matar Chaat Recipe by my friend Aneesha from Spice Cravings that you will LOVE:

Matar chaat or Matra Chaat, an Indian spiced dry white peas dip, is one of the most popular street foods you will find in New Delhi.  Cooked white peas are tossed with onion, tomato, cilantro, and seasoned with tangy Indian spices, and lime juice. It is literally a party in your mouth! Get the recipe!

Matar Chaat Served in a bowl garnished with onions, cilantro and lime wedge

More Chaat Recipes

Recipe

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Ragda Patties

A delicious street food from India, a rich peas curry served over potato patties and dressed with tamarind chutney, onion, cilantro, and ground spices

Prep Time30 minutes

Cook Time1 hour

Soaking8 hours

Total Time9 hours 30 minutes

Course: Appetizer

Cuisine: Indian

Servings: 4

Calories: 581kcal

Ingredients

Ragda Curry

Potato Patties (Makes 16)

Instructions

Ragda Curry

  • Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. add mustard seeds. Allow them to splutter, this may take upto 2 mins.

  • Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes. Add tomato, cumin powder, coriander powder, garam masala, red chili powder and salt. Mix well.

  • Add soaked peas. Add brown sugar, tamarind paste and 2 cups of water. Close Instant Pot with pressure valve to sealing. Pressure Cook for 20 minutes followed by Natural Pressure Release.

  • Open the Instant Pot, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.

Potato Patties

  • Add 1 cup water to Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Pressure Cook for 10 mins followed by Natural Pressure Release.

  • Open the instant pot. Peel the potatoes and put them in a large mixing bowl. Add ginger, chilies, salt, and corn starch. Mash everything together with a hand masher to make a smooth dough.

  • Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Repeat for the remaining dough.

  • Heat a large non-stick griddle and spread half of the oil on it. Depending on the size of the griddle place all or half of the patties on it. Cook until both sides are golden brown. Adding remaining oil as required.

  • Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.

How to Assemble

  • Place 2 patties on a plate. Add ½ cup of Ragda on top

  • Add ½ tablespoon (or more) of the tamarind chutney

  • Add some red onion, cilantro, thin sev, red chili powder, and cumin powder on top

Notes

Stovetop Pressure Cooker tips:

  1. Follow the same steps as above and pressure cook for 6 whistles. Allow the pressure to release naturally. 
  2. Pressure cook the halved potatoes for 2 whistles

Nutrition

Calories: 581kcal | Carbohydrates: 95g | Protein: 17g | Fat: 16g | Saturated Fat: 1g | Sodium: 2436mg | Potassium: 1728mg | Fiber: 15g | Sugar: 32g | Vitamin A: 1675IU | Vitamin C: 29.6mg | Calcium: 176mg | Iron: 10.5mg

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Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

Source: Ministry of Curry

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