Ragda Patties | Evening Snacks Recipes

How to Make:

To make Ragda:

• Wash and soaked dry peas in water for 8 hours or overnight. It gets double in size so add water accordingly.
  
• Drain water and put soaked peas in a pressure cooker along with a glass of fresh water, salt and, turmeric powder.
  
• Now cover the lid of the pressure cooker and cook on a medium flame for 4-5 whistles or till the peas become soft.
  
• After a few whistles, switch off the flame and let the pressure go down by itself.
• Open the lid of the pressure cooker and keep it aside. Do not discard water, use it to make Ragda. Let’s make the masala mixture for Ragda.
• Heat oil in a pan, once the oil becomes hot add grated ginger, crushed garlic, green chili, chopped onions and, sauté it on medium-high flame till the onion becomes translucent.
  
• Now add this mixture with cooked peas and add spices, black salt, cumin powder, red chilly powder and, freshly chopped coriander leaves.
  
• Mix it well and mash it with the back of the spoon and cook till it boils. Consistency should be slightly thick so add more or less water accordingly.
  
• Do not make it very thick consistency as it’s getting thicker when cool down.
  

For patties:

• Put boiled and mashed potatoes, grated ginger, chopped green chilly, salt, garam masala, red chilly powder, mango powder, chopped coriander leaves and, bread crumbs for binding in a mixing bowl.
• Mix till all the spices get well combined.
• The potato mixture is ready.
• Divide the mixture into 8 equal portions, take one portion roll it in your palms and, press it lightly to give the shape of Tikki.
  
• Repeat the same process for the rest of the potato mixture.
  

For shallow frying:

• Put 2 tbsp of oil in a pan and once the oil becomes hot place patties one by one into the pan.
  
• Do not overcrowd the pan and let the patties cook for a few minutes from downwards.
  
• Once it becomes golden brown from downwards, flip it over and cook from another side as well
  
• Once both sides become golden brown, take it out onto the plate.

To make dry masala mixture:

• Put chaat masala, cumin powder, red chilly powder, black salt, salt and mix it well to make masala.
  

For assembling Ragda Patties:

• Place one tikki in a serving plate or you can also place 2 to 3 tikkis/ patties at a time.
  
• Now pour prepared ragda over the patties and fully covered it.
  
• Top with tamarind chutney, yogurt, coriander chutney and sprinkle dry masala mixture (You can adjust the quantity as per your taste).
  
• Garnish with chopped onions and tomatoes.
• Sprinkle sev and chopped coriander leaves and serve hot.
  
• Ragda Patties are ready to serve.