Ragda Patties is basically a combination of two different preparations whose taste is enhanced by the addition of various Indian sauces called chutneys and then different garnishing to make it look very appetizing. Ragda is made of white dried peas. Many people use Chickpeas instead of white peas and that preparation is known as “Chole” and the combination is called “Chole-Tikki”.
A. Preparation of Ragda
|White Dried Peas||250||gms||Red Chilly Powder||5||gms|
|Turmeric Powder||5||gms||Salt||to taste||–|
Wash and then soak the dried white peas overnight or for 8 hours minimum.
Strain the soaked dried white peas and wash with plain water.
As these peas take a long time to cook, it would be advisable to cook them in a Pressure Cooker.
Add the peas to the Pressure Cooker along with an adequate quantity of water(it would be better to add little more water than required) as well as Red Chilly Powder, Turmeric Powder, and salt. A little oil can also be added to prevent sticking at the bottom of the cooker. If you so desire, you can add small quantities of other spices too.
Pressure cook on full flame for 15 mins.
Allow the pressure to settle. Check if fully cooked, it would be better if it is overcooked.
If need be, you can further pressure cook the white peas.
Ragda has the tendency to become thick. You can maintain the required consistency by adding small quantities of hot water from time to time as you should keep it on a very low flame while serving the Ragda Patties.
B. Making of Patties
|Red Chily Powder||5||gms||Salt||to taste||–|
Wash the potatoes.
Boil the potatoes.
Peel the boiled Potatoes.
Mash them hot.
Use corn flour only if the mash is too sticky for making into balls.
Add the chilly powder and salt to taste.
Make into required size balls and flatten them to get the shape.
Fry on the girdle using oil – both the sides becoming golden brown.
This is made of coriander leaves and mint leaves. The proportion of mint leaves to coriander leaves is about 1:3. Add one green chilly and salt to taste and grind it in a mixer grinder to a fine paste using the right quantity of water. You can store it in the refrigerator for 4-5 days. Few drops of lime juice will have in preservation.
Dates and Tamarind Chutney:
Soak seedless dates as well as the seedless tamarind in equal proportions for an hour then cook them till they become very soft. Add grated jaggery/sugar as per your taste. Add a little bit of coriander powder, cumin powder, dry ginger powder(if you like) and red chilly powder. Boil till the mix thickens.
Cool and adjust with water the consistency of the mix for grinding. Grind to nice smooth paste. Strain and store in airtight container in a refrigerator. It will stay for about 15 days.
C. Serving Ragda Patties:
Place two hot Patties in a quarter plate and cover it up with hot Ragda. Add the two chutneys as per your taste(you can also add garlic chutney if you like). Garnish with chopped coriander leaves, chopped onions, and chopped tomatoes. Garnishing can be of changed. Your Ragda Patties is ready for serving.