Without fail recipe ultimate Ragda Patties easy, yummy, practical. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. It's also served in restaurants, chaat centers and also made in many households. If you are new to Mumbai street foods & wondering what is Ragda patties? Ragda Patties is popular street food from the state of Maharashtra and Gujarat in India. Potato patties are served with a spicy white pea curry and garnished with chutneys, cilantro and sev!
The first time I heard about ragda patties was from my friend Deepa who is from Maharashtra.
Ragda Patties, one of the most famous chaat street foods of Mumbai, is a satiating snack that is loved by people of all ages.
Chaat are savoury (can be transformed into sweet) snack popular around India.
Good Evening every body, at this time you get present recipe Ragda Patties with 21 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 4 stages of easy cooking Ragda Patties.
Ingredients for Ragda Patties
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Prepare : For The Potato Patties (Pattice).
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Needed 4 : medium sized potatoes.
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Prepare 3 tablespoon : cornflour or add as required.
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Prepare 1/4-1/2 teaspoon : green chilli paste.
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Needed 1/2 cup : coriander leaves, finely chopped -.
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Prepare as required : salt.
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Needed 1-2 tablespoons : ghee or oil for frying the patties or as required.
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Prepare : For Topping And Garnishing The Ragda Patties.
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Prepare 2 cups : ragda.
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Needed 1/2 cup : mint-coriander chutney (green chaat chutney).
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Needed 1/2 cup : sweet chaat chutney - made from tamarind, jaggery and dates.
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Prepare 1 : onion, finely chopped.
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Prepare 1/2 cup : coriander leaves, finely chopped - (cilantro leaves).
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Prepare 1 : tomato, finely chopped (optional).
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Needed 1 cup : fine sev.
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Needed as per taste : chaat masala.
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Needed as per taste : red chili powder.
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Needed as per taste : black salt.
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Prepare as required : roasted cumin seeds powder.
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Prepare as required : lemon juice (optional).
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Needed as required : grated or finely chopped raw mango (optional and if available in season.
It is made using an assortment of ingredients like chutneys, spices, crunchy bites like tikkis, sev, papdi, puri, boondi etc.
For those who are unfamiliar with this term, Ragda translates to pressed or mashed white peas stew, and patties mean crispy potato cakes, a.k.a.
Collectively it indicates - Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys.
Popular street food in India, Ragda patties is a dish everyone must try once.
If all ingredients Ragda Patties it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Ragda Patties
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Making Potato Patties Mixture Wash the potatoes and then boil till they are cooked completely. When the potatoes are still warm, peel them and then mash the potatoes. Tip – to mash the potatoes easily : always mash the potatoes when they are hot or warm. They get mashed easily than mashing, when they become cool..
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Mash the potatoes first and let them cool at room temperature. Then mix the cornflour, green chilli paste, coriander and salt well with the mashed potatoes. Check the seasoning and add more salt if required. If within you, something tells you that the mixture is a little loose and needs more binding, add some more cornflour. Make medium sized balls of the mashed potato mixture. Flatten them, shape into round patties and keep aside..
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Frying Potato Patties Heat oil/ghee on a tawa (griddle) or in a shallow frying pan. Keep the potato patties on the hot oil in the tawa for frying. Lift with the spatula and check to see if the base is light browned. Turn over the patties and fry the other side. When this side gets a little browned, turn over again. Fry till the patties become golden brown and crisp from the first side. Turn over again to make the second side crisp and golden brown. Fry all the patties till they are done..
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Making Ragda Patties Take the two or three patties in a plate.Top it up with generous amounts of ragda.Add some chopped onions and sweet chaat chutney on the ragda…Then add the green mint coriander chutney.Add some onions again. Sprinkle the chaat masala, black salt and cumin seeds powder. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango.Top it with sev as much you want. Garnish with coriander leaves.The last touch.Serve the ragda patties immediately..
A spicy white peas curry served over potato patties and dressed up with sweet and tangy chutneys, crispy sev, and garnished with diced onions and fresh cilantro.
Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat.
It consists of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles), cilantro and spices.
Ragda patties consist of two main elements Patties - In ragda patties, the patties are pan fried or shallow fried potato patties (aloo tikki).
They are crisp, lightly spiced and taste so good even when had plain.
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