Name: Ragda Patties - Mumbai Street Snak recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 30 min
Total time: 1470 min
Yield: 4
Ingredients: Ragda -; 1 cup dry Yellow / White Peas, soaked overnight; pinch of baking soda; 2 tbsp. oil; 1 onion, chopped; 1 tsp. ginger-garlic paste; 1 tomato, pureed; 1 tsp. tomato paste; 1/2 tsp. turmeric powder; 1 tsp. red chili powder; 1 tsp. roasted coriander-cumin powder; 1/2 tsp. garam masala powder; salt to taste; 1 tbsp. coriander leaves, chopped; Patties -; 3-4 potatoes, boiled & mashed; 2 bread slices; 1/4 tsp. turmeric powder; salt to taste; 1/2 tsp. roasted coriander powder; 1/2 tsp, roasted cumin powder; 1/2 tsp. red chili flakes; 1/2 tsp. garam masala powder; 1 tbsp. coriander leaves; 1 tsp. grated ginger; 3 green chilies, chopped; oil to shallow fry; To serve -; green chutney; instant sweet chutney

ABOUT Ragda Patties - Mumbai Street Snak RECIPE

The mention of Ragda Patties reminds you of this Indian street food which is a very popular snack in Mumbai. It is found in every street corner food stalls and in restaurants. During my annual visit to India, my Mumbai tour is incomplete without savouring this yummy delicacy in chowpatty beach or any of the restaurants. Country .......UAE.

Ingredients Serving: 4

Ragda -
1 cup dry Yellow / White Peas, soaked overnight
pinch of baking soda
2 tbsp. oil
1 onion, chopped
1 tsp. ginger-garlic paste
1 tomato, pureed
1 tsp. tomato paste
1/2 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. roasted coriander-cumin powder
1/2 tsp. garam masala powder
salt to taste
1 tbsp. coriander leaves, chopped
Patties -
3-4 potatoes, boiled & mashed
2 bread slices
1/4 tsp. turmeric powder
salt to taste
1/2 tsp. roasted coriander powder
1/2 tsp, roasted cumin powder
1/2 tsp. red chili flakes
1/2 tsp. garam masala powder
1 tbsp. coriander leaves
1 tsp. grated ginger
3 green chilies, chopped
oil to shallow fry
To serve -
green chutney
instant sweet chutney
1 tsp. lime juice (opt)
2-3 tbsp. sev
2 tbsp. onion, chopped
2-3 tbsp. tomato, chopped
1/4 tsp. roasted cumin powder (opt)
1/4 tsp. red chili powder
1 tsp. coriander leaves, chopped

Instructions

Ragda - Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.
Heat oil in a pan and saute the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.
Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required.
Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.
Patties - Soak the bread slices in water for a few seconds and squeeze out the water. In a bowl, add the bread, potatoes and all the ingredients (except oil to shallow fry).
Knead well and divide into equal portions. Give it a patty shape and refrigerate for 25-30 minutes.
Heat 1 tbsp. oil on a griddle / tawa and fry the patties few at a time till golden on both sides. Drain on a kitchen towel.
Now to assemble - on a serving plate, place 2 patties and laddle some ragda over it, followed by the green chutney, sweet chutney, onion, tomatoes, lime juice, sev, cumin powder, red chili powder and coriander leaves.

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