Ragda patties are probably one of the most popular Indian street foods from western states, like Maharashtra and Gujarat. It consists of crispy potato patties covered with a savoury, tart white pea curry called "ragda" and served with numerous chutneys, spices, and garnishes. The crispy patties are enjoyed along with spicy, tangy ragda-a real delight-filled snack. The ragda patties recipe begins with boiling white peas till soft and tender. Then oil is heated in another pan, and cumin seeds, chopped onions, tomatoes, and spices like turmeric, red chilli powder, cumin powder, and garam masala are added. When all ingredients soften the boiled peas are added and left to simmer, and this turns into a thick flavourful curry. The recipe for ragda patties calls for cooking the ragda to a creamy consistency, which forms the bottom layer of the preparation. The patties are boiling and mashed potatoes mixed with some breadcrumbs or cornflour for binding, seasoned with salt and spices, shaped into small patties, and then shallow fried to crispy golden perfection. Served ragda patties place the crispy patties on a plate, laden with generous ragda it, garnished with sweet tamarind chutney, spicy green chutney, finely chopped onions, fresh coriander and sprinkle little sev, and chaat masala. Ragda patties are that alluring snack which no event or party is ever complete without these delightful patties.

• Potato
• 3 tbsp peas
• Cumin powder
• Coriander leaves
• Cassia bark
• Breadcrumbs
• 1/2 tsp garam masala
• Turmeric powder
• Mint leaves
• Tamarind chutney
• Garlic
• Green chilli
• Jaggery
• Dates
• Coconut
• Jaggery powder
• Ginger
• Sooji
• Red chilli powder
• Salt
• Cooking oil

• Ragda Patties is one of the most popular Indian street foods, combining soft crispy potato patties with flavourful white pea curry (ragda) and several tangy chutneys.
• It's a gratifying dish with many textures and flavours that make it the favourite snack or light meal for many.
• Here's how to prepare Ragda Patties at home.
• Begin by washing and pressure-cooking peas in water, ensuring well done. If you do not have a pressure cooker, feel free to boil them in a saucepan until they're tender.
• Cook the peas, then take 3 tablespoons of peas and let them cool, since you'll blend them with a paste for extra flavour.
• In a blender, combine the cooled peas, green chillies, mint, and cilantro.
• Mix them to form a smooth paste, which, when used in the recipe, will add freshness and much-needed pungency to it.
• Heat 1 tablespoon of oil in a pan.
• Add the paste to the pan.
• Fry for a minute, allowing the flavours to bleed into the oil and give the ragda its inimitable tarty-spicy taste.
• Mix in the dry masalas such as red chilli powder, turmeric, cumin powder, and coriander powder, and fry for 2-3 minutes.
• This process roasts the spices well and thus should increase the flavour content of the dish.
• After frying the masala, put the remaining peas and water into the pan.
• Let the mixture boil then reduce the heat and let it simmer for 7-8 minutes.
• This makes sure that the gravy thickens perfectly and the flavours are all set to mingle. Once done, you can keep the ragda aside and start with the preparation of the patties.
• For the patties, boil and mash the potatoes, add salt, a pinch of spice dash of red chilli powder, if you like, or garam masala.
• Mix every single thing with your hands and knead gently so that everything is quite mixed together.
• With greased hands, shape the mixture into 12-14 round, flat patties about 1/2-inch thick and 2 inches wide.
• You may choose to make the others in a mould of different shapes or any other shape you like.
• The round patties are traditional, though.
• Grease a hot griddle and roast a few patties at a time.
• Let them cook for one side till they start browning and crisping up. Flip them over to cook the other side.
• When they are crisp on both sides, remove the patties and set aside.
• These patties will be your base to contrast the softness of this flavourful ragda.
• Now for the chutneys. For the tamarind chutney, wash the tamarind and soak it in a pan with jaggery, sugar, dates, and water.
• Leave it to soak for some minutes, then boil up the mixture for about 7-8 min.
• Cool, grind smooth, strain, and boil until it reaches the thickness of sticking to a spoon.
• This tangy-sweet chutney keeps well in the fridge for a month.
• For the green chutney, grind all the ingredients (mint, cilantro, green chillies, and lemon juice) together with a little water until smooth. This chutney gives a refreshing spicy ting to the dish.
• Place two warmed patties in an individual bowl. Pour a tablespoon or so of hot ragda over the patties.
• Finish it off with 1 teaspoon of tamarind chutney, followed by 1/2 teaspoon of green chutney, and then 1 teaspoon of yoghurt. Now sprinkle some cumin powder to taste and garnish with fresh cilantro and chopped onions on top.
• A classic street food of India, hot and layered rich in flavour, is at its best when served piping hot. With all that crispy patty, spicy ragda, and tangy chutneys combined, Ragda Patties is indeed that fulfilling and tasty treat you would be happy to have at any time!