Ragda Patties Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes, then mix them with spices, herbs, and breadcrumbs to form a dough-like mixture.
• STEP 2.Shape the mixture into patties and shallow fry them until golden and crispy.
• STEP 3.In a separate pan, cook soaked white peas with spices, tamarind, and water until they become soft and the flavors meld together.
• STEP 4.To serve, place a couple of patties on a plate, top them with the ragda, and garnish with chutneys, onions, and sev.
• STEP 5.Enjoy the Ragda Patties hot as a snack or as a main course with some bread or rice.

Cooking Tips

• Make sure to boil the potatoes until they are fully cooked and easily mashable.
• You can add chopped onions, green chilies, and coriander leaves to the potato mixture for extra flavor.
• Adjust the spice level of the ragda according to your preference by adding more or less chili powder.
• You can make the patties ahead of time and refrigerate them. Just fry them when ready to serve.
• Serve the Ragda Patties with a side of mint chutney and tamarind chutney for a burst of flavors.

Storage and Serving

• Leftover patties can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the patties in a preheated oven or on a stovetop pan until heated through.
• The ragda can be stored in the refrigerator for up to 3 days. Reheat it on the stovetop before serving.
• Serve the Ragda Patties as a snack or as a main course with some bread or rice.
• Garnish the dish with chopped coriander leaves, sev, and a squeeze of lemon juice for added freshness.