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Indian Food Recipes -> Ragda Patti recipe

Ingredients for Ragda Patti:

For Ragda

1 1/2 cup dehydrated white peas, soaked overnight
3 cup water (saved from the boiled peas)
1 tbsp. oil
3 green chillies
1 tbsp. chopped coriander
1/4 tsp. blacksalt
1/2 tsp. each pepper powder, turmeric, cumin powder and garam masala.

For Patti

 1 kg. potatoes
 2 tablespoons cornflour
 Salt - to taste

Grind the following for mixture:
 1 cup chopped mint
 1/4 cup chopped coriander
 3-4 green chillies
 1/2" piece ginger
 1/2  tsp lemon juice
 1 teaspoon sugar
  Salt - to taste
  Oil for deep frying.

Method to make Ragda Patties

For Ragda

1. Wash and pressure cook peas in water till well done.
2. Cool 3 tbsp. peas for blend.
3. Blend together cooled peas, green chillies, mint, coriander
4. Heat oil, add paste. Fry for a minute.
5. Add dry masalas, fry further 2-3 minutes.
6. Add peas, water and bring to boil.
7. Simmer for 5-10 minutes to make thick gravy.

Method for Patti   
1. Boil, peel and grate the potatoes.
2. Add the cornflour and salt and knead to a soft dough.
3. Divide into 12 equal portions and keep aside.
4. Roll out each each portion into a 75 mm. (3") diameter circle. Place a portion of the groiund filling mixture on one circle.
5. Bring together the edges in the centre to seal the filling inside the potato crust.
6. Repeat for the rest of the patties.
7. Deep fry in hot oil till golden brown.

To Serve

1. Place 2-3 warmed patties in individual bowl, pour 2 tbsp. of hot ragda over it.
2. Sprinkle 1 tsp. tamarind chutney, 1/2 tsp green chutney, 2 tsp. curd.
3. Garnish with fine sev and chopped onion.
4. Hot Ragda Patties is ready to be served.


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