Ingredients:
- 1 cup dried white peas (safed vatana)
- 1 tsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 cups water
- 2 cups oil for frying
- 8-10 small round patties or puris
- 2 cups finely chopped onions
- 2 cups finely chopped tomatoes
- 1/4 cup finely chopped cilantro
- 2 tbsp tamarind chutney (optional)
- 2 tbsp mint chutney (optional)
Instructions:
- Soak the dried white peas in enough water for 6-8 hours or overnight. Drain and set aside.
- In a pressure cooker, add the soaked peas, 2 cups of water, and a pinch of salt. Cook for 2-3 whistles or until the peas are soft and cooked through.
- Heat 1 tsp of oil in a pan over medium heat and add cumin seeds, mustard seeds, turmeric powder, red chili powder, and salt. Cook for 1-2 minutes or until the spices are fragrant.
- Add the cooked peas to the pan and mash them lightly with a potato masher or the back of a spoon. Cook for 2-3 minutes or until the peas are heated through and the mixture is thickened.
- Heat oil in a pan for frying, add the small round patties and fry them until they are golden brown and crispy. Drain on a paper towel.
- In a serving plate or bowl, add the fried patties and spoon some of the ragda mixture over the patties.
- Garnish with finely chopped onions, tomatoes, cilantro and the tamarind and mint chutney (if using).
Ragda Patties is a popular street food in India, it’s a chaat dish where the patties are topped with a spicy and tangy ragda made from dried white peas, and garnished with onion, tomatoes, cilantro, and chutneys. You can adjust the spiciness as per your taste preference. You can also make the patties at home using wheat flour, besan and spices.
Khana-Rozana 