Ragda Patties | Ragda Pattice is delicious and mouth-watering Indian street food that consists of potato patties served with a spicy white peas curry, topped with chopped onions, sev, and spicy, sweet, and tangy chutneys.
If you love chaat food like me, then I’m sure you will love today’s post, Ragda Patties, which is popular street food in the Maharashtra and Gujarat. This would be Western India’s version of the popular North Indian street food, chole tikki. If you haven’t had a chance to eat this, then I’m sure you have questions, so let me walk you through some basics about this yummy street food.
- WHAT IS RAGDA & WHAT IS THE MEANING OF PATTICE?
- STEP BY STEP INSTRUCTIONS TO MAKE RAGDA PATTIES | RAGDA PATTICE | RAGDA PETIS
- HOW TO MAKE RAGDA PATTIES | RAGDA PATTICE | RAGDA CHAAT?
- Ragda Patties | Ragda Pattice Recipe | Ragda Chaat
WHAT IS RAGDA & WHAT IS THE MEANING OF PATTICE?
Ragda is spicy, dried peas curry & pattice is nothing but shallow fried potato patties, which is just pronounced as ‘pattice’ or even ‘petis’ by local people. These potato patties are dunked in the ragda gravy and topped with chaat chutneys, finely chopped onions, tomatoes, crispy sev, and cilantro or coriander leaves
Ragda patties is such a filling dish, I literally make a meal out of it and lunch or dinner is sorted. There are quite a number of elements in this dish. But if you have the chaat chutneys prepared already then your job is reduced by half. That’s the reason I love having these 3 essential chaat chutney’s to whip up some yummy chaat whenever I fancy!
The ragda recipe is pretty straightforward. This is the way my Mum makes it. You have to prepare a basic onion-tomato masala, to which the boiled peas are added. Addition of red chilli powder, tamarind, and jaggery gives this ragda a spicy, sweet, and tangy flavor. It tastes so good even on its own! Mum usually, make a paste of some of the boiled peas separately to thicken the ragda.
The patties are simply made by mashing boiled potatoes, adding seasonings, forming a patty and shallow frying them. Once all these 3 things i.e. Ragda, patties, and chutneys are ready, then lay out everything in containers, and let folks assemble the ragda patties as per their taste buds!
STEP BY STEP INSTRUCTIONS TO MAKE RAGDA PATTIES | RAGDA PATTICE | RAGDA PETIS
HOW TO MAKE RAGDA?
1.Wash the dried peas well, soak in sufficient water overnight. Next morning, drain the peas, wash again 2-3 times. Transfer the peas to a pressure cooker, add 2 cups water, salt to taste, turmeric powder and asafoetida. Pressure cook on medium to high heat for about 6 whistles. Once the pressure settles down, open the lid and check if the peas are done, they should be soft and mushy. If not, add some more water and pressure cook for a few more whistles. If you do not have a pressure cooker, cook it in a regular pot with water until soft.
2.Add chopped onions, saute until they turn translucent.
3.Add ginger garlic paste, saute until aromatic.
4.Add in the chopped tomatoes, sauté until mushy.
5.Add in chilli powder and salt to taste (add less as we have already added whilst boiling the peas), saute for another minute.
6.Add the cooked ragda, sugar/jaggery and mix well. Add about 1/2 -1 cup water. Bring to a boil.
7.Add tamarind pulp, mix well, let this simmer for another 10 minutes, mash some peas with the back of the ladle for a thicker gravy. (If you are adding lemon juice, add towards the end). Once it’s done, sprinkle chopped cilantro. Mix well and set aside.
TO PREPARE THE POTATO PATTIES
1.In a mixing bowl, grate the boiled potatoes, and add all the other ingredients listed under For the patties.
2.Make a smooth dough, take small portions of the dough, form them into patties. I got about 7 medium sized patties.
3.Heat about 1 teaspoon oil in a skillet, shallow fry these patties until golden brown on both sides.
ASSEMBLING THE FINAL DISH
1.Place 2 patties on the serving plate. Pour about 2 ladlefuls of ragda over it
2.Drizzle the tamarind-date , mint coriander chutney & red chilli garlic chutney .
3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders.
4.Next, sprinkle finely chopped onion and tomatoes
5.Finally finish it off with some nylon sev, and more of the chutneys if desired. Enjoy!
HOW TO MAKE RAGDA PATTIES | RAGDA PATTICE | RAGDA CHAAT?
Ragda Patties | Ragda Pattice Recipe | Ragda Chaat
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the ragda
- 1/2 cup dried peas (safed vatana)
- 1 cup chopped onions
- 1/2 cup finely chopped tomato
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- salt, to taste
- 1/2 tsp grated jaggery/sugar, as per desired taste
- 1 tsp tamarind pulp/lemon juice
- 2-3 tbsp of chopped cilantro/coriander leaves
For the patties
- 3 boiled potatoes, about 2 & 1/4 cups of shredded boiled potatoes
- 1 tsp ginger-green chilli paste
- pinch of asafoetida
- 1/4 tsp turmeric powder
- 1/2 tsp chaat masala
- 1/4 cup finely chopped cilantro
- 2-3 tbsp cornflour, more if required for binding
- salt, to taste
Other ingredients
- Date Tamarind chutney, as required
- Mint coriander chutney as required,
- Red chilli garlic chutney as required
- Red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders, as required
- 1/4 cup chopped onion, or as required
- 1/4 cup chopped tomatoes, or as required
- 1/4 cup Nylon sev, or as required
- a handful of chopped cilantro/coriander leaves
Instructions
To prepare the ragda
- Wash the dried peas well, soak in sufficient water overnight. Next morning, drain the peas, wash again 2-3 times. Transfer the peas to a pressure cooker, add 2 cups water, salt to taste, turmeric powder and asafoetida. Pressure cook on medium to high heat for about 6 whistles. Once the pressure settles down, open the lid and check if the peas are done, they should be soft and mushy. If not, add some more water and pressure cook for a few more whistles. If you do not have a pressure cooker, cook it in a regular pot with water until soft.
- Add chopped onions, saute until they turn translucent.
- Add ginger garlic paste, saute until aromatic.
- Add in the chopped tomatoes, sauté until mushy.
- Add in chilli powder and salt to taste ( add less as we have already added whilst boiling the peas), saute for another minute.
- Add the cooked ragda, sugar/jaggery and mix well. Add about 1/2 -1 cup water. Bring to a boil.
- Add tamarind pulp, mix well, let this simmer for another 10 minutes, mash some peas with the back of the ladle for a thicker gravy. (If you are adding lemon juice, add towards the end). Once it’s done, sprinkle chopped cilantro. Mix well and set aside.
To prepare the potato patties
- In a mixing bowl, grate the boiled potatoes, and add all the other ingredients listed under For the patties.
- Make a smooth dough, take small portions of the dough, form them into patties. I got about 7 medium sized patties.
- Heat about 1 teaspoon oil in a skillet, shallow fry these patties until golden brown on both sides.
Assembling the final dish:
- Place 2 patties on the serving plate. Pour about 2 ladlefuls of ragda over it
- Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney.
- Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders.
- Next, sprinkle finely chopped onion and tomatoes. Finally finish it off with some nylon sev, and more of the chutneys if desired. Enjoy!
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
Have a lovely week ahead 🙂
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
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Regards,
Freda
Ragda Patties | Ragda Pattice Recipe | Ragda Chaat
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the ragda
- 1/2 cup dried peas (safed vatana)
- 1 cup chopped onions
- 1/2 cup finely chopped tomato
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- salt, to taste
- 1/2 tsp grated jaggery/sugar, as per desired taste
- 1 tsp tamarind pulp/lemon juice
- 2-3 tbsp of chopped cilantro/coriander leaves
For the patties
- 3 boiled potatoes, about 2 & 1/4 cups of shredded boiled potatoes
- 1 tsp ginger-green chilli paste
- pinch of asafoetida
- 1/4 tsp turmeric powder
- 1/2 tsp chaat masala
- 1/4 cup finely chopped cilantro
- 2-3 tbsp cornflour, more if required for binding
- salt, to taste
Other ingredients
- Date Tamarind chutney, as required
- Mint coriander chutney as required,
- Red chilli garlic chutney as required
- Red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders, as required
- 1/4 cup chopped onion, or as required
- 1/4 cup chopped tomatoes, or as required
- 1/4 cup Nylon sev, or as required
- a handful of chopped cilantro/coriander leaves
Instructions
To prepare the ragda
- Wash the dried peas well, soak in sufficient water overnight. Next morning, drain the peas, wash again 2-3 times. Transfer the peas to a pressure cooker, add 2 cups water, salt to taste, turmeric powder and asafoetida. Pressure cook on medium to high heat for about 6 whistles. Once the pressure settles down, open the lid and check if the peas are done, they should be soft and mushy. If not, add some more water and pressure cook for a few more whistles. If you do not have a pressure cooker, cook it in a regular pot with water until soft.
- Add chopped onions, saute until they turn translucent.
- Add ginger garlic paste, saute until aromatic.
- Add in the chopped tomatoes, sauté until mushy.
- Add in chilli powder and salt to taste ( add less as we have already added whilst boiling the peas), saute for another minute.
- Add the cooked ragda, sugar/jaggery and mix well. Add about 1/2 -1 cup water. Bring to a boil.
- Add tamarind pulp, mix well, let this simmer for another 10 minutes, mash some peas with the back of the ladle for a thicker gravy. (If you are adding lemon juice, add towards the end). Once it’s done, sprinkle chopped cilantro. Mix well and set aside.
To prepare the potato patties
- In a mixing bowl, grate the boiled potatoes, and add all the other ingredients listed under For the patties.
- Make a smooth dough, take small portions of the dough, form them into patties. I got about 7 medium sized patties.
- Heat about 1 teaspoon oil in a skillet, shallow fry these patties until golden brown on both sides.
Assembling the final dish:
- Place 2 patties on the serving plate. Pour about 2 ladlefuls of ragda over it
- Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney.
- Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders.
- Next, sprinkle finely chopped onion and tomatoes. Finally finish it off with some nylon sev, and more of the chutneys if desired. Enjoy!
Bharli Vangi | Masala vangi is a flavorful and delectable Maharashtrian style stuffed baby eggplant, one that is brimming with a range of flavors and layers of texture! It is popular on the menu for most Maharashtrian festive occasions.
In India, eggplant is referred to as brinjal and known as ‘vangi’ in the Marathi language, ‘bharli’ means stuffed.
In this Maharashtrian stuffed brinjal curry, baby eggplants are stuffed with a mixture of dried coconut, roasted peanut powder, and spices. I love the combination of all the ingredients that go into this dish as it really makes the humble eggplant very tasty!
I happened to taste this dish one fine day during office lunch hours, when my colleague, Tejas got this. Usually, he would hardly carry lunch from home, but whenever he did, the poor guy hardly got to eat any of it, we would all polish it off, so shameless I know 😀
It’s been quite a while since I lasted enjoyed this lovely eggplant dish, Bharli Vangi! My DH spotted some fresh baby eggplants in the Indian store and picked them up, I knew what I was making with them. Undoubtedly, Bharli Vangi it was going to be!
This stuffed eggplant curry is good with some flatbread or as a side with some rice and dal. Even if you dislike eggplant, I’m sure this dish will make you an eggplant-loving convert. So give this dish a try 🙂
The stuffing for the recipe is the same as I’ve shared earlier for the bharli bhendi (stuffed okra) , except this is a semi-thick gravy preparation.
- ENJOYED THIS BHARLI VANGI RECIPE? THEN DON’T FORGET TO TRY THESE BAINGAN/EGGPLANT DISHES TOO
- STEP BY STEP INSTRUCTIONS TO MAKE BHARLI VANGI RECIPE | MASALA VANGI | STUFFED BRINJAL
- HOW TO MAKE BHARLI VANGI | MASALA VANGI | STUFFED BRINJAL?
- Bharli Vangi Recipe | Masala Vangi | Stuffed Brinjal
ENJOYED THIS BHARLI VANGI RECIPE? THEN DON’T FORGET TO TRY THESE BAINGAN/EGGPLANT DISHES TOO
- Hyderabadi Bagara Baingan
- Doi begun (eggplant cooked in a yogurt sauce)
STEP BY STEP INSTRUCTIONS TO MAKE BHARLI VANGI RECIPE | MASALA VANGI | STUFFED BRINJAL
1.Wash the eggplants well. Trim off a little of the stem. Slit the eggplant vertically into 4 from the bottom, right up to the stem keeping it intact. Place the slit eggplants in salted water for about 15-20 minutes. Let’s prepare the stuffing.
2.Roast peanuts on low heat, set aside.
3.Grate dry coconut, roast it on low heat until golden brown, set aside.
4.Chop the onions, and saute in little oil until translucent. Set it aside, let it come to room temperature.
5.In your food processor/ mixer, grind the grated roasted coconut, onions,garlic and roasted peanuts to make a coarse mixture. Add 1-2 tablespoon of water if required. Do not grind to a fine paste.
6.To the above mixture, add chopped tomato, turmeric, chilli powder,cilantro, garam masala , and salt as required, mix everything well.
7.Stuff each eggplant generously with this prepared mixture.
8.Heat oil in a pan, when the oil is hot enough, add the stuffed eggplant, sprinkle a little salt ( go easy on the salt, as we have already added in the stuffing mixture ) shallow fry it on low heat for about 5-7 minutes turning sides once in between. Do not stir vigorously as all the stuffing might come out. ( Well it doesn’t really matter but if you’d like it to look nice, avoid stirring it too much).
9.Now add 1 cup of water to the leftover masala, mix it well. Pour this in the pan & stir very gently to incorporate everything.
- Cover the pan, let it simmer on low heat for 30 minutes or until the eggplants are cooked through and soft, stir once or twice in between. Once the oil floats on top, the gravy is cooked. If the eggplants are still not done, reduce the heat and let it cook. Garnish with cilantro.
HOW TO MAKE BHARLI VANGI | MASALA VANGI | STUFFED BRINJAL?
Bharli Vangi Recipe | Masala Vangi | Stuffed Brinjal
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 lb/ approx 500 grams of baby eggplants/brinjals/aubergines, about 11-12 baby eggplants
- 1 cup grated dried coconut
- 1/2 cup peanuts
- 1 & 1/2 cups sliced onions
- 1 cup finely chopped tomatoes
- handful of cilantro/coriander leaves, finely chopped
- 8 small garlic cloves
- 1 & 1/2 tsp red chilli powder/cayenne pepper
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- salt, to taste
- 3 to 4 tbsp oil
Instructions
- Wash the eggplants well. Trim off a little of the stem. Slit the eggplant vertically into 4 from the bottom, right up to the stem keeping it intact. Place the slit eggplants in salted water for about 15-20 minutes. Let’s prepare the stuffing.
- Roast peanuts on low heat, set aside.
- Grate dry coconut, roast it on low heat until golden brown, set aside.
- Chop the onions, and saute in little oil until translucent. Set it aside, let it come to room temperature.
- In your food processor/ mixer, grind the grated roasted coconut, onions, garlic and roasted peanuts to make a coarse mixture. Add 1-2 tablespoon of water if required. Do not grind to a fine paste.
- To the above mixture, add chopped tomato, turmeric, chilli powder, cilantro, garam masala, and salt as required, mix everything well.
- Stuff each eggplant generously with this prepared mixture.
- Heat oil in a pan, when the oil is hot enough, add the stuffed eggplant, sprinkle a little salt ( go easy on the salt, as we have already added in the stuffing mixture ) shallow fry it on low heat for about 5-7 minutes turning sides once in between. Do not stir vigorously as all the stuffing might come out. ( Well it doesn’t really matter but if you’d like it to look nice, avoid stirring it too much).
- Now add 1 cup of water to the leftover masala, mix it well. Pour this in the pan & stir very gently to incorporate everything.
- Cover the pan, let it simmer on low heat for 30 minutes or until the eggplants are cooked through and soft, stir once or twice in between. Once the oil floats on top, the gravy is cooked. If the eggplants are still not done, reduce the heat and let it cook. Garnish with cilantro.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
