Ragada patties/peas and cutlets

Ragada patties is an authentic spicy snack called as chaat consumed in the northern part of India.The Ragada is mostly made of white dried peas can also be made with dried green peas. The patties are made of mashed potatoes.The assembling of the patties, ragada and the spices, sauces and garnishes makes it different every time and every plate.Feel free to get creative with the garnishes.You will not go wrong with this preparation anyway you try.

 

Ingredients for Patties:

• Boiled potatoes: 4 medium
• bread crumbs : 4 tbsp
• pepper/Chilly powder: 1 tbsp
• Sesame seeds: one tbsp
• Oregano seeds; 1/2 tbsp
• Fresh coriander leaves: 2 tbsp
• salt: one tsp
• Oil: 4 tbsp

Method to make patties

1. Mash the boiled potatoes
2. Add the sesame seeds, oregano seeds, salt, pepper, coriander leaves etc
3. Make 15 patties and shallow fry them until brown.

Ingredients for the ragada

• Dried white/green peas: one cup
• Tomatoes: one medium
• Ginger: one piece
• Green chilly: 2 small
• cumin powder: one tsp
• Coriander powder: one tsp
• Garam masala: one tbsp
• Oil: one tbsp
• Turmeric powder: one tsp
• Tamarind puree: 3 tbsp
• Jaggery/brown sugar:one tbsp
• Salt: one tsp
• whipped yogurt, sweet sauce and some cripsy sev/boondi for granishing

Method for Ragada sauce

1. Soak the peas overnight and pressure cook until soft with a pinch of turmeric powder
2. Grind the green chilly and ginger together
3. Puree the tomatoes in a food processor
4. Place a sauce pan on the stove and add the oil.
5. Add a tsp of fennel seeds and a dash of hing. when they roast add the ginger and chilly paste and let it cook until golden brown
6. Add the pureed tomatoes and let it cook until the oil separates
7. Add the cumin, coriander, garam masala, jaggery to the puree
8. Add the Pressure cooked peas and let it boil (prior to adding the peas partly mash the peas it so it can blend well
9. Add the tamarind puree and add one cup of water to the sauce and bring it to boil

Serving method

Place 2-3 patties on a plate. Pour a serving of the ragada sauce on it. Top it with whipped yogurt, sweet chutney/sauce. Garnish with either boondi or sev and some freshly chopped coriander leaves.