चटपटीत रगडा पॅटीस | Ragada Patties Recipe | Indian Street Food | MadhurasRecipe | Ep – 313

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Ragada patties is a popular street food. Aloo tikki is served in spicy hot ragada topped with onion, tamarind chutney and shev. This can be a complete meal which tastes just awesome. Do try these tangy and yummy ragada patties at home and write to me. You also can like, share and subscribe.

Ingredients:
For Ragada:
• 1 cup dried white peas
• 1 cup finely chopped Onion
• 1 finely chopped Tomato
• 1 tsp Ginger-Garlic paste
• 1 tbsp Red chili powder
• 1 tbsp Garam masala
• 1/4 tsp Turmeric powder
• Salt to taste
For Patties:
• 3 medium size Potatoes
• 1/4 tsp Turmeric powder
• 1 tbsp Coriander powder
• 1/2 tsp Chat masala
• 1 tbsp Roasted cumin powder
• 1 tbsp Garam masala
• 1 tsp Ginger-Garlic paste
• 1/4 cup Poha / Flattened rice
• 3 tbsp Oil
For Assembling Ragada Patties:
• Finely chopped Onion
• Fine shev
• Finely chopped Coriander leaves
• Tamarind chutney

Method:
For Ragada:
• Soak white peas in enough water over night.
• Pour out the peas into cooker.
• Add water, turmeric powder and salt.
• Mix well, close the lid and cook on medium heat until 3-4
whistles.
• Heat up oil on medium heat.
• Add onion and fry until it gets nice golden color for about 5-6
minutes.
• When onion begins to turn light golden add tomato, ginger garlic
paste, red chili powder and garam masala.
• Fry for about 4-5 minutes more until tomato gets mashed with
onion and gets nicely cooked.
• Add cooked peas and salt.
• We have added salt while cooking peas so be careful while
adding salt now.
• Mix well and add water.
• Ragada will thicken up as time passes. So add water accordingly.
• Cook for about 4-5 minutes more.
• Ragada is already.
For Patties:
• Boil, peel and mash potatoes.
• Wash poha really good, drain the water and keep aside.
• Take mashed potatoes into a bowl.
• Crush the washed poha in your hand and add.
• Add ginger garlic paste, garam masala, roasted cumin powder,
turmeric powder, coriander powder, chat masala and salt.
• Mix everything well together. Knead well with hand.
• Take small portion of dough and knead it to make tight ball and
give shape of patties.
• This will give nice binding to patties and these won’t open up.
• Heat up skillet on medium heat.
• Add oil and transfer the patties on it.
• Add a little more so that the patties will be nice and evenly fried
from all sides.
• Fry until patties get nice golden color from one side.
• Add a little oil on the upper side and flip the patties over.
• Fry from other side until these get nice golden color from other
side as well.
• Turn off the gas and patties are already.
For Assembling Ragada Patties:
• In a serving dish add a little ragada.
• Put patties and add more ragada over it.
• Add finely chopped onion, fine shev, finely chopped coriander
leaves and thick tamarind chutney.
• Ragada patties is already.

Tips:
• Poha gives nice binding and patties become nice and crispy. You
can add breadcrumbs or powdered bread instead of poha.
• While cooking potatoes for any patties, cutlet or burger do not
overcook it. If potatoes are overcooked then these will release the
moisture.

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