Saturday, October 14, 2017

Posted by Mala at 12:00:00 AM No comments
Here comes a very famous Mumbai street food, a chat recipe ...which can also be called an Inseparable combo.
You cannot think of Ragada without Patties. This is a protein-rich recipe, a meal by itself. Here, I have made the patties with plain potatoes, and though many say, you can  always vary it with the filling of  your choice, I am 100% certain, just the plain aloo filling tastes great and authentic!  Ragada can be used to fill pani puris, or can be eaten as a dhal with rotis. Ragada is made with white dry peas, also known as Vatana.  Very minimal cooking is involved in this recipe, it is quite simple. Just the chutneys have to be made.
Green chutney and Sweet chutney.  This Green chutney shown here is with onions. We can also prepare the chutney without Onions. Refer my Bhel puri, wherein I have given the recipe for this chutney.
Please refer my Glossary for any unknown terms.

    Here, the patties, ragada, green chutney, sweet chutney, chopped coriander leaves, chopped onions and the fine nylon sev are shown!!

Recipe Cuisine: North Indian; Category: Chat; Mumbai street food; Starter; snack;
Prep time: Overnight soaking of Vatana; 30 mts to prepare the chutneys; Cooking time: 30 mts for Ragada; 30 mts for patties; Assembling time: 3-4 mts for each plate.


Dry white peas - 3 cups, soaked over night
Chilli powder - 3 tsps
Tamarind paste - 1 tbsp
Jaggery - 1 tsp
Salt to taste

To Season
Cooking oil - 3 tbsps
Hing/asafoetida powder - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few
Turmeric powder - 3/4 tsp

Yields enough Ragda to pour over 25 Patties

The soaked dry peas, pressure cooked for 5-6 whistles.

after cooking, 1 tbsp tamarind paste added, after slightly mashing the cooked dry peas.

Jaggery added

Add chilli powder and salt to taste, flames on the lowest, allow to simmer for 10 minutes.

Add the curry leaves and turmeric powder on top

In a small pan, season hing powder and mustard seeds, and after it splutters, pour on top of the curry leaves and turmeric powder and mix well.

Garnish with fresh, chopped coriander leaves, and switch off.

Ragada is ready to be poured over the aloo patties.

Potatoes - 20
6  green chillies and a small piece ginger ground to a paste
Bread crumbs - 6 tbsps
Salt to taste
Chopped coriander/cilantro leaves
Enough oil to shallow fry the patties

Yields 20-22 Patties

You can either cook the potatoes in a microwave steamer or pressure cook them, which ever suits you, and mash them. I always peel the potatoes before cooking them, this way, it is easy for us to mash them while they are hot, not bothering about the skins to be removed.

Bread crumbs, chilli-ginger paste and salt added

Chopped coriander leaves added.

Now, knead everything to a stiff dough, taking care to break the small lumps, if any.

Shape into patties

Cling wrap and refrigerate for 3-4 hours, this really helps the patties to solidify well.

Heat 2-3 tsps oil in a pan, after the oil becomes hot enough, place the patties. This kind of shallow pan is ideal for this purpose. If you try to do it on a non stick tava, the oil will always go to the corner, the patties won't get cooked properly.

Flip them over after the bottom becomes golden, and cook the patties well. They must be crunchy and golden.

Patties kept on a kitchen towel, to absorb the little oil they might have.


Keep all the toppings and the chutneys ready. Keep the Chat masala also ready.

Place patties in a plate, and pour the hot ragada over them.

Pour the green and sweet chutneys over them

Sprinkle some chopped onions

Sprinkle some chat masala

And, now the fine sev

Garnish with some chopped coriander leaves, and serve!

This post first appeared in

* Incase you get only dry green peas, you can use that too.
* Sprinkling some chilli powder or roasted jeera powder is optional.
* In case you do not have bread crumbs, couple of slices of bread can be pulsed in a blender/mixi and added, or another option is, you can dip 2-3 slices of bread in water, squeeze out the water well, and then add.



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