Ragda Patties stands out as one of the most popular chaats, a lip-smacking snack widely available at the vibrant street food stalls of Mumbai. These chaat shops, scattered across busy areas, draw crowds eager to indulge in the delightful flavors of this dish. Ragda Patties, in particular, has gained favored status, often considered a nutritious alternative to lunch due to its non-fried nature, except for the crispy deep-fried sev sprinkled on top during serving. For those mindful of calories, garnishing with roasted sev is a great option.

This delectable chaat, found at stalls offering chaat-based items like bhelpuri or panipuri, captivates taste buds with its diverse textures and flavors. The assortment of hot and sweet chutneys adds a myriad of tastes to this iconic street food. Chaat, meaning "to lick or savor," perfectly captures the essence of these beloved snacks.

Chaat vendors, commonly known as chaat wallas, are integral to the city's identity, attracting people from all walks of life. Despite the city's upscale dining options, these chaat places remain a favorite among the rich and poor alike. The unique taste and satisfaction derived from indulging in these treats, with pani puri water dribbling from your mouth, create an unforgettable experience.

Now, onto the recipe. While the idea of making Ragda Patties may seem daunting, it is, in fact, a fairly simple snack. The key is to have two crucial ingredients ready: white dry peas and potatoes, both of which need to be cooked beforehand. Soak the white peas at least 6 hours prior to cooking. Preparing these ingredients a day ahead makes assembling this delightful snack quick and easy on the day of the party.

Ingredients:

For the Ragda ( White peas masala)

1 1/2 cups of dried whole white peas soaked overnight or up to 8 hours
1/4 tsp of turmeric powder
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp chilli powder
1/2 tsp ginger green chilli paste.
3 tbsp of finely chopped fresh coriander leaves.
pinch of jaggery
Salt to taste
1 tsp tamrind paste ( omit if using chopped tomatoes)

For tempering Ragda

1/2 tsp mustard seeds
sprigs of curry leaves
1 tbsp oil

Ingredients for the Potato patties

4 medium sized potatoes, boiled , peeled and mashed well.
pinch of turmeric powder
1 tsp of coriander and cumin powder
1 tbsp of mint and coriander paste  ( optional )
1/4 cup bread crumbs
1 1/2 tbsp of corn flour
1 tsp green chilli paste
Oil for shallow frying
Salt to taste

To assemble and serve the Ragda patties

1 cup sweet dates  and tamrind chutney
1 cup coriander mint chutney
Fine sev for garnishing
Finely chopped onions for garnishing
1/2 cup finely chopped fresh coriander leaves.

Method

• Pressure cook the white peas with little salt and turmeric powder and make sure not to cook too mushy.

• When cooled , take a a pan , heat oil and splutter the mustard seeds, cumin seeds,and add all the ragda ingredients one by one. Slightly mash some of the cooked white peas to get a thicker gravy.

• Let it cook for a while absorbing the flavours of all the added spices and you get a fine aroma.
  Add little water around 1 1/2 cup to the white peas, masala mixture and cook covered for 5 minutes till you see the gravy thickening.

• Remove and keep aside. Garnish with the sprigs of curry leaves and chopped coriander leaves. 

  How to prepare the spiced potato patties.  

• Boil, peel and grate the potatoes. 

• You can also mash them when hot.   

• Add the cornflour, bread crumbs and salt and other spices given above  and knead to a soft dough.     Divide into 12 equal portions and keep aside.Roll out each portion into a 75 mm. (3") diameter circle. 

• shape the patties by taking a small ball of the mashed spiced potato mixture, press lightly with your palm, make sure you dont get the cracks in the edges, roll them on the palm by side and you will get a nice rounded edge.

• Prepare all the patties and heat  a griddle or a tava , a broad one to shallow fry all the patties in one go.

• Keep all the patties in a circular fashion and put some drops of oil around the edges , 

• keep the flame on medium and keep checking the undersides, flip them over both side to cook and brown evenly.

• When the patties appear browned well and crispy , you can take them off carefully.
  Baking is another option.

How to serve the ragda patties.

Take individual serving bowls or plates and place two patties in the middle.
Pour the hot ragda over the patties, dousing them, sprinkle the garnishings  like the sweet  dates and tamrind chutney, green spicy chutney, fine sev sprinkled on top, finely chopped onions and serve with lemon wedges.
Finish the garnishing by liberally sprinkling the coriander leaves. Serve hot.