Ragda Patties
User Reviews
4.5
66 reviews
Excellent
Ragda Patties
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A delicious street food from India, a rich peas curry served over potato patties and dressed with tamarind chutney, onion, cilantro, and ground spices
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Ingredients
Ragda Curry
- 1 cup dry yellow peas (white Vatana) Soaked in water overnight or 8 hours
- 2 tablespoon oil
- ½ teaspoon black mustard seeds
- ¼ teaspoon asafetida optional
- ½ teaspoon turmeric powder
- 1 large yellow onion finely chopped
- ½ tablespoon ginger paste
- ½ tablespoon garlic minced
- 1 tomato diced (1 cup)
- ½ tablespoon ground cumin
- ½ tablespoon ground coriander
- ½ teaspoon garam masala More for spicier curry
- 1 tablespoon Kashmiri red chili powder
- 2 teaspoon kosher salt
- 1 tablespoon brown sugar or jaggery packed
- 1 tablespoon tamarind paste concentrated
- ½ cup cilantro chopped for garnish
Potato Patties (Makes 16)
- 3 large yellow potatoes halved
- 1 teaspoon ginger grated
- 1 teaspoon green chillies minced
- 2 teaspoon kosher salt
- 2 tablespoon corn starch
- 2 tablespoon oil or as needed
Toppings
- ½ cup tamarind chutney
- 1 medium red onion finely diced
- ½ cup cilantro chopped
- ½ cup thin sev
- 1 tablespoon red chili powder
- ½ tablespoon cumin powder
Instructions
Ragda Curry
- Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. add mustard seeds. Allow them to splutter, this may take upto 2 mins.
- Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes. Add tomato, cumin powder, coriander powder, garam masala, red chili powder and salt. Mix well.
- Add soaked peas. Add brown sugar, tamarind paste and 2 cups of water. Close Instant Pot with pressure valve to sealing. Pressure Cook for 20 minutes followed by Natural Pressure Release.
- Open the Instant Pot, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.
Potato Patties
- Add 1 cup water to Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Pressure Cook for 10 mins followed by Natural Pressure Release.
- Open the instant pot. Peel the potatoes and put them in a large mixing bowl. Add ginger, chilies, salt, and corn starch. Mash everything together with a hand masher to make a smooth dough.
- Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Repeat for the remaining dough.
- Heat a large non-stick griddle and spread half of the oil on it. Depending on the size of the griddle place all or half of the patties on it. Cook until both sides are golden brown. Adding remaining oil as required.
- Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.
How to Assemble
- Place 2 patties on a plate. Add ½ cup of Ragda on top
- Add ½ tablespoon (or more) of the tamarind chutney
- Add some red onion, cilantro, thin sev, red chili powder, and cumin powder on top
Notes
- Stovetop Pressure Cooker tips:
- Follow the same steps as above and pressure cook for 6 whistles. Allow the pressure to release naturally.
- Pressure cook the halved potatoes for 2 whistles
Nutrition Information
Show Details
Calories
581kcal
(29%)
Carbohydrates
95g
(32%)
Protein
17g
(34%)
Fat
16g
(25%)
Saturated Fat
1g
(5%)
Sodium
2436mg
(102%)
Potassium
1728mg
(49%)
Fiber
15g
(60%)
Sugar
32g
(64%)
Vitamin A
1675IU
(34%)
Vitamin C
29.6mg
(33%)
Calcium
176mg
(18%)
Iron
10.5mg
(58%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 95g | 32% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 2436mg | 102% |
| Potassium | 1728mg | 37% |
| Fiber | 15g | 60% |
| Sugar | 32g | 64% |
| Vitamin A | 1675IU | 34% |
| Vitamin C | 29.6mg | 33% |
| Calcium | 176mg | 18% |
| Iron | 10.5mg | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
66 reviews
Excellent
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