Ragda Patties
User Reviews
4.5
Ragda Patties
Description
The recipe has two components: Ragda curry made from soaked yellow peas cooked with mustard seeds, asafetida, turmeric, onion, ginger, garlic, tomato, and a variety of ground spices including cumin, coriander, garam masala, red chili powder, and tamarind paste. The curry is pressure cooked until peas are soft and flavorful, with brown sugar added for balance and garnished with cilantro.
The second component is potato patties made from pressure-cooked halved yellow potatoes mashed with grated ginger, minced green chili, salt, and cornstarch, shaped into patties and pan-fried with cooking oil until crisp. The dish is assembled by placing the patties topped with Ragda curry and finishing with tamarind chutney, diced red onion, cilantro, sev, red chili powder, and cumin powder for added flavor and texture.
This dish is a popular Indian street snack or light meal known for its combination of creamy, crispy, tangy, and spicy elements. It offers a hearty vegetarian option with complex spice layers.
Stovetop pressure cooker users are advised to pressure cook the curry for six whistles and potatoes for two whistles with natural pressure release.
Ingredients
Ragda Curry
- 1 cup yellow peas Soaked in water overnight or 8 hours, white Vatana
- 2 tablespoon neutral cooking oil generic cooking 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 cumin ground
- 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 packed, or jaggery
- 1 tablespoon tamarind paste concentrated
- ½ cup cilantro chopped for garnish
Potato Patties (Makes 16)
- 3 large potato halved, yellow
- 1 teaspoon ginger grated
- 1 teaspoon green chili minced
- 2 teaspoon kosher salt
- 2 tablespoon corn starch
- 2 tablespoon neutral cooking oil or as needed, generic cooking oil
Toppings
- ½ cup tamarind chutney
- 1 red onion finely diced, medium
- ½ cup cilantro chopped
- ½ cup sev thin
- 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
- For stovetop pressure cooker, cook Ragda curry for 6 whistles and potatoes for 2 whistles, then natural pressure release.
- The potato patties yield about 16 pieces and provide a crispy texture contrasted with the creamy Ragda curry.
- Toppings like tamarind chutney, sev, and fresh onions add tang, crunch, and freshness; adjust spice powders to taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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