If you are a chaat lover, you cannot not like Ragada Patties. In Hyderabad, one cannot miss the unmistakable aroma wafting from every street corner where there would at least one vendor dishing out this wonder street food!
But there are a few well known joints where the taste has been nearly the same over the past two decades or so. Chaat lovers as we are, this appears on our menu quite often but I rarely get a chance to take a click! My older one who is slowly getting addicted to these types of street food is showing great promise :).
Here is the recipe I follow, for Day 3 Week 4 of BM #26.
Note - I didn't have sev in my pantry when I took these pictures and so looks like I used some store bought mixture which has some puffed rice as well! Also the Ragada is usually a little runny unlike what appears to be a thick ragada in the picture.
Onions chopped as needed
Sev as needed
Coriander leaves as needed
Tamarind -Date Chutney as needed
Yogurt, Beaten as needed
Chaat Masala as needed
Black Salt as needed
For Ragada -
Dried Peas 1 cup (I sometimes substitute Chana as well)
Onion, finely chopped 1/2 cup
Ginger-Garlic Paste (Optional)
Dhania-Jeera Powder 1 tsp
Chaat Masala 1 tsp
Red Chilli Powder as needed
Salt as needed
Turmeric 1/4 tsp
Tamarind paste 1 tsp (or as needed)
Seasoning(Oil 2 tsp, Jeera/Cumin seeds 1/2 tsp)
For the Patties -
Potatoes, boiled and mashed 2 cups
Salt as needed
Jeera Powder 1/2 tsp
Bread Crumbs 1/2 cup
Oil for shallow frying
Method Of Preparation -
To Prepare Ragada -
Wash and soak the dried peas for about 4-5 hours. Pressure cook them so they result in tender peas.
In a wok/kadai heat oil and add cumin seeds. After they pop, saute the onions until golden brown. Add the ginger-garlic paste and fry for a few seconds.
Add in the Dhania-Jeera powder, turmeric, Red Chilli powder, Chaat masala, salt and add a cup of water.
After the mixture comes to a boil, add the boiled peas, tamarind paste and mix well.
Mix well and adjust the taste and consistency as needed.
To Prepare the Patties -
Mix all the ingredients except the bread crumbs.
Make about 12-15 portions of the potato dough. Flatten each portion into a thick disc and set aside.
Heat the griddle and dip each of the patties in bread crumbs and arrange them on the griddle.
Add as much oil as needed to cook on both sides of the patties.
After both sides are brown enough, remove and continue the same process for the remaining patties.
To assemble Ragada Patties -
In a serving plate, arrange couple of patties and pour the ragada on it.
Add some tamarind date chutney and beaten yogurt. Sprinkle chaat masala and black salt.
Sprinkle chopped onions, sev and chopped coriander leaves and serve them piping hot!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
Linking this to Kid's Delight hosted at Simply Tadka.
Preparation Time 45 min