Ragda Patties, potato tikki dunked in a simple dry-peas curry and topped with chopped onion, tomatoes, cilantro with a sprinkle of sev and drizzle of lime juice. This a popular fast food from streets of Mumbai and delicious for anytime of the day.

Serves: 4
Soaking time for ragda: Overnight in cold water/4 hours in hot water.
Preparation time: 45 mins
Recipe: Amma

Ingredients you’ll need:

1.5 cup dried peas (green/yellow/white)
2 tsp oil
1/2 tsp Cumin – optional
1 medium-sized Onion
1 tsp Ginger-garlic paste
1/4 tsp Turmeric powder
1/2 tsp Chili Powder or to taste
1 cup finely chopped Tomato
Salt to taste

For Pattis:
3 cups Boiled and roughly mashed Potatoes
4-5 slice of a day old bread
1/4 tsp Turmeric powder
1/2 tsp Chili Powder or to taste
1/2 tsp Garam masala
1 tbsp Oil
Salt to taste

For Assembling Ragda Pattis:
Chopped Onions
Chopped Tomatoes
Finely chopped Cilantro|coriander leaves
Imli Chutney
Lime juice
Sev

Preparation:

The simplest and quickest way to make the dish is to make the ragda (the curry) first and as it cooks, the patties can be made side by side.

For Ragda:

Soak the dried peas overnight in cold water or in hot water in a hot pack for 4 to 5 hours. Drain the water in which they soaked and add fresh water till all the peas are immersed. Add 1/2 tsp of salt and pressure cook for 4 whistles. The peas should be well cooked and mushy when pressed with the back of a spoon, if the peas aren’t cooked to this consistency, continue to cook for extra time.

On a side note: I generally boil the potatoes in a separate container in the cooker while cooking the peas.

Heat a pan with 2 tsp of oil, add cumin (optional), onion and ginger-garlic paste. Saute till the raw flavor of onion and ginger-garlic paste is gone. Add the spice powder: turmeric and chili powder.

As the oil begins to ooze out from the sides or spices are fried (not burnt), add chopped tomato. Cook for 6 to 7 minutes.

Add the cooked peas and salt. Mix well adding enough water to make the right consistency. Bring to boil, remove from fire and set aside.

For Patties:

Tear the bread slices into small pieces. Process in a food processor or in a mixie to a coarse crumbs.

In a wide bowl, add boiled and roughly mashed Potatoes, bread crumbs, spice powders – turmeric, chili and garam masala. Heat 1 tbsp oil in a small pan and pour on top of the spice powder. Add salt and mix well. Form in shape of tikki|cutlet shape.

Heat few tbsp of oil in a shallow pan and fry the tikki till golden brown on each side.

Assembling the patties:

Keep the ragda, chutneys, chopped vegetables and sev all ready before you start making the aloo tikki. This way you can serve the dish hot, and it tastes best that way.

In a swallow plate, arrange 2 Patties and add preferred amount of ragda over patties. Top it off chopped onions, tomato, cilantro/coriander leaves. Sprinkle sev and drizzle lime/lemon juice. Imli and hara chutney are also good options to top along with other ingredients.

Happy Cooking