Ragda patties is a famous street food from India. Potato patties are topped with boiled green peas, onions, tomatoes, spices and sweet and spicy chutneys to make this mouth-watering street food (Chat). This dish has variations according to regions and this recipe is of the ragda patties (called cutlet or ragda katlis) you can find on the streets of Hyderabad. Boiled green peas tempered with basic spices is called ragda. You can also use dry white peas for the ragda if you wish.
Potato patty known as aloo patty or cutlet is made with boiled potatoes and very few spices. Some people add fillings to these patties. Common stuffing for patties includes finely chopped carrots and French beans or roasted gram flour with spices. I have not used any stuffing in the recipe here. I like to play around with the toppings more than the stuffing.
Tricky part for people who do not cook often is the topping as per taste instruction. But this really has no other way. Some people like their chat sweet, some like it spicy. So you really need to experiment with this one. I like my cutlet with yogurt and lots of sev. I enjoy my cutlet piping hot with chilled yogurt on top.
Normally, this dish is served in layers of patty, ragda, and the toppings. If you want to eat it the hyderabadi way, Crumble the patty on a hot griddle, add some ragda and little panipuri water. Give it a nice mash or mix. Add the spices and chutneys for topping and mash again. Now take it in a plate and top it with yogurt, coriander, and sev. This is hyderabadi ragda katlis for you. Enjoy!
For the Ragda
- 1 cup dried green peas (hara batana) soaked overnight
- ¼ tsp mustard seeds (rai)
- ¼ tsp cumin seeds (jeera)
- ¼ tsp asafoetida (heeng)
- ¼ tsp turmeric
- Salt to taste
- Ghee/oil for shallow frying
For the Patties
- 4 potatoes boiled, peeled, and mashed
- 2 tsp corn flour
- 2 tsp ginger and green chilli paste
- 1 tsp finely chopped coriander
- Salt to taste
- 1-2 tsp red chilli powder
- 1-2 tsp black salt
- 1-2 tsp cumin powder
- 2 tsp chopped coriander
- 7-8 tbsp nylon sev
- 1 onion finely chopped
- 1 tomato finely chopped
- 7-8 tbsp tamarind chutney
- 7-8 tbsp mint chutney
- 10-12 tbsp fresh yogurt beaten with some salt
For The Ragda
Pressure cook the peas with little salt and 2 ½ cups of water for 5-6 whistles. Heat oil in a kadhai. Add mustard and cumin seeds. Once the seeds pop, add turmeric and asafoetida and the boiled peas. Add around one cup of water and mix well. Mash the peas a little with the back of a spoon. Simmer for 7-10 minutes or till the ragda thickens and keep aside.
For the Patties
Combine the ingredients for patties and divide the mixture into eight portions. Shape each portion into flat round disc. Heat a thick griddle. Put ¼ tsp ghee and place a patty. Smear some more ghee on top of the patty and turn it over after a minute. Move it to the side of the griddle. Follow the same procedure for all the patties. Keep turning the patties every 1-2 minutes till they turn brown on both sides. Keep aside.
Place two patties in a bowl or a deep plate. Add close to 1/4th of the ragda, 2 tbsp yogurt, 2 tsp onions, 2 tsp tomatoes, few pinches each of red chilli powder, cumin powder, and black salt. Add the tamarind chutney and mint chutney as per taste. Top it with chopped coriander and nylon sev and serve.