Spicy Ragda Patties
If you are looking for a tongue tickling spicy Indian chaat to satisfy your urge to have something chatpata, then look no further. Ragda patties, a combination snack made with thick ragda, potato patty (aloo tikki) and variety of spicy chutneys, is a delightful experience to taste buds in every spoon. It also has light garnish of sev, tomato and onion that adds extra zing to its soft and crispy taste.
| For Ragda: |
| All Ingredients mentioned in Ragda Recipe |
| For patties: |
| 4 large Potatoes, boiled and peeled |
| 2 tablespoons Corn Flour |
| 2 tablespoons Bread crumbs |
| Salt |
| 2 tablespoons Oil |
| For Serving:: |
| 1 cup Sev |
| 1 cup finely chopped Tomato |
| 1 cup finely chopped Onion |
| 1/4 cup Coriander Chutney |
| 1/2 cup Khajur Imli Chutney |
| 2 tablespoons Garlic Chutney |
| 1/2 cup finely chopped Coriander Leaves |
Directions for Making Ragda:
- Prepare the ragda by following this recipe.
- Mash potatoes in a bowl. Add corn flour, breadcrumbs and salt, mix well.
- Divide mixture into 12 equal portions and give each portion a round shape of ball. Press them in between your palms and make 1/2-inch thick flat round shaped patty.
- Shallow fry them on a tawa or non-stick pan with little amount of oil until crisp and golden brown on bottom side.
- Flip up side down; cook another side over medium flame until golden brown and crisp. Transfer to a plate having absorbent paper spread on it. (Absorbent paper will help soak all excess oil!)
- Prepare all chutneys by following their recipes. Dilute garlic chutney by adding 1 tablespoon water in 2 tablespoons chutney. Take all chutneys, sev, onion, tomatoes, coriander leaves, patties and ragda to assemble the patties.
- Arrange 2-3 potato patties in a serving plate.
- Pour ragda over it until covered fully.
- Top with 1 tablespoon green chutney, 2 tablespoons khajur imli chutney and 1½ teaspoons garlic chutney. (You can adjust the quantity of chutneys to get your desired taste.)
- Garnish with onion and tomato.
- Sprinkle sev and coriander leaves. Prepare more serving plates by repeating the process and serve.
Tips and Variations:
- You can also use 1 teaspoon tamarind paste instead of using lemon juice. Tamarind paste will make it even more chatpati and tongue tickling.
- Make sure that both patties and ragda are hot at the time of serving. It is irresistible savory when served warm.
- Enjoy leftover ragda with bread or bun. It’s a delicious and filling snack suitable for a light dinner.
Taste: A nice combination of spicy, sweet and sour taste.
Serving Ideas: Serve it as afternoon snack or party snack or as a light snacky dinner.