Mumbai Ragda Patties | Baked Patties topped with Spiced Pea Curry

Mumbai Ragda Patties | Baked Patties topped with Spiced Pea Curry

Ragda Patties is one of the most cherished one dish meals that are savored in the almost every Marathi and Gujarati home. The patties on their own way make a yummy snack to go with yourafternoon tea. Using various colourful chutneys on top of the patties and ragda add the zing to the dish. You will find that I have baked the patties in this recipe to preserve nutrition and at the same time providing a healthy alternative to deep frying.

Makes: 10 patties with ragda
Ingredients for patties

• 2 cups of boiled mashed potatoes
• 3 tablespoons corn flour
• 1 teaspoon grated ginger
• 1 teaspoon finely chopped green chillies
• 2 tablespoons butter
• 1 cup bread crumbs for coating
• salt and red chilli powder to taste

Ingredients for ragda

• 1 cup yellow dry peas, soaked overnight in 2 cups water
• 1 teaspoon nigella seeds
• 1 teaspoon cumin seeds
• ¼ teaspoon asafoetida powder
• ½ teaspoon cinnamon powder
• ½ teaspoon turmeric powder
• ¼ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon black salt powder
• 1 teaspoon finely chopped green chillies
• 1 teaspoon finely grated ginger
• 1 tablespoon chopped coriander leaves
• 1 teaspoon oil
• salt to taste

Other Ingredients

Dhania Pudina Ki Chutney and Khajur Imli ki Chutney

Method

• Preheat the oven to 200 C. Combine all the ingredients for the patties except the bread crumbs. Divide into 10 circular balls. Roll each portion over the bread crumbs and line them on a baking sheet lined with parchment paper. Bake for about 35 to 40 minutes until browned. Remove the patties from the oven and keep aside.
  
• Cook the soaked yellow peas until very soft and tender. See How to Cook Lentils/ Dals / Pulses - Video Recipe
  
• Heat oil in a large sauce pan on medium heat; add nigella seeds, cumin seeds and allow them to crackle. Add the green chillies, ginger, turmeric powder, and all the other spices and stir for a few seconds.
  
• Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. Stir in the chopped coriander leaves.
  
• Ragda Patties have to be served individually in serving bowls. Place a ladle of ragda on the serving bowl; place the patties on the top and drizzle a teaspoon of Dhania Pudina Ki Chutney and Khajur Imli ki Chutney and finally sprinkle the chopped onion and serve hot