Ragda patties chaat

Name: Ragda patties chaat
Prep time: 50 min
Total time: 50 min
Yield: Serves 5
Cuisine: Indian recipes
Ingredients: For the ragda; 200g dried whole yellow peas (see Know How), soaked for 8 hours; 1 tsp fine salt; 2 tsp finely grated ginger; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground fennel; For the patties; 500g floury potatoes, such as maris piper or king edward, peeled, chopped and boiled; 1 tsp fine salt; 1 tsp finely grated ginger; 2-3 small green chillies, finely chopped; ½ tsp ground turmeric; 20g panko breadcrumbs; Sunflower oil to fry; To serve; https://www.deliciousmagazine.co.uk/recipes/green-chutney/Green chutney to drizzle; https://www.deliciousmagazine.co.uk/recipes/tamarind-and-date-chutney/Tamarind and date chutney to drizzle; 1 red onion, finely chopped; 2-3 green chillies, finely sliced (optional); Small handful coriander, roughly chopped; Sev to sprinkle; 1 tsp chaat masala; 1 lemon, cut into wedges

By: Romy Gill

Published: 8 Aug 24
Updated: 29 Aug 24

Test kitchen approved

Chef Romy Gill shares her recipe for ragda patties chaat, a popular street food dish in Mumbai.

Romy says: “In this Mumbai favourite, a dal-like base of yellow peas (ragda) is topped with spicy fried potato patties and finished with all the usual chaat garnishes. The result? A robust dish that ticks all the sweet, tangy, salty, crunchy, soft and fresh boxes.”

Drizzle with Romy’s quick tamarind chutney and fresh green chutney.

Serves 5
Hands-on time 50 min, plus 8 hours soaking

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Ingredients

For the ragda

200g dried whole yellow peas (see Know How), soaked for 8 hours
1 tsp fine salt
2 tsp finely grated ginger
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground fennel

For the patties

500g floury potatoes, such as maris piper or king edward, peeled, chopped and boiled
1 tsp fine salt
1 tsp finely grated ginger
2-3 small green chillies, finely chopped
½ tsp ground turmeric
20g panko breadcrumbs
Sunflower oil to fry

To serve

Green chutney to drizzle
Tamarind and date chutney to drizzle
1 red onion, finely chopped
2-3 green chillies, finely sliced (optional)
Small handful coriander, roughly chopped
Sev to sprinkle
1 tsp chaat masala
1 lemon, cut into wedges

Method

Drain the yellow peas, then simmer in a large pan with 1 litre hot water, the salt, ginger and ground spices. Cook for 40-50 minutes until very soft. If the pan starts to boil dry, top up with water. Give the peas a brief mash – they should mostly hold their shape in a thick sauce.
Meanwhile, make the patties. Mash all the ingredients (except the oil), then divide into 10 balls (around 60g each). Flatten each one slightly to make a thick disc, then set aside.
Heat 2cm oil in a frying pan set over a medium heat. Add the patties (you may need to do this in batches – add more oil if you need to) and fry for 4-5 minutes on each side until crisp and golden. Drain on kitchen paper.
Divide the ragda among shallow bowls (or put it all on a platter), drizzle over the green chutney, top with the patties, then drizzle over the tamarind chutney. Finish with the onion, chillies (if using), coriander, sev, chaat masala and lemon wedges

Recipe from August 2024 Issue

Nutrition

Nutrition: per serving

Calories: 189kcals
Fat: 4.4g (0.5g saturated)
Protein: 5.8g
Carbohydrates: 31g (6.3g sugars)
Fibre: 1.9g
Salt: 0.2g

delicious. tips

Make the ragda and shape the patties up to 2 days ahead, then chill. Gently reheat the ragda and fry the patties to serve.
Whole yellow peas are the same as split yellow peas but they have the skins intact. Buy them in large supermarkets, Indian grocers or at hodmedods.co.uk. Older peas can take longer to cook.

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