Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack |
by Tarla Dalal

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Nutrition facts of Gujarati ragda patties▼

Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with 65 amazing images.

Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack is a unique stuffed ragda patties. Learn how to make gujarati style ragda pattice.

To make Gujarati ragda patties, make the ragda and stuffed patties. Place 2 stuffed patties on a serving plate. Pour ¼ portion of the ragda evenly over it. Put 1 tbsp of sweet chutney, 1 tsp lehsun ki chutney and 2 tsp green chutney over it. Sprinkle 1 tbsp of onion, 1 tbsp papdi, 1 tbsp sev, ¼ tsp chilli powder and 1 tbsp coriander evenly over it. Serve immediately.

Extremely popular in Western India, the ragda petis Gujarati snack needs no introduction to the food-lover. For the rest of you, it’s a yummy dish of potato patties, stuffed with spiced safed vatana, and drowned in a tongue-tickling gravy of more safed vatana perked up with onion and spices.

The ample use of spices works well with the bland but pleasant taste of potatoes and the nutty flavour of white peas, to give a well-balanced stuffed potato patties in dry peas curry.

Laced with sweet and spicy chutneys, and topped with crunchy sev and papdi, the gujarati style ragda pattice is a truly exciting medley of flavours and textures. A plate of piping hot ragda patties shared with friends huddled under the vendor’s umbrella on a rainy day, is an experience to savour. It is quite filling and can be served as a meal by itself..

You can also try other Gujarati recipes like Sev Usal or Ghughra.

Tips for Gujarati ragda patties. 1. The safed vatana has to be soaked, so plan for it a day in advance. 2. The cooked safed vatana for the stuffing has to be drained well before making it. This will make shaping the patties easier. 3. If you have used the new variety of potatoes and so the potato mixture is sticky, add 1 tbsp of cornflour to it. 4. If you are serving the ragda later, you may have to add little water before reheating to adjust the consistency of the ragda. 5. Ensure that the stuffing is sealed well so the patties doesn't open while cooking. 6. The sweet chutney, green chutney and lehsun ki chutney can be adjusted to suit your palate.

Enjoy Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack | with step by step photos.

Ragda Patties ( Gujarati Recipe ) recipe - How to make Ragda Patties ( Gujarati Recipe )

For The Ragda
2 cups boiled safed vatana (dried white peas)
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 cup finely chopped onions
salt to taste
1/4 tsp turmeric powder (haldi)
1 tbsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
2 tbsp finely chopped coriander (dhania)

For The Stuffed Patties
2 cups boiled , peeled and mashed potatoes
salt to taste
1/2 cup boiled safed vatana (dried white peas)
1 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
1 tbsp cornflour for coating
3 tsp oil for greasing and cooking

Other Ingredients
4 tbsp sweet chutney
4 tsp lehsun ki chutney
8 tsp green chutney
4 tbsp finely chopped onions
4 tbsp crushed papdi
4 tbsp nylon sev
1 tsp chilli powder
4 tbsp finely chopped coriander (dhania)

Method
For the ragda

Heat the oil in a deep non-stick pan, add the mustard seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 minute.
Add the cooked safed vatana and 1¼ cups of water and cook on a medium flame for 1 minute.
Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously and mashing with the back of a spoon.
Add the coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside.

For the stuffed patties

Combine the potatoes and salt in a deep bowl and mix well. Divide the mixture into 8 equal portions. Keep aside.
Combine the safed vatana, garam masala, turmeric powder, coriander-cumin seeds powder, chilli powder, coriander and salt in a deep bowl and mix well using your hands until it forms a lumpy mixture. Divide the mixture into 8 equal portions.
Shape a portion of the potato mixture into a flat round, make a depression in the centre and place a portion of the prepared stuffing in the depression.
Bring all the sides together, seal it completely and flatten it lightly. Gently roll it in little cornflour.
Repeat steps 3 and 4 to make 7 more patties.
Grease a hot tava (griddle) using 1 tsp of oil and cook all the patties using 2 tsp of oil till they turn golden brown in colour from both the sides. Keep aside.

How to proceed

Place 2 stuffed patties on a serving plate.
Pour ¼ portion of the ragda evenly over it.
Put 1 tbsp of sweet chutney, 1 tsp lehsun ki chutney and 2 tsp green chutney over it.
Sprinkle 1 tbsp of onion, 1 tbsp papdi, 1 tbsp sev, ¼ tsp chilli powder and 1 tbsp coriander evenly over it.
Serve the gujarati ragda patties immediately.

Handy tip

For the stuffing, the safed vatana should be drained well before making it. This will make shaping the patties easier.

Nutrient values (Abbrv) per plate

Energy	471 cal
Protein	15.5 g
Carbohydrates	60.7 g
Fiber	6.9 g
Fat	18.4 g
Cholesterol	0 mg
Sodium	31.3 mg

Click here to view calories for Ragda Patties ( Gujarati Recipe )

Ragda Pattice Video by Tarla Dalal

Ragda Patties ( Gujarati Recipe ) with step by step photos

If you like Gujarati ragda patties

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Tips for Gujarati ragda patties

The safed vatana has to be soaked, so plan for it a day in advance.
The cooked safed vatana for the stuffing has to be drained well before making it. It should be dry. This will make shaping the patties easier.
If you have used the new variety of potatoes and the so the potato mixture is sticky, add 1 tbsp of cornflour to it.
If you are serving the ragda later, you may have to add little water before rehating to adjust the consistency of the ragda.

Ensure that the stuffing is sealed well so the patties doesn’t open while cooking.
The sweet chutney, green chutney and lehsun ki chutney can be adjusted to suit your palate.

How to make sweet chutney

For the tamarind date chutney, meethi chutney or sweet chutney, take a cup of dates. If you do not find pitted dates then remove the seeds and discard them.
To prepare the sweet chutney, transfer the dates in a deep bowl.
Learn to make sweet chutney in detail.

How to make green chutney

To make green chutney | hara chutney | coriander and mint chutney | Indian green chutney, take one fresh bunch of mint leaves. The leaves should be bright green in color and not yellow or brown.
Pick the leaves from the stems and discard the stems.
Learn to make green chutney in detail.

How to make lehsun ka chutney

To make the lehsun ki chutney for chaat | red garlic chutney for sev puri, bhel, ragda pattice | separate each clove from the whole garlic bunch, peel it using a knife and remove the skin.
Add the peeled garlic cloves in a small mixer jar.

Learn to make lehsun ki chutney in detail.

How to make papdi

For preparing the Papdi dough, in a deep bowl take maida. You can even take equal quantities of whole wheat flour and maida for preparing the papdi.
Add ajwain to it. It is also known as carom seeds. You can avoid it if you wish to.
Learn to make papdi in detail,

How to soak and cook dried peas, safed vatana

For making the ragda, put 1¼ cups of white peas in enough water, cover with a lid and keep aside to soak for 8 hours. Cover them with a lid and soak them overnight. After soaking, the peas will look like this.

Then drain the peas using a strainer and discard the water.
Put the soaked and drained peas in a pressure cooker.
Add approximately 2½ cups of water.
Pressure cook for 4 whistles or until the peas are soft. It is very important for the peas to be soft for this stuffed ragda patties recipe to ensure it is properly enjoyed by all. Allow all the steam to escape before opening the lid. This will yield approx. 2½ cups of cooked safed vatana (dried white peas). Keep aside.
Remove 1/2 cup of the cooked vatana and strain it well using a strainer till all the water drains out. It should be dry. This is for the stuffing. Keep aside.

For the ragda

For the ragda of Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack, heat 1 tbsp oil in a deep non-stick pan.
Add 1/2 tsp mustard seeds ( rai / sarson).
When the seeds crackle, add 1/4 cup finely chopped onions.
Sauté on a medium flame for 1 minute.
Add 2 cups of cooked safed vatana.

Add 1¼ cups of water.
Cook on a medium flame for 1 minute.
Add salt to taste.
Add 1/4 tsp turmeric powder (haldi).
Add 1 tbsp coriander-cumin seeds (dhania-jeera) powder.

Add 1 tsp chilli powder.
Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon.
Add 2 tbsp finely chopped coriander (dhania).
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside.

For the stuffing of stuffed patties

For the stuffing of stuffed patties of Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack, add 1/2 cooked safed vatana in a deep bowl. This is the safed vatana we had kept to drain in a strainer for the stuffing.

Add 1 tsp garam masala.
Add 1/4 tsp turmeric powder (haldi).
Add 1/2 tsp coriander-cumin seeds (dhania-jeera) powder.
Add 1/4 tsp chilli powder.
Add 2 tbsp finely chopped coriander (dhania).

Add salt to taste.
Mix well using your hands until it forms a lumpy mixture.
Divide the stuffing of stuffed patties of Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack into 8 equal portions.

How to shape stuffed patties

To shape stuffed patties for Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack, shape a portion of the potato mixture into a flat round using your palms.
Make a depression in the centre.

Place a portion of the prepared stuffing in the depression.
Bring all the sides together, seal it completely.
Finally flatten it lightly.
Gently roll it in little cornflour so that the cornflour coats it evenly.
Repeat steps 1 to 6 to make 7 more patties.

Grease a hot tava (griddle) using 1 tsp of oil.
Place all the patties on it and cook using 2 tsp of oil till they turn golden brown in colour from both the sides. Keep aside.

How to serve Gujarati ragda patties

To serve Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack, place 2 stuffed patties on a serving plate and pour ¼ portion of the ragda evenly over it.
Drizzle 1 tbsp of sweet chutney.
Drizzle 1 tsp lehsun ki chutney.

Drizzle 2 tsp green chutney over it.
Sprinkle 1 tbsp of finely chopped onions.
Also spread 1 tbsp crushed papdi.
Sprinkle 1 tbsp nylon sev.
Sprinkle ¼ tsp chilli powder.

Finally sprinkle 1 tbsp finely chopped coriander (dhania) evenly over it.
Serve Gujarati ragda patties recipe | gujarati style ragda pattice | stuffed potato patties in dry peas curry | ragda petis Gujarati snack immediately.