Potato Patties with Ragda – Authentic Indian Chaat Recipe

Last Updated on 2 months by Neha Deshmukh

Potato Patties with Ragda – Authentic Indian Chaat Recipe

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the vibrant world of chaat. It’s a symphony of flavors and textures – sweet, spicy, tangy, crunchy – all in one bite. And today, I’m so excited to share one of my absolute favorites: Potato Patties with Ragda! I first made this when I was craving the street food flavors of Mumbai, and honestly, it transported me right back. It’s a little bit of effort, but so worth it.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s an experience. Crispy, golden potato patties nestled in a flavorful pea gravy, drizzled with tangy chutneys, and topped with crunchy sev… need I say more? It’s the perfect snack, appetizer, or even a light meal. Plus, it’s surprisingly customizable – you can adjust the spice level to your liking and even adapt it to suit dietary needs.

Ingredients

Here’s what you’ll need to create this chaat magic:

• 5 small potatoes
• 2 small green chillies
• 2 tablespoon corn flour
• As needed ragda (spiced peas gravy)
• As needed green chutney
• As needed sweet tamarind chutney
• As needed sev
• ¼ cup raw onion, chopped
• A tiny pinch chaat masala powder
• As needed coriander leaves, chopped
• 1 teaspoon oil

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Potatoes: Choosing the Right Variety
I prefer using red potatoes or Yukon Gold for this recipe. They hold their shape well when boiled and mashed, giving you a nice, firm patty. About 500g of potatoes should do the trick.

Green Chillies: Heat Level & Regional Preferences
The number of green chillies depends on how spicy you like things! I usually use 2-3, but feel free to adjust. In some regions, people also add a touch of red chilli powder to the paste for extra heat.

Corn Flour: Binding Agent & Texture
Corn flour (or cornstarch) is key for binding the patties together. It gives them a lovely texture and helps them crisp up beautifully when fried. About 30g is perfect.

Ragda: Exploring Different Regional Styles
Ragda is a spiced white pea gravy. You can find it ready-made at Indian grocery stores, or make your own (more on that later!). Different regions have slightly different takes on ragda – some are thicker, some are spicier.

Chutneys: The Heart of Chaat – Green & Sweet Variations
Green chutney (mint-coriander chutney) and sweet tamarind chutney are essential for chaat. They provide the tangy, sweet, and spicy balance that makes it so addictive.

Sev: Types & Freshness
Sev is the crispy chickpea flour noodles that add that delightful crunch. Look for fresh sev – it loses its crispness quickly.

Coriander Leaves: Freshness & Aroma
Fresh coriander leaves (cilantro) add a bright, fresh aroma. Don’t skimp on these! A small bunch is perfect.

Chaat Masala: The Tangy Spice Blend
Chaat masala is a magical spice blend that adds a tangy, savory, and slightly fruity flavor. It’s a must-have for any chaat lover.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the green chilli paste by coarsely grinding the green chillies. A little water helps it blend smoothly.
2. Next, pressure cook the potatoes for about 4 whistles. Once cooled, peel and mash them thoroughly. You want a smooth consistency, but a few small lumps are okay.
3. Now, in a bowl, mix the mashed potatoes with salt, corn flour, and the green chilli paste. Get your hands in there and mix well!
4. Form the mixture into lemon-sized balls and gently flatten them into patties. They should be about ½ inch thick.
5. Heat oil in a pan over medium heat. Pan-fry the patties until golden brown and crispy on both sides. Don’t overcrowd the pan!
6. To assemble, place 2-3 patties on a plate. Generously top with ragda.
7. Drizzle with green chutney and sweet tamarind chutney. Don’t be shy!
8. Garnish with chopped onions, sev, a tiny pinch of chaat masala, and fresh coriander leaves.

Expert Tips

Want to take your potato patties with ragda to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Patty Texture
Don’t overwork the potato mixture. Overmixing can make the patties tough.

Ensuring Optimal Crispiness
Make sure the oil is hot enough before adding the patties. This will help them crisp up quickly.

Balancing Flavors: Chutney & Spice
Taste as you go! Adjust the amount of chutney and chaat masala to your liking.

Making Ragda from Scratch vs. Store-Bought
Store-bought ragda is convenient, but homemade ragda tastes amazing. It’s worth the effort if you have the time.

Serving Immediately for Best Results
These are best enjoyed immediately while the patties are still crispy.

Variations

Let’s get creative!

Vegan Adaptation
This recipe is easily vegan! Just ensure your chutneys and sev are vegan-friendly.

Gluten-Free Adaptation
Use gluten-free sev and double-check your chaat masala ingredients to ensure they are gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the number of green chillies and the amount of chaat masala to control the spice level. My friend, Priya, always makes a milder version for her kids.

Festival Adaptations (Navratri, Diwali)
This chaat is perfect for festivals! It’s a crowd-pleaser and relatively easy to make in large quantities.

Ragda Variations (Different Pea Varieties)
You can experiment with different types of peas for the ragda. Dried white peas are traditional, but you can also use frozen peas.

Serving Suggestions

Serve these potato patties with ragda as a snack, appetizer, or light meal. They pair perfectly with a cup of masala chai!

Storage Instructions

Leftover ragda can be stored in an airtight container in the refrigerator for up to 3 days. The patties are best enjoyed fresh, but you can store them in the fridge for a day or two and reheat them in a pan or oven. They won’t be as crispy, though.

FAQs

Got questions? I’ve got answers!

What is Ragda and where does it originate from?
Ragda is a spiced gravy made from white peas, originating from Maharashtra, India. It’s a staple in many chaat dishes.

Can I make the patties ahead of time?
You can make the patties ahead of time and store them in the fridge, but they’re best when fried fresh.

How can I adjust the spice level of this chaat?
Reduce or increase the amount of green chillies and chaat masala.

What is the best way to store leftover ragda?
Store it in an airtight container in the refrigerator for up to 3 days.

Can I bake the potato patties instead of frying them?
Yes, you can! Bake them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried patties, but still delicious.

What kind of sev is traditionally used for this chaat?
Thin, crispy sev made from chickpea flour is traditionally used.

Is chaat masala essential for this recipe?
While you can make it without, chaat masala really elevates the flavor. It’s highly recommended!

Enjoy making this delicious chaat! I hope it brings a little bit of India to your kitchen. Let me know how it turns out in the comments below!