Potato Ragda Patties Recipe – Easy Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Potato Ragda Patties Recipe – Easy Street Food Snack

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably been captivated by the aroma of street food. One of my absolute favorites is the Potato Ragda Patties – a delightful explosion of flavors and textures. I first made these at home trying to recreate the magic of a rainy evening in Mumbai, and honestly, it was a success! They’re surprisingly easy to make, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

These Potato Ragda Patties are the perfect blend of comforting and exciting. Crispy potato patties, a tangy and flavorful ragda (white pea curry), and a generous topping of fresh ingredients… what’s not to love? They’re fantastic as a snack, a light meal, or even as part of a larger Indian spread. Plus, they’re a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to whip up these delicious patties:

• 1-2 potatoes, boiled until soft (about 200-250g)
• 2 green chillies, minced
• 3-4 tbsp rice flour (about 30-40g)
• To taste salt
• 2-3 tsp oil
• ½ cup minced onions (about 60g)
• ½ cup finely chopped tomatoes (about 80g)
• ¼ cup chopped coriander leaves (cilantro) (about 15g)
• ¾ cup sev or boondi (about 75-80g)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Rice Flour: This is key for binding the patties together. It gives them a lovely texture and helps them hold their shape during frying. You can experiment with a little cornflour too, but rice flour gives a more authentic taste.
• Potatoes: I prefer using starchy potatoes like Yukon Gold or Maris Piper – they mash beautifully. But honestly, any good all-rounder potato will work. In India, we often use a local variety called ‘aloo’ which is perfect for this.
• Sev vs. Boondi: This is a matter of personal preference! Sev is those thin, crispy chickpea noodles, while boondi are tiny fried balls. Both add a delightful crunch. I usually go with sev for a bit more texture, but my friend Priya swears by boondi for a softer bite.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mash those boiled potatoes until they’re super smooth. No lumps allowed!
2. Add in the minced green chillies, rice flour, and salt. Now, get your hands in there and mix everything really well. If the mixture feels too moist, add a little more rice flour. If it’s too dry, knead it a bit longer. You want a dough that holds its shape.
3. Heat a non-stick pan with the oil over medium heat.
4. Shape the potato mixture into small patties – about 2-3 inches in diameter.
5. Carefully place the patties in the hot oil and cook until they’re golden brown and crispy on both sides. This usually takes about 3-4 minutes per side.
6. Once cooked, place the patties on a serving dish.
7. Spoon a generous amount of ragda over each patty.
8. Now for the fun part – drizzle with green and sweet chutneys! Adjust the quantities to your liking. I like a good kick, so I always add a bit extra green chutney.
9. Finally, top with minced onions, finely chopped tomatoes, coriander leaves, and a generous sprinkle of sev or boondi.
10. Gently toss everything together before serving hot.

Expert Tips

• Don’t overcrowd the pan when frying the patties. This will lower the oil temperature and result in soggy patties.
• For extra crispy patties, you can shallow fry them in a little more oil.
• Make sure your ragda is warm before serving – it complements the crispy patties perfectly.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your chutneys are vegan-friendly.
• Gluten-Free Adaptation: Rice flour is naturally gluten-free, so you’re all set! Just double-check your sev or boondi to ensure they’re also gluten-free.
• Spice Level Adjustment: My family loves things spicy, so I usually add 3-4 green chillies. But feel free to reduce the amount or remove the seeds for a milder flavor. You can also adjust the amount of green chutney.
• Street Food Style vs. Home Style: Street vendors often use a slightly coarser mash for the potatoes, giving the patties a more rustic texture. At home, I prefer a smoother mash for a more refined bite.

Serving Suggestions

These Potato Ragda Patties are amazing on their own, but they also pair well with:

• A side of cooling yogurt raita.
• A cup of masala chai.
• Other Indian snacks like samosas or pakoras.

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness. Ragda can be stored separately for up to 3 days.

FAQs

Let’s answer some common questions!

• What type of potatoes work best for this recipe? Starchy potatoes like Yukon Gold or Maris Piper are ideal, but any good all-rounder potato will do.
• Can I make the patties ahead of time? Absolutely! You can make the patties and store them in the fridge for a few hours before frying.
• What is ragda, and where does it originate? Ragda is a flavorful white pea curry that’s a popular street food in India, particularly in Maharashtra. It’s made with dried white peas (vatana) and a blend of aromatic spices.
• Can I bake these patties instead of frying? 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.
• How do I adjust the spice level of the patties and the ragda? Reduce the amount of green chillies in the patties and use less green chutney. You can also add a pinch of sugar to the ragda to balance the spice.

Enjoy making these Potato Ragda Patties! I hope they bring a little bit of Indian street food magic to your kitchen. Let me know how they turn out in the comments below!