Ragada Patties


To make the cutlet:
  • Potato (Aloo)-3
  • Coriander Leaves (Dhania Patta)- 1/4 tbsp
  • Garam Masala- 1/2 tbsp
  • Cumin Seed (Jeera)-1/4 tbsp
  • Turmeric (Haldi)- 1/4 tbsp
  • Bread crumbs
  • Oil
To make ragada:
  • Chaat Masala Powder- 1 tblsp
  • Ginger Garlic Paste- 1/2 tblsp
  • Chickpeas (brown) (Chana)
  • Baking Soda-1/4 tblsp
  • Oil- 4 tblsp
  • Curd (Dahi)-1/4 cup
  • Onion (Pyaj)-1
  • Tomato (Tamatar)-1
  • Garam Masala- 1/2 tblsp
  • Turmeric (Haldi)-1/4 tblsp
  • Red chili pepper (Lal Mirchi)-1/2 tblsp
  • Coriander Leaves


  • Boil, peel and mash the potatoes well.
  • Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
  • Mix and knead well into a dough.
  • Now, add the bread crumbs and knead well.
  • Divide the dough into balls.
  • Press each ball with hand so that it would make into a round patty.
  • Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
  • Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
  • To prepare the ragada:
  • Wash and soak channa for about 6 - 8 hours.
  • Boil channa with baking soda in pressure cooker till soft.
  • Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
  • Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
  • Now add tomatoes and salt.
  • Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
  • Now, add the boiled peas, enough water, curd and mix well.
  • Cover and cook on medium heat for 3-4 minutes.
  • To serve cutlet ragada:
  • Prepare tamarind chutney and mint chutney.
  • Take the serving plate, put two cutlets in the plate.
  • Pour the ragada on the cutlets.
  • Sprinkle chopped onions and coriander leaves.
  • Sprinkle a pinch of chat masala powder and serve hot.

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