Tag Archives: potato

Ragda Pattice – White Peas with Potato Fritters – Indian Street Food


I don’t recall exactly when was the first time I had Ragda Patties but I think it was during one of our yearly summer vacations to our Grandparents house. There is one park that was close to my Grandparents house where the street vendors sold this yummy and spicy street food. When you think of a park in U.S., you think of may be an ice Cream truck but if you think of a park in Indian city, you think of all chaat items plus Ice cream. All the vendors shouting over the traffic noise to convince you how their item is the best in the city. When I had never visited U.S., I never realized how much I would miss these scenes but now after spending 15 years here, I miss it so much that I play the scene often in my mind’s eye and decide which vendor I will be visiting first when I am back to my beloved city of Pune. 


The recipe looks long and tedious but believe me when I say it’s easy. Just soak the Peas night before and it’s practically ready in no time. Hmm, not exactly, but all I am saying is it’s easy. Almost all of it is make ahead. You could make the Ragda the day before and refrigerate. When you want to serve, make the patties and serve as directed below. 

I was running short on time as you know our Saturday mornings are dedicated to the various classes my girls take. I started cooking around mid afternoon for guests coming for dinner. Since my pressure cooker is small, I used Instapot for making Ragda. My original plan was to make Ragda in the slow cooker setting so it will be ready by the time guests arrive for dinner but at the last minute, my nerves gave in and I used the pressure cooker setting to make sure it was really done. I used 20 minutes in Pressure cooker setting and then switched it off. An hour prior to the guests arrival, I added just a little water and kept it on Keep Warm setting. You could always make it on slow cooker setting.


For Ragda

  • 2 cups white Peas – dry measurement
  • Potato 1 large boiled and cut into pieces
  • Bay leaf 1
  • Cloves 4
  • Chili powder 1 tsp (more per taste)
  • Garam Masala (I used Kitchen King since that’s my favorite and its slightly mild)
  • Jaggery 3 inch piece cut into smaller pieces
  • Tamarind concentrate 2 tsp (make sure you know the strength of the concentrate you are using. Increase or decrease based on your taste and the brand you are using)
  • Salt per taste

For Tempering of Ragda

  • Oil Canola or other neutral oil – 3 tsp
  • Mustard Seeds ½ tsp
  • Curry Leaves about 5
  • Asafetida 1/8 tsp


  • Potatoes boiled 6 large ( I used yellow potatoes)
  • Mint leaves 6-7
  • Ginger grated 1 ½ tsp
  • Onion cut very small about 1 1/4 cup
  • Chaat Masala  1 tsp
  • Sugar 1 tsp (optional)
  • Salt per taste
  • Oil for shallow frying (I used nonstick cooking spray – 2 sprays per batch)

To serve

  • Onion ½ cut into small pieces
  • Tomatoes 2 cut into small pieces
  • Sev a handful for each dish – available in Indian stores
  • Cilantro a handful
  • Date tamarind Chutney 2 tsp per dish
  • Green Chutney 1 tsp per dish or more per taste
  • Garlic Chutney per taste



  • Soak Peas in a container with about 3 inches water above the peas level, the night before.

To make Patties

  • Boil potatoes in pressure cooker. I have a small cooker so sometimes I have to do it 2 batches. Boil them a little bit more than you would for a potato curry.
  • Cut the Onion and grate ginger.
  • Mix Potatoes (smashed), Ginger, onion, Salt, Sugar and chopped Mint and mix well. Form Patties about 2 inch in diameter.
  • Spray Nonstick Spray on your pan and shallow fry the patties until browned. Flip and brown on the other side. It should take about 3 minutes on each side. The potatoes are already cooked so it doesn’t really need the cooking but the process will bring all the flavors together and add some smokiness to it.

To make Ragda

  • If you are using the pressure cooker, add the soaked peas, Bay Leaf and Cloves. Add enough water and Pressure cook for 20 minutes with no venting. Pressure cook for 4 to 5 whistles.
  • If you are using Instapot, use closed vent and pressure cook for 20 minutes. I think you could use less if you do not like Peas that are too soft.
  • Once done, make tempering. Heat oil in a small kadai, add Mustard Seeds, Asafetida and Curry leaves. Wait for Mustard seeds to crackle before adding the rest. Pour this mixture over Ragda directly in the Instapot and leave it alone until an hour before the guests arrive. Keep it on “keep warm” that time.


To serve

Place two or three patties on a plate. Pour 1 cup ragda (for 2 patties) over the Patties. Add  handful of Sev. Sprinkle Tomato, Onion and Cilantro. Top with Tamarind Chutney and Green Chutney.



Banarasi Aloo

Valentine’s frenzy is over in all the blogs by now. Everyone is probably thinking about Easter already but I am enjoying the warmish weather that is blessing the land of Midwest these days. The upcoming week-end is promising to be a whopper 61. I can’t stop thinking about the activities I should plan. Oh, but wait, I think I might be working though since I am on call this week-end. Bummer. Neverthless, it would be nice out and I am sure we would get in a trip to the park for sure.


I have made the Banarasi Aloo recipe countless times with lots of variations. In the beginning, I used to make it the traditional way by frying the potatoes. Eventually, I found this healthier option without compromising the taste. Hope you enjoy it as much as my family does.



  • Potatoes about 5 medium size
  • Tomatoes 3 medium size (I used Roma tomatoes)
  • Ginger Garlic Paste 1 tsp
  • Cashew nuts about 15
  • Cumin seeds 1 tsp
  • Fennel seed powder 3/4 tsp
  • Chili Powder 1/2 tsp
  • Cardamom 6 whole
  • Fenugreek leaves dried (Kasuri Methi) 3 tsp
  • Honey 1 tsp (increase if your tomatoes are too tangy)
  • Oil 1 1/2 Tbsp
  • Salt per taste
  • Vegetable broth 2 cups


  • Boil and peel the potatoes. Cut them in about 2 inch pieces. If they are bit on the softer side from boiling, make larger pieces.
  • Roast tomatoes on open flame until skin is charred.
  • Puree Tomatoes and Cashew nuts in a blender.
  • Heat Oil on medium flame. Add Cumin seeds and let them crackle.
  • Add the whole Cardamom.
  • Add the potatoes and saute gently for 4 to 5 minutes. Don’t move them around too much. If you move them too quickly, they will stick to the bottom.
  • Add Ginger Garlic paste and cook for a minute. I usually add it on the side of the pan directly touching the bottom. It’s my little trick to avoid using several pots and pans.
  • Add the Tomatoes – Cashew Nut Puree and Fenugreek leaves and let it cook for a 3-4 minutes on low to medium flame.
  • Add Fennel seed powder, Chili Powder, Honey and Vegetable Broth. Cook for about 10 minutes gently simmering. Add salt per taste.
  • Serve warm with Roti or Rice.





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