Hello friends, we are back with another starter recipe. Today we are doing a vegetarian dish which is very popular in Maharashtra as a street food. The dish is called:


Ragda is the white dry peas or in Australia it’s known as blue dry peas. And the Patties is the humble evergreen “Aaloo Tikki”. We will be serving it with sweet chutney and hot green chutney.



For 4-6 people

– 2 cups of dry white peas or in Australia it’s known as blue peas

– Salt to taste


– Soak the dry peas overnight, in a big bowl with enough water.

– In the morning wash peas again, and preferably cook it in the pressure cooker until they are soft with 4 cups water and some salt.

– Or if you don’t have a pressure cooker, you can cook it in a big pan with lots of water until it’s soft.

– Once the peas are cooked, give it a big stir and try and mash some of it.

– Keep it aside.



– 6-8 medium sized potatoes

– Two tea spoon cumin powder

– Two tea spoon Amchoor powder (it is dry raw mango powder)

–  Salt to taste

– Chili powder to taste

– 1/4 cup fresh coriander leaves

– Oil for shallow frying


– Firstly, boil potatoes, peeland grate them.

– Now add salt and rest of the spices and coriander leaves.

– Wet your hands with little oil and make small round balls of this mixture. (you will get around 12).

– Now in a big non-stick frying pan heat about 4 table spoon oil.

– While it’s starting to get hot, quickly arrange your round shape balls in the oil and cook until golden brown on both sides.

– Once brown, softly press it to flatten the Patty


Normally the sweet chutney is made with tamarind, jaggery and spices, but today we will be doing a quick sweet chutney using Amchoor powder,instead of tamarind.


– 6 tablespoon of Amchoor powder

– 8 tablespoon of sugar

– 1/4 cup water

– Salt to taste

– Pinch of hing (aisfotida powder)

– 1/4 spoon chilli powder


– In a saucepan put all the above ingredients and bring to boil.

– Turn the heat off (Do not boil it too much).


This is a very versatile chutney that you can serve with lots of Indian snacks.


– One bunch fresh coriander leaves (washed and chopped)

– 1/2 bunch mint leave

– 2-3 fresh green chillies chopped

– 2 table spoon fresh lemon juice

– 2 tea spoon cumin seeds

– Salt to taste


-In a blender put all the above ingredients and blend them to a smooth paste.

Plate It

There is a special way of serving it

– Take a quarter plate (snack size).

– Arrange two potato patties.

– Put couple of spoons full of cooked Ragda on each Tikki.

– Garnish with finely chopped onions, sweet chutney and green chutney.

Serve hot!

By Mrs. Lata Modi