Notebook of recipes

Notebook of Recipes Blog – By Dhwani Patel)

A Little Story Before We Begin…

Every dish has a story, and this one takes me back to my endless cravings for Mumbai street food – the lively lanes, the sounds of sizzling pans, the fragrance of spicy chutneys drifting through the air, and the feeling that anything drenched in ragda automatically becomes comfort food.

But here’s the real truth…

I don’t always crave the exact street-style version. Sometimes, I crave a version that feels like me — comforting, home-style, light, and made with love (and less oil, obviously… I’m Gujarati but also health-conscious 😄).

This Ragda Patties recipe is exactly that:

A blend of Mumbai ka street vibe + ghar ka comfort + my own twist.

If you’ve been following Notebook of Recipes, you already know — my cooking style is always simple, flavorful, and fuss-free. And just like everything else I make, this recipe tells a little piece of my personality: a mix of nostalgia, homeliness, and a whole lot of “let’s make this yummy without complication.”

So let’s dive into my Ragda Patties — the one I make at home when cravings strike, the one my family loves, and the one I know you will enjoy too.

⭐ 

Ragda Patties (Home-Style)

Serves: 2–3

Prep Time: 20 mins

Cooking Time: 30 mins

Ingredients

For the Ragda

• 1 cup dry yellow peas, soaked overnight
• ¼ tsp turmeric powder
• Salt as per taste
• Water (to cook and adjust consistency)
• 2–3 tbsp cold-pressed groundnut oil
• 1 pinch hing (asafoetida)
• 1 tsp mustard seeds
• 1 tbsp green chili–ginger–garlic paste
  
  • (Green chili proportion higher for that kick!)
• ½ tsp turmeric powder (more for tadka)
• 1 tsp coriander powder

For the Tikki (Patties)

• 3–4 medium boiled potatoes, mashed
• 2 tbsp chopped cilantro
• 1 tsp garam masala
• Salt to taste
• 1–2 tsp green chili paste
• 1–2 tbsp oil for shallow frying

For Plating & Garnish

• Sweet chutney (dates + tamarind)
• Green chutney
• Chopped onions
• Chopped tomatoes
• Sev / Bhujia
• Chaat masala
• Fresh cilantro, finely chopped

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Step-by-Step Recipe

1. Preparing the Ragda

Start with the star of this dish — the ragda.

These dry yellow peas need to be soaked overnight and then pressure cooked with turmeric and salt until mushy but not watery. The consistency should feel cozy… like something that hugs the patties, not drowns them.

In a pan, heat cold-pressed groundnut oil. Add hing, mustard seeds, and then your green chili–ginger–garlic paste (with green chili being the hero).

Let the aroma hit your kitchen — this moment always reminds me why I love cooking.

Add turmeric powder, give it a quick mix, then add the cooked peas.

Adjust the consistency with water, sprinkle coriander powder, salt, and let it simmer for 5–10 minutes so all flavors become best friends.

Your ragda will look smooth, creamy, and beautifully balanced.

2. Making the Tikkis

In a mixing bowl, add your boiled mashed potatoes, chopped cilantro, garam masala, salt, and green chili paste.

Mix everything until the magic happens — soft, fragrant, street-food-style potato mix.

Shape them into round tikkis.

Now, everyone has their preferred way of cooking patties — deep frying, air frying…

But my family loves the lighter home-style version, so I shallow fry them in very little oil until both sides become golden and crisp.

3. Plating – The Most Satisfying Part!

Place the golden tikkis in the center of your plate.

Pour the hot, flavorful ragda generously on top.

Then layer the good stuff:

• Sweet dates-tamarind chutney
• Green spicy chutney
• Chopped onions
• Chopped tomatoes
• A handful of sev
• A dash of chaat masala
• And fresh cilantro to finish

Stand back and admire your creation — you just made Mumbai street food, but in your own signature Notebook of Recipes style.

💛 

Why This Dish Feels Like “Me”

If I had to describe myself as a dish (which is funny but let’s do it 😄):

I’m someone who loves simplicity, warmth, and bringing small joys to people’s plates. Ragda Patties, for me, is comfort — not loud, not complicated, but full of flavor and heart.

It’s nostalgic but not old-fashioned, street-style but home-practical, and flavorful without overwhelming you.

Just like me — a mix of homely, foodie, creative, and slightly extra when it comes to garnishing 😌✨

📥 

Want The Full Detailed Recipe?

If you want:

• Exact chutney recipes
• Measurements
• Alternatives
• Full printable guide

👉 DM me and I’ll send it to you personally!

Because some recipes deserve that extra love and explanation ❤️

💬 

Before You Go…

Tell me — what’s YOUR favorite street food from Mumbai or any city?

I’d love to recreate it for you in the Notebook of Recipes style!

If you want, I can also create:

✅ A Pinterest-style recipe card

✅ A short version for your website homepage

✅ SEO keywords so this blog ranks on Google

Just tell me!