Air fryer recipe · Snacks
Air-Fryer Ragda Patty Chaat
Golden potato patties crowned with warm white-pea curry and a tangle of chutneys.
- 28 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 105kcal
- 3.2 gprotein
- 22.6 gcarbs
- 0.4 gfat
- 3.5 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boiled potatoes, mashed3 medium
- Dried white peas, soaked & boiled1 cup
- Roasted cumin powder1 tsp
- Tamarind chutney4 tbsp
- Green coriander chutney3 tbsp
- Fine sev1/2 cup
Method
Bind the patties
Mix the mashed potato with half the cumin powder, a pinch of salt, and a spoon of cornflour to hold the shape. Press into flat discs about a finger thick so the centres cook through evenly.
Simmer the ragda
Lightly crush a third of the boiled white peas and simmer the lot with turmeric, the remaining cumin, and a splash of water until you get a loose, spoonable gravy. Taste and adjust salt so it stays comforting and mild.
Brush and rest
Coat each patty thinly with oil on both faces and let them sit five minutes; the brief rest firms the surface so it crisps rather than steams. Preheat the drawer while they wait.
Assemble the bowls
Ladle warm ragda over each plated patty, then drizzle tamarind and coriander chutneys in lazy ribbons. Scatter sev generously just before serving so it stays crackly.
Air-fry the patties
Arrange the patties in a single layer and air-fry at 195C for 14 minutes, flipping at the halfway mark for an even golden crust. They are ready when the edges turn deep amber and sound hollow when tapped.
