Ragda Patties Recipe (Mumbai Style Ragda Pattice)
Ragda Patties (also known as Ragda Pattice) is a popular and favorite Mumbai street food snack. It consists of pan-fried potato patties served with a white peas curry and a variety of sweet, spicy and tangy chutneys – plus creamy yogurt, ground spices, and crunchy sev. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Here you’ll find step-by-step instructions with photos to make my foolproof Mumbai style ragda patties recipe at home!
Ragda Patties – A Popular Mumbai Street Food
I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. However, Ragda Patties is by far my favorite chaat. It’s a much-loved snack in Mumbai, and while it takes a bit more effort to make from scratch, the taste is always worth it.
Potato patties, crispy on the outside and tender on the inside, served with a generous ladle of homemade ragda – a savory, spiced dried white peas curry on a plate. That’s exactly what Ragda Patties is all about.
The word ragda refers to the white peas curry, while patties (or pattice, as commonly called in Mumbai) are the shallow-fried potato tikki. Together, they make a comforting and flavorful chaat-style snack that’s popular across states of Maharashtra and Gujarat.
The usual toppings of ingredients like sweet, spicy, tangy chutneys, and cool and creamy curd (yogurt) balance the bold flavors perfectly. Finally a sprinkle of spice powders and crunchy gram flour vermicelli (sev) in the end adds more texture to the dish.
In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. And let me tell you, this ragda patties recipe definitely brings that chatpata taste!
The Elements of Ragda Patties
This snack food recipe requires some key components:
- Potato Patties – Mashed potatoes are formed in patties and pan fried or shallow fried until crispy. They are crunchy, lightly spiced and taste so good when enjoyed as part of this dish or even eaten plain on their own.
- Ragda – Dried white peas are cooked with a few spices in a creamy curry (or gravy) until soft and flavorful. Similar to ragda, you can also check this Bengali Ghugni recipe.
- Toppings – For authentic ragda pattice, you need to top the curry and crispy potato patties with an assortment of chutneys, yogurt, veggies and spices. These are optional, but I highly recommend you include:
- Green Coriander Chutney – Either made just with coriander leaves, or coriander and mint.
- Red Chilli Chutney – Made from dry red Kashmiri chilies and garlic.
- Tamarind Chutney – A sweet and tangy tasting chutney made with dried tamarind, jaggery or sugar and a few spices.
- Yogurt or curd – Adds a terrific bit of tangy creaminess and richness.
- Onions and tomatoes – These veggies add a lovely bit of fresh flavor.Sev – Fried gram flour vermicelli that gives the dish great crunchiness.
- Ground spices – I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt.
- Pomegranate arils – These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish.
If you can, I suggest that you make as many of the above components as possible for the best, freshest toppings. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until you’re ready to make the recipe.
Do note that I keep the spicing in the peas curry and the potato patties to a minimal, so that there is a harmony and balance in the ragda patties recipe.
The three chutneys contribute so much in the taste and flavor department, that you do not need to heavily spice the curry and the patties.
We are not eating simply a plain potato patty or only the curry. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty.
Other Indian street-style chaat dishes you may enjoy:
Step-by-Step Guide to Make Ragda Patties
Making ragda pattice involves a few simple steps. You’ll need to prepare the soft ragda (white peas curry) and crispy potato patties separately, then assemble them with chutneys and garnishes. Let’s start by cooking the dried white peas and potatoes.
Prepare Ragda (White Peas Curry) and Cook Potatoes
1. Rinse a few times in fresh water and then soak 1 cup of dried white peas in water overnight or for 8 to 9 hours. You can also use dried green peas.
2. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Add the soaked white peas to an Instant pot.
Add the ground spices – ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder and salt as required. Also add 1 tablespoon oil.
Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time.
You can also cook the dried white peas in a stovetop pressure cooker. In a pan it will take a lot of time to cook these peas and I would not recommend it.
You can cook the potatoes in a pan or stovetop pressure cooker. Make sure to cook the potatoes until fork tender.
3. Add 2 cups of water.
4. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas.
Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet.
5. Seal with the lid with the pressure valve positioned in the sealing mode. Pressure cook for 30 minutes.
6. After 30 minutes the pressure cooker will beep. Let the pressure release naturally for 10 minutes before releasing the valve.
Open the lid and check the potatoes with a fork or knife. The fork should pass easily through the potatoes.
7. Check if the peas are tender and softened. Sometimes you may find that some peas are thoroughly cooked and some are not.
So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well.
8. Press the sauté switch and set the time to 10 or 12 minutes. Mash some of the cooked peas with a potato or vegetable masher. This helps to thicken the ragda.
9. Simmer for 10 to 12 minutes or more until the consistency thickens. You should not get a runny or thin consistency.
The ragda consistency should be medium to medium-thick and flowing. Keep the warm function on. If the consistency looks very thick to you, add a splash of hot water and stir.
Make Potato Patties
10. While they are still hot or warm, peel and mash the potatoes in a bowl. You can also grate the potatoes and then mash.
11. Add ½ teaspoon red chilli powder, ¼ cup bread crumbs and salt as per paste.
12. Mix all the ingredients very well. Check the seasoning and add more salt if required.
13. Make medium sized balls of the mashed potato mixture. Flatten them, shape into round patties and keep aside.
14. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Add the potato patties in the hot oil in the tava for pan-frying.
15. Lift with the spatula and check to see if the base is golden. Turn over the patties and fry the other side.
16. When this side gets a golden, turn over again. Fry until the patties become golden brown and crisp from both sides turning over as needed.
17. Place the pan-fried patties on kitchen paper towels or in a mesh strainer.
Assemble and Make Ragda Pattice
18. Keep everything ready for the topping and garnish before you assemble the ragda patties. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties.
Keep the ragda hot or warm. Have both the green chutney and the sweet chaat chutney ready, plus the spicy red chutney if you like. Also have the onions, tomatoes and coriander chopped and set aside, if you are including.
Set aside the ground spice powders – chaat masala, roasted cumin powder, rock salt/black salt.
19. Once you’ve got all of your toppings ingredients ready to go, assembling the dish only takes a minute.
In a bowl, take a portion of the ragda curry and then place two or three potato patties on it.
20. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Adding curd is optional and can be skipped.
21. Add 1 to 2 tablespoons of green chutney or mint coriander chutney, ½ to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda.
You can prefer to add the amount of chutney as desired.
22. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. I have not added tomatoes.
23. Sprinkle on a few pinches of the ground spices – roasted cumin powder, chaat masala, black salt or regular salt.
At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season.
24. Top the prepared ragda pattice with some sev (fried gram flour vermicelli) as much you like. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves.
Serve ragda patties immediately for the best textures and taste.
Serving Suggestions
Ragda Patties is best served hot, as soon as it’s assembled. To keep the textures just right, serve the crispy patties on a plate, top with hot ragda, and add the chutneys, onions, sev, and coriander just before serving.
You can also set it up like a small chaat bar for family or guests. Keep the components ready in bowls and let everyone assemble their own plate.
Serve ragda patties with a light drink like Jaljeera or Buttermilk, since the dish is quite filling.
Storage Tips
- Ragda: Can be refrigerated for 1 to 2 days. Reheat with a splash of water before serving, as it thickens on cooling.
- Potato Patties: Best enjoyed fresh. But you can refrigerate the shaped patties for a day and shallow fry when needed. Avoid storing fried patties as they lose crispness.
- Chutneys: Both green chutney and tamarind chutney can be made ahead and stored in the fridge for up to a week.
- Assembled ragda pattice: Do not store once assembled. The patties will become soggy.
Expert Tips
- Soak the peas well: Use dried white peas (or green peas if preferred) and soak them for at least 8 to 9 hours or overnight before cooking.
- Use a pressure cooker: Cook the ragda in a stovetop pressure cooker or Instant Pot. Avoid using a regular pan, as dried peas take a long time to soften.
- Prepare chutneys ahead: Both green chutney and sweet tamarind chutney can be made 1 to 2 days in advance and refrigerated. This saves time during final assembly.
- Balance the toppings: Adjust the amount of chutneys and ground spices to your taste. You can also add a dash of lemon juice or some grated raw mango for tanginess on the assembled ragda patties.
- Optional curd topping: A spoonful of whisked curd (yogurt) can be added for a creamy element, though this is entirely optional.
- Cook the peas until soft and mushy: The dried white peas must be completely softened and cooked through. Depending on their age and quality, they can take longer to cook. Undercooked or hard peas can be difficult to digest and may cause stomach discomfort. Make sure the ragda is soft, mashable, and almost mushy as this gives the best texture and taste.
- Keep patties crisp: Assemble ragda patties just before serving to keep the potato patties crisp. If they sit too long under the ragda, they’ll turn soft.
- Scale as needed: This ragda patties recipe can easily be halved or doubled based on your serving size.
FAQs
Why patties is also called pattice in this dish?
‘Pattice’ is the regional word (used in Maharashtra) for the English word ‘patties,’ which are essentially spiced crispy potato patties in this recipe of Ragda Pattice. In this recipe, both mean one and the same.
Is Ragda Pattice and aloo tikki chaat same?
Although the essence of both these dishes may be same, the Ragda Patties is a popular street food chaat snack in Maharashtra whereas the Aloo Tikki Chaat is a famous North Indian chaat dish.
Which city in Maharashtra is most known for Ragda Patties?
The city of Mumbai is most famous for Ragda Patties. It is a super popular chaat dish found on the streets across all of Mumbai.
I don’t have dried white peas. What else can I use to make the ragda?
If you don’t have dried white peas, you can also use dried green peas to make the ragda for ragda patties.
Can I eat the ragda with some other snacks?
Yes, you can certainly do so. The ragda curry can be served and relished with samosa, kachori, other vegetable cutlets/patties or used as a filling in pani puri. It can also be used as is to make a Ragda Chaat, without the aloo pattice.
Step by Step Photo Guide Above
Ragda Patties Recipe (Mumbai Style Ragda Pattice)
Ingredients
For Dried Peas Curry (Ragda)
- 1 cup dried white peas – can swap with dried green peas
- 2 cups water
- ¼ teaspoon turmeric powder
- ½ teaspoon Red Chilli Powder
- 1 pinch asafoetida (hing), optional
- 1 tablespoon sunflower oil – any neutral tasting oil
- salt as required
For the potato patties (pattice)
- 4 potatoes medium-sized, or 2 large potatoes
- ¼ cup breadcrumbs or 2 to 3 tablespoons cornstarch (known as cornflour in India)
- ½ teaspoon Red Chilli Powder
- salt as required
- 3 to 4 tablespoons sunflower oil or ghee for frying the patties, add as required
For topping and garnishing
- 2 cups ragda
- ½ cup Coriander Chutney or green chaat chutney
- ½ cup sweet chaat chutney – made from tamarind, jaggery and dates.
- ¼ cup red chilli chutney – optional
- ½ cup yogurt (curd) plain or in which a bit of sugar is dissolved, whisked
- ½ cup finely chopped onions or 1 medium-sized onion
- ¼ cup chopped coriander leaves (cilantro) or mint leaves
- ⅓ cup finely chopped tomatoes or 1 small to medium-sized, optional
- ½ to 1 cup sev (fine or super fine variety) or as required
- 1 to 2 teaspoons Chaat Masala or as required
- 1 teaspoon Red Chili Powder or as required, optional
- 1 teaspoon black salt or as required
- 1 teaspoon Roasted Cumin Powder or as required
- 1 to 2 teaspoons lemon juice or as required – optional
- 1 to 2 tablespoons grated or finely chopped raw mango – optional and if available in season
- ¼ to ⅓ cup pomegranate arils – optional
Instructions
Making Dried Peas Curry (Ragda) and Cooking Potatoes
- Rinse the dried white peas a couple of times in fresh water. Soak them in 2.5 cups of water overnight or for 8 to 9 hours.
- Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Add the soaked white peas to the steel inner pot of 6 quart Instant pot.
- Add the ground spices – turmeric powder, red chilli powder and salt. Also add the 1 tablespoon of oil.
- Place a trivet in the steel inner pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet.
- Seal with the lid and the pressure valve positioned in the sealing mode. Pressure cook for 30 minutes on high pressure.
- After 30 minutes the pressure cooker will beep. Let the pressure release naturally for 10 minutes before releasing the valve.
- Open the lid and check the potatoes with a fork or knife. The fork should pass easily through the potatoes.
- Check if the peas are tender and softened. Pressure cook the peas for 10 more minutes if they are half cooked and not softened.
- Press the sauté button and set the time to 10 or 12 minutes. Mash some of the cooked peas with a potato or vegetable masher. This helps to thicken the curry.
- Simmer for 10 to 12 minutes or more until the consistency thickens. The curry should not have a thin or runny consistency. The consistency should be medium to medium-thick and flowing. Keep the warm function on in the Instant pot.
Making Potato Patties Mixture
- Drain all the water from the potatoes after they are cooked. When they are still warm, peel and then mash them. Ensure that there are no fine chunks of potatoes in the mash.
- Tip – to mash the potatoes easily : always mash the potatoes when they are hot or warm. They get mashed easily than mashing, when they become cool.
- Let the mashed potatoes cool at room temperature.
- Add breadcrumbs or cornflour and salt to the mashed potatoes. Also add red chilli powder and salt according to taste.
- Mix well. Check the seasonings and add more salt if needed.
- Make medium sized balls of the mashed potato mixture. Flatten them, shape into round patties and set aside.
Frying Potato Patties
- Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Keep the potato patties on the hot oil in the tava for frying. Fry on medium heat.
- Lift with the spatula and check to see if the base is golden. Then turn over the patties and fry the second side until crisp and golden.
- Fry till the patties become golden brown and crisp turning over them as needed.
- Fry all the patties in batches this way.
- Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center.
Assembling
- Keep everything ready for the toppings and garnish before you assemble the ragda patties. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties.
- The ragda should be hot or warm.
- Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. (You could also use ready made chaat chutneys.)
- The onions and coriander have to be chopped and set aside.
- The sev – I used readymade sev and the only variety I got near my place was a slight thicker variety than the fine sev used in Mumbai.
- Set aside all the dry ground spice powders – chaat masala, roasted cumin powder, regular salt/black salt.
Making Ragda Patties
- Pour the ragda curry in a shallow bowl or in a plate.
- Place two to three potato patties on the curry.
- Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. Adding curd is optional.
- Add 1 to 2 tablespoons of green chutney or mint coriander chutney, ½ to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda. Vary the quantity of chutney while topping according to your preferences.
- Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using.
- Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness.
- Top with some sev or as much you want. Then top with some pomegranate arils.
- Garnish ragda patties with chopped coriander leaves or mint leaves.
- Serve the ragda patties immediately as soon as you assemble it. Make all the remaining portions of ragda pattice this way.
Notes
- To make the ragda curry, you can use dried green peas. Remember to soak the dried white peas for 8 to 9 hours.
- The peas curry can be made in a pressure cooker on the stovetop. I won’t recommend a pan as it will take a very long time to cook these peas.
- Prepare the chutneys in advance or 1 to 2 days ahead and refrigerate to ease your work.
- You can add some beaten or whisked curd (yogurt) on top of the ragda patties. However, this is optional and can be skipped.
- For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds.
- Some lemon/lime juice or chopped/grated raw mango can also be added as a topping.
- This Ragda Patties recipe can easily be reduced or scaled to make a small or big batch.
Nutrition
Ragda Patties recipe from the blog archives was first published on August 2010.
Simple and tasty.
Yummy…….
Hi, I have been referring to your website only most of the times and love all your recipes. They turn out great. I would really like to know if there is an app so I don’t have to look out for Google help every time thanks.
thank you bhairavi. we do not have an app. so either the recipes can be checked on the website using the search button or on google. welcome and happy cooking.
I made ragda patties yesterday and it turned out good. My hubby and kids liked them. Thanks for the recipes.
One thing I wanted to ask, I made the patties as required for us and left the remaining potato mixture without making them into patties. Afterwards i found that it had become a little thin and was difficult to shape them into patties, I added 1tbsp cornflour but still it didn’t come out well. I kept the mixture as it is in the fridge, please tell me what I can do with it. The quantity of potatoes mentioned in the recipe was way too much.
Thanks once again for all your recipes, they’re great.
thanks a lot shaheema. when the mixture is cold, then make the patties right away and pan fry them. this way they won’t loose shape. alternatively, if corn flour was not added, you can stuff them in bread and make bread rolls or roll them in besan batter and make batata vada. some more spices can be added if making these. even sandwiches can be made. can also be used as as stuffing for dosa. in fact mixed dal dosa or moong dal dosa can be made and the potato filling can be placed inside the dosa and served with coconut chutney. some onions and pav bhaji masala can be added on the potato stuffing.
Just made this today and it turned out absolutely great! My 2and a half year old son loved it too… Thanks so much
thanks a lot surabhi. glad to know that your son loved the recipe ????
I can only say that you are too good and one finds the answer to the question before asking . Not only for this recipe for any of your blogs
this means a lot to us thankyou for your kind words 🙂 god bless you.
Made ragada pattice
Came out really well
Thank you
glad to know this thankyou rejni 🙂
I made ragda patties today as a evening snack n it was super delicious ?
glad you liked it thankyou anjali 🙂
Thank u Thank u for guiding me how to make authentic ragda pattice.
I hv one query. What is the difference between rock salt and black salt???
welcome veena. rock salt is sendha namak. kala namak is black salt. kala namak comes from volcanic deposits and it has that that peculiar sulphurish aroma and flavor. rock salt comes from salt deposits which are above or under the ground.
Hi Amit!
I love love love your recipes and I need a bit of your guidance. Can I make these patties the night before if I am planning to invite people for lunch the next day? Any special tips? Things I should keep in mind?
I will really appreciate your help. Looking forward to your reply.
Thank you in advance and keep up the amazing work :))
hi avanti. you can make the patties before and refrigerate overnight. before frying, let them come to room temperature.
I am a man who aspires to be a better cook and I have saved many of your recipes. I find they are a great balance of practical knowledge, passion for food, lucid language, and a genuine passion for both food and people (the best thing of all). This recipe has the same good stuff plus a chance for me to learn more about nearly every Indian child’s fascination: Yummy chaat! So i simply had to leave a comment today 🙂 Great work, Dassana, keep it coming and god bless you.
we are very pleased to know this abhimanyu 🙂 thankyou so much for your kind and positive words. glad to know you liked the ragda patties recipe and you god bless you too.
really love your receipies.. mouth starts watering while reading.. 🙂
thanks sadhana
Tried ragada patties..Came out very well!! Thx for the wonderful receive..u r doing a great job
welcome roopashree
Superb recipe. I hv tried many of ur recipes . They are very easy to understand nd make. My son like eating chatpata food. So I try different recipes. Ur site helps me in keeping my family happy. Thank you dassana u doing a great job. I tried many of ur recipes like ragda pattice, cheese paratha, ragi dosa, bajra dosa, oats dosa and many more. All the best dassana
welcome vaishnavi. glad to know this. thanks for sharing positive feedback on recipes.
nice receipe thanks for sharing the receipe
welcome ankit
I used dried green peas for making ragda. Actually after cooking the skin of peas had split and came out.. what should i do
ash, skin will come out. just cook it more so the skin softens more. it should be like a thick mushy consistency and not watery. so cook till you get thick but flowing consistency.
Hi dassana ……one more thing I would love to share ……that the way u explain the recipes with proper images is very innovative …..n it makes so simple to do everything…….I feel so excited to do…. now what is next ………receipe…..thank u …n all the best for ur so good site….
welcome sharvari. you are right. we share step by step photos of recipes so that it is easy to understand and make the recipe. next recipe is rasgulla. thanks for your best wishes.
I have tried many receipes from ur website …….n its fabulous……. Delicious…… I just love it …….all the recipes which I have tried was fantastic …….thank u for ur website…….
welcome sharvari. glad to know this. thanks for sharing positive feedback on recipes.
Thank u, baby corn Manchurian recipe was very tasty…..
Hey Guys
I tried this recipe to the T and loved it all..specially the tikki’s were so well formed and the flour really helped in binding it..many thanks..im looking through the site now to pick some veg recipe for a dinner party on this Saturday.
Thanks again..
xxx
Welcome Are D. glad to know this.
Thanks Dassana for this delicious recipe. If I may ask, what is the kind of pan that you are using to fry the patties ? Is it cast iron? What is it called locally? I am trying to find a similar one.
welcome shilpa. its a iron tava.
thx ,,,very easy recipes
welcome kavya
Chats means always mouth watering.Superb
can we use the normal sweet yoghurt in place of cashew curd ?
yes you can use the regular yogurt, sweetened or unsweetened. if using unsweetened, then add some sweet chutney to the ragda patties.
you forgot to tell me how to make ragda. Soak overnight. Pressure cook soft then ??gravy like chana batura or what? help!! this is the core of the taste. I want to make it yesterday:)
so when you post it will be late for my diwali party.
i’ll look someplace but you tell me too. It has to taste like bhaiyya in bombay
thankyou
hi meena, the link for making the ragda is given on the post. i think it it not visible as you are the second person asking for how to make ragda. i will highlight the link.
you have to soak the yellow peas overnight and then cook them so soft till they get mashed and mashed easily… for a step by step visual recipe to get the idea of the consistency required for ragda, please check this post: Ragda
this does taste like the ones made by the bombay bhaiyya 🙂
I tried it.It comes very nice.
Thanks.
thanks.
Superrrrrrr………recipe
Helo how ru? I am bhavisha ravat. muje aapki recipy bahot achhi lagi.mene ragda petis banae thi. achhi bani.
thanks bhavisha and i am good…
Thanks for the motivation ………and i dont think so i need any cooking classes after going through ur site………i took some print outs and started cooking some simple recipes …………..they were awesome …and guess wat ……….im cooking tomo on MOTHER’S DAY for my MOM………..all excited ….thanks to u ……….and no doubt you have achieved the purpose of online cooking classes……..u might not be aware but you are making cooking simple and interesting for so many people …………i have checked out many cooking websites……but USP of this one is that it makes cooking less complicated bcoz of the pics……step wise explaination………and ur passion and love towards cooking …………
thanks once again sarita. it makes me feel good that you don’t need any cooking classes after going through my site.
its also nice to know that the simple recipes from the website came out awesome. you have really boosted my spirits today with your positive and encouraging comments 🙂
Hi ……..i find the blog very interesting and informative ………..im working 5 days a week and i get time on weekends only …………so there is no chance of cooking ,i was thinking of joining cooking classes before i get married ……..but after going thru ur blog i think ill also start cooking ,the recipes with pics seems very easy and interesting …….now i also think i can cook ……i have gone thru many recipes and all r superb ..keep up the good work ……..for me this blog is like cooking classes online ………..thanks a lot my mom will be very happy to see me cooking LOL……
thank you sarita.
i know when one is working in a full time job one does not get time to cook and one wants to spend the weekends doing nothing 😉 ask me… i would hardly cook on my holidays when i was working except for baking cakes sometimes.
if u feel the utmost need to join cooking classes, you could do so. at least some basics of cooking they can teach you. yet, however, you could also try recipes at home from my site or the internet and cook.
yes, everybody can cook and so can you. so, you could pick up any recipe and try.
be slow and gentle while cooking for the first few times. don’t be in a hurry or impatience. and the photographs will surely help you while cooking. you could just take a print out the of the recipe and start to cook. do let me know how the recipes turns out.
in fact that was the theme and purpose of this site, when i started out…… to make it like a online virtual visual cooking classes… and i have fairly achieved this purpose.
and yes… all mothers are happy when they see their daughters cooking 🙂
Wow… your post clearly shows the amount of love you have for cooking and the fondness you have for food…. I’m a food lover too and love to try new dishes (both to eat as well as cook)…. I’m going some of the recipes that you have posted one by one….
Great blog and great recipes…!!!
-Ragu
thank you ragu. you have correctly mentioned… i do love cooking and trying new recipes and i am fond of eating too.
do try the recipes and let me know how they turned out. thank you once again.
these ragda patties brings me back to time in Pune,,luv them,
will try them for sure soon.
lovvveeeeeeeeely!!!
Tempting……!! keep on posting something like this so that i myself will get motivated to cook something! my mom will be much happy
Basically I am a Software Engineer by profession. But, every Sat-Sun I am trying your recipes and they are really awesome..!
Do you have any mobile app of this site? Please send me link on my email.
Best Luck!
—————————-
Shekhar
Thanks
welcome shekhar. thanks for sharing positive feedback on recipes. we don’t have mobile app for the website.