Another popular Indian street food is the Ragada Patties. I love the different flavors and textures in this dish. This ragada is my favorite. I adapted this dish from Raghavan Iyer's book 660 Curries. I love this book and the extensive index of Indian recipes it contains. The only thing I would say is to taste the dish as you make it, as Raghavanji does like his dishes a tad on the milder side. So when he adds things like butter and cream to his dishes, do go easy on it and adapt it to your taste.
The ragada should not be too thick as you want the gravy to kind of soak into the patty. Also do not make the patties too thick.
