Ragda Pattice. Ragda Patties is popular street food from the state of Maharashtra and Gujarat in India. In Ragda Pattice, pan-fried or shallow fried potato patties are topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders. Ragda Patties recipe with step by step photos.
Ragda Pattice - Popular Mumbai Street Food - Tea Time Snacks - Ragda Patties Chaat Recipe - Smita.
Ragda Pattice is yet another chaat recipe from Mumbai.
This dish actually makes a complete meal Shallow-fried potato patties served with a ragda or dried white peas curry.
You can cook Ragda Pattice using 25 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Ragda Pattice
- It's For of Ragda.
- You need 3/4 cup of safed vatana (dried white peas).
- Prepare 1 tbsp of oil.
- Prepare 1/4 cup of finely chopped onions.
- Prepare 1/2 tsp of mustard seeds.
- It's to taste of salt.
- You need 1/4 tsp of turmeric powder.
- It's 2 tbsp of coriander-cumin seeds powder.
- It's 2 tsp of chilli powder.
- You need 2 tbsp of finely chopped coriander.
- Prepare For of Pattice-.
- You need 2 cups of boiled, peeled and mashed potatoes.
- You need to taste of salt.
- It's 2 tsp of ginger- green chilli paste.
- You need 1 tbsp of cornflour.
- Prepare 8 tsp of hari chutney.
- Prepare 3.5 tsp of oil for greasing and cooking.
- It's Othe of ingredients :.
- It's 2 tbsp of meethi chutney.
- You need 8 tsp of hari chutney.
- It's 4 tbsp of finely chopped onions.
- It's 4 tbsp of crushed papdi.
- It's 8 tbsp of sev.
- Prepare 1 tsp of chilli powder.
- It's 8 tbsp of finely chopped coriander leaves.
Ragda pattice recipe - This is a popular Mumbai street food recipe. This ragda chaat has a combination of sweet, spicy and tangy flavors with a combination of crunchy, crispy, soft textures. Ragda Pattice recipe - Mumbai street food recipe. Potato cutlets are topped with dried peas chaat and chutneys.
Ragda Pattice step by step
- For the ragda- Soak the safed vatana overnight or for atleast 6 to 8 hours. Drain the vatana and add 2 cups of water and pressure cook for 6 whistles..
- Allow the steam to escape before opening the lid. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 minute and add the mustard seeds..
- When the seeds crackle, add the cooked safed vatana and sauté on a medium for 1 minute..
- Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon..
- Add 2 tbsp of water and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside..
- For the pattice- Combine the potatoes, salt, ginger-green chilli paste and cornflour in a bowl and mix well..
- Divide the mixture into 8 equal portions and shape each portion into a flat round..
- Make a depression in one round, place 1 tsp hari of chutney in the depression and again shape it into a round, thick pattice..
- Heat and grease a non-stick tava (griddle) with ½ tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside..
- How to serve Place 2 prepared pattice on a serving plate and pour ¼th of the prepared ragda over it. Pour 1 tbsp meethi chutney and 2 tsp hari chutney over it..
- Sprinkle chopped onions,papadi, little chilli powder and coriander over it. Serve immediately..
Another addition to my love for Indian street food- Ragda Patties or pattices.. For making ragda pattice you will need some chutneys which you usually have with chats. For Serving Ragda Pattice: Aloo Tikki - as needed. Ragda patties is a definitive part of the street food culture of India, especially in the Indian states of Gujarat and Maharashtra. Ragda Patties (pronounced as Pattice) are flavorful potato patties smothered with a zesty sauce made with vatana or dried white peas.
