Ragda Pattice is a popular street food of India, which is served with pan fried or shallow fried potato patties and white peas curry which is known as Ragda. It is a combination of a sweet, spicy and tangy or sour flavours. It is a popular Chaat Recipe of Mumbai. Ragda Patties can be served as a evening snack. Here is the recipe with some tips and step by step instructions and pictures.
1. Firstly, take overnight soaked white peas and rinse them 2-3 times from fresh water. Alternatively, use green vatana if you do not have white peas.
2. Heat 1 tsp oil in a pressure cooker and splutter 3/4 tsp cumin seeds.
3. Then add a pinch of Hing, ½ tsp Turmeric Powder/ Haldi, ½ tsp Kashmiri Red Chili Powder, 1 tsp Coriander Powder and ¼ tsp Dried Mango Powder/ Amchur to it.
4. Then add 3.5 cups of water to it.
5. Next, add soaked vatana/ white peas to it.
6. Add salt to taste.
7. Stir it well and close the lid of pressure cooker.
8. Pressure cook it for 5 whistles or till the peas turns soft.
9. Let the pressure settle down on its own and then open the lid of the cooker. Mash the peas slightly.
10. Add 2 tbsp finely chopped green coriander/ cilantro and 1/4 tsp garam masala to it. Mix them well.
11. Finally, Ragda is ready. Use it to prepare Ragda Pattice, Ragda samosa, or Ragda sev Chaat.
12. Take 4 medium sized boiled and peeled potatoes in a bowl. Mash the potato with the potato masher or fork or use grater to grate boiled potato.
13. Add thick poha to absorb extra moisture and make patties more crispy. Make sure to wash poha to remove impurities, and poha becomes soft.
14. Now, add salt to taste, 1/2 tsp ground black pepper, 1/2 tsp chaat masala, 1 tsp grated ginger, 2 tbsp finely chopped green coriander and crush 4 dry mint leaves to it. You can also use fresh finely chopped mint leaves.
15. Combine well with hand making sure the spices blends well with potato.
16. Now take a ball sided potato mixture with your greased hands and prepare a flat round shaped pattice. Greasing hands with oil avoids the potato mixture from sticking to hands.
17. Likewise prepare all patties.
18. Heat a pan/tawa and pan fry the pattice with little oil. You can also shallow fry if you want.
19. Flip over and roast the pattice on both sides till they turn golden brown and crisp.
20. Patties are ready for Ragda Pattice.
21. Firstly, in a plate pour prepared Ragda.
22. Then place 4 prepared Pattice over Ragda.
23. Pour more Ragda over Patties and top it with green chutney and tamarind chutney.
24. Then top it with finely chopped onion and sprinkle red chili powder, cumin powder & chaat masala over it.
25. Finally, garnish it with finely chopped fresh green coriander. Ragda Pattice are ready to serve. Enjoy!
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