Ragda Pattice

Ragda pattice  are all time favorite mumbai street food . . It is usually found at places or stalls that offer chaat-based items such as bhelpuri or panipuri. This dish has two parts–ragda, a dried yellow pea soup and pattice, a fried potato cutlet. I love this street food and they are a filling meal . After having a one plate full of ragda pattice you will not feel hungry at all. Thanks to meenu anuty for sharing this delicious mumbai chaat recipe 🙂 Click here for her recipe ragda pattice 🙂

Lets Move on to recipe 🙂

Ingredients

For The Ragda

1 cup  vatana (dried white peas)
2 boiled potatoes , cut into small pieces
1/4 tsp turmeric powder 
1/2 tsp Red chilli powder
2 tsp ginger-green chilli paste
1/2 tsp garam masala
2 tsp grated jaggery
1 tbsp tamarind  , soaked
salt to taste
1/4 tsp mustard seeds
6 curry leaves 
a pinch of asafoetida 
2 tbsp oil

For The Patties


2-3 potatoes
2 tbsp cornflour
salt to taste
1/4 cup chopped coriander
1 tsp chopped ginger 
2 green chillies
salt to taste

oil for shallow frying

To Serve

1 cup sev or nylon 
1 cup onions , chopped

Method 

For the ragda

• Soak the dried peas overnight.
• Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 3 whistles or until the peas are soft.
• Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
• Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
• Simmer for 10 minutes and keep aside.

For the patties

• Boil, peel and grate the potatoes.
• Add the cornflour and salt and knead to a soft dough.
• Divide into equal portions and keep aside.
• Roll out each portion in to medium sized pattice. 
• Repeat to make the remaining mixture.
• Shallow fry on a non-stick pan till the patties are golden brown and crisp.

For serving

•  Place 2 patties on a plate and pour the ragda over.
• Top with all the chutneys. Sprinkle the sev and onions on top.
• Serve immediately.

Tips

• For crisper patties, use old potatoes which are used for making chips.
• You might need to add some more cornflour to the potatoes if they are not dry enough.