Ragda Pattice

Ragda Pattice

Evening Snacks

Its raining, pouring and lockdown is still on even on 17/07/2020. Was missing my Mumbai street food so in the monsoon season I decided to make it at home.

  • Level

    Easy
  • Servings

    4
  • Ingredients for Ragda
  • 1 cup white peas (safed vatana or dried white peas) (soaked overnight)
  • 3 cup water
  • 1/2 teaspoon turmeric powder (haldi)
  • Half of 1/4 teaspoon kashmiri red chilly powder (increase the quantity if you like spicy)
  • Half of 1/4 teaspoon salt or to taste
  • Ingredients for Pattice
  • 4 medium sized potato (boiled peeled mashed)
  • 4 tablespoon or 1/4 cup thick poha (flattened rice or beaten rice) washed and rinsed so no water remaining
  • 1/2 teaspoon turmeric powder (haldi)
  • Half of 1/4 teaspoon kashmiri red chilly powder (increase the quantity if you like spicy)
  • Half of 1/4 teaspoon salt or to taste
  • 1/4 teaspoon cumin powder (jeera)
  • 1/2 teaspoon chaat masala
  • Enough oil for shallow frying pattice
  • Other Ingredients
  • 3 teaspoon green chutney
  • 3 teaspoon tamarind chutney (imli)
  • Half of 1/4 teaspoon salt or to taste
  • 1 pinch kashmiri red chilly powder (increase the quantity if you like spicy)
  • 1 pinch cumin powder / jeera powder
  • 1 pinch chaat masala
  • 1/4 onion (finely chopped)
  • 1/4 tomato (finely chopped)
  • 1 cup nylon sev or as required
  • 1/4 bunch coriander leaves (finely chopped)
  • Handful of fried peanuts (omit if you are allergic to nuts)

Method

    Pressure cook soaked white peas along with water turmeric red chilly powder and salt for 4 whistles on medium flame setting.
    Once the pressure releases shut the gas and remove the peas.
    Mash the peas and keep aside in a bowl.
    Boil potatoes along with water and turmeric on medium flame setting.
    Once the potatoes are fully boiled shut the gas and remove the potatoes.
    Mash the potatoes and keep aside in a bowl.
    In the mashed potatoes add thick poha turmeric red chilly powder cumin powder chaat masala salt and mix well.
    Make small to medium sized pattice out of this mixture.
    In a non stick pan heat oil and shallow fry the pattice till golden brown and crisp on medium flame setting. Depending on the size of the pan add 2-3 pattice at a time. Do not overcrowd the pan.
    Take a serving plate and add hot pattice on one side of the plate.
    Next to the pattice add hot Ragda.
    Add on top of the pattice and ragda green chutney and tamarind chutney.
    Sprinkle chaat masala on top of pattice and ragda with very finely choppped onion, very finely chopped tomato, nylon sev, and coriander leaves.
    Serve ragda patties hot along with tea or coffee.
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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