How to make Ragda Pattice (Mumbai Style)?
I am a big fan of Mumbai street food, especially tangy and spicy Chaat! Out of the several chaat dishes that I love, following are my top three favourite chaat items:
a) Pani Puri
b) Bhel Puri
c) Ragda Pattice
I would begin the my delicious journey of this blog with Ragda Pattice recipe.
Ragda Pattice Recipe
This Bombay style Ragda Pattice recipe might look similar to Chole Tikki which is a very popular chaat item in North India. Very similar to other chaat recipes, Ragda Pattice can also be served as a meal rather than a snack.
Ragda Pattice is made of two major components: Ragda and Pattice/Patties.
Ingredients for Ragda:
White Peas 2 cups (soak for 4 to 5 hours )
One medium sized chopped tomato
Baking soda 1 pinch
Turmeric 1/4 teaspoon (tsp)
Red chilli powder 1 tsp
Coriander powder 1/2 tsp
Jeera powder 1/2 tsp
Garam masala 1/2 tsp
Coriander leaves 2 tablespoon (tbsp)
Oil 2 tbsp
Salt to taste
Ragda Preparation Steps:
1) Place your pressure cooker on a medium flame and add oil to it. Then add chopped tomatoes and sauté.
2) Add soaked white peas followed by baking soda, turmeric, red chilli powder, coriander powder, jeera powder and salt. Stir the ingredients.
3) Add enough water till the peas are covered. Close the lid of pressure cooker on high flame and allow 5 or 6 whistles. Switch off the flame after that.
4) After the pressure cooker cools down completely, open the lid to add garam masala and coriander leaves. Stir and sauté for 5 minutes on medium flame.
Ingredients for Pattice:
Boiled potatoes 5 to 6 medium size
Soaked poha 1/3 cup
Green chilly paste 1 tbsp
Ginger and garlic paste 1 tsp
Jeera powder 1 tsp
Amchur powder ½ tsp
Turmeric 1/3 tsp
Red chill powder 1 tsp
Chaat masala 1/3 tsp
Coriander leaves 2 tbsp
Mint leaves 1 tbsp
Salt to taste
Pattice Preparation Steps:
1) Take boiled potatoes in a bowl and smash them. Add the above mentioned ingredients one by one and mix them well to make a smooth dough.
2) Apply oil on your palm. Take a spoon full of boiled potato mix on your palm and make medium size pattice.
3) Add 4 to 5 tbsp of oil in a pan to shallow fry the pattice on both side till it turns light brown in colour.
To serve:
Tamarind (Imli) chutney
Green chutney
Sev
Chopped onions and tomatoes
Crushed pani puris and coriander leaves to garnish
Sprinkle Chaat masala (optional)
How to serve Ragda Pattice:
Firstly place two pattice on a plate and pour ragda onto it. Add imli chutney, green chutney, onions and tomatoes to it.
Lastly sprinkle sev and crushed pani puris all over. Garnish with coriander leave on top of it.
You can sprinkle chaat masala onto it for extra taste!
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