Ragda Pattice, yet a simple but delicious street food recipe when served piping hot is irresistible. Mumbai street foods are my favorite and this is one of them. Whenever I visit mumbai, I make sure to devour street food. Well, they are not so hygienic to eat but are extremely tempting and tasty. But if you can make them at home and get the same taste, nothing like that. This recipe is really simple to make but mouth watering and requires basic ingredients. During monsoon when you crave something hot and spicy, this is one of the lip smacking dish to have other than pakoras.
Ragde pattice divided into two parts: Ragda, white peas curry and Pattice is a boiled mashed potato pancake. It is served with chaat toppings like chopped onions, chopped tomatoes, green chutney, tamarind chutney and sev. It is basically a hot form of chaat. The combination of white peas curry and spicy mashed potatoes with spicy, tangy and sweet chutneys is amazing.
Ragda Pattice
Ingredients
For ragda
- 1 cup white peas soaked and boiled
- 1 tbsp garam masala
- 1 small onion chopped or 1/2 cup chopped onion
- 1 small tomato chopped
- 1 tbsp ginger-green chilli paste
- 2 tbsp oil
- 1 tsp mustard seeds
- 3-4 curry leaves
- 1 tsp red chilli powder
- 1 tsp asafoetida or hing
- 1 tsp turmeric powder
- 2 cup water
- coriander for garnish
- salt to taste
For Pattice
- 3 medium boiled potatoes
- 1 tsp red chilli powder
- 1 tsp turmeric powder
- 1 tsp amchur powder
- 1 tsp chaat masala
- 1 tbsp ginger-green chilli paste
- 1-2 tbsp cornflour optional
For Serving
- green coriander chutney
- date and tamarind chutney
- chopped onions
- chopped tomatoes
- sev
- chopped coriander
Instructions
For Ragda
- Soak white peas overnight or for 6-8 hours.
- Pressure cook soaked white peas with 1 tsp of turmeric and salt for 3-4 whistles. Note: sometimes it takes more whistles so if not done check and whistle more.
- Heat oil in large pan. Once the oil is hot add mustard seeds and let it splutter. Add curry leaves, hing and ginger-green chilli paste.
- Add onions and tomatoes and saute for 2-3 minutes.
- Once onions and tomatoes soften add all the dry spices.
- Add boiled white peas to it with boiling water. Adjusting the consistency by adding more water and let it boil for 10 mins.
For Pattice
- Mash boiled potatoes properly. Combine ginger-green chilli paste and all the dry spice in the mashed potatoes.
- Form small round cutlets or pattice smoothing the edges (make sure the mixture is not sticky or else add some cornflour)
- Heat a non stick pan or griddle on a medium heat and drizzle some oil. Place the pattices on it and cook till it turns golden brown on both sides. Note: This is a technique that I have learned harder way. Always let your pan or griddle heat up nicely before you place pattice otherwise it starts bursting and doesn’t look nice.
To Serve
- Put 2 pattice in a bowl and top it up with the ragda. Add green coriander chutney, date and tamarind chutney, chopped onions, chopped tomatoes, sev and coriander.
