How to make Ragda Pattice Chaat | Mumbai Style Ragda Pattice Recipe with step by step photos | Mumbai Street Food - Ragda Patties | Lip smacking Ragda Pattice Recipe..
I am back with one more super delicious, lip smacking, healthy snack recipe for you. Sharing recipe with step by step photos..
Ragda Pattice is a very popular Mumbai street food It is super scrumptious and my all time favorite snack. Did you know it is considered as low fat, fiber rich healthy snack option.
Ragda Pattice is an excellent combo of potato patties which are topped with nicely cooked dried peas, sweet tamarind & dates chutney, spicy green coriander mint chutney and garnished with chopped onion, coriander leaves and nylon sev.
Do you know the meaning of word ragda! The Ragda word is derived from the Hindi word "Ragadna" which means to rub. In simple words dried white peas are cooked on a slow flame for a very long time until very smooth and creamy and thus, you need to press the peas very hard with back of ladle spoon.
This technique is mainly followed by street food vendors as dried white peas, even if soaked overnight needs long cooking hours. It's good to use a pressure cooker and allow 5-6 whistles. The thumb rule of cooking dried peas for ragda is that - the more smoother it is the more tastier it is... So I guess that's why Ragda name is given to this dish..
Coming back to pattice, if you're Mumbaikar, you must be knowing that for pattice preparation, use of pav - Bun bread is must. The street vendors mainly use dried leftover pav for this recipe.. But at home, we always love to add fresh and healthy ingredients so that's why I have used fresh bun bread crumbs. Add bread crumbs in a good quantity as that will make your pattice more crisp. I believe cooking is all about food preferences so follow the way your family want to relish this dish.
So what we require for this ragda pattice combo
1. Ragda - Spicy Dried Peas Curry
2. Pattice - Potato Patty - Cutlet
3. Sweet Tamarind Date Chutney
4. Spicy green chutney
5. Finely chopped onions
6. Finely chopped coriander
☑Let's get started
♨ Recipe details
🔹Preparation time 20-25 minutes
🔹Cooking time 25-30 minutes
🔹Peas Soaking Time Overnight
Ragda - Dried Peas Curry Recipe
♨Ingredients required - For Ragda
🔸1 Cup Vatana - Dried Peas - overnight soaked
🔸4-5 green chillies
🔸8-10 curry leaves
🔸2 tsp cumin seeds
🔸2 tsp red chilli powder
🔸1 tsp turmeric powder
🔸½ tsp garam masala powder
🔸Salt to taste
🔸5-10 grams tamarind pulp (optional)
♨ Step 1 Soak the dried peas
◾Soak the dried white peas in enough water for overnight or for 7-8 hours. On the very next day, rinse well, drain the water.. Keep it aside until called for.
♨ Step 2 Pressure cooking
◾Heat some oil in a pressure cooker. Add cumin seeds and allow it to splutter. Now add green chillies and curry leaves, let it sizzle for about 5-10 seconds.
◾Add soaked vatana (dried white peas), turmeric powder, red chilli powder, garam masala powder and salt to taste. Mix it well and stir fry for a min or two. Add 3-4 cups of water. Passover it with lid and allow 5-6 whistles and then cook it on slow flame for about 2-3 minutes. It's time to remove it from the flame. Leave it cool down naturally.. Open the pressure cooker, check whether peas are nicely cooked or not.. If nicely cooked, looks creamy and smooth, add tamarind pulp, mix it well. Cook it for a min or two. Our ragda is ready to serve it with pattice...
🔹5-6 Boiled and mashed potatoes
🔹2-3 Pav - Bun Bread
🔹Handful of coriander leaves, chopped
🔹2-3 green chillies
🔹2-3 tsp red chilli powder
🔹1-2 tsp amchur - dry mango powder
🔹1 tsp garam masala powder
🔹½ tsp cumin seeds (optional)
🔹1-2 tsp lemon juice or half lemon
🔹Salt to taste
🔹Oil for frying
♨ Step 1 Mise en place
◾Potatoes - boiled - peeled - mashed ..
◾Pav - make soft crumbs for that break them into pieces and grind..
◾Another Pav - soak in water - press hard in your palms - remove all the water and then crumble it..
♨ Step 2 Prepare Pattice dough
◾In a large mixing bowl add mashed potatoes, fresh bread crumbs, soaked, pressed and crumbled pav pieces, red chili powder, coriander leaves, cumin seeds, dry mango powder, garam masala powder, green chillies & lemon juice. Mix it all well and knead it well till smooth and pliable dough.
♨ Step 3 Shape into pattice
◾Divide the mixture into 8 equal portions and form the mixture into balls, then flatten and shape into round patties. Refrigerate for 12-15 minutes or so and then fry.
♨ Step 4 Shallow Fry
◾Heat 5-6 tbsp oil in a non stick flat pan. Place 4-5 potato pattice, keep frying on both the sides until crisp and golden brown.. Keep it warm until needed.
♨ Step 5 Serve
◾Place two pattice in a serving platte, break them into bite size pieces, pour ragda on it. Top it with finely chopped onion, sweet date and tamarind chutney, spicy green chutney and nylon sev. Sprinkle Chaat masala powder. Garnish it with coriander leaves. Serve it immediately and enjoy..