Ragda patties | Ragda pattice | Ragda chaat
A popular Street food of Maharashtra and Gujarat, from the states of India, ragda patties/ pattice is a mixture of 2 elements where crispy potato patties are topped with dried white peas curry. Then it's served with chutney, onion, tomamto and sev! It's vegan too.
Servings 4
Ingredients
To boil white peas / safed vatana
- White dried peas soaked overnight 1 cup
- Water 3 cups
- Salt to taste
- Turmeric/ haldi 1/2 tsp
To make ragda/white peas curry
- Cooked white peas 1 cup
- Onions chopped finely 2
- Tomatoes grated 2
- Cumin/jeera 1 tsp
- Hing/Asafoetida 1/2 tsp
- Ginger garlic chillies minced - 1 tbsp Green chillies 2, ginger 1 tsp, garlic cloves 4
- Turmeric/haldi powder 1/2 tsp
- Coriander/Dhania powder 1 tsp
- Black salt to taste
- Chaat masala 1 tsp
- Garam masala 1/4 tsp
- Red chilli powder 1 tsp
- Tamarind paste as required
- Oil 1 spoon
For making patties/pattice
- Potatoes boiled 5
- Salt to taste
- Fresh coriander leaves chopped handful
- Green chili minced 1
- Red chillies powder 1tsp
- Chaat masala 1tsp
- Poha soaked for 10 minutes or bread crumbs 1/2 cup
- Corn flour 2 tbsp
To granish
- Chopped onions 1/2 cup
- Chopped tomatoes 1/4 cup
- Green chutney
- Tamarind jaggery chutney
- Namkeen sev
Instructions
To boil Ragda/ White peas
- Soak dried white peas/ safed vatana overnight in enough water.
- Drain the water in which you have soaked dried white peas. Rinse it well.
- In a pressure cooker add 3 cups water, salt to taste,1/2 tsp turmeric/ haldi.
- Add soaked peas to cooker and cook on high flame upto 2 whistles and then cook for around 7 to 10 minutes on low flame. Keep it aside.
To make white peas curry/Ragda
- Meanwhile heat a thick bottom pan/ kadhai, add oil to it. Once warm add cumin & hing.
- To this add minced ginger garlic and chillies.
- Now add all dry spices/masala mentioned above and saute it.
- Throw chopped onions into this. Saute it well till it becomes translucent then add salt at this stage so that onions cook fast.
- Next add tomatoes and cook it well. Once tomatoes are incorporated nicely, add the boiled white peas and mix well.
- In the last add tamarind paste and cook for 3 to 5 Minutes on low flame and adjust the consistency by adding more water if required.
- Switch off the flame and keep it aside.
For making potato patties/ pattice
- Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. Also add chaat masala and fresh coriander leaves. Mix well.
- Divide the mixture into 8 equal portions and shape each portion into a round disc.
- Heat 3 to 4 spoons of oil in a non stick pan on medium heat. Place the prepared patties into the pan.
- Shallow fry each patty on both sides till its colour is golden brown.
To assemble Ragda Patties/pattice
- To serve Ragda Patties first place shallow fried patties on a plate then pour ragda over it. Top with green chutney, imli gud ki chutney. Garnish it with chopped onion, tomato and coriander leaves.
- In the last top ragda pattice with sev and then sprinkle some chaat masala on top.
- Serve hot as it is or with buns/dinner rolls
Notes
1. You may add sweetened curd while assembling the ragda Patties chaat or serve it on the side along with salad.
2. If you wish to have it like full meal, you may serve it with dinner rolls or buns.