• Sonalika Singhania

Ragda Pattice 🤩

Ragda Pattice is our favorite chaat recipe. It is also a well known Mumbai Street Food snack.

In  Ragda Pattice, pan-fried or shallow fried potato patties are topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders. So the final dish has various textures, tastes and flavors – spicy, sweet, savory, tangy, crunchy, crispy, soft. My dad makes it a little differently and it really tastes heavenly! It is one of his speciality and literally to die for. Here’s the recipe 🤩

Ingredients-

This is enough for 4-5 people

For the aloo tikki-

  1. Boiled potatoes - 4-5

  2. Ginger one inch finely chopped

  3. Green chillies- 3 finely chopped

  4. Red chilly powder - 1/2 Tsp

  5. Salt to taste

  6. Amchoor powder - 1 Tsp

  7. Coriander leaves

  8. Cornflour - 2 Tbsp

For the ragda-

  1. White peas (पीला मटर) - 250gms (2 cups approx.)

  2. Green chillies finely chopped - 2

  3. Ginger - one inch grated

  4. Salt to taste

  5. Turmeric powder- 1/2 Tsp

For the final dish-

  1. Ginger - 1 inch finely chopped

  2. Green chillies - 3 finely chopped

  3. Turmeric powder - 1/2 Tsp

  4. Red chilly powder - 1 Tsp

  5. Garam masala - 1 Tsp

  6. Coriander powder - 2 Tsp

  7. Onions - 2 finely chopped

  8. Tomatoes - 2-3 chopped

  9. Ghee - 3-4 Tbsp

  10. Lemon juice - 1.5 lemons

  11. Coriander leaves - 1/4 cup finely chopped

  12. Curd

  13. Bhujia sev (thin one)

  14. Tamarind chutney

  15. Phulki or puchka

Okay so this recipe contains lots of ginger and green chillies. You can totally adjust according to your taste. Everything is very basic in the recipe. You can taste at every step and adjust the quantities.

PROCESS-

Aloo tikki-

Mash the potatoes in a mixing bowl and add all the ingredients ginger, green chillies and the masalas. Add the cornflour to the mashed potatoes.

You can make ginger and green chilly paste in a mixer grinder and use it further in the recipe.

Now make a dough of this. Now make tikkis of equal size. Take a pan and add ghee or butter to it. Pan fry the tikkis. To check if they are done see the edges if they turn brown from the bottom flip them. Cook them well from both sides.



For ragda or ghoogni-

Boil the white peas with ginger, green chilly salt and turmeric powder. Boil in cooker for upto 8-10 whistles. It should look like this. It should be really soft.


For the final assembling-

Take a kadhai and add ghee to it. Now add ginger, green chillies. Cook them well. Now add finely chopped onions and cook them really really well for 10 mins.

Now add tomatoes and cook them for 2 mins.

Now cover it with a lid like this and let it cook for 5 mins.


The tomatoes will become a little soft. Now add the all the spices like red chilly powder, coriander powder, turmeric powder, salt, garam masala. Cook them again for 1 min. Now add tikkis and mash them. Mix them really well. Now add the boiled matar.

Cooking the tomatoes well is important because they give a very nice flavour to the ragda.
Ragda is supposed to be matar on top of the tikkis. But, my dad mashes them before on the pan itself. It is a different style of serving it.

Mix them really really well. And cook it for approximately 5 mins. Simmer for 5 mins. It will become thick.

Add lemon juice or amchoor powder to give the tanginess. Finally add the coriander leaves.


Assembling-

Take a plate and add radga in that. Now top it with tamarind chutney, green chutney, raw onions, beated curd, baarik sev, salt and coriander leaves. Crush some puchkas on top.

Puchkas will give a crispy texture to the chaat.

Enjoy the most satisfying sunday meal❤️



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