If you're craving a hearty and flavorful snack, Ragda Pattice is the perfect dish for you!
This delightful street food, popular in India, combines a savory white pea curry with crispy, spicy potato patties.
It’s a flavorful and satisfying snack that blends textures and spices beautifully. Here’s a step-by-step guide on how to make this delightful dish at home!
How To Make It?
For Ragda:
2 tbsp vegetable oil
300 g onion, finely chopped
4 tomatoes, chopped
500 g frozen peas (ready to use)
1 tsp salt
250 ml water
1 tsp ground coriander
1 tsp chili powder
1/2 tsp turmeric powder
2 tsp curry powder (ready to use)
1 tsp tamarind pulp, dissolved in 50 ml water, strained
1 1/4 tsp salt (adjust to taste)
3 tsp lime juice
For Patties:
500 g potatoes
1 1/2 tsp salt
1/2 tsp chili powder
1 green chili, finely chopped
1 tsp vinegar
10 g coriander leaves, finely chopped
1 tsp caraway seeds
50 g fresh breadcrumbs
For Chutney:
30 g coriander leaves
2 sprigs mint leaves
6 green chilies, chopped
4 garlic cloves, chopped
1 tsp sugar
125 ml water
Instructions:
1. Prepare the Ragda (Chickpea Curry):
- Heat vegetable oil in a large pan and sauté the chopped onions until they turn soft and translucent.
- Add the chopped tomatoes and cook until they become soft and mushy.
- Now, add the frozen peas, salt, ground coriander, chili powder, turmeric powder, and curry powder. Stir everything well.
- Pour in the water and bring the mixture to a simmer. Allow it to cook for about 15 minutes, or until the peas are cooked through and the curry has thickened.
- Once the ragda has reached the desired consistency, stir in the tamarind pulp dissolved in water and the lime juice. Adjust the seasoning with additional salt or lime juice if needed. Remove the curry from heat and set it aside.
2. Prepare the Patties (Potato Fritters):
- Steam or boil the potatoes until they are soft and fully cooked.
- Once the potatoes are done, peel them while they are still hot and mash them thoroughly.
- Add the chopped green chili, salt, chili powder, vinegar, chopped coriander leaves, and caraway seeds to the mashed potatoes.
- Mix well until everything is evenly combined.
- Gently form the mixture into round patties, each about 5 cm in diameter and weighing approximately 30 grams. Press them slightly to flatten.
3. Prepare the Chutney:
- In a blender or food processor, combine the coriander leaves, mint leaves, green chilies, garlic, sugar, and water.
- Blend the ingredients into a smooth, green chutney. If needed, you can add a bit more water to adjust the consistency.
4. Fry the Patties:
- Heat plenty of oil in a deep frying pan over medium-high heat.
- Once the oil is hot, carefully slide the prepared patties into the pan. Fry them until golden brown and crispy on both sides, which should take about 3-4 minutes per side.
- Remove the patties from the oil and drain them on paper towels to remove excess oil.
5. Assemble the Ragda Pattice:
- To serve, place the hot fried patties on a plate.
- Pour the prepared ragda (chickpea curry) generously over the patties.
- Drizzle some tamarind chutney and green chutney over the ragda pattice.
- Garnish with finely chopped onions, fresh coriander leaves, and sev (crunchy chickpea noodles) if desired.
Ragda Pattice is now ready to serve, Lykkers! This delicious dish is best enjoyed immediately while the patties are still warm and crispy. The combination of the soft ragda with the crunchy patties, tangy chutneys, and fresh garnishes will make your taste buds dance. It's a perfect snack or appetizer for a family gathering or a party!
Ragda Pattice Recipe | Mumbai Street Style Chaat | रगड़ा पेटिस और चाट की चटनी | Chef Sanjyot Keer
Video by Your Food Lab
