Ragda Patties

Quintessentially mumbai street food is how I think about Ragda pattice. Fortunately can be made in bits and parts so that the d-day is a breeze.


Ingredients (serves 3-4)
For Ragada
2 bowls of Dried White peas (Safed watana) (Soaked for 4-6 hours)
1/2 tspn turmeric
1 tspn coriander cumin powder
1/2 tspn garam masala
1 tspn oil
salt to taste
For Pattice
5-6 medium – large potatoes
1/2 tspn turmeric
1 tspn coriander cumin powder
1/2 tspn garam masala
1 tspn green chilli paste
1 tspn ginger garlic paste
Oil to cook
salt to taste
For Adornments
Green chutney
1/2 cup Fresh Mint leaves
1/2 cup Fresh Coriander leaves
2-3 green chillies (add more)
1 inch ginger
1 small onion (optional)
1 tspn lime juice
salt to taste
Red chutney
7-8 dried red chillies (soaked in warm water)
10-12 garlic cloves
salt to taste
Khajur – Imli chutney
1 cup soaked Dates (khajur)
1/2 cup tamarind pulp
3/4 cup jaggery (grated)
a pinch of red chilli powder
2 tspn roasted cumin seeds powder
1 tspn black salt

Method

1) Pressure cook the soaked white peas along with all the ingredients including oil. Once cooked set aside.
2) For the pattice mash the boiled potatoes and mix all the ingredients for pattice in it. Form small balls of the mashed mixture and form pattice (tikkis) of it. Roast on a tawa / griddle brushing oil on the surafce as needed until a crisp layer is formed on the outside. Keep this on tawa on low flame until you serve.
3) Grind all chutneys individually and set aside. For the Khajur Imli chutney, cook the tamarind pulp along with the jaggery until a syrup like mixture is formed.  and then grind it with the rest of the ingredients
4) Serve the tikkis, topped with the Ragada, a spoonful of each chutney, chopped onions, tomatoes, sev, coriander.


Adjust the chutneys to taste.


Gobble down

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2 responses to “Ragda Patties

  1. Lovely dish. I make the same way except the kala namak part since I can't stand the smell. 🙂
    And is there no need to cook the khajur imli chutney?

  2. yea Suma, thanks for pointing out. I just cut down the instructions as I thought long list of instructions would put off readers from trying this amazing dish. I have updated the post now.

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