Ragda Patties
#NVM
#maharashtrian
Ragda Patties/Pattice is a popular street food from.the Western Indian states of Maharashtra and Gujarat.It is made up of two components: the ragda and the patties.Ragda is the curry made with dry white peas This is basically a chaat where crispy potato patties or tikkis are topped with yellow peas curry.Tangy sweet and sour tamarind and green chutneys are drizzled alongwith chopped onion, tomato, coriander,chaat masala,crushed papri and sev.It tastes sweet ,sour and spicy and loved by all age groups.
Ragda Patties
#NVM
#maharashtrian
Ragda Patties/Pattice is a popular street food from.the Western Indian states of Maharashtra and Gujarat.It is made up of two components: the ragda and the patties.Ragda is the curry made with dry white peas This is basically a chaat where crispy potato patties or tikkis are topped with yellow peas curry.Tangy sweet and sour tamarind and green chutneys are drizzled alongwith chopped onion, tomato, coriander,chaat masala,crushed papri and sev.It tastes sweet ,sour and spicy and loved by all age groups.
Cooking Instructions
- 1
Soak dry yellow peas overnight or for 7-8 hours in enough water. Next day pressure cook peas with 4-5 cups water with 1/4 th tsp turmeric and 1/4 th tsp salt up t 5-6 whistles. Let the pressure release on its own.For this curry the peas need to be really soft.Mash some of the peas with a potato masher.To temper the ragda,heat 2 tbsp oil in a pan.Sprinkle cumin seeds.Once they splutter, add chopped onion and fry till translucent.Next add chopped tomato,ginger garlic paste,rest of the dry masalas.
- 2
Cook the spices for a few seconds along with chopped coconut, bay leaf and add the boiled ragda.Add salt and sugar to taste. Sprinkle garam masala and chopped coriander. Turn off the heat and set it aside.
- 3
ForPotato Patties:
Boil potatoes and mash them well. Add all the dry ingredients, grated ginger, chopped onion, green chilies, coriander, salt, and sugar to taste. Mix gram flour to make a non-sticky dough. Divide the potato mixture into eight portions. Flatten and form into patties.
- 4
Heat 2 tbsp oil in a non-stick pan and spread well.Arrange the patties in the pan and fry both sides until golden brown and crispy on medium to high flame.
- 5
For making Ragda Patties :
Keep everything ready before assembling. The ragda or yellow peas curry and potato patties or aloo tikki have to be hot before assembling. Pour the ragda curry in a plate.Place two patties on the curry.Top with chopped onion, tomato,cilantro,coriander and tamarind chutney. Sprinkle chaat masala, lemon juice, roasted cumin powder and chilli powder.
- 6
Crush few papris, sprinkle as much sev and chopped coriander on the Ragda Patties.Serve it immediately as soon as it is assembled as a teatime snack.
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