Ragda Pattice

Name: Ragda Pattice
Total time: 3600 s
Yield: 6 Person
Cuisine: Indian
Ingredients: 1/2 Cup Tamarind; 1/2 Cup Seedless dates; 1/2 Cup Jaggery; As per taste Salt to taste; 1 tsp Black salt; 1/2 tsp Ginger powder; 1 tsp Kashmiri red chilli powder; 1 tsp Jeera powder; 1/2 tsp Black pepper powder; 1 litre Water; 1 Cup coriander leaves; 1 Cup Fresh mint leaves; 1 inch Ginger; 3-4 Green chillies; 1 tbsp Roasted Chana dal; 1/2 tsp black salt; 1 tsp Cumin powder; 1 tsp Amchur powder; as required Salt; 3-4 Ice cubes; as required Cold Water; 2 Cup Dry White Peas; as required Water; 1/2 tsp Turmeric powder; 1/2 tsp Cumin powder; 1/2 Coriander powder; 1/2 tsp Fennel seeds; 1 inch Ginger slices; 2 tbsp Fresh coriander; 1 tbsp Oil

Mamta Pandya @mamta_homechef

#TheChefStory
#ATW1
#ragdaPattice
#streetfood
#mumbaistreetstylechaat
#cookpadindia

Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. It consists of crispy potato patties topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev and spices. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal!

#TheChefStory
#ATW1
#ragdaPattice
#streetfood
#mumbaistreetstylechaat
#cookpadindia

Mamta Pandya @mamta_homechef

#TheChefStory
#ATW1
#ragdaPattice
#streetfood
#mumbaistreetstylechaat
#cookpadindia

Saved

Ingredients

1 Hour

6 Person

For Sweet Tamarind Chutney ♈️
1/2Cup Tamarind
1/2Cup Seedless dates
1/2Cup Jaggery
As per tasteSalt to taste
1 tspBlack salt
1/2 tspGinger powder
1 tspKashmiri red chilli powder
1 tspJeera powder
1/2 tspBlack pepper powder
1litre Water
For Green chutney ♈️
1Cup coriander leaves
1Cup Fresh mint leaves
1inch Ginger
3-4Green chillies
1 tbspRoasted Chana dal
1/2 tspblack salt
1 tspCumin powder
1 tspAmchur powder
as requiredSalt
3-4Ice cubes
as requiredCold Water
For Ragda ♈️
2Cup Dry White Peas
as requiredWater
1/2 tspTurmeric powder
1/2 tspCumin powder
1/2Coriander powder
1/2 tspFennel seeds
1inch Ginger slices
2 tbspFresh coriander
For Aloo pattice ♈️
1 tbspOil
1 tspCumin
2Chopped Green chillies
5-6Boiled Potatoes
as per tasteSalt
1/2Cup Fresh coriander
1/2Inch Ginger
as required Ghee for cooking the tikki

Saved

Steps

1 Hour

1

Soak the imli and khajoor separately in hot water for 15-20 minutes. Transfer the imli and khajoor in a mixer grinder and grind to a fine paste.
2

Now, take a wok and, strain the grinded pulp through a sieve, and add the remaining spices.
3

Switch on the flame & let the jaggery melt and cook the chutney for 20 minutes on medium flame, while stirring occasionally. Sweet tamarind chutney is ready.
4

Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly.
5

Soack the white peas overnight in water, drain the water. Set a cooker on medium heat, add the soaked white peas, water and salt. heat and pressure cook for 4 whistles on medium low heat.
6

Add fennel seeds, cumin, Turmeric, cumin powder and salt. Use a potato masher and mash it lightly while keeping few chunks intact. Cook the starch from the vatana releases and it becomes thick in consistency. Add ginger and coriander leaves, stir once. The ragda is ready.
7

Set a pan on medium heat a oil, further add cumin & green chillies, stir & add boiled, mashed potatoes, add salt, coriander & ginger, mix & Cook for 2-3 minutes, further transfer in a plate and cool down.
8

Take spoonful of mixture and shape to make tikki.Set a pan on medium heat, add enough ghee and shallow fry the tikkis on medium heat from both the sides until crisp and golden brown in colour. Your aloo pattice are ready.
9

Now put aloo tikki in a plate, pour hot ragdo over it,
10

Garnish with chutney, green chutney, onion, sev, pomegranate and coriander and serve.