Ragda Pattice Recipe/How to make Ragda Pattice
Ragda pattice is one of my first preference if I have guests or gathering at home. As We do not need to do any thing while serving except the assembling part. We can prepare Ragda, Chutneys and Pattice. While serving we just need to reheat and assemble. Many people do not tamper Ragda while serving. But a simple tadka, tamarind and jagerry gives this Ragda a typical street food flavor.
Ragda Pattice is a popular street food of India. You find it any every nook and corner of mumbais street. But You never know how hygienic and fresh the ingredients are. Over a period of time I have become more conscious about these things. Especially for my kid I would any day put in extra effort and make it at home.
If you have chutneys ready at home this chaat does not take long to prepare. Soaking is taken care by peas itself. So you do not need to do any thing except soak it in water over night. You can also soak it in hot water for 3-4 hours and results will be the same.
Giving tadka is all you have to do. And Yummy ragda will be ready. Pattice is also a quick recipe and I prefer it to be shallow fried. Specially when fried pattice does not serve any purpose except gulping extra calories. It also gets too soggy after a while.
Adding smashed potatoes to ragda gives it thick texture. It gives binding to the gravy and makes it thicker.
Same recipe can be prepared using raw bananas instead of potatoes. And you can serve it as a jain chaat also.
Also check other chats like pani puri, Bread chaat, Papdi chaat, sev puri and Corn Bhel.
So here is step by step recipe of Ragda Pattice.
- 1 cup safed vatana / dried white peas
- 2 potatoes (boiled - cut into small pieces)
- 1/4 tsp Turmeric Powder / Haldi
- 1/2 tsp chilli powder
- 2 tsp jaggery / gur (grated)
- 1 tbsp tamarind / Imli (soaked)
- Salt to taste
- 1/4 tsp Mustard seeds / Rai
- 1 pinch asafoetida/ hing
- 2 tbsp oil
- 1 kg potatoes
- 2 tbsp cornflour
- Salt to taste
- oil (for deep frying)
- 1/2 cup Green Chutney
- 1 cup Onions (chopped)
- 1/2 cup khajur imli ki chutney
- 1 cup Sev (Optional)
- PaniPuri Puris (Crushed - Opitional)
- Soak the dried peas overnight or atleast 5-6 hours. Add tamarind, salt and water to the peas and cook the peas in pressure cook for 4 whistles or until the peas are soft.
- Prepare the tempering by heating the oil, adding the mustard seeds,and asafoetida and stirring till the mustard seeds crackle.
- Add the dry masala's i.e chilli powder and turmeric powder
- Add add mashed potatoes and jaggery to the ragda. Mix well, let it simmer for 10 minutes and keep aside.
- Boil, peel and grate the potatoes. Add the cornflour and salt and knead to a soft dough. Divide into 12 equal portions and keep aside.
- Shallow fry on a non-stick pan till the patties are golden brown and crisp.
- For serving, place 2 patties on a plate and pour the ragda over. Top with green coriander chutney and tamarind date chutney . Sprinkle the sev and onions on top.
- Serve immediately.
You can skip adding tamarind and Jaggery to the Ragda. If you skip it you will need to increase the quantity of Chutneys while assembling everything. Adding Jaggary and Tamarind gives uniform taste to the Ragda. If you wish to give little crispiness you can add crushed PaniPuri Puris while serving.
