Thursday, 3 July 2014

Ragda Pattice (Indian street Food/Chaat)

As Ramadan is ongoing, we can smell one or the other snacks being prepared in every house for Iftar.  Ragda Pattice is a must in our house and a frequent one to show up in our Iftar menu. I just get myself to prepare these only in this month as there is some laziness property overriding me through out the year which stops me from making this in any other month. Today on the 4th day of Ramadan, I prepared this in completely Indian street style and as we all know no one can say "No" to this yumm chatpata Ragda Pattice Chaat given anytime of the day. Now quickly moving on how did I make it...




INGREDIENTS:-
For Ragda:
1 cup, white peas (Safed Vatana)
½ tsp, turmeric powder
½ tbsp, tamarind pulp
Salt to taste
Water as required

For Pattice:
1 cup, potato, boiled and grated/mashed (tightly packed cup)
1 tsp, ginger, grated
1 nos, green chili, chopped (You may add more if preferred)
¼ tsp, turmeric powder
½ tbsp, corn flour
Oil for shallow frying.

For Assembly/Chaat Garnish:
2 tbsp, tamarind pulp
¼ tsp, cumin powder
¼ tsp, red chili powder
Roasted coriander seeds(crushed) as required
1 nos, medium sized onion, finely chopped
1 nos, medium sized tomato, finely chopped
Chaat masala as required
Jaggery-Sonth chutney as required (Please find the link @ Jaggery Chutney)
Mint-Coriander chutney as required (Please find the link here @ Mint Coriander Chutney)
Coriander leaves(finely chopped) as required.
1 nos, green chili, finely chopped (you may add more if preferred more spicy)
Nylon sev as required
Lemon juice as required


METHOD:-
For Ragda:
Clean, wash and soak the white peas overnight.

Pressure cook the soaked peas along with all the mentioned ingredients under the section “For Ragda”.

Cook till the peas are done but not very mushy.  I prefer ragda to be of medium consistency so have used  about 3 to 3½  cups of water.

You may adjust the consistency of the ragda by increasing or decreasing the water quantity.

For Pattice:
Mix together all the ingredients mentioned under the section “For Pattice”.

Grease your palms with oil and divide the mixture into equal medium sized balls.  Roll and flatten them to form pattice.

You may choose to make a bigger or smaller ball from the mixture based on the preferred size of the pattice.

Heat the oil in a pan and fry the pattices till they are golden brown and crisp.

For assembly:
Mix together tamarind pulp, cumin powder, red chili powder and little water to make it a pouring consistency.

Place the pattice in a bowl or a plate and pound it with your thumb lightly.  Do not mash it too much.

Pour the prepared ragda over the pattice.

Pour the tamarind mixture over the ragda.

Pour the sweet chutney , mint coriander chutney and lemon juice as required.

Sprinkle roasted crushed coriander seeds and chaat masala.

Sprinkle the finely chopped onions, tomatoes and green chili.

Garnish with coriander leaves and top with Nylon sev.

Enjoy the yummm chatpata Ragda Pattice.

NOTE:- The garnishes mentioned under assembly section can be adjusted as per your taste palate.






6 comments:

  1. Too good! I'm going to try this! Not sure of the peas tho :(

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  2. Awesome photography dear....have just started a new blog. ..if u visit...it ll be a pleasure for me. .. http://www.bongtaste.blogspot.in/?m=1

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    Replies
    1. Hello Moumita dear...thanks alot!! Congratulations....loved your dear...keep up the good work :)

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  3. Replies
    1. Hi Neera....these are white dries peas!!! They also known as Safed vatana or safed matar!!

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  4. Your photography is awesome...

    ReplyDelete