Ragda Pattice (Ragda Patties)
Ragda Pattice is a lip smacking popular Indian street food of potato patties topped with cooked white peas known as ragada, chutneys and spices. Ragada patties is an extremly popular bombay chaat recipe loved by all. An absolutely easy chaat recipe which is now a no fuss evening snack to make at home. Here is how to make best ragda pattice recipe at home
Servings: 6 servings
Calories: 239kcal
Ingredients
to make Ragada:
- 2 cups White Peas (Safed Vatana)
- ½ tsp Turmeric powder
- 1 -2 green chilies slit or finely chopped
- 1.5 tbsp Tamarind pulp
- Salt to taste
- Water as required
For aloo or potato patties:
- 8 Potato boiled and grated/mashed
- 1.5 tsp Ginger grated
- 1 tsp Green chili finley chopped or crushed (You may add more if preferred)
- ½ tsp Turmeric powder
- 4 tbsp Cornflour or rice flour or both ( i have added 2 tablespoons rice flour and 2 tablespoons cornflour)
- Salt to taste
- Oil for shallow frying
To make ragda patties recipe
- Roasted cumin powder as needed
- Red chili powder to sprinkle as needed
- Roasted coriander seeds crushed as required
- Onions finely chopped, as needed
- Tomatoes finely chopped, as needed
- Chaat masala as needed
- Meethi chutney as needed
- Green chutney as needed
- Coriander leaves finely chopped as needed
- 1 nos green chili, finely chopped (you may add more if preferred more spicy)
- Nylon sev as needed
- Lemon juice as needed
Instructions
- Clean, wash and soak the white peas overnight. Now, drain the water completely. Then add saoked matar in a pressure cooker the soaked peas along with green chilies, and enough water.
- Cook till the peas are done but not very mushy. I prefer ragda to be of medium consistency so have used about 6 cups of water. You may adjust the consistency of the ragda by increasing or decreasing the water quantity.
- Now, add the tamarind pulp and mix well.
- First, mix together all the ingredients mentioned under the section “For Pattice”.
- Now, 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.
- Firtsly, place the pattice in a bowl or a plate and pound it with your thumb lightly. Do not mash it too much.
- Then, pour the prepared ragda over the pattice.
- Next, top the ragda pattice with the sweet chutney , green chutney and lemon juice as required.
- Now, sprinkle the roasted coriander seeds, roasted cumin seeds powder, chaat masala and red chilli powder.
- Then, sprinkle the finely chopped onions, tomatoes and green chili.
- Lastly, garnish with coriander leaves and top with Nylon sev.
- Enjoy the yummm chatpata Ragda Pattice.
Notes
The garnishes mentioned under assembly section can be adjusted as per your taste palate.
Nutrition
Calories: 239kcal | Carbohydrates: 51g | Protein: 10g | Sodium: 38mg | Potassium: 1350mg | Fiber: 10g | Sugar: 5g | Vitamin A: 445IU | Vitamin C: 68mg | Calcium: 102mg | Iron: 10.2mg