Ragda Pattice is a very popular Chaat item from Mumbai. This was the first dish I made for Maharashtra, but changed it to Vada Pav and kept this for ‘Cooking from Cookbook Challenge‘ instead. I’ve never made ragda pattice at home until I saw this recipe being made on a Telugu cooking show and made it twice since then. I remember enjoying this snack on the road side stalls in Hyderabad, one particular one close to my aunt’s house was our favorite.
Prepping the chutneys (green & sweet) is the most time taking for making chaats and if you have them prepared ahead of time, then dish takes a snap to put together. Oh, the other thing you need to remember is to soak the dried peas or dried chana overnight, so they cook fast. On the show I mentioned earlier, the chef used black chana instead of the traditionally used dried peas (vatana). I tried both and they taste equally good.
- 2 Potatoes - medium, boiled, peeled and mashed
- ½ cup Bread bread Crumbs (adjust as per requirement) -- grind some rusk to make your own crumbs or use store bought
- 1 tsp Ginger+garlic paste
- ½ tsp coriander Ground
- ½ tsp cumin Ground
- ¼ tsp Turmeric
- to taste Salt
- 1 cup Peas Dried Yellow (vatana) - soaked overnight
- 1 Onion - medium, finely chopped
- 3 Tomatoes - medium, chopped
- 1 tbsp Tomato paste
- ½ cup Yogurt - whisked very well
- 1 tsp Ginger+garlic paste
- ¼ tsp Turmeric
- 1 tsp chili powder Red (or to taste)
- ½ tsp Garam Masala
- 1 tsp Chaat Masala
- to taste Salt
- Green Chutney - as needed
- Sweet Chutney - as needed
- 1 Red onion - small, finely chopped
- Sev - as needed
- Cilantro - as needed, finely chopped
- Yogurt - as needed (optional)
- Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. Set them aside on a plate.
- Heat a tawa or griddle on medium flame. Add 2~3tsp oil and place the prepared patties on the hot tawa and cook until golden brown crust forms on both sides. Keep them warm while you prepare the Ragda.
- Make Ragda: Pressure cook soaked peas until tender, but not too mushy. Heat 2tbsp oil in a pan; add onions and cook until onions are soft and turn golden brown.
- Stir in ginger+garlic paste, turmeric, red chili powder, garam masala, chaat masala and cook for 1~2 minutes.
- Next add chopped tomatoes, tomato paste and salt. Cook covered till tomatoes are soft and mushy.
- Add the cooked peas and 1cup water. Bring the mixture to a boil and simmer for 4~5 minutes.
- Finally add the whisked yogurt and mix well. Simmer for 2~3 minutes and turn off the heat.
To serve -- Method 1: Arrange the patties on a plate and top it evenly with ragda. Then garnish with chopped onions, chutnies, sev, cilanto, yogurt and ENJOY!!
Method 2: Heat 2tsp oil in a small pan; crumble 1~2 patties and add it to the oil along with some ragda, 1~2tbsp chopped onion, pinch of salt and cook for 2~3 minutes. Then serve with your favorite toppings as in method 1.
Linking this to Valli's 'Cooking from Cookbook Challenge: April -- Week 4.'
