There is nothing more satisfying than eating street food at home, with your family!The chatpataa, crisp and yummy “eat-together” is an out of this world experience, isn’t it 😉 We can go to innumerable gourmet restaurants, have great five star meals..but nothing beats the allure of great, desi style street food. Ragda Pattice is a favorite beachside (or anywhere) chaat in Mumbai. Its basically an amped up version of the aloo tikki.Pattice is the aloo tikki and ragda is a yummy savory white pea curry ( commonly known as matraa ). If you remember that dialogue in Hum Aaapke Hain Kaun…where Reema Lagoo gets upset, that she can’t visit her daughter’s house, to woo her Anupam Kher says no.Ragda +Makhhan =Biwi Khush 😉
That’s what it is..!
Ingredients Required for Making Ragda Pattice :
One cup dried white peas soaked for 3 hours, and then boiled with salt
1/2 kg potatoes, boiled peeled and cooled
1 Large Onion Finely Chopped
2-3 Green Chillies finely chopped
Half an inch of ginger finely minced
Red Chili Powder 2 teaspoons Kashmiri or 1 teaspoon normal
1 teaspoon roasted cumin powder
1 teaspoon chat masala
1/2 teaspoon dry mango powder (optional )
Salt to taste
Half cup each of red and yellow capsicum diced(optional)
Half cup chopped celery /coriander ( I am using celery as it is growing away to glory in my kitchen garden 😛 )
1 Tablespoon cornflour
Method of Preparing Pattice :
In a bowl mash the boiled potatoes with a fork. No need to make a mush, rough mashing is fine. To this add half of the chopped onions, chilies, capsicum, salt, chat masala, half tsp roasted cumin powder, coriander powder and dry mango powder. Add 1 tbsp cornflour and a teaspoon of oil. Mix well. Flatten into Tikki or cutlets. Allow resting in the refrigerator for 10 minutes. In a nonstick skillet, heat oil and fry these tikkis or cutlets till they are golden brown.What I like to do is, to ensure they remain crisp, I transfer the pattice to grill in the microwave for 10 minutes. Those ways they continue to crisp up, while I am preparing the ragda.
Method of Preparing Ragda :
In a heavy-bottomed skillet, add oil.To this add chilies and rest of the chopped onions. Once the onions begin to turn translucent, add the boiled white peas. Add cumin powder, salt, and red chili powder. Bring to a boil and let it simmer for two minutes. That’s it, the ragda is ready.
To serve, take 2-3 pattice on a plate. Add a dollop of the piping hot ragda. Add homemade sweet-sour chutney and coriander mint green chutney. Garnish with chopped onions and coriander/celery.
Do try this and share your dishes with me on Instagram!! Happy weekend my lovelies 🙂