Ragda Pattice or Ragada Pattice or Ragda patties – is a popular street food of Maharashtra and Gujarat. As I mentioned yesterday, it is one way of serving aloo tikki or recipe with aloo tikki as the base. Ragda – means the white peas curry or the vatana curry and pattice is the potato cutlet. Basically its aloo cutlet topped with the yummy ragda curry.
I tasted this recipe in one of the popular chaat food restaurant here in bay area and liked it very much. Its super filling and I really liked the ragda curry. This April, our friend E served this as a starter and I asked her for the recipe and made mental note to try it right away for this marathon. The dish has two parts: ragda – the white Peas gravy, and pattice, the aloo tikki. And then for assembling you need the sweet and green chutney with sev and other condiments like onions, cilantro and pomegranate seeds.
One thing I noticed with all these chaat recipes was, even though the process sounds super lengthy they are not difficult to prepare. Also if you plan and do the preparations well ahead, these recipes can be whipped up easily.
Some of the mandatory toppings that you need for all the chaat recipes are: Mint Cilantro Chutney, Dates and Tamarind Chutney, Sev, Pomegranate arils, tons of cilantro, lemon juice and last but not the least chopped onions. I used aloo tikki for the patties and I followed the same recipe that I posted yesterday.
For the ragda, I followed my friends’ recipe. Basically you soak the peas overnight and pressure cook it along with turmeric, salt, red chilli powder and garam masala powder. That’s it. Ragda gravy is ready and serve it along with tikkis and ragda pattice is ready.
Ragda Preparation:
Ingredients:
- Dried White Peas – 3/4 cup
- Turmeric Powder – 1/4 tsp
- Red Chilly Powder – 1/2 tsp
- Garam Masala – 1/2 tsp
- Salt – 1 tsp
- Water – 2.5 cups + for soking
- Cilantro for Garnishing
Prep – Work:
- Soak the white peas overnight or at least for 4 to 5 hours in water.
Steps:
- Add the soaked peas in the pressure pan.
- Now add the salt, turmeric powder, garam masala, red chilly powder and water.
- Mix well and pressure cook for about 4 to 5 whistles.
- Once the pressure is gone, mash it well and add the cilantro.
That’s it. Ragda is ready.
Assembling Ragda Pattice: (Serves 3 )
- Aloo Tikkis – 9 (I kept 3 tikkis for one ragda pattice plate)
- Ragda Curry – as required
- Green Chutney – 2 tsps for each plate
- Sweet Chutney – 2 tsps for each plate
- Chopped Cilantro – about 1 tsp for each plate
- Chopped Onion – about 2 tsps for each plate
- Pomegranate arils – about 2 tsps for each plate
- Sev – about 2 tsps for each plate
Steps:
- First keep the tikkis in wide serving plate.
- On top of the tikkis, add the ragda curry. Add as much you prefer.
- The drizzle the green and sweet chutney.
- Then add the toppings one by one – Cilantro, onion, pomegranate arils and sev.
Serve and enjoy!!!
Notes:
- For ragda, adjust the spices and salt as per your preference.
- Small piece of jaggery can be added in the ragda curry and also 1 tsp of tamarind paste can be added too.
- Instead of sweet and green chutney, you can include ketch up alone. Kiddo prefers it that way.
- Add more or less toppings as per your preference.
Ragda Pattice | Ragda Patties
Ingredients
Ragda Preparation
- Dried White Peas - 3/4 cup
- Turmeric Powder - 1/4 tsp
- Red Chilly Powder - 1/2 tsp
- Garam Masala - 1/2 tsp
- Salt - 1 tsp
- Water - 2.5 cups + for soking
- Cilantro for Garnishing
Instructions
Prep - Work
- Soak the white peas overnight or at least for 4 to 5 hours in water.
Steps
- Add the soaked peas in the pressure pan.
- Now add the salt, turmeric powder, garam masala, red chilly powder and water.
- Mix well and pressure cook for about 4 to 5 whistles.
- Once the pressure is gone, mash it well and add the cilantro.
- That’s it. Ragda is ready.
- Assembling Ragda Pattice: (Serves 3 )
- Aloo Tikkis - 9 (I kept 3 tikkis for one ragda pattice plate)
- Ragda Curry - as required
- Green Chutney - 2 tsps for each plate
- Sweet Chutney - 2 tsps for each plate
- Chopped Cilantro - about 1 tsp for each plate
- Chopped Onion - about 2 tsps for each plate
- Pomegranate arils - about 2 tsps for each plate
- Sev - about 2 tsps for each plate
Steps
- First keep the tikkis in wide serving plate.
- On top of the tikkis, add the ragda curry. Add as much you prefer.
- The drizzle the green and sweet chutney.
- Then add the toppings one by one - Cilantro, onion, pomegranate arils and sev.
- Serve and enjoy!!!
Notes
Small piece of jaggery can be added in the ragda curry and also 1 tsp of tamarind paste can be added too.
Instead of sweet and green chutney, you can include ketch up alone. Kiddo prefers it that way.
Add more or less toppings as per your preference.
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68
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