Ragda Pattice
Ragda pattice is a popular Indian street food. This is a popular chaat recipe made with dried white peas called matar and potato patty with tantalizing flavours from spices and chutneys. This is a vegan street food recipe.
Ingredients
For Ragda
- 1 cup Dried White Peas (Safed Vatana)
- 1/2 teaspoon Hing (asafoetida)
- 1/2 teaspoon Turmeric Powder
- Salt to taste
For Pattice
- 4 Potatoes (boiled)
- 2 tablespoons Soaked Pohe (Flattened Rice) OR Breadcrumbs Or Cornstarch
- 1 teaspoon Ginger-Green Chilli Paste
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander Powder
- 1 teaspoon Chaat Masala (OR Raw Mango Powder)
- 1 teaspoon Cumin Powder
- 2 tablespoons Coriander Leaves (Cilantro)
- Salt to taste
- Oil (to shallow fry fry )
Chutneys
- Green Coriander Chutney
- Tamarind Chutney
Toppings
- Onion, finely chopped
- Fine Besan Sev
- Coriander Leaves, finely chopped
- Green Coriander Chutney
- Tamarind Chutney
- Cumin Powder
- Garam Masala Powder
- Red Chilli Powder
- Chaat Masala Powder
Instructions
For Ragda
- Rinse dried white peas and soak them in 4 cups of water for 5-7 hours or overnight.
- Once soaked, drain the water and rinse the peas. The peas will double when soaked.
- Transfer the peas to a pressure cooker bowl.
- Add hing (asafoetida), turmeric powder and salt.
- Place the soaked peas into a pressure cooker.
- Cook peas for 7-8 whistles. These peas take a long time to cook.
- Using the back of the spoon or potato masher, slightly mash the peas.
- Ragda for ragda pattice is ready.
For Pattice
- In a mixing bowl, add mashed potatoes.
- Add ginger-green chilli paste, coriander powder, garam masala powder and cumin powder.
- Add chaat masala and salt.
- Add finely chopped coriander leaves.
- Mix everything well.
- Add soaked poha (flattened rice). You can use cornflour or breadcrumbs instead of poha.
- Mix poha with the potato mixture.
- The mixture for pattice is ready.
- Take a small portion of the potato mixture and shape it into a round flat patty. (If the mixture is sticking to your palms, apply oil to your palms and then shape it)
- Our pattice are ready.
- Shallow fry the pattice till they turn golden brown and crisp from both sides.
- The pattice for ragda pattice is ready.
Assemble
- Take a deep serving dish and place the warm ragda.
- Keep the pattice.
- Add green spicy coriander chutney and tamarind chutney.
- Sprinkle garam masala powder, cumin powder, chaat masala and red chilli powder.
- Top with finely chopped raw onions, sev, finely chopped coriander leave and crushed poori.
Video
Notes
Adjust the amount of spices and chutneys according to your preference.
I have kept the ragda very simple here, if you want to spice up the ragda then check this matar chole recipe.
