Ragda Pattice (Mumbai Street Style) | Aloo Tikki Chaat
Ragda pattice is a popular Indian street food snack recipe. This delicious chaat recipe is famous across the streets of Mumbai and Gujarat.Made with white peas, and potato patty along with sweet, spicy, tangy chutneys. Every bite of this Ragda Pattice is a bursting explosion of flavours in your mouth.
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
- As Needed Green Coriander Chutney
- As Needed Tamarind Chutney
Toppings (Quantity as per Preference)
- 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)
- 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.
- Serve Immediately.
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.