This street food belongs to Mumbai and is very typically made . Ragda Pattice has been one among my favourite street food.. and I cannot accept much alterations to the version served by the shop keeper where I have hogged for 10 years in my life. This post is very dear to me .. and I m bringing you the flavours straight from heart.
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Flavors in this chat got to be very clear right from the patties(Potato cakes) to ragda ( dried white peas curry) to the green chutney &  red chutney. And from the garnishing.. Concoction together, make a perfect Ragda Pattices.
Chat's are something I can have when offered on anyday anytime..  Checkout my space for other chats like Dahi Puri , Sev Puri , Kala Chana Chat. Aloo Tikki recipe is mentioned below and also two other variation recipes .


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PS: In this picture the ragda looks a bit dry. Its only for the shot.The content has to be flowy and hot.
Ingredients For Patties / Potato Cake :
Potato 1 kg
Salt To Taste
Chilli Powder 1 .5 Tsp.
You can increase to suit the spice
Corn flour 3-4 Tblspn
Oil For shallow frying
Direction:
  • Pressure cook the potatoes . Once boiled well , peel the skin and mash them when hot. This will help us to get a smooth texture to the patties( cake) . Add in salt & chilli powder ,corn flour and give it a good mix. 
  • If the potato variety seems a bit gooey , add some potato mash powder  . This will help in binding the potatoes well.
  • Prepare a large non stick tava . Make round tikki’s by rolling the potato dough,place them immediately onto the hot tava. Drizzle few drops of oil around the tikki’s . Once they slightly turn brown on one side, turn them around . Drain them onto the kitchen towel to absorb all the oil.
  • Repeat this process with the rest of the tikki’s.  I did them in a batch of four. I have also tried deep frying .
  • If you are looking for a variation in preparing your aloo tikki’s  you can check the other two versions in my blog .
Aloo Tikki – V2
Aloo Tikki


Ingredients for Ragda /Dried White Peas curry:
Dried White Peas 500gm
Onion 1.5 nos
Curry Leaves A spring
Green chillies 3-4
Cinnamon Powder 1/2 tsp.
Mustard Seeds 1/2 tsp.
Cumin Seeds 1/2 tsp.
Turmeric 1 Tsp
Lemon Wedge 2 small pieces
Direction:
  • Soak the peas over night ,at least for 8 hours in sufficient water with turmeric powder and lemon wedges. Pressure cook until they are well cooked ( or slightly mushy). They shouldn't remain hard. .
  • Heat oil in a pan , drop in mustard seeds , cumin seeds . Once they splutter , add the finely chopped onions and curry leaves. Fry until they slightly discolour .Don't forget to add a pinch of salt at this stage .This will quicken the process.
  • Add the cooked ragda along with any stock remaining in it to the fried onions. Else add sufficient hot water and give them a good stir. Sprinkle cinnamon powder and desired salt .
  • When the ragda begins to thicken , add more water if required and let it be in slightly flowy consistency. Turn off the gas and garnish with chopped green chillies.
NOTES:
  • The ragda needs to be piping hot while preparing the platter. The “ ssss “ … “ ss “ sound is often heard because of the heat and a combination of chutney’s with heat..
  • For variations ,people often use ginger –garlic or just ginger , some potatoes to it . Its entirely one’s choice.
  • But on using G-G in ragda , they leave a strong flavour to it. Why potatoes again ? When Patties are Potato cakes.


Preparing the Ragda Patties Platter:
Ingredients:
Pattice ( Potato Cakes) 2 Nos
Ragda 2-3 Big Ladle
Imli Kajur Chutney 2 –3 Tsp
Green Chutney 2-3 Tsp
Cumin Powder 1 pinch
Red Chilli Powder 1 pinch
Puri’s( Pani Puri)  or Sev 2-3 Nos broken  or drizzle some sev
Coriander leaves for garnishing
Directions:
Lay 2 patties on to a plate. Pour over hot ragda covering the patties .Drizzle alternate of sweet and green chutney. Place 2 crushed puri’s on the top , sprinkle the powders and finally some chopped coriander. Serve hot right away.

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