Ragda Pattice Video by Tarla Dalal

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Ragda Pattice,most popular chaat which is a one meal dish loved and enjoyed by all.

Recipe Description for Ragda Pattice ( Mumbai Roadside Recipes )

Soaking time: 6 to 8 hours
Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings
Show me for servings

Ingredients

For The Ragda
3/4 cup safed vatana (dried white peas)
1 tbsp oil
1/4 cup finely chopped onions
1/2 tsp mustard seeds ( rai / sarson)
salt to taste
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds (dhania-jeera) powder
2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)

For The Pattice
2 cups boiled , peeled and mashed potatoes
salt to taste
2 tsp ginger-green chilli paste
1 tbsp cornflour
8 tsp hari chutney
3 1/2 tsp oil for greasing and cooking

Other Ingredients Ragda Pattice
2 tbsp meethi chutney
4 tsp geela lehsun chutney
3 tsp hari chutney
4 tbsp finely chopped onions
4 tbsp crushed papdi
8 tbsp sev
1 tsp chilli powder
8 tbsp finely chopped coriander (dhania)

Method

For the ragda

Soak the safed vatana overnight or for atleast 6 to 8 hours.
Drain the safed vatana and add 2 cups of water and pressure cook for 6 whistles.
Allow the steam to escape before opening the lid.
Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 minute and add the mustard seeds.
When the seeds crackle, add the cooked safed vatana and sauté on a medium for 1 minute.
Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon.
Add 2 tbsp of water and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside.

For the pattice

Combine the potatoes, salt, ginger-green chilli paste and cornflour in a bowl and mix well.
Divide the mixture into 8 equal portions and shape each portion into a flat round.
Make a depression in one round, place 1 tsp hari of chutney in the depression and again shape it into a round, thick pattice.
Repeat steps 2 and 3 to make 7 more pattice.
Heat and grease a non-stick tava (griddle) with ½ tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside.

How to serve

Place 2 prepared pattice on a serving plate and pour ¼th of the prepared ragda over it.
Pour 1 tbsp meethi chutney, 1 tsp geeli lehsun ki chutney and 2 tsp hari chutney over it.
Sprinkle 1 tbsp onions, 1 tbsp papadi, 2 tbsp sev, ¼ tsp chilli powder and 2 tbsp coriander over it
Serve immediately.

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