By Niveditha Kalyanaraman
October 6th, 2023
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Ragda Pattice is an extremely popular street food from Maharashtra consisting of a spicy curry known as ragda served with chatpata potato patties. It is basically two recipes combined together to form a lip-smacking snack. The combo is ideal, but the curry is multipurpose and can be used for different types of chaat recipes including samosa chaat and dahi puri. Here's the recipe for Ragda Pattice.
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For Ragda: 2 tbsp oil 2 bay leaf ½ tsp cloves 3 pods cardamom 1 tsp cumin 1 tsp fennel Pinch hing 1 onion, finely chopped 1 chilli, slit 1 tsp ginger garlic paste ½ tsp turmeric 1 tsp chilli powder ½ tsp cumin powder 1 tsp coriander powder 1 tsp aamchur 1 tsp salt 1 cup white peas, soaked overnight 3 cup water 2 potato, boiled & mashed 1 tsp chaat masala
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For Aloo Tikki: 3 potato, boiled & mashed ¼ cup thick poha, soaked ¼ tsp cumin powder ½ tsp coriander powder ½ tsp chilli powder 1 tsp chaat masala ½ tsp garam masala 2 chilli, finely chopped ½ tsp ginger paste 2 tbsp coriander, finely chopped ½ tsp salt Oil, for frying For chaat: Green chutney Tamarind chutney Chaat masala Onions, finely chopped Sev or mixture
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In a cooker, heat 2 tbsp oil. Add bay leaf, cloves, cardamom, cumin, fennel and pinch hing. Saute on low flame until the spices turn aromatic. Now add onion, chilli and ginger garlic paste. Add turmeric, chilli powder, cumin powder, coriander powder, aamchur and salt. Saute until the spices turn aromatic. Add white peas and water.
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Cover and pressure cook for 4 whistles or until the peas are cooked well. Adjust the consistency by adding water. The ragda thickens once cooled. Further, add potato and 1 tsp chaat masala. Mix well and get to a boil adjusting the consistency as required. Ragda is ready.
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In a bowl, take potato and soaked poha. Adding poha helps to absorb the moisture. Add cumin powder, coriander powder, chilli powder, chaat masala, garam masala and chilli. Also add ginger paste, coriander and salt. Mix well, making sure everything is well combined.
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Grease hands with oil and prepare a small pattice. Shallow fry on medium flame or you can pan fry or deep fry. Fry on both sides until it turns golden and crisp. Aloo tikki is ready.
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Place aloo tikki and top with green chutney and tamarind chutney. Further, pour a ladleful of prepared ragda over it. Garnish with chopped onions, sev and chaat masala.
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