In Ragda Pattice, ragda is safed vatana or dried white peas
curry and pattice is mashed aloo tikki which combined together in one plate and
garnish with chutney, onion, tomatoes, coriander, spices and sev. It’s also known
as aloo chole tikki chaat in our north side. It’s a complete meal with lots of
ingredients in one plate.
You can change the garnishing ingredients of your choice on the top of ragda pattice like onion, paneer, potatoes, pomegranate, cucumber, corn, boondi, sev, chili and more. I love ragda pattice with chutney, onion, cucumber, spices and sev.
Preparation Time: 40 Minutes Cooking Time: 25 Minutes Servings: 4 Category: Street Food
Ingredients: For Ragda 1 Cup Dried White Peas/ Safed Vatana, boiled 1 Onion, chopped 2 Tomatoes puree 1 Tsp. Ginger- Chili Paste 1 Tbsp. Tamarind Paste Salt to taste 1/2 Tsp. Turmeric Powder 1/2 Tsp. Red Chili Powder 1 Tsp. Coriander Powder 1/4 Tsp. Garam Masala Green Coriander, chopped for garnishing
For Tempering 4-5 Curry leaves 1/2 Tsp. Cumin Seeds Pinch of Asafoetida/ Hing 1 Tbsp. Oil
For Pattice 4 Potatoes, boiled and mashed 2 Tbsp. Cornflour Salt Oil for shallow fry
For Garnishing Green Coriander Chutney Tamarind Chutney Onions, chopped Cucumber, peel and chopped Tomatoes, chopped Pomegranates Green Chili, chopped Green Coriander, chopped Sev Red Chili Powder Salt Roasted Cumin Powder Chaat Masala
Instructions: For Ragda Wash and soak the dried peas in water for 3-4 hours. Boil the peas with water in pressure cooker till to maximum two whistles. Heat the oil in pan and add tempering ingredients. When they starts splutter, add onion and sauté till to translucent. Add ginger chili paste and tomatoes puree. Cook till to thick consistency. Add spices as per taste and mix well. Add boiled peas with water and cook for 5-10 minutes. Garnish with chopped coriander and serve with pattices.
For Pattice Boil and mash the potatoes in separate bowl. Add the cornflour and salt in mashed potatoes and mix well. Divide the mixture into equal portions and roll out in flatten form as tikki. Heat the non-stick pan with little oil and shallow fry them till to little golden from both side. Pattices are ready to serve with ragda.
For Presentation Place the two three pattice in plate and pour ragda over the pattices. Garnish with chopped tomatoes, onion, cucumber, pomegranate and chili. Add green and sweet chutney. Sprinkle spices and sev on the top of ragda pattice. Garnish with green coriander and serve this sweet spicy and tangy platter.
Notes: You can skip or interchange the garnishing ingredients. You can grind tomatoes, ginger and chili together in blender as puree. Even you can add garlic sauce or curd to for more taste.
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