Ragda Pattice: Know How To Make Dilli's Chhole Tikki's Twin
- Preeti Deepa
Updated : January 20, 2022 05:01 IST
Widely sold in every other Mumbai street food stall, Ragda Pattice is popularly called the twin of Dilli’s Chhole Tikki. But no matter if it's Chhole Tikki or Ragda Pattice, both the dishes fill our palates with flavours like nothing else.
Doesn’t matter if you are a Delhite or a Mumbaikar, street food runs through the veins of Indians. Be it Mumbai ki Baarish or Dilli ki Sardi, street food is the answer to every question. One such most-loved street food is Ragda Pattice which is quite popular in the states of Maharashtra and Gujarat. Consisting of pan-fried potato patties and a dried peas curry, topped with a variety of chutneys and crunchy sev, Ragda Pattice is a celebration of flavours and textures. One bite and you can feel your palate buzzing with exciting flavours and you can't just have enough of it. Miss eating out due to the pandemic? We’ve got you covered with this recipe of Ragda Pattice that you can make at home.
Preparation time- 10 minutes
Cooking time- 50 minutes
- 1 cup dried white peas
- 1.5-inch ginger, finely chopped
- 5-6 garlic cloves, finely chopped
- 2 green chillies, chopped
- 2 tbsp oil
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- ½ tsp Hing
- 1 tbsp tamarind pulp
- 1 tbsp jaggery
- 500 grams potatoes, boiled and peeled
- ½ cup poha
- ¼ cup cornflour
- 1 tsp grated ginger
- 1 tbsp coriander leaves, chopped
- 2 green chillies, deseeded and chopped
- 1 tsp chaat masala
- ½ cup tamarind chutney
- ½ cup mint and coriander chutney
- 2 tbsp chopped onions
- 1 chopped tomato
- 2 tbsp coriander leaves, chopped
- ½ cup sev
- 1 tsp chaat masala
- Salt, according to taste
- Oil for frying
- Soak the peas overnight and give them a good rinse the next morning.
- In a pressure cooker, heat some oil, add ginger, garlic and green chillies and saute for a minute or so.
- Add the peas along with salt, turmeric powder, chilli powder, hing and garam masala and saute for 2-3 minutes.
- Add a cup of water to the pressure cooker and cook till 5 whistles.
- Once the whistle releases, take out ¼ cup of peas, mash well and add it back to the ragda for a thicker consistency.
- Add the tamarind pulp and jaggery to the ragda and keep it aside.
- For the patties, mash the potatoes so that they’ll have no lumps. Add green chillies, ginger, coriander leaves, chaat masala, poha powder and cornflour and mix well.
- Divide the mixture into medium-sized balls and flatten them to give them the desired shape.
- Heat some oil in a tawa and fry the patties till they are golden and crisp.
- To assemble, add two ladles of ragda on a plate and top with tamarind and mint-coriander chutney.
- Place two patties on the ragda and top them with chutneys, chopped onions, coriander leaves and sev according to your preference.
Try this recipe on a monsoon evening with a cup of Chai and voila!