Ragda Pattice or Ragada Pattice or Ragda patties is a popular street food of Maharashtra and Gujarat. As I mentioned yesterday, it is one way of serving aloo tikki or recipe with aloo tikki as the base. Ragda means the white peas curry or the vatana curry, and pattice is a potato cutlet. Basically, it’s potato cutlet topped with the yummy ragda curry. I tasted this recipe in one of the popular chaat food restaurants here in the bay area and liked it very much. It’s super filling and I really liked the ragda curry. In fact, our friend served this as a starter in April. So I’ve asked her for the recipe and made mental note to try it right away for this marathon.
Ragda Pattice
Structure
So the dish has two parts:
Assembling
Next, for assembling you need the sweet and green chutney with sev and other condiments like onions, cilantro, and pomegranate seeds. One thing that I’ve noticed with all these chaat recipes is that even though the process sounds super lengthy they are not difficult to prepare. Also, if you plan and do the preparations well ahead, these recipes can be whipped up easily.
Toppings
Some of the mandatory toppings that you need for all the chaat recipes are:
Mint Cilantro Chutney, Dates and Tamarind Chutney, Sev, Pomegranate arils, tons of cilantro, lemon juice, and last but not least chopped onions.
I used aloo tikki for the patties and I followed the same recipe that I posted yesterday.
My Friend’s Recipe
For the ragda, I followed my friends’ recipe. Basically, you soak the peas overnight and pressure cook it along with turmeric, salt, red chili powder and garam masala powder. And that’s it. Ragda gravy is ready. Finally, serve it along with tikkis, and ragda pattice is ready.
Ragda Pattice or Ragda Patties Recipe
Ingredients:
Dried White Peas – ¾ cup Turmeric Powder – ¼ tsp Red Chilly Powder – ½ tsp Garam Masala – ½ tsp Salt – 1 tsp Water – 2.5 cups + for soaking Cilantro for garnishing
Prep – Work:
Soak the white peas in water overnight or at least for 4 to 5 hours.
Steps:
Add the soaked peas to the pressure pan. Now add the salt, turmeric powder, garam masala, red chili powder, and water. Mix well and pressure cook for about 4 to 5 whistles. Finally, once the pressure is gone, mash it well and add the cilantro.
That’s it. Ragda is ready.
Assembling Ragda Pattice:
Aloo Tikkis – 9 (I kept 3 tikkis for one ragda pattice plate) Ragda Curry – as required Green Chutney – 2 tsps for each plate Sweet Chutney – 2 tsps for each plate Chopped Cilantro – about 1 tsp for each plate Chopped Onion – about 2 tsps for each plate Pomegranate arils – about 2 tsps for each plate Sev – about 2 tsps for each plate
First, keep the tikkis on a wide serving plate. On top of the tikkis, add the ragda curry. Add as much you prefer. Then drizzle the green and sweet chutney. Then add the toppings one by one – Cilantro, onion, pomegranate arils, and sev.
Serve and enjoy!
Recipe Notes:
For ragda, adjust the spices and salt as per your preference. A small piece of jaggery can be added to the ragda curry and also 1 tsp of tamarind paste can be added too. Instead of sweet and green chutney, you can include ketchup alone. Kiddo prefers it that way. Add more or fewer toppings as per your preference.
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Have you made this recipe?
If you’ve made these Ragda Patties, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter because I will be delighted to see your results!
📖 Recipe
