Ragda Pattice Recipe


Ragda Pattice Recipe



25 min
2-3 People
15 min




Introduction:

 

Let me transport you to the bustling streets of Mumbai, where the aroma of spices mingles with the chatter of eager food enthusiasts. It was during one such excursion that I stumbled upon the iconic Ragda Pattice—a dish that embodies the essence of Maharashtra's culinary heritage. The first bite into the crispy exterior, followed by the burst of flavors from the spicy ragda and tangy chutneys, left an indelible mark on my taste buds. From that moment on, Ragda Pattice became more than just a street food delicacy; it became a culinary adventure that I eagerly embarked upon time and again.

 

 

 

Recipe of Ragda Pattice

 

Ingredients:

 

For Ragda:

  • 1 cup Dried yellow peas
  • Salt to taste
  • 1 tsp Turmeric
  • 1 tbsp Oil
  • 1 tsp Cumin seeds (jeera)
  • 1/2 cup chopped Onion
  • 1 tbsp Ginger garlic paste
  • 1 tsp Red chilli powder
  • 1 tsp Salt
  • 1 tsp Roasted cumin powder
  • 1 tsp Coriander powder
  • 1/4 cup chopped Tomato

For Pattice:

  • 4 medium Potatoes, boiled
  • 1 tsp chopped Ginger
  • 1 tsp chopped Green chillies
  • 1 tsp Amchoor powder (dry mango powder)
  • Salt to taste
  • 1 tsp Turmeric
  • 2 tbsp Roasted poha powder (flattened rice powder)
  • 1 tbsp chopped Coriander
  • 1 tsp Roasted cumin powder
  • 1 tsp Chaat masala

For Red Chilli Chutney:

  • 6 Beydgi chillies
  • 10 cloves Garlic, peeled
  • 1/2 tsp Cumin seeds
  • Salt to taste
  • 1 tbsp Oil

For Finishing:

  • 2 tsp Tamarind chutney
  • 1 tbsp Red chilly chutney
  • 1 tbsp Mint chutney
  • 1 tbsp chopped Onion
  • 1 tbsp chopped Tomato
  • 3 Papdis, crushed
  • 1 tbsp Nylon sev
  • 1 tbsp chopped Coriander

 

 

Method:

 

For Ragda:

  1. Soak dried yellow peas for several hours, then boil them with turmeric and salt until fully cooked and mashed.

  2. Heat oil in a pan, add cumin seeds, and allow them to crackle.

  3. Add chopped onion and cook until golden brown. Then add ginger garlic paste and continue cooking.

  4. Add red chilli powder, salt, turmeric, roasted cumin powder, and coriander powder. Cook on medium flame.

  5. Add chopped tomato and cook further.

  6. Now add the boiled ragda to the pan and mix well.

For Pattice:

  1. Boil the potatoes, allow them to cool completely, then peel and grate them into a bowl.

  2. Mix in chopped ginger, chopped green chillies, amchoor powder, salt, turmeric, roasted poha powder, chopped coriander, roasted cumin powder, and chaat masala.

  3. Divide the mixture into equal portions and form equal patties.

  4. Heat oil in a tawa and cook the patties on both sides until crisp.

For Red Chilli Chutney:

  1. Soak Beydgi chillies in hot water for a while.

  2. Grind together with garlic, cumin seeds, salt, and oil to make a chutney.

For Finishing:

  1. On a plate, put a spoonful of ragda at the base.

  2. Place a patty on top of the ragda.

  3. Put another layer of ragda on top of the patty, then drizzle all three chutneys over it.

  4. Crush papdi on top, and garnish with chopped onion, tomato, nylon sev, and chopped coriander.

  5. Serve hot and enjoy your delicious Ragda Pattice!

 

 

 

About the Recipe:

 

Ragda Pattice is a beloved street food dish originating from the streets of Mumbai, Maharashtra. It consists of two main components: ragda, a spicy and tangy curry made from white peas, and pattice, which are potato patties stuffed with a variety of flavorful ingredients. The ragda is simmered with a blend of aromatic spices until it reaches a thick, hearty consistency, while the pattice are prepared by mashing boiled potatoes and shaping them into patties, which are then shallow-fried until golden brown and crispy. The dish is typically served hot, topped with generous amounts of spicy and sweet chutneys, chopped onions, fresh cilantro, and sev (crispy chickpea noodles), adding layers of texture and flavor to each bite. Ragda Pattice is not just a dish; it's a culinary journey that takes you through the vibrant streets of Mumbai with every mouthful.

 

 

Cooking Tips:

 

  1. Perfecting the Ragda: Allow the ragda to simmer on low heat for an extended period to develop its rich flavors and thick consistency.

  2. Creating Crispy Pattice: Ensure that the potato patties are well-cooked and crispy on the outside by frying them in hot oil until golden brown.

  3. Balancing Flavors: Adjust the spice levels of the ragda and chutneys according to your preference to achieve the perfect balance of flavors.

  4. Fresh Ingredients: Use fresh ingredients, especially for the chutneys, to enhance the overall taste and aroma of the dish.

 

 

Pairing Guide:

 

  • Beverage Pairing: Ragda Pattice pairs well with refreshing beverages like masala chai, buttermilk, or sweet lassi to complement its spicy flavors.

  • Side Dish Suggestions: Serve Ragda Pattice with additional accompaniments such as pav (bread rolls), green chutney, and tamarind chutney for a complete street food experience.

 

 

 

Frequently Asked Questions about Ragda Pattice:

 

  1. What are the main ingredients of Ragda Pattice?

    • The main ingredients of Ragda Pattice include white peas, potatoes, spices, chutneys, onions, cilantro, and sev.

  2. Can I make Ragda Pattice ahead of time?

    • While the ragda and pattice can be prepared in advance, it's best to assemble the dish just before serving to maintain the texture and flavors.

  3. Is Ragda Pattice a vegetarian dish?

    • Yes, Ragda Pattice is a vegetarian dish, making it suitable for those following a vegetarian diet.

  4. How spicy is Ragda Pattice?

    • The spice level of Ragda Pattice can vary depending on personal preference and the amount of spice added to the ragda and chutneys. It can range from mildly spicy to very spicy.

  5. Can I customize Ragda Pattice according to my taste?

    • Absolutely! Ragda Pattice is highly customizable. You can adjust the spice levels, add different toppings, or even experiment with stuffing the potato patties with various fillings.

  6. What is the origin of Ragda Pattice?

    • Ragda Pattice originated from the streets of Mumbai, Maharashtra, where it quickly became a popular street food snack enjoyed by locals and visitors alike.

  7. Can I make Ragda Pattice healthier?

    • Yes, you can make Ragda Pattice healthier by using less oil for frying the patties and incorporating more vegetables into the ragda for added nutrition.

  8. Is Ragda Pattice gluten-free?

    • Ragda Pattice can be made gluten-free by ensuring that all ingredients, including the spices and chutneys, are free from gluten contamination.

  9. What are the essential chutneys for Ragda Pattice?

    • The essential chutneys for Ragda Pattice include green chutney (coriander-mint) and tamarind chutney (sweet-sour), which add tanginess and depth of flavor to the dish.

  10. Can I make Ragda Pattice without potatoes?

    • While potatoes are a traditional component of Ragda Pattice, you can experiment with alternative ingredients such as sweet potatoes or yams to create a unique variation of the dish.