Thursday, 24 July 2014

RAGDA PATTIES / POTATO PATTIES WITH WHITE PEA GRAVY (MASH)


Ragda patties or pattice is one of the most popular street food / chaat. It can not only be eaten as a mid meal snack but can also be served as dinner as it fills you up.

It comprises of potato patties served with a mash of white pea gravy. It is topped with sweet sour chutney made of dates & tamarind and spicy tangy chutney made from mint and coriander with heaps of fine sev and crushed puris. The end amalgamated result is just super mesmerizing.


RAGDA PATTIES / POTATO PATTIES WITH WHITE PEAS GRAVY (MASH)

INGREDIENTS

PATTIES / PATTICE
 
Potatoes boiled and mashed
1 kg
Ginger garlic paste
1 tbsp
Haldi / turmeric
¼ tbsp
Red chilli pdr
1 tbsp
Jeera / cumin pdr                            
½ tbsp
Chaat masala pdr
½ tbsp
Garam masala pdr
½ tbsp
Bread crumbs (optional)
2 – 3 tbsp
Cornflour
2 – 3 tbsp
Salt
T.T.
Oil for shallow frying
As required
RAGDA / WHITE PEAS MASH
 
Safed  watana /Dry white peas soaked for 5 – 6 hours and pressure cooked till mushy
250 gms
Ginger garlic paste
1 tbsp
Onion finely chopped
2 nos large
Tomato finely chopped
1 no large
Jeera pdr / cumin pdr
1 tbsp
Haldi / turmeric pdr
¼ tbsp
Red chilli pdr
1 tbsp
Garam masala pdr
½ tbsp
Salt
T.T.
Chopped coriander leaves
3 – 4 sprigs
Oil
2 – 3 tbsp
OTHER INGREDIENTS
 
1 cup
1 cup
Onion finely chopped
1 no
Tomato finely chopped (optional)
1 no
Papdi puris
10 – 15 nos
Sev
100 gms
Chopped coriander leaves for garnish
4 – 5 sprigs
Roasted cumin pdr
½ tsp
Chaat masala pdr / black salt
½ tsp
Red chilli pdr
¼ tsp

 


METHOD:

PATTICE / PATTIES

1.       Mix all the ingredients except oil well into the mashed potatoes.
 

2.       If the mix is soggy then add in more cornflour.

3.       Make small lemon sized balls and lightly flatten them to make patties.
 

4.       Shallow fry them till golden brown on both sides till golden brown. Keep them warm.
 

 

RAGDA / WHITE PEAS MASH

5.       Heat oil, add in the ginger garlic paste and onions. Fry them till they are soft and lightly coloured.

6.       Add in the masalas like haldi, chilli pdr, jeera pdr, garam masala pdr and lightly fry them in oil with the onions.
 

7.       Now add in the tomatoes and again cook till they are soft and oil seperates out of the mix.
 

8.       Add in the cooked white peas, and approx. 1 1/2 - 2 glasses of water. Bring to boil, add in salt.
 
 
9.       It should be mushy but of pourable saucy consistency. Adjust the seasonings accordingly and sprinkle chopped coriander leaves.


ASSEMBLING

10.   In a serving bowl put 2 – 3 patties.
 

11.   Pour 2 large servings of the ragda on top.
 

12.   Add in a tbsp each of the mint coriander chutney and the dates tamarind chutney.
 

13.   Sprinkle a little chilli pdr, black salt or chaat masala pdr, jeera pdr, crushed papdi and sev on top.

14.   Finally garnish with coriander leaves.
 

15.   Serve immediately with more of both the chutneys at the side.

 



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