Mumbai Special Ragda Pattice with 3 Chutneys I Ragda Patties I रगड़ा पेटिस I Pankaj Bhadouria

Ragda Pattice is another of Mumbai’s famous street foods! Ragda Pattice is made with very simple ingredients yet is a delightful street food. Ragda Pattice has two main components in the dish, Ragda- white matar or vatana, and Pattice- a simple potato tikki. These are then topped with chutneys, chopped onions and sev to complete the Ragda Pattice.
I have shared with you the recipes of Ragda, Pattice and 3 Chutneys as well. The sweet and tangy tamarind chutney, green chutney and sukka chutney.
Enjoy Radga Pattice whenever you want to enjoy street food at home!


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Recipe :
Ragda Pattice

Aloo Pattice (Tikki)
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-5 people
Ingredients:
500g Potaotes, boiled
2 tbsp Poha, powdered
1 tsp Green chillies
Salt to taste
2 tbsp Fresh Coriander
½ inch Ginger
Oil as needed

Method:
Pass the hot potatoes through a sieve to get a fine potato mash.
Add the powdered poha, and all other ingredients and mix well.
take lemon sized ball of mixture and shape to make tikki.
Set a pan on medium heat, add enough oil and shallow fry the tikkis on medium heat from both the sides until crisp and golden brown in colour.

Ragda (White Matar)
Preparation time: 10 minutes + Soaking Time
Cooking time: 30-35 minutes
Serves: 4-5 people

Ingredients:
250 gm Dry White peas
Water as required
½ tsp Turmeric powder
½ tsp Jeera (Cumin) powder
1 tsp Dhaniya (Coriander) powder
1 tsp Saunf Powder
2 tbsp Fresh coriander (chopped)

Method:
Soaked the white peas overnight, drain the water and rinse with fresh water.
Add the soaked white peas to a pressure cooker with 3 cups water, salt to taste, turmeric powder and pressure cook for 3 whistles on medium flame.
Allow the pressure cooker to cool down and check for doneness of the peas by mashing the peas with hands.
Add the powdered spices and continue to cook in a pan without the lid over low heat till mushy and starchy. Mash it lightly while keeping few chunks intact.
Add freshly chopped coriander leaves, stir once. The ragda is ready to be used later.

Sweet Tamarind Chutney
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4-5 people

Ingredients:
1/2 cup imli pulp
250 gm Jaggery
Salt to taste
½ tsp Black Salt
½ tsp Ginger powder
1 tbsp Kashmiri Red Chilli Powder
1 tsp Jeera Powder
1 ½ cup Water

Method:
Strain the grinded imli pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper.
Cook the chutney for 30 minutes on medium flame, while stirring occasionally.
Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down. It will thicken a bit as it cools down.

Green Chutney
Preparation Time: 15 minutes

Ingredients:
1 cup Coriander leaves
½ cup fresh mint leaves
1 ginger
3-4 green chillies
1 tbsp Roasted Chana dal
½ tsp black salt
1 tsp cumin powder
1 tbsp dry mango powder
Salt to taste
Ice cubes 2-3 nos.

Method:
Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly.
To Serve:
Chopped Onion
Fine Sev
Chat masala
Roastd Jeera Powder

To assemble:
pour a ladle full of ragda in a plate. Plate 2 pattice over it. Add the chutney on top. Sprinkle chat masala, jeera powder, chopped onions, top with fine sev and serve.

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