Ragda Patties Recipe is an awesome Bombay or Mumbai chaat recipe. I love chaats so there is no chance I could skip this amazing Ragda Pattice recipe.
This Ragda Pattice recipe is one of the famous street food or chaat recipe from Mumbai rather from all over Maharashtra and Gujarat. Chaats or chat recipes are famous in India. Every region has different style of making chaats. Chaats and some other recipes like Pav Bhaji, Masala Pav, Vada Pav, Misal Pav, Dabeli recipes are most common famous street foods in Maharashtra and Gujarat too.
For Ragda Pattice recipe, patties (or pattice) are prepared from boiled potatoes and few other ingredients like rice flakes (or poha), besan or bread crumbs. Besan, poha or bread crumbs do binding work. I haven’t used many spices to make aaloo pattice and just used little green chilies and ginger for nice taste and aroma. You can add some spices if you wish to. But, it’s recommended to keep these aaloo patties or potato pattice very simple. Because we will be adding spices while garnishing and that anyways helps the recipe to turn mouth-watering. I have shallow fried these aaloo tikkis or pattice with very less oil. But, you may choose to deep fry these potato tikkis if eating oily food is not a concern for you.
Ragda is prepared by soaking dried white peas (white watana or vatana) overnight and pressure cooking until they turn very soft. Similar to aaloo pattice or aaloo tikkis, preparing ragda also will be simple. We will prepare ragda by just adding salt and turmeric powder but to turn your Ragda Patties recipe the best recipe, stay with me till the end of the recipe. Finally few other ingredients are used for garnishing to make this Ragda Patties recipe tasty and mouth-watering.
Recipes like poha, upma or sandwich can be suitable for breakfast and as an evening snacks too. But, every recipes can’t be suitable for breakfast and evening snacks. This Ragda Patties recipe is definitely worth preparing for evening or late evening snacks. I always prefer to have any chaat recipes during evening or late evening. Because, the “mahol” 😉 (the atmosphere) is very important to enjoy every food type.
If you haven’t tried this ragda pattice recipe then it is a must try chaat recipe for evening snacks and treat yourself with this beautiful and tasty snacks or chaat recipe and enjoy your evening. Lastly, this ragda pattice chaat recipe is a Vegan chaat Recipe and can be a great treat for Vegans too.
To check many more such tasty food recipes in video formats, you can also visit FoodQuench’s YouTube Channel.
Ragda Pattice Recipe – Bombay chaat Recipe, Vegan Friendly Recipe
Description
Ingredients For Ragda Patties
Ingredients For Ragda (White Peas Gravy)
Ingredients For Aaloo Patties
Ingredients For Ragda Patties Garnishing or Serving
Cooking method for Ragda Patties Recipe
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Soak white peas (or vatana) overnight in water.
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Rinse potatoes and pressure cook for 3 to 4 whistles until they are smooth. When potatoes are slightly warm peel off and mash.
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Rinse onion, tomato, coriander, green chilli and finely chop them as shown in ingredients image. Also, grate ginger.
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Rinse peas with fresh water and transfer to pressure cooker.
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Add salt, turmeric powder and enough water (about 350 ml). Pressure cook on high flame for 7 to 8 whistles for peas to turn soft and quite thick and allow cooker to cool down.
While ragda is being cooked, let's proceed to prepare patties. Time saving hack. -
Rinse poha with water 2 to 3 times until water is clear.
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Now transfer mashed potatoes, poha, besan, finely chopped green chilies, grated ginger and salt.
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Mix all ingredients well and form thick mixture.
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Take a portion of dough for a pattie and shape into flattened tikki.
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Make all tikkis in similar way.
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Heat non-stick pan and add 2 tablespoon of oil. Place all patties on the pan and shallow fry on a medium flame.
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After 7 to 8 minutes check if pattie is crisp by turning side. Then turn all patties with the help of knife or spatula and drizzle another tablespoon of oil.
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Aaloo patties are nice crisp on both the sides. So it's time to prepare for serving these patties.
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Once pressure cooker is settled down, Ragda or white peas plain gravy is ready.
If Ragda or watana gravy is thick then add some water to adjust ragda for a pouring consitency. Make sure to use hot ragda for serving. Serving hot ragda with hot pattice makes this Ragda Pattice recipe deliciously nice. -
Wash few mint leaves, little coriander and 1 green chilli. Transfer to grinder jar, add just little water and salt. Grind for few ( 1 to 2) minutes until chutney is ready.
It's difficult to make just one or two tablespoons of chutney as chutney won't be smooth if you make in small quantities. So you can prepare little more and refrigerate the chutney in ice trays, allow to set and these chutney cubes can be used later. -
Mix all dry spices - coriander powder, cumin powder, garam masala, red chilli powder, panipuri masala and salt.
This masala mix enhances the taste of ragda patties. So this can't be optional. -
Now take tikkis or patties to the plate. Nice crisp golden colour aaloo (potato) pattice are looking pretty 😍. You can have them as it is but wait until next steps to enjoy Ragda Patties or Ragda Pattice.
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Add enough ragda on patties.
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Add diced onions and tomatoes.
We will be adding onions and tomatoes in two layers. First add diced onions and tomatoes then other spices and chutneys. And after that we will again add second layer of diced onions and tomatoes. -
Now add spicy green mint chutney, tamarind sweet chutney, sev, masala (which we prepared by mixing all different spices) and lastly some more diced onions, tomatoes and coriander on top for a stunning look.
Ragda patties tastes brilliant and ragda makes this recipe wholesome. While serving we can take less tikkis may be 1 or 2 and pour enough ragda and all other ingredients for garnishing.
Try this Ragda Pattice recipe at home and I am sure you will enjoy every bite of this Ragda Patties.
