Ragda Patties Pattice recipe | Indian Aloo Tikki Chaat

Today I made yet another chaat dish,after attempting bhelpuri , pani puri & shev puri at home, one of those tasty treats from the family of Indian street foods,Mumbai’s popular fast food snack ie ragada pattice .

Ragda is  the spicy curry made of white dried peas (vatana)&  The word "patties" means, potato patties("pattice)" Also known as Aloo Tikki Chaat in North India, where its prepared without ragda.This irresistible snack of potato patties with thick lentil gravy, garnished with sev and onions, can even serve as meal by itself!
Also note that you don’t even have to deep-fry the patties, just shallow-fry them with little oil on a non-stick griddle. The finishing touch is the chutney streaked a top the ragda patties provides a perfect touch of sweetness and tanginess. 

This dish actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before.I also like to eat just the ragda topped with the onion and chutneys with pav instead of the patties.A plate of ragda patties along with a glass of fresh juice or lassi makes for a filling, wholesome evening meal.

Ingredients

For Patties
4 large or 6 medium potatoes, boiled
2 tbspn cornflour
pinch turmeric (haldi)
salt to taste
oil for shallow frying

For Ragda
1 cup white vatana (dried whole yellow peas)
1 tsp rai & jeera ( cumin mustard seeds)
1 small onion, minced
1 tsp. ginger-garlic paste
1⁄2 tsp. turmeric
1 tsp. red chilli powder
1⁄2 tsp. cumin powder
1⁄2 tsp. coriander powder
1 tbsp. jaggery
1 tbsp. tamarind paste
salt to taste
1 tbsp. oil

For Garnish
Tamarind date chutney ( click here for Tamarind date chutney recipe)
Green mint coriander chutney ( click here for Green mint coriander chutney recipe)
Garlic red chilli chutney
Minced onion 1
Minced cilantro 1/2 bunch
Chopped tomato - 1
Sev /shev
Whipped yogurt (optional)
2 tsp chat masala



Method: (pattice/patties)

1.Combine the  boiled mashed potatoes,turmeric, cornflour and salt in a bowl and mix well.
 2.Knead everything together to mix well. Form medium shaped  patties with the potato mixture. Then shallow fry the patties till golden brown on both sides in a small amount of oil and drain on paper towels. 



Method (ragda)
Soak the peas overnight, then cook them on the stove-top or pressure cooker till fully cooked.
To make the ragda, heat oil ,add rai ,jeera, saute the onion for a few minutes till transluscent. Add the ginger-garlic paste and saute for a minute more.
3.Add salt, turmeric, chilli powder, cumin powder, coriander powder and saute for a few seconds.

4.Then add the cooked peas, 2 cups water, tamarind and jaggery. Bring to a boil and simmer for 10 minutes. Mash some of the peas to make the curry thicker. add coriander leaves .
.adjust the spice levels of sweet/sour/salty as per ur taste.

Assemble ragada pattice:

1 Take a wide serving plate. Place two aloo tikkis, pour some warm ragda over the tikkis.

 

2.Next spoon green chutney,garlic chilli chutney and sweet tamarind chutney. 

3.Spoon sweetened curd/dahi (purely optional).
4.Sprinkle some chopped onion and tomatoes. Finally finish off with sev and coriander leaves.

5.Add a dash of chat masala .
6.Serve immediately. Best savored when ragda is warm.