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Ragda Pattice | Mumbai Style Street Food

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Ingredients

Adjust Servings:
For Ragda
1cup (Dried White Peas), soaked overnight
½ tsp Turmeric
½ tsp Salt
a pinch Baking Soda
1 tsp Desi Ghee
For Pattice
3nos Potato (boiled & mashed)
½ tsp Salt
1 tsp Black salt
½ tsp Chilli powder
2 nos Bread slices
1 tsp Roasted Cumin Powder
¼ tsp Black Pepper powder
¼ tsp Garam masala
¼ cup Coriander chopped
1 tsp Ginger chopped
1 tsp Green chilli chopped
½ tsp Coriander powder
½ tsp Chaat masala
as required Oil/Ghee
Green Chutney
2cups Coriander chopped
1cup Mint leaves
1 small pc Ginger chopped
3 pc Green chilli chopped
½ tsp Salt
1 tsp Black salt
¼ cup Lemon juice
1 tsp Chaat masala
1 tsp Roasted Cumin Powder
few Ice Cubes
a dash Water
For Khatti Meethi Chutney
¾ cup Gur (Jaggery)
2 cups Tamarind Water
1tbsp Roasted cumin pounded
to taste Salt
1 tsp Black salt
¾ tsp Chilli powder
½ tsp Black Pepper powder
For Garnish
Onion chopped
Coriander chopped
Tomato chopped
Pomegrenate
Sev

Ragda Pattice | Mumbai Style Street Food

Famous street food chaat of mumbai.

Features:
  • Suitable for vegetarian
Cuisine:

Patties of aloo tikki and ragda of white peas, khatti meethi chutney & teekhi chutney.

  • 1hr 10mins
  • Serves 4
  • Medium

Ingredients

  • For Ragda

  • For Pattice

  • Green Chutney

  • For Khatti Meethi Chutney

  • For Garnish

Directions

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Aloo Tikki Chaat

Steps

1
Done

For Ragda

Put together the soaked white peas in a pressure cooker with about 3 cups of water, turmeric, salt, baking powder and ghee.
Over medium flame, cook for 2-3 whistles or the peas are completely tender. Once done, keep aside to cool. You can slightly mash the peas (vatana) using the back of the ladle while cooling if you want.

2
Done

For Potato Pattice

Meanwhile, take the boiled and mashed potatoes and add in all the ingredients except the bread crumbs and mix well with hands.
Now depending on the water content of the potatoes, add in the bread slices to bring in a good binding.
Shape the patty into first a ball and then press lightly to give the distinct shape. If the patty is a little sticky you can oil your hands before beginning to shape. The mixture would make about 5 patties. Keep the patties aside.

3
Done

For Khatti meethi chutney

Now we move onto the khatti meethi chutney. For this, take the imli water in a pan and add in all the ingredients. Bring to a boil and then decrease the flame to simmer for a few minutes till raw flavour of imli is rounded off and the chutney is of the right consistency. Reserve in a container.

4
Done

For Theeki Chutney

To make the green chutney (teekhi chutney), add all the ingredients in a blender along with a dash of water give a nice blitz till smooth. Reserve in a container

5
Done

For Assembling

Now heat up the tawa, add ghee to it and place the patties over the pan. Cook on one side at a time till it’s crispy from each side.
To assemble first pour in the radga in a plate, then add the patties. Top it up with the chutneys and the rest of the toppings.
Serve hot or warm.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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