Ragda Pattice

Ragda pattice is a dish of mashed potato patties and gravy, and is part of the street food culture in the Indian states of Maharashtra and Gujarat. It is similar to chhole tikki, more popular in North India. This is a 2 part dish where the ragda is a spicy, tangy flavourful curry made with chickpeas and the pattice is usually potato tikki that is shallow fried and requires only a few ingredients 

The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! 

We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice!

INGREDIENTS

For Pattice

• 5-6 medium potatoes, boiled
• ½ cup flattened rice (Poha)
• 1 tsp pepper powder
• Salt 1 tsp
• 1 tsp garlic powder
• 1 green chilli, finely chopped
• ½ cup bread crumbs, to coat pattice
• Oil for shallow frying

For Boiling Chickpeas:

• 1 ½ cup chickpeas, presoak in water overnight
• 1 bay leaf
• Salt 1 tsp
• 3 cups water
• 1 cinnamon stick
• 1 onion, sliced

For Green Chutney:

• ¼ cup mint leaves
• ¼ cup coriander leaves
• 1 inch ginger
• 3-4 cloves of garlic
• 2-3 green chillies
• 3 tbsp water

For Ragda:

• 1 tbsp oil
• 1 tsp cumin seeds (Jeera)
• Prepared green chutney
• ¼ tsp turmeric powder
• 1 tbsp cumin powder 
• 2 tbsp jaggery (palm sugar/sugar)
• 3 tbsp tamarind pulp
• Salt to taste
• 1 tsp garam masala
• 1 boiled potato, crushed in to small pieces
• ⅛ cup coriander leaves, chopped

PROCEDURE

• Start by adding the pre soaked chickpeas to a pressure cooker (Soak the chickpeas in water overnight or at least for 6-8 hours)
• Firstly add about 3 cups of water, 1 bay leaf, 1 cinnamon stick, one sliced onion & salt to salt
• Pressure cook all the above for about 15 minutes or until 5 whistles

• Wait until the pressure/ steam is released and carry out the next steps of flavoring the chickpeas 
• Strain the chickpeas and keep aside (Save the flavorful broth to be used later in the recipe) 
• Now, to make the green chutney, start by adding the following in a blender to make a thick paste – ¼ cup mint leaves, ¼ cup coriander leaves, 1 inch ginger, 3-4 cloves of garlic and about 3 tbsp of water
• In another large skillet, medium high heat add 1 tbsp of oil, 1 tsp of cumin seeds and saute for about a minute
• Then start by adding the freshly prepared green chutney and saute for about 3-4 minutes
• In addition to this add ¼ tsp turmeric powder and 1 tbsp cumin powder & saute for another 2-3 minutes 
• After that to this mixture add the cooked chickpeas to this mix and saute well 
• Finally add the reserved chickpea water and saute for about 2-3 minutes
• After that add 2 tbsp jaggery, 3 tbsp tamarind pulp, 1 tsp garam masala & salt to taste
• Subsequently mix and simmer for about 10-15 minutes on a low flame 
• In addition to this add one crushed boiled potato. Mix gently and cook for about 5 minutes on medium flame 
• In order to finish this off top with fresh chopped coriander leaves 
• Above all to make the pattice, start by grating the potatoes in a large bowl
• Finally add the soaked flattened rice (Poha), 1 tsp pepper, 1 tsp salt, 1 tsp garlic powder and 1 green chilli finely chopped 
• On the other hand mix & combine well
• Finally divide the mixture into 12-15 equal parts.Flatten the mixture on your palm to form a pattice (Alternatively you can use a cooker cutter) 
• Coat the pattice in breadcrumbs on all sides and shallow fry in oil on medium high heat until golden brown
• Finally for assembling the whole thing together, Plate about 3-4 pattices. Top with the ragda mixture, cilantro chutney, tamarind chutney, cilantro and onions! 

PRO TIP

• Adding the soaked flattened rice to make the potato pattice makes it crispy & delicious

Go check out some of our other easy delicious homemade Appetizers by clicking on the link below

https://whenyourhungry.com/category/appetizers/

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