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Ragda Patties (Pattice)



Ragda Patties (Pattice)
 
Author:
Recipe type: Appetiser
Cuisine: Indian
 
Ragda Patties (pronounced as Pattice) are flavorful potato patties smothered with a zesty sauce made with vatana or dried white peas. It is then garnished with sweet and spicy chutneys, sev, onions and fresh cilantro. Ragda Patties, sometimes called Aloo Tikki Chaat, is a street favorite in Mumbai. Try this delicious recipe for a chaat item that doubles as a full meal.
Ingredients
  • For the Ragda:
  • White Vatana (Whole Dried White Peas) – 2 cups
  • Water – 6 cups
  • Salt to taste
  • Oil – 2 tbsp
  • Mustard Seeds – ½ tsp
  • Cumin Seeds – ½ tsp
  • Crushed Peanuts – 2 tbsp
  • Sesame Seeds – 1 tbsp
  • Asafoetida – ⅛ tsp
  • Turmeric Powder -1/4 tsp
  • Curry Leaves – few
  • Ginger – 2 tsp, minced
  • Garlic – 3 large cloves, minced
  • Green Chillies – to taste, minced
  • Onions – 1 cup, finely chopped
  • Tomato – 1 large, chopped
  • Rasam Powder – 1 tsp
  • Coriander Powder – 1 tsp
  • Cumin Powder – ½ tsp
  • Lemon Juice – to taste
  • Cilantro – for garnish
  • For the Patties:
  • Potatoes – approx 4 lbs (2 kg), boiled, peeled and mashed
  • Ginger/Green Chili Paste – 1 Tbsp
  • Roasted Cumin Powder – 2 tsp
  • Sugar – 2 tsp
  • Salt – to taste
  • Lemon Juice – 3 Tbsp or to taste
  • Cilantro (Coriander Leaves) – 20 sprigs, finely chopped
  • Corn Starch – 4 Tbsp
  • Oil – for pan frying
  • Makes approx 30 patties
Instructions
  1. For the Ragda:
  2. Wash and soak the Vatana overnight in water.
  3. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker.
  4. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes.
  5. Allow the pressure to go down by itself.
  6. Heat Oil in a pan.
  7. Add Mustard Seeds and allow them to pop.
  8. Add in Cumin Seeds, allow them to turn a little golden.
  9. Add in Peanuts and Sesame Seeds and allow the Sesame Seeds to pop.
  10. Add Turmeric Powder, Asafoetida and Curry Leaves. Mix.
  11. Add Ginger, Garlic, Green Chilies and Onions. Mix. Allow Onions to become translucent.
  12. Add Tomatoes and cook for 2 minutes.
  13. Add Coriander Powder, Cumin Powder, Rasam Powder and a little salt. Mix.
  14. Pour in cooked Vatana and bring to a boil. Additional water may be added to get desired consistency.
  15. Garnish with Cilantro (Coriander Leaves) and Lime Juice.
  16. For the Patties:
  17. Boil, peel and mash Potatoes.
  18. Add next 6 ingredients and mix well with hands.
  19. Add Corn Starch and mix well.
  20. Take a small portion (as big as you want the patty to be) and form a round and flat patty. Form all patties.
  21. Shallow fry patties with a little oil and brown both sides.
  22. To assemble Ragda Patties:
  23. Place 1 to 2 patties in a flat bowl or dish.
  24. Pour Ragda over patties.
  25. Garnish with Coriander Chutney or Mint Chutney, Tamarind Chutney, Sev, chopped Onions and Cilantro.
  26. Serve immediately. Serves 8 as a full meal



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