Ragda Pattice Recipe: Savory Potato Patties with Tangy Ragda

wellhealthorganic.com Ragada Pattice: Ragda Patties, a beloved Bombay street food, features potato patties topped with ragda (dried peas curry), assorted chaat chutneys, sev, and spice powders.

Ragada Pattice

• Preparation Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Cuisine: Indian
• Course: Snacks
• Diet: Vegetarian
• Difficulty Level: Moderate

Also Read: Mangalore Buns

Ingredients:

For Dried Peas Curry (Ragda):

1. 1 cup dried white peas (or dried green peas)
2. 2 cups water
3. ¼ teaspoon turmeric powder
4. ½ teaspoon red chilli powder
5. 1 pinch asafoetida (optional)
6. 1 tablespoon sunflower oil
7. Salt to taste

For Potato Patties (Pattice):

1. 4 medium-sized potatoes (or 2 large potatoes)
2. ¼ cup breadcrumbs (or 2 to 3 tablespoons cornstarch)
3. ½ teaspoon red chilli powder
4. Salt to taste
5. 3 to 4 tablespoons sunflower oil

For Topping and Garnishing:

1. 2 cups ragda
2. ½ cup Coriander Chutney
3. ½ cup sweet chaat chutney
4. ¼ cup red chilli chutney (optional)
5. ½ cup plain yogurt or slightly sweetened yogurt
6. ½ cup finely chopped onions
7. ¼ cup chopped coriander leaves (or mint leaves)
8. ⅓ cup finely chopped tomatoes (optional)
9. ½ to 1 cup sev
10. 1 to 2 teaspoons chaat masala
11. 1 teaspoon red chilli powder (optional)
12. 1 teaspoon black salt
13. 1 teaspoon roasted cumin powder
14. 1 to 2 teaspoons lemon juice (optional)
15. 1 to 2 tablespoons grated 
16. ¼ to ⅓ cup pomegranate arils (optional)

Instructions:

Preparing the Dried Peas Curry (Ragda) and Cooking the Potatoes:

1. Rinse the dried white peas and soak them in water overnight or for 8 to 9 hours. Drain the water.
2. In an Instant Pot, add soaked peas, turmeric powder, red chilli powder, salt, and oil. Pressure cook on high for 30 minutes.
3. Check if the peas are tender. If not, pressure cook for an additional 10 minutes.
4. Mash some peas to thicken the curry and simmer until desired consistency is reached.
5. Cook potatoes separately until tender.

Making Potato Patties Mixture:

1. Peel and mash the cooked potatoes. Let them cool.
2. Add breadcrumbs or cornflour, red chilli powder, and salt to the mashed potatoes. Mix well.
3. Make medium-sized balls, flatten them into patties, and set aside.

Also Read: Bhakarwadi

Frying Potato Patties:

1. Heat oil/ghee in a pan. Fry the patties until they achieve a golden brown and crispy texture on both sides.
2. Fry patties in batches if necessary.

Assembling:

1. Keep all toppings and garnishes ready.
2. Place potato patties on a serving plate. Pour hot ragda over them.
3. Top with yogurt, green chutney, sweet chaat chutney, red chilli chutney, onions, tomatoes, spices, lemon juice, raw mango (if using), sev, and pomegranate arils.
4. Garnish with chopped coriander or mint leaves.
5. Serve immediately.