Ragda Pattice / Patties (Potato Tikki & Dried Yellow Peas Curry)

          Ragda Patties is the most popular street food snack of Mumbai. It can be termed as an Indian fast food which is found in every street corner food stalls and in restaurants. This chaat item is relished by young and old alike. It is very wholesome and can be termed as a one-pot meal.

          In fact it can be had anytime of the day. I prefer having it for dinner sometimes. Ragda means dried yellow peas cooked in a gravy and patties are potato cutlets or tikkis. They are served along with some chopped onion, tomato, sev, coriander leaves, green chutney and sweet chutney. So check out the step by step pictorial recipe to prepare it.  

Ragda - 

• 1 cup dry Yellow / White Peas, soaked overnight
• pinch of baking soda
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste 
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

Patties - 

• 3-4 potatoes, boiled & mashed
• 2 bread slices
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• 1 tbsp. coriander leaves
• 1 tsp. ginger, grated
• 3 green chilies, chopped
• oil to shallow fry

To Serve -

• green chutney 
• Instant sweet chutney 
• 1 tsp. lime juice (opt)
• 2-3 tbsp. sev
• 2 tbsp. onion, chopped
• 2 tbsp. tomato, chopped
• 1/4 tsp. roasted cumin powder (opt)
• 1/4 tsp. red chili powder (opt)
• 1 tsp. coriander leaves, chopped

          Ragda - Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.

          Patties - Soak the bread slices in water for a few seconds and squeeze out the water. In a bowl, add the bread, potatoes and all the ingredients (except oil to shallow fry).

          Knead well and divide into equal portions. Give it a patty shape and refrigerate for 25-30 minutes.

          Heat 1 tbsp. oil on a griddle / tawa and fry the patties few at a time till golden on both sides. Drain on a kitchen towel.

         Now to assemble - on a serving plate, place 2 patties and ladle some ragda over it, followed by the green chutney, sweet chutney, onion, tomatoes, lime juice, sev, cumin powder, red chili powder and coriander leaves.

Green Chutney - 

• 1 cup coriander leaves, chopped
• 1/2 cup mint leaves
• 1-2 green chilies
• 2 garlic cloves
• 1/2" ginger
• 1 tsp. lime juice 
• salt to taste
• 1 tbsp. feta cheese

          

           Grind all the above mentioned ingredients with very little water into a paste. Your green chutney is ready.

Instant sweet chutney - 

• 3 tbsp. ketchup
• 1/2 tsp. tamarind paste
• 1/2 tsp. red chili powder
• 1 tsp. sugar

           Mix together all the above mentioned ingredients along with 1/4 cup water. Your instant sweet chutney is ready.

                     Soak dry yellow / white peas overnight. Pressure cook in 2 & 1/2 cups
                     water for 2-3 whistles along with turmeric powder & baking soda.

                                 Heat oil & sauté onion till light brown.

                    Add ginger-garlic paste & all dry spices (except salt) mixed with little 
                     water to form a paste. Sauté till oil separates.

                                  Add tomato puree & tomato paste. Sauté till dry.

                                 Add boiled peas, salt & 3/4 cup water.

                    Simmer on low flame till gravy slightly reduces. Add coriander leaves
                    & mix well.

                        Add mashed potatoes & all the ingredients & knead into a dough.

                                 Divide into equal portions & give a patty shape.

                                 Shallow fry on a tawa till golden on both sides.

                           Serve ragda & patties, garnished with chopped onion, tomatoes, 
                           coriander leaves, sev, green chutney & sweet chutney