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

 

           Ragda Pattice / Patties is a very popular and a yummy street food snack of Mumbai that is loved by young and old alike. This Indian fast food can be found in every street corner food stalls and in restaurants. 

          It is basically shallow fried potato cutlets or tikkis served with Ragda, a dried white peas curry along with various toppings and chutneys. This tongue tickling chaat item is very wholesome and can be termed as a one-pot meal. It is a great tea time snack, a party snack or a kitty party snack. In fact it can be had anytime of the day. 

Ragda - 

• 1 cup dry 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

Pattice / Patties - 

• 2-3 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 tsp. amchur powder
• 1 tbsp. coriander leaves
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• 2 tbsp. oil to shallow fry

To Serve -

• green chutney 
• Instant sweet chutney 
• 1 tsp. lime juice 
• 2-3 tbsp. sev
• 2-3 tbsp. boondi (opt)
• 2 tbsp. onion, chopped
• 2 tbsp. tomato, chopped
• 1/4 tsp. roasted cumin powder 
• 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 mixed with little water. Fry on a low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to stir fry till dry. Add the boiled peas 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).

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

          Heat 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, boondi, cumin powder and coriander leaves.

Green Chutney - 

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

          

           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.

Pani Puri - Indian Street Snack

          This irresistible spicy and tangy street food is to die for. They are best enjoyed as an evening tea-time snack. But to be honest they can be relished any time of the day. So here is my version of this all time favorite comfort snack. The ingredients for the stuffing, sweet chutney and the pani puri water can be an individual preference. So check out the step by step pictorial recipe to prepare it.

• Few small Puffed up puris

Pani - 

• Handful of mint and coriander leaves, roughly chopped
• 2-3 green chilies, 
• 1 garlic clove
• salt to taste
• 1 tbsp. lime juice
• 2 tbsp. boondi
• 1 marble size tamarind
• 1 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder 

Stuffing- 

• 2 potatoes, boiled and mashed
• 1/2 cup black chana (chickpeas), boiled
• salt to taste
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice
• 1 tsp. red chili flakes
• 1/2 tsp. pepper powder
• 1/2 tsp. roasted cumin powder

Sweet tamarind Chutney-

• 1/2 tsp. tamarind paste
• 1 tsp. red chili powder
• pinch of salt
• 2 tbsp. sugar or to taste

         Grind the coriander leaves, mint leaves, green chilies and garlic with required quantity of water to a fine paste. Add lime juice and mix well.

        Soak the tamarind in water and strain the pulp. Add 3-4 cups water. To it add 2 tbsp. of the mint paste, salt and all the powdered spices. Mix well. Adjust seasoning and keep aside. Add the boondi while serving.

         In a bowl, mix together mashed potato, boiled chana, salt, coriander leaves, red chili flakes, roasted cumin powder, pepper powder and lime juice.

          For the sweet tamarind chutney - In a bowl, mix together tamarind paste, 1/2 cup water or as required, salt, sugar and red chili powder. keep aside.

          To serve, make a hollow in the centre of the pani puris with your spoon. Stuff a little of the filling and drizzle a tsp. of the sweet chutney over it. 

          Pour some of the pani puri water and gulp it down immediately at a go and enjoy the mouthful experience.

                  Grind coriander leaves, mint leaves, green chilies & garlic with required 
                  quantity of  water to a fine paste. Add lime juice & mix well.

                 Soak tamarind in water & strain the pulp. Add 3-4 cups water. To it 
                 add 2 tbsp. of mint paste, salt & all dry spices. Mix well. Adjust
                 seasoning & keep aside. Add boondi  while serving.

                 Sweet tamarind chutney - Mix together tamarind paste, 1/2 cup water or 
                 as required, salt, sugar & red chili powder. keep aside.

                  Mix together mashed potato, boiled chana, salt, coriander leaves, red chili 
                  flakes, pepper powder, roasted cumin powder & lime juice.

                                The stuffing is ready.

                   To serve, make a hollow in the centre of the pani puris with your spoon. Stuff 
                   a little of the filling & drizzle a tsp. of the sweet chutney over it. Pour some
                   of the pani puri water & gulp it down immediately at a go and enjoy the
                   mouthful experience.