Ragda pattice / patties is part of the street food culture of Maharashtra and Gujarat. It is similar to chhole tikki more popular in North India.
Serves: 4
Preparation time: 30 mins + resting time of 2 hours
Cooking time: 30 mins
Ingredients
For Aloo Tikki
- Fresh boiled potatoes – 6 to 7
- Freshly chopped coriander leaves – 1 cup
- Spice mix – Red chilli powder, Caraway powder, Coriander powder
- Green chillies finely chopped – As per your taste
- Poha – 1 cup moist
- Finely chopped ginger – 1 tsp
For Ragda aka White peas
- 2 cups of white peas – soaked and boiled with no extra water.
- Salt – as per taste.
For Mint Chutney
- Fresh green coriander leaves – 1 cup
- Mint leaves – 1/2 cup
- Spinach leaves – 1/2 cup
- Amla – 1
- Tomatoes – 1
- Green chilly – 2
- Ginger – 1 small piece
- Garam masala powder – 1 tsp
- Red chilli powder
- Amchur powder
- Salt will be added at a later stage while serving
For Imli chutney
- Jaggery aka Gur – 1.5 cups
- Tamarind water – 2 cup
- Caraway seeds – 1 tsp
- Dried dates – 1/2 cup chopped
- Ghee – 1 tsp
- Salt – Accordingly
Method
Let’s quickly prepare and store the dips first.
Mint Chutney
Mix all ingredients of chutney and adjust the spices according to taste. Grind it well. Mint Chutney is ready!
Imli Chutney
Heat ghee in a pan. Add caraway seeds and asafoetida. Add jaggery and let it melt for 5 mins. Add tamarind water, dates and spices. Let it simmer for 10-15 mins. Keep stirring. Tamarind chutney us ready!
Aloo Tikki
Mix all the ingredients mentioned. Make small balls out of it. Shape it and refrigerate for 2-3 hours. Please follow these few tips:
- Make sure that potatoes are freshly boiled and poha is moist.
- Poha act as an ingredient to absorb extra starch and bind the potato well.
- Do not add salt in the tikki mixture as salt releases moisture which makes tikkis tough to handle and less or not crispy.
- Make sure to refrigerate the tikkis for 2-3 hours. Prepare the balls and cover them with cellophane. Refrigerate it.
- Once it’s time to serve, bring it out from refrigerator. Let it be on room temp for 5 mins. Put them in warm ghee. Let it fry till half cooked. Once done, put those tikkis on a plate till the time you want them to serve.
- Frying it two times makes it lot crisp and also you can half cook them quite early and keep. This will help you save time once your family or guests are on the dining table.
- When it’s time to serve, fry it again till it’s done. Hot crisp tikkis are ready.
Now comes the role of art! 😀
Take 2 hot crisp tikkis in a plate. Mash them a little bit. Sprinkle some salt. Remember there is no salt in tikki apart from it’s stuffing. Put a generous amount of white pea mixture over it. Pour Tamarind chutney and Mint Chutney.
For amazing discussions around the cuisines of the World, join my Facebook Food group – From the diaries of great cooks!
Let’s also get connected on Instagram – @KrispyKadhai 🙂
Bon appetito! 🙂
Disclaimer : All the images belong to Krispy Kadhai and any kind of Plagiarism will not be tolerated.
The ragda Pattice looks absolutely inviting and delish !! Droolesome share !
LikeLike
Looks so delicious.I like your recipe of adding poha to the pattice.I usually add breadcrumbs. That’s on my menu for the weekend as I haven’t made it in a long time.
LikeLike
Drool worthy share Kriti. Ragda patties looks so inviting. Loved it.
LikeLike
Ragda pattice wooow this is my favorite….Drooling over this plate kriti 🙂
LikeLike
I love Potatoes and so Ragda Pattice too!This recipe is so awesome!I am drooling!
LikeLike
I absolutely adore ragda pattice, and can have it any time of the day. Your version looks way too tempting! 🙂
LikeLike
Can never resist these classics! Love it so much!!
LikeLike