Ragda Pattice – A Bombay Delight

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. 

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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

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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.

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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.

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For amazing discussions around the cuisines of the World, join my Facebook Food group – From the diaries of great cooks!

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Let’s also get connected on Instagram – @KrispyKadhai 🙂

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Bon appetito! 🙂

Disclaimer : All the images belong to Krispy Kadhai and any kind of Plagiarism will not be tolerated.

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6 thoughts on “Ragda Pattice – A Bombay Delight

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