Ragda Pattice-Aloo Tikki Fusion
Mumbai Ragda Pattice is a popular street food dish that originates from the bustling streets of Mumbai, India. It's a delightful blend of flavors and textures, combining spicy and tangy ragda (a curry made from dried white peas) with crispy and savory potato patties. This dish is perfect for those who crave a burst of Indian street food magic. So, let's dive into the recipe and create this delectable treat at home. Here we provide you a method to prepare Mumbai Ragda Pattice Recipe-cityinfood.
Mumbai Ragda Pattice Method
Equipment Needed
Pot or Pressure Cooker: For boiling and cooking dried white peas (ragda).
Large Pan or Skillet: For sautéing and preparing the ragda masala (spice mix).
Mixing Bowls: For preparing the potato patties and mixing various ingredients.
Potato Masher: To mash boiled potatoes for the pattice.
Frying Pan or Griddle: For shallow frying or pan-frying the potato patties.
Spatula or Flipper: For flipping and handling the potato patties during cooking.
Knife and Cutting Board: For chopping vegetables and herbs for garnish.
Small Pan or Kadai: For preparing the tamarind chutney or any additional toppings.
Measuring Spoons and Cups: For accurate measurement of spices and other ingredients.
Ladle or Spoon: For serving the ragda over the potato patties.
Plates or Serving Dish: To present and serve the Ragda Pattice.
Tongs: For handling hot potato patties or other ingredients.
Sevai Machine (Optional): If you prefer to make your own fine sev for garnish.
Ingredients
- 1 cup dried white peas, soaked overnight
- 1 large onion, finely chopped
- 1 large tomato, chopped
- 1 green chili, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves for garnish
Instructions Prepare Ragda
1. Prepare Ragda
- Start by draining the soaked white peas and cooking them in a pressure cooker until they become soft. But, be careful not to overcook them.
- In a separate pan, heat oil and sauté chopped onions until they turn golden brown. So, this adds a rich flavor to the ragda.
- Add ginger-garlic paste and chopped green chili, and sauté until the raw smell disappears. Because this enhances the aromatic profile of the ragda.
- Introduce chopped tomatoes and cook until they become mushy. But, make sure not to lose the texture entirely.
- Stir in turmeric powder, red chili powder, and garam masala. So, the spices infuse into the ragda, creating a flavorful base.
- Now, add the cooked white peas, salt, and some water. Let it simmer for a while until the ragda achieves a semi-thick consistency.
- Garnish with fresh coriander leaves and set aside.
2. Prepare Potato Patties
- In a bowl, mix boiled and mashed potatoes with breadcrumbs, cornflour, cumin seeds, and salt. So, these ingredients bind together to form a firm patty mixture.
- Divide the mixture into equal portions and shape them into round patties. But, ensure they are not too thick or too thin.
- Shallow fry the patties in hot oil until they turn golden brown on both sides. So, this gives them a crispy texture.
3. Assemble the Dish
- Place a couple of hot potato patties on a plate.
- Pour a generous amount of ragda over the patties. So, the patties soak up the flavorful curry.
- Optionally, garnish with chopped onions, tomatoes, coriander leaves, and a drizzle of tamarind chutney. Because these toppings add freshness and tanginess to the dish.
Serve and Enjoy
Bombay Ragda Pattice is now ready to be served. So, enjoy the medley of textures and flavors in each bite.
The time involved for making Ragda pattice
Boiling Potatoes | Preparing Ragda | Making Patties |
|---|---|---|
(20 minutes) |
(30-40 minutes) |
(15 minutes) |
Chopping and Preparing Toppings | Assembling | Approximate Time |
|---|---|---|
(15 minutes) |
(10 minutes) |
1 hour and 40 minutes |
About Ragda Pattice
Ragda Pattice is a popular Indian street food, known for its delightful combination of flavors and textures. Firstly, it consists of crispy potato patties, which serve as a savory base. Next, these patties are generously topped with a flavorful and spicy white peas curry, known as ragda. Moreover, the dish is garnished with an array of chutneys, such as tamarind and mint, adding a tangy and refreshing element. Because of its diverse ingredients, each bite offers a symphony of tastes, ranging from the earthiness of potatoes to the robustness of the ragda.
Conclusion
However, what truly sets Mumbai Ragda Pattice Recipe-cityinfood apart is the medley of toppings. On one hand, you have the crunchiness of sev, a popular Indian snack made from chickpea flour, enhancing the overall texture. On the other hand, finely chopped onions and fresh cilantro contribute a burst of freshness and pungency. But, the pièce de résistance is often the dollop of creamy yogurt, which not only adds a cooling effect but also creates a harmonious balance with the spiciness of the curry. By Mumbai Ragda Pattice Recipe-cityinfood
FAQs
1. What is Ragda Pattice?
- Ragda Pattice is a popular Indian street food that consists of potato patties served with a spiced white peas curry (ragda) and topped with various chutneys and garnishes.
2. How do you make the potato patties for Ragda Pattice?
- Potato patties are made by boiling, mashing, and seasoning potatoes. The mixture is then shaped into patties and shallow-fried until golden brown.
3. What is ragda made of?
- Ragda is made from dried white peas (vatana) that are soaked, boiled, and cooked with a flavorful blend of spices and herbs to create a thick curry-like consistency.
4. What chutneys are typically served with Ragda Pattice?
- Ragda Pattice is commonly served with tamarind chutney, mint chutney, and sometimes a spicy garlic chutney.
5. Can Ragda Pattice be made in advance?
- Yes, you can prepare the ragda, potato patties, and chutneys in advance. Assemble the dish just before serving to maintain the crispiness of the patties.