Ragda petis or Pattice is yet another chaat recipe from Mumbai. It contains potato patties and dry peas curry. Alternatively, you can eat only patties as burger or with chutneys or eat Ragda(Curry) with bread. You can play around with it as you like.
Recipe: Ragda Petis
- For Ragda:
- 2 cups yellow or white dried peas- soaked for 6 hours or overnight and cooked until soft
- 1 potato, peeled and cut into cubes
- 1 medium Onion-chopped, optional
- 1 large tomato, I add onion and tomato raw when I make plate but you can add in Ragda as well.
- Ginger-Garlic- green chilli- paste as per your taste
- garam masala to taste,
- turmeric powder,
- sugar to taste, optional.
- You can also use tamarind for an extra pungent flavor but I add last when prepare plate.
- For the tempering:
- 2-3 tbsp oil,
- 1 tsp Mustard seeds(Rai)
- A pinch of hing (asafoetida).
- Dry whole red chilles if available
- Curry leaves (Mitho limbdo) if available
- For the Patties:
- 3 potatoes- cooked and mashed,
- 1/4 cup Dhaniya (cilantro),
- 1/4 cup Mint(Pudina)if available
- 1 tsp cumin powder,
- You can add ginger-garlic-green chilli paste in patties as well but I do not add.
- 4 tbsp- breadcrumbs, I use 2 tbsp corn starch +2tbsp Besan(chickpea flour)
- For Garnish and sides:
- Finely chopped red onions,
- Finely chopped Tomatoes
- tamarind chutney,
- green cilantro chutney,
- Beaten yogurt.
- Besan Sev
- Soak the dry peas in hot water for atleast 6 hours or overnight, and cook them in the pressure cooker until soft.
- In a deep pan, heat some oil, add mustard seeds, dry whole red chilis, curry leaves and the hing. Add the onions and the tomato if adding. Add ginger-garlic-green chilli paste. Stir until the raw smell is gone from the garlic. Add the peas, potato and enough water to cover the beans. This bean mixture should not be too thick or too thin. Add the rest of the spices and let it boil until the desired taste and consistency is reached.
- For the Potatoes Patties: In a bowl, mesh the potatoes. Add the spices and mix well. Add the breadcrumbs or starch and besan and form into a ball. The potatoes should be fairly dry or the patties will fall apart.
- To form all uniform shaped patties, I have a great tip: Use an ice cream scoop. Scoop out the potato mixture and form into patties,and put aside. Place each of the patty on an aluminum foiled tray. Bake for 45 minutes at 350F or cook them with little oil on non stick pan. Halfway through, turn each patty over so it is cooked evenly if baking in oven. During the last few minutes of baking, turn the broiler on to give each patties a nice brown crust.
- To make plate: Put two patties in a bowl, drizzle the Ragda(Peas mixture) on top, top off with onions, tomato, chutneys and yogurt. Enjoy!
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Number of servings (yield): 6
Culinary tradition: Indian (Northern)