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.
- 1 cup dry white peas Soaked in water overnight or 8 hours
- 1/2 teaspoon turmeric powder
- 1 large yellow onion finely chopped
- 1 to mato diced 1 cup
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 1/2 teaspoon garam masala More for spicier curry
- 1 tablespoon Kashmiri red chili powder
- 2 teaspoon kosher salt
- 1/4 cup cilantro chopped for garnish
- 2 tablespoon oil
- 1/2 teaspoon black mustard seeds
- 1/4 teaspoon asafetida optional
- 2 large yellow potatoes halved
- 1 teaspoon ginger grated
- 1 teaspoon green chillies minced
- 2 teaspoon kosher salt
- 1/4 cup Bread crumbs or 2 tablespoon corn flour
- 2 tablespoon oil or as needed
- 1/4 cup Date Tamarind Chutney
- 1 medium red onion finely diced
- 1/2 cup cilantro chopped
- 1/2 cup thin sev
- Chaat masala to sprinkle if available
- Heat up pressure cooker pot or turn Instant Pot to Saute(Mormode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. add mustard seeds. Allow them to splutter, this may take upto 2 mins.
- Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes. Add tomato, cumin powder, coriander powder, garam masala, red chili powder and salt. Mix well.
- Add soaked peas and 2 cups of water.
- Now, if you have enough space in your cooker, place the trivet inside the cooker above ragda curry. Arrange the whole potatoes to steam/boil at the same time while ragda cooks to save time and energy. If not, boil/steam potato separate for the patties.
- Close Instant Pot with pressure valve to sealing. Cook on Manual(Hfor 20 minutes followed by NPFor the stove top pressure cooker, hear 5-7 whistles.
- Open IP, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.
- Add 1 cup water to stove top cooker pot or Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Cook on Manual(Hfor 10 mins followed by Natural Pressure Release. If using stove top pressure cooker, hear about 4 whistles or 2 whistles for cut potatoes.
- Open the instant pot. Peel the potatoes and put in a large mixing bowl. Add ginger, chillies, salt and corn flour. Mash everything together with a hand masher to make a smooth dough.
- Take about 2 tablespoon of the dough and form a ball, press to make a 2 inch disc. Repeat for remaining dough.
- Heat a large non-stick griddle and spread half of the oil on it. Depending on the size of the griddle place all or half of the patties on it. Cook until both sides are golden brown. Adding remaining oil as required.
- Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.
- Place 2 patties on a plate. Add 1/2 cup of ragda on top. Add 1/2 tablespoon (or morof the tamarind chutney. Add some red onion, cilantro, thin sev, red chili powder and cumin powder on top. Enjoy and Repeat!
Below, you can find another version of my recipe.
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)