Ragda Patties#SundayFunday

Ragda Pattice , is also known as Ragda Patties, a popular Mumbai street food snack that is loved by everyone that tries them. Ragda is white pea gravy and Pattice is mashed potato patties. It's vegan & gluten free.

Ingredients
For The Pattice
4 Large Potatoes - boiled, peeled 
For The Ragda
1 Cup White Peas - soaked overnigh
3 Cups Water
Salt To Taste
A Pinch Soda Bi Carb /Baking Soda
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin Seeds
A Pinch Asafoetida
2 Green Chillies - finely chopped
1 Large Onion - finely chopped
1 Teaspoon Ginger Garlic paste
2 Tomatoes - finely chopped
Salt & Sugar to taste
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
2 Teaspoons Coriander powder
½ Teaspoon Garam Masala powder

For The Red Chutney
½ Teaspoon Salt
2 Tablespoon Kashmiri Red Chilly powder
2 Cloves Garlic,
½ Teaspoon Roasted Cumin powder
½ Teaspoon Chat Masala,
1 Small Piece Ginger
¼ Teaspoon Sugar
For The Green Chutney
1" Piece Ginger
5 Clove Garlic
5 Green Chillies
1 Cup Coriander Leaves
½ Cup Mint Leaves
1 Teaspoon Roasted Cumin powder
1 Tablespoon Roasted Peanuts
Salt & Sugar to taste
A Juice Of ½ A Lime
Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

For Garnishing
Nylon Sev
Chopped Tomato
Chopped Onion
chopped Coriander leaves
Lime wedges

Method
For The Pattice

Mash the potatoes and add in salt to taste. Mix all well keep in fridge for an hour. Form flat patties, shallow fry add oil so that the patties are ½ immersed. Fry on medium flame till golden brown.
For The Ragda

Soak the white peas overnight. Wash well the next day.  

Pressure cook with 3 cups water, take one whistle on high flame then reduce the flame to low and let it cook for 15 minutes. Switch off the flame and let the cooker cool. Remove this into a bowl.

Heat oil in a in a pressure cooker add cumin seeds, pinch of asafoetida, and green chillies, fry well then add onion fry till the onion turn translucent . Now add the ginger garlic paste, tomatoes & fry well till tomatoes are mushy. Add salt, sugar to taste and the cooked peas along with the stock, mix well. Add turmeric, red chilly powder, coriander powder and roasted cumin powder, mix well. If gravy is too thick add more water. Check seasoning add garam masala & cover with lid, place it on high flame take one whistle reduce the flame to low and let it cook for 5 minutes. Switch off the flame and let it cool. Open the cooker add chopped coriander leaves. Keep aside.
For The Red Chutney

Grind all the given ingredients to a fine paste adding a little water. Remove this into a serving bowl. Keep aside.

For The Green Chutney

Grind together and the given ingredients to a fine paste with little water. Remove this into a serving bowl and keep aside. 
Preparing The Serving

In a serving bowl, place pattice, pour ragda on top garnish with all the 3 chutneys 

then add nylon serve, sprinkle chopped onion, tomato, coriander leaves, lime juice. Serve warm!! Enjoy this mouthwatering street food.

Labels: Street food, Mumbai, Indian, Patties, Potato, Vegan, Gluten free, Sunday Funday, Chaat  

For Sunday Funday The Theme is Street Food

Chicago Tamale Dog (Mother-in-Law Sandwich) from Palatable Pastime

Chipati from A Day in the Life on the Farm 
Egyptian Kushari from Karen’s Kitchen Stories
Pan-Fried Steamed Buns (Sheng Jian Bao) from Amy's Cooking Adventures
Pav Bhaji Recipe from Mayuri's Jikoni
Ragda Patties from Sneha’s Recipe