Ragda Pattice

Any Mumbaikar would be surely familiar with this, isn’t it? Being an ex Mumbaikar, I make this quite often at home. And isnt it an wholesome meal, with the carbohydrates from potato, protein from the dried peas, fat from oil, greens from the coriander mint chutney. So this was decided for this years Valentine’s day’s dinner menu. For the dessert, I made eggless whole wheat brownies drizzled with butterscotch sauce and served it with a scoop of vanilla ice cream.

Here is my version of ragda pattice. You need to make aalu tikkis, a tangy hot gravy with dried peas, a spicy mint coriander chutney, a sweet n sour tamarind chutney (optional), freshly chopped onion, coriander leaves, nylon/bareek sev and lemon wedges. You can even serve a couple of fresh bread slices or laadi paav along with these for a complete meal.

Ingredients:

For the Pattice:

• Potatoes 5-6 medium
• Boiled peas 1/2 cup
• Onion 1 medium
• Green chillies 2-3
• Ginger 1/2 inch piece
• Coriander leaves handful
• Salt to taste
• Amchur 1 tsp
• Bread 2-3 slices
• Refined oil 2-3 tbsp

For the Ragda:

• Dried peas 1 cup
• Onion 1 
• Tomato 1
• Ginger 1/2 inch piece
• Garlic 2-3 cloves
• Salt to taste
• Refined oil 1 tbsp
• Cumin seeds 1/2 tsp
• Turmeric powder 1/2 tsp
• Chilli powder 1 tsp
• Coriander powder 2 tsp
• Tamarind paste 1-2 tsp
• Coriander leaves handful

Coriander mint chutney:

•  Coriander leaves a bunch
• Mint leaves a bunch
• Salt to taste
• Green chillies 2-3
• Peanuts handful
• Lemon juice 2 tsp

For the topping:

• Bareek sev
• Finely chopped onion, coriander leaves, lemon wedges

Method:

To prepare the Pattice:

• Boil the potatoes till soft. Chop the onion, ginger, green chillies and coriander leaves finely.
• Break the bread slices into pieces and pulse in a mixer till it’s crumbly.
• Mash the potatoes till it’s smooth. No need to mash it like a fine paste.
• Heat 1 tablespoon oil in a pan and saute the onions. 
• Add the ginger, green chillies and mash the boiled peas and add it.
• Now add salt, amchur and mix well.
• Add this to the mashed potatoes and mix well.
• Now add the bread crumbs, chopped coriander leaves and mix everything to form a dough like mixture.
• Shape into round or heart shaped  patties and refrigerate for an hour or so.

• Heat oil in a grill pan and shallow fry these patties till they are golden in colour and crispy on the outside.

To prepare the Ragda:

• Soak the dried peas in water overnight or for 6-8 hours. 
• Cook it well with little salt and turmeric powder.
• Finy chop the onion, ginget, garlic and tomato.
• Hear oil in a pan and add cumin seeds to it.
• Now add the chopped onipn, ginger and garlic and saute well.
• Add the spices and saute till the raw smell goes off.
• Add the tomatoes and cook.
• Now add the soaked peas and salt. Cook till it is tender and soft.
• Add the tamarind paste and garnish with coriander leaves.

To prepare the chutney:

• Wash and chop the mint and coriander leaves.
• Add the leaves, green chillies, peanuts and salt into a mixer jar and grind into a smooth paste.
• Add lemon juice and mix well.

To assembe the ragda pattice:

• Arrange the fried pattice onto a serving plate. Crumble it a bit.
• Drizzle the ragda on top. Now sprinkle the chopped onion, coriander leaves. Squeeze lemon juice on top.
• Now squeeze some green chutney on top and garnish with bareek sev. 
• You may enjoy it with buttered bread slice or laadi paav. 
• If you do not like the crumbly mass, serve everything separately. 
• If you like curd based chats, you can add some sweetened thick curd and sweet n sour tamarind chutney.
• Enjoy it hot with your loved ones 🙂