Ragada Pattice | Ragada Patties

Ingredients

• 3/4 cup Dried White Peas
• 1/4 tsp Turmeric Powder
• 1/4 tsp Red Chilli Powder
• 1/2 tsp Coriander Powder
• 3-4 Garlic Cloves
• 1 inch Ginger Finely Chopped
• 1/2 tsp Cumin Seeds
• 2 tsp Oil
• 1-2 tbsp Cilantro Finely Chopped
• Salt as needed
• Water as needed
• 4 Medium Potatoes
• 2 Small Bread Slices
• 2-3 tbsp Cilantro Finely Chopped
• Salt as needed
• 2-3 tbsp Oil (to shallow fry)
• Green Chutney as needed (recipe in notes)
• Sweet Tamarind Chutney as needed (recipe in notes)
• 1 tsp Kashmiri Red Chilli Powder
• 1 tsp Roasted Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Chaat Masala Powder
• 1 Onion Finely Chopped
• 1 Tomato Finely Chopped (seeds & pulp removed)
• 1/4 cup Cilantro Finely Chopped
• 1/4 cup Sev/Nylon Sev to Garnish

Instructions

1. 1

   --- For Making Ragada ---

2. 2

   First soak 3/4 cup dry white peas in enough water overnight or for 8hrs. Drain off the water.

3. 3

   Cook the peas in a pressure cooker for 4-5 whistles on medium flame. Let the pressure drop before opening the lid. The peas should be soft and easily mashed when pressed.

4. 4

   In a heavy pan heat 2 tsp oil. Add 1/2 tsp cumin seeds followed by 4-5 garlic cloves finely chopped & 2” ginger finely chopped. As they are cooked, add 1/4 tsp red chilli powder, 1/4 tsp turmeric powder and 1/2 tsp coriander powder. Cook for a few seconds.

5. 5

   Add the pressure-cooked peas and mix well. Keep cooking on low flame covered for 7-9 minutes.

6. 6

   Ragada should be boiling, add salt as needed and continue to cook. If it too thick, add some water as needed.

7. 7

   Now mash the peas carefully using a masher, as the flame is set on low.

8. 8

   Ragada should start to look thick and creamy. Add 2-3 tbsp finely chopped cilantro and continue to cook on low flame for 5-6 minutes.

9. 9

   As the ragada looks thick, remove from heat and set aside.

10. 10

    --- For Making Pattice ---

11. 11

    Pressure cook 4 medium potatoes for 2-3 whistles on medium low flame. Let the pressure drop before opening the lid.

12. 12

    Peel off the skin from the potatoes when they are warm.

13. 13

    Grate them into a mixing bowl.

14. 14

    Next add salt as needed and 2 tbsp finely chopped cilantro.

15. 15

    Mix well until the mixture looks soft. Add 1/2 tsp ginger garlic paste. Beat the mixture vigorously and make sure there are no lumps and the potatoes look creamy.

16. 16

    Next add 2 small bread slices roughly torn and mix them in.

17. 17

    Pattice dough should be soft but easy to roll.

18. 18

    Make a small ball from the pattice dough and shape into a cutlet or tikki that is about 1 inch thick. Make 4-5 pattice at once. The dough should not be sticky, but if it is grease your palms with a few drops of oil.

19. 19

    Meanwhile heat a cast iron skillet and add 2 tbsp of oil. Place the prepared pattice and set the flame on low. Do not disturb them for 2-3 minutes.

20. 20

    Gently flip them over and the bottom should have cooked to a golden color. Continue to cook the other side for 2-3 minutes.

21. 21

    As both the sides are golden and crispy, remove from heat and set aside.

22. 22

    --- For Assembling Ragada Pattice ---

23. 23

    Get all the ingredients ready for assembling the chat when you are ready to serve it – ragada as needed, pattice as needed, green chutney as needed, sweet tamarind chutney as needed, 1 onion finely chopped, 1 tomato finely chopped, 1/4 cup finely chopped cilantro, 1/4 cup sev, chaat spices – 1 tsp Kashmiri red chilli powder, 1 tsp roasted cumin powder, 1 tsp coriander powder, 1 tsp chaat masala powder.

24. 24

    In the serving plate, first add 2-3 ladles of hot ragada and gently spread it.

25. 25

    Next place 2-3 pattice on the serving plate.

26. 26

    Drizzle 1-2 tsp green chutney on top of the pattice.

27. 27

    Next drizzle 1-2 tsp sweet tamarind chutney followed by the spice powders as needed (just 1-2 large pinches) Kashmiri red chilli powder, roasted cumin powder, coriander powder, chaat masala powder.

28. 28

    Now add finely chopped onions, tomatoes and cilantro as needed on top.

29. 29

    Finally sprinkle a generous serving of nylon sev or regular sev on top.

30. 30

    Serve hot immediately!