Ragda patties (colloquially ragda pattice) is a dish of mashed potato patties and pea sauce, and is part of the street food culture in the Indian state of Maharashtra. It is similar to chhole tikki, more popular in North India. This dish is a popular street food offering and is also served at restaurants that offer Indian fast food. Pattice may be a localization of the English word 'patties', and refers to the potato cakes at the heart of the dish.
LETS GET COOKING:
Course : Snack
Cuisine : Indian
Prep time : 10 minutes
Process time : 20 minutes
Total time : 30 minutes
Over night soaked chickpeas - 1 cup
Potato - 3
Onion - 1
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Coriander seed powder - 1 tsp
Chaat masala - 1 tsp
Salt - 1 tsp
Thick poha - 3 tsp
Sweet chutney - 1 tsp
Green chutney - tsp
Oil - 1 tsp
Wash and soak chickpeas over night, then starin the water add into pressure cooker with chili powder, turmeric powder and salt, cook for 4 whistles. Once whistle is down, mash the cooked chickpeas. Keep aside
Boil and peel the potato and mash it with turmeric, chili, coriander powder, chaat masala and salt, then add poha and mix well
Make the potato dough as pati shape and cook on hot tawa on both sides
Now pour the mashed chickpeas on servering plate, place the pattice, again pour mashed chickepeas on top, apply sweet and green chutney, chopped onions and serve
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