As interesting as the city. ..Mumbai street food is full of colour and flavour. There is a surprise in every bite. One such delicacy is the Ragda Pattice, which is not only tasty but healthy too if you cut down on the oil. So here is my take on the famous Ragda pattice.
Ragda: Dried white peas(soaked overnight and pressure cooked with some water) 2cups, ginger paste 1 tabsp , garlic paste 1 tsp, garam masala 2 tsp,turmeric powder 1 tsp, fried onion 1 cup, greenchilli paste 1 tsp, coriander handful chopped, chat masala 1tsp, salt to taste. Oil 2 tabsp. Water 2cups.
Pattice: Boiled and mashed potatoes 7/8, cumin seeds powder 2 tsp, ajwain seeds 1tsp, chat masala 1 tsp, salt to taste. Cornflour 2 tabsp.
Garnish : finely chopped onions, coriander, lemon, chat masala, tamarind chutney ( recipe on blog) and some shev (fine crunchy noodles made from
Ragda – In a deep pan heat oil and onions. Add the cooked peas, ginger garlic, garam masala, chilli paste and turmeric. Season it with salt, chat masala and add some water. Cook it on low heat till it blends for 8/10mins. Using a hand blender, roughly grind the curry. Garnish with some coriander.
Pattice – Take a mixing bowl and mash the boiled potatoes. Add the seasoning cumin powder, ajwain, salt and cornflour. Knead well. Divide into small balls and flatten it. We have two options here – 1) use a nonstick pan and shallow fry the flattened balls in a tabsp of oil till it turns crispy on the outside. 2)brush the tikkis a drop of oil and air fry it for 7/8 mins at 200 degrees.
Serving – In a shallow bowl or plate take a ladle full of ragda, place 2 tikkis on it, garnish with onions coriander chat masala lemon juice tamarind chutney and shev.
Enjoy hot !