Creating a delicious, authentic ragda pattice at home might seem challenging, but with the right techniques and ingredients, you can make this mouth-watering Indian street food in your own kitchen. Ragda Pattice consists of a potato patty, crispy yet soft, paired with a tangy pea curry, and an array of chutneys and toppings, making it a beloved snack loved by both adults and kids. Here are five detailed steps to guide you in perfecting your ragda pattice.
1. Prepare the Pattice
To start your journey to perfect ragda pattice, the foundation is the potato patty, or ‘pattice’:
- Mash Potatoes: Boil 3-4 medium-sized potatoes until tender. Peel and mash them while they are still warm, ensuring a smooth texture without lumps.
- Season: Mix in finely chopped green chilies, 1/2 tsp cumin seeds, 1/2 tsp garam masala, a pinch of salt, and 1 tbsp of cornflour or besan (gram flour) to bind the mixture.
- Shape: Divide the potato mix into equal parts and shape them into flat patties, about 1/2 inch thick.
- Coat: If you want a crisper exterior, coat each pattice with bread crumbs.
- Shallow Fry: Heat oil in a pan and shallow fry the patties until they are golden brown on both sides. Place them on a paper towel to drain excess oil.
2. Cook the Ragda
The ragda is the heart of this dish, made from dried yellow or white peas:
- Soak: Soak 1 cup of dried peas overnight to ensure they cook well.
- Cook: Pressure cook the peas with enough water to cover them plus 2-3 cups more, adding turmeric, a pinch of baking soda, and salt for about 3-4 whistles.
- Season: Heat oil in a pan, add cumin seeds, asafoetida, and then the cooked peas. Simmer with chopped tomatoes, ginger-garlic paste, and spices like turmeric, coriander powder, and a touch of red chili powder. Mash some of the peas to thicken the consistency.
🍲 Note: Adjust the water while cooking to get the desired curry-like consistency, neither too thick nor too runny.
3. Prepare Chutneys and Toppings
The variety of chutneys and toppings adds layers of flavor:
- Green Chutney: Blend fresh coriander leaves, mint leaves, green chilies, lemon juice, garlic, and a pinch of salt into a smooth paste.
- Date-Tamarind Chutney: Simmer dates and tamarind paste with jaggery, cumin seeds, and spices to make a sweet and tangy chutney.
- Yogurt: Whisked yogurt with a pinch of salt.
- Toppings: Finely chopped onions, tomatoes, sev (crunchy chickpea noodles), and a dash of chaat masala.
| Chutney Type | Main Ingredients | Preparation Tips |
|---|---|---|
| Green Chutney | Corrainder, Mint, Green Chilies | Blender until smooth; add lemon juice for tang |
| Date-Tamarind Chutney | Dates, Tamarind, Jaggery | Simmer and strain to remove seeds |
| Yogurt | Thick Curd, Salt | Whisk well to remove lumps |
4. Assemble the Ragda Pattice
The magic happens in how you assemble this dish:
- Base: Place the warm pattice on a plate.
- Ragda: Pour a generous amount of the warm ragda over the pattice.
- Chutneys: Drizzle with both the green and date-tamarind chutneys.
- Yogurt: Add a spoonful of yogurt for some creaminess.
- Toppings: Sprinkle the chopped onions, tomatoes, and sev generously. Finish with a pinch of chaat masala.
5. Serve and Enjoy
Serve your ragda pattice immediately to enjoy its flavors at their peak:
- Ensure the pattice remain crisp by serving them hot.
- Pair with sliced cucumber or lemon wedges to balance the spiciness.
- If not serving immediately, keep the components separate until ready to serve.
🍛 Note: Be mindful not to let the pattice soak in the ragda for too long, as they might become soggy.
The process of making ragda pattice might seem lengthy, but each step contributes to the delightful blend of textures and flavors. From the crispiness of the pattice to the creamy ragda and the layers of chutneys and toppings, the result is worth the effort. So next time you crave this street food, remember these steps, and bring the magic of Indian chaat into your home kitchen.
Can I use canned peas for ragda?
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Yes, you can use canned peas, but make sure to rinse them well to reduce the sodium content. The texture might be softer than dried peas, so adjust the cooking time accordingly.
How long can I store the chutneys?
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Refrigerate both chutneys in airtight containers. The green chutney can last 3-4 days, while the date-tamarind chutney can last up to a week.
What are some alternative toppings for ragda pattice?
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Aside from the traditional toppings, you can try crushed puris, pomegranate seeds for sweetness, or even thin slices of cheese for a fusion twist.
Can ragda pattice be made vegan?
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Absolutely! Skip the yogurt or use a vegan yogurt alternative. The rest of the ingredients are naturally vegan.
How do I keep the pattice crispy?
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Ensure the pattice is hot when served. If you have to wait, keep them in a single layer on a rack in a low oven to maintain their crispiness.
