Wrapping up all the Diwali preps, the last day was enjoyed with a delicious street food item from the lanes of Mumbai, Ragda Pattice. A potato-based patty served with boiled white peas, this dish is a complete meal in itself and a good mix of protein and carbs.
Accompanied with chutneys, chopped onions, tomatoes, sev, and puri, this dish is sure to leave your taste buds satisfied. A regular item on the house menu, this dish is enjoyed by all.
Ingredients
For the patties
- 4 medium-size potatoes, boiled and mashed
- 1/2 cup Poha, for binding
- 1 tbsp Ginger Chilly paste
- 1 tbsp Chaat Masala
- Salt to taste
- Oil for shallow frying
For the Ragda
- 2 cups, dry white peas, soaked overnight
- 1 onion, finely chopped
- 1 tomato. finely chopped
- 1 tbsp red chilly powder
- 1 tbsp turmeric powder
- 1 tbsp Coriander powder
- 1 tbsp Cumin Powder
- Salt to taste
- Oil for tempering
Method
- For the patty, mix all the ingredients and form small flat balls and shallow fry till golden brown
- For the ragda, boil the white peas with salt and turmeric powder
- In another wok, heat oil, add the onions, and fry till golden brown
- Add tomatoes and once cooked, add the dried spices and salt and mix well
- Add the boiled white peas and bring to a boil
Assembly
- Take 2-3 patties in a serving plate, add the ragda till they drown
- Add chopped onions and tomatoes
- Add coriander chutney and tamarind-dates chutney as desired
- Sprinkle fine sev, puris and chaat masala and serve hot
