Ragada Pattice
A popular Indian street food snack consisting of spiced potato patties topped with a flavorful white pea curry, garnished with chutneys and spices.
Ingredients
- 4 medium Potato (Medium size)
- 0.75 cup Safed Vatana (Dried White Peas) (Soaked overnight)
- 1 medium Onions (To sprinkle over ragada pattice)
- 0.5 teaspoon Ginger Garlic Paste (For vattana curry)
- 2 teaspoons Turmeric (For vattana curry & pattice)
- 1 teaspoon Red Chilli Powder (For vattana curry & to sprinkle over ragada pattice)
- 2 tablespoons Coriander Leaves (To sprinkle over ragada pattice)
- 1 teaspoon Coriander Powder (For vattana curry)
- 1.5 teaspoons Chaat Masala (For pattice & for sprinkling over ragada pattice)
- 1 teaspoon Jeera Powder (Cumin Powder) (For pattice & for sprinkling over ragada pattice)
- 2 teaspoons Jeera (Cumin Seeds) (For vattana curry)
- 1 teaspoon Salt (For vattana curry)
- 7 tablespoons Oil (For vattana curry, for pattice & for applying on the palms)
- 0 to taste Green Chutney (For serving)
- 0 to taste Tamarind Chutney (For serving)
Instructions
- 1Prepare the green chutney and tamarind chutney as per the Dahi-sev-bhata puri recipe.
- 2Boil the potatoes until tender, then mash them thoroughly. Mix in turmeric powder, chaat masala, and jeera powder. Form the mixture into balls. Heat 3 tablespoons of oil in a flat pan over medium heat. Lightly oil your palms, flatten the potato balls, and cook them in the pan until golden brown on both sides. Avoid deep frying. The patties are now ready.
- 3Soak the safed vatana overnight. Drain and transfer to a pressure cooker. Add turmeric and red chilli powder, then pressure cook until the peas are tender. Allow the pressure to release naturally.
- 4In a kadai, heat oil and add cumin seeds to crackle. Stir in ginger-garlic paste, turmeric, red chilli powder, coriander powder, and salt. Add the cooked safed vatana and simmer until the curry is well-cooked and flavors meld.
- 5On a serving dish, place the potato patties. Pour the vattana curry over them. Drizzle with green chutney and tamarind chutney. Garnish with chopped onions, coriander leaves, and sprinkle with red chilli powder, chaat masala, and jeera powder. Serve hot.
