Ragda Pattice
Everyone has their own taste and preferences in the ministry of street food which cannot be changed.
Mumbai ke Juhu Chaupati ki pav bhaji { • Mumbai ki special Pav ... } ke baad most famous h Ragda Pattice!!
Ragda Pattice is one of the most popular dishes of Mumbai, Maharashtra. Ragda Pattice is a dish that is created by mixing two proportions i.e. Ragda (gravy) and Pattice (patties).
Let’s learn today how to create the street style taste of Ragda Pattice from Chef Ajay Chopra at home with minimal cost. Treat yourself and your family members to a street style Ragda Pattice made at home
Share your love for street food and tell me in the comments section which other chaat recipes are your favourite ones!!
Ingredients for Ragda Pattice
For ragda
1 cup Dried peas yellow
Salt to taste
1 TSP turmeric
1 TBSP oil
1 TSP jeera
½ CUP chopped onion
1 tbsp Ginger garlic paste
1 TSP red chilly powder
1 TSP salt
1 TSP roasted jeera powder
1 TSP coriander powder
1 CUP chopped tomato
For Pattice
4 nos medium potato boiled
1 TSP chopped ginger
1 TSP chopped green chillies
1 TSP amchoor powder
Salt to taste
1 TSP turmeric
2 TBSP roasted poha powder
1 TBSP chopped coriander
1 TSP roasted jeera powder
1 TSP chaat masala
For red chilly chutney
6 nos beydgi chillies
10 cloves of peeled garlic
½ TSP cumin
Salt to taste
1 tbsp oil
For finishing
2 tsp tamarind chutney
1 TSP red chilly chutney
1 TSP mint chutney
1 tbsp chopped onion
1 tbsp chopped tomato
3 nos papdi crushed
1 tbsp nylon sev
1 tbsp chopped coriander
Method
For Ragda
Soak dried yellow peas for several hours and bring it to a boil with turmeric and salt till it is cooked completely and mashed
Heat oil in a pan and add jeera and allow it to crackle
Add chopped onion and cook till golden brown
Add ginger-garlic paste as well and cook further
Now put red chilly powder, salt, turmeric, jeera powder and coriander powder and cook on the medium flame
Add chopped tomato and cook further
Now add boiled ragda to the pan and mix well
For Pattice
Boil the potatoes, allow it to cool completely, peel and grate with multi grater in a bowl
Mix in chopped ginger, chopped green chillies, amchoor powder, salt to taste, turmeric roasted poha powder for binding, chopped coriander, roasted jeera powder and chaat masala
Mix well, divide the mixture into equal portions and form an equal patty
Heat oil in a Tawa and cook patty on both sides till crisp
For red chilly chutney
Soak degi chilly in hot water for a while
Grind together with garlic, jeera, salt and oil
For finishing
On a plate put a spoon full of ragda at the base
Place pattice on top,
Put ragda again, drizzle all three chutneys
Crush papdi on top, put chopped onion, tomato, sev, chopped coriander and serve hot.
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