Full written recipe for Ragda pattice
Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 4-5 people
Sweet tamarind chutney
Ingredients:
● Tamarind (imli) ½ cup / 75 grams
● Seedless dates (khajoor) 250 gm
● Jaggery 750 gm
● Salt to taste
● Black salt 1 tsp
● Ginger powder ½ tsp
● Kashmiri red chilli powder 1 tbsp
● Jeera powder 1 tbsp
● Black pepper a pinch
● Water 1 litre
Methods:
● Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.
● Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste.
● Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.
● As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.
● Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.
● Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly.
Green chutney
Ingredients:
● Hara dhaniya (coriander leaves) 1 cup (packed)
● Pudina (fresh mint leaves) ½ cup (packed)
● Adrak (ginger) 1 inch
● Teekhi hari mirchi (spicy green chillies) 2-3 nos.
● Roasted Chana dal 1 tbsp
● Kala namak (black salt) ½ tsp
● Jeera (cumin) powder 1 tsp
● Amchur (dry mango) powder 1 tsp
● Salt to taste
● Ice cubes 2-3 nos.
● Water as required
Method:
● Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly.
Ragda
Ingredients:
• Safed matar (Dry White peas) 250 gm
• Water as required
• Haldi (Turmeric) powder ½ tsp
• Jeera (Cumin) powder ½ tsp
• Dhaniya (Coriander) powder ½ tsp
• Saunf (Fennel) powder ½ tsp
• Ginger 1 inch (julinned)
• Fresh coriander (chopped)
Method:
• I've soaked the white peas overnight or minimum 8 hours in water, drain the water and rinse with fresh water.
• Set a cooker on medium heat, add the soaked white peas and fill water until its 1 cm above the matar surface.
• Further I’ll add powdered spices, salt & stir well, close the lid and pressure cook for 1 whistle on high flame, further reduce the heat and pressure cook for 2 whistles on medium low heat.
• After the whistle, switch off the heat & allow the pressure cooker to depressurize naturally, further open the lid and check for its doneness by mashing with hands.
• Further we need to make the ragda, for that continue to cook in the pressure cooker without the lid, switch on the flame and bring it to a boil, once it comes to boil, use a potato masher and mash it lightly while keeping few chunks intact.
• Cook the starch from the vatana releases and it becomes thick in consistency.
• Add ginger julienned and freshly chopped coriander leaves, stir once. The ragda is ready, keep it aside to be used later.
For aloo pattice
Ingredients:
• Oil 1 tbsp
• Jeera 1 tsp
• Green chillies 1-2 nos. (chopped)
• Boiled Potatoes 5-6 medium size
• Salt to taste
• Fresh coriander a handful
• Ginger ½ inch
• Oil for cooking the tikki
Method:
• Set a pan on medium heat, add oil and let the oil heat, further add jeera & green chillies, stir & cook briefly.
• Further add boiled potatoes, mash the potatoes while adding, further add salt, fresh coriander & ginger, mix & cook while mashing it potato masher, do not mash it completely. Cook for 2-3 minutes, further transfer in a bowl and cool down to room temperature.
• Once the mixture cools down, take spoonful of mixture and shape to make tikki.
• Set a pan on medium heat, add enough oil and shallow fry the tikkis on medium heat from both the sides until crisp and golden brown in colour.
• Your aloo pattice are ready.
Assembly:
• Crispy aloo pattice
• Ragda
• Methi chutney
• Green chutney
• Chaat masala
• Ginger julienned
• Chopped onions
• sev
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