(cook with Harish)
Ragda pattice is part of the street food culture in the Indian states of Maharashtra and Gujarat. It is similar to chhole tikki more popular in North India. This dish is a popular street food offering, and also served at restaurants that offer Indian fast food.
- 4 medium sized potatoes.
- 3 tablespoon cornflour or add as required
- ¼ or ½ teaspoon red chilli powder
- salt as required
- 1 to 2 tablespoons ghee or oil for frying the patties or as required
for topping and garnishing the ragda patties.
- 2 cups ragda.
- ½ cup mint-coriander chutney (green chaat chutney)
- ½ cup sweet chaat chutney – made from tamarind, jaggery and dates.
- ¼ cup red chilli chutney – optional.
- ½ cup yogurt (curd) plain or in which some sugar is dissolved.
- 1 onion, finely chopped.
- ½ cup coriander leaves, finely chopped (cilantro leaves)
- 1 tomato, finely chopped (optional)
- 1 cup fine sev.
- chaat masala as required.
- red chili powder as required.
- black salt as required.
Making potato patties Mixture:
- Wash the potatoes and then boil till they are cooked completely.
- When the potatoes are still warm, peel them and then mash the potatoes.
- add cornflour and salt to the mashed potatoes.
- Mash the potatoes first and let them cool at room temperature. Then mix the cornflour, red chili powder, and salt well with the mashed potatoes.
- Check the seasoning and add more salt if required. If within you, something tells you that the mixture is a little loose and needs more binding, add some more cornflour. Make medium sized balls of the mashed potato mixture. Flatten them, shape into round patties and keep aside.
Frying Potato Patties.
- Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Keep the potato patties on the hot oil in the tava for frying.
- Lift with the spatula and check to see if the base is light browned. Turn over the patties and fry the other side.
- When this side gets a little browned, turn over again. Fry till the patties become golden brown and crisp from the first side.
- Turn over again to make the second side crisp and golden brown.
- Fry all the patties till they are done.
- Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center.
Assembling Ragda Patties.
- Keep everything ready for the topping and garnish before you assemble the ragda patties. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties.
- The ragda should be hot or warm.
- Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and kept aside. (you could also use ready made chaat chutneys)
- The onions and coriander chopped and kept aside.
- The sev – I used readymade sev and the only variety I got near my place was a slight thicker variety than the fine sev used in mumbai.
- All the dry powders – chaat masala, cumin seed powder, rock salt/black salt kept at your kitchen table where you will assemble the ragda patties.
Making Ragda Patties.
- Take the two or three patties in a plate.
- Top it up with generous amounts of ragda.
- Add some chopped onions and sweet chaat chutney on the ragda…
- Then add the green mint coriander chutney.
- Add some onions again.
- Sprinkle the chaat masala, black salt and cumin seeds powder. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango.
- Top it with sev as much you want.
- Garnish with coriander leaves…. The last touch.
- Serve the ragda patties immediately to your loved ones.
Crisp potato patties, tangy pea stew mint and tamarind chutney.