Ragda Pattice, Mumbai Street Food

Ragda Pattice is a chaat/snack that you can find in streets of Mumbai. It comprises of spicy mash potato cakes, topped with sauce made from yellow peas. Dressed with chopped tomatoes, onions, tamarind sauce,  coconut chutney and crispy sev. 

Ingredients

1. Sauce

200gm white or yellow peas, soaked overnight and boiled until soft and drained (90min)

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

10 curry leaves

1 medium onion

2 cloves garlic

2 inches ginger

coriander stems

1/2 teaspoon turmeric

1 teaspoon each of coriander and cumin powders

1 teaspoon red chilli

1 cup water

1 lime;  juiced

salt to taste

3 stalks coriander; chopped finely for garnish

2. Potato Pattice

4 medium potatoes; boiled, and peeled.

1 stalk coriander

1 clove garlic

1 inch ginger

1 green chilli

2 tablespoons of bread crumbs

salt to taste

2 table spoons Oil to pan frying

3. Dressing

Tamarind chutney

Coconut chutney

chopped tomatoes

chopped spring onions

sev (fried chickpea flour noodles; available in indian grocers)

Method

1. Sauce

1.     Boil the peas until soft and set aside.

2.     Chop the onion, garlic, ginger, and coriander stems, or place in a food processor.

3.     Heat the oil in a pan, add the mustard and cumin seeds and curry leaves, as soon as they splutter add the onion garlic mix cook until golden brown.

4.     Add the turmeric, coriander, cumin and chilli powders.

5.     Add the peas and just enough water to cover, one cup should be enough.

6.     Add the salt and lime juice and bring to boil.

7.     Garnish with chopped coriander.

2. Potato Pattice

1.     Boil the potatoes, peel and mash and place in a bowl.

2.     Chop the onion, garlic, ginger, chilli and coriander stems, or place in a food processor.

3.     Add to the potatoes and bread crumbs, mix well and form lemon size balls and flatten. Place on tray.

4.     Heat 1 tablespoon of oil in a frying pan, place the patties on it and fry both sides until golden brown.  Repeat until all the patties are done.

Place patties on a serving plate. Add the ragda on top. Dress with the tamarind and coconut chutney. Garnish with the tomatoes, spring onions and coriander.  Top with the crispy sev.

Can be made in individual dishes too, with one or to patties.