A favorite street-style chaat from Mumbai, ragda pattis pair hearty, spicy peas ("ragda") with crisp potato patties. Every bite tastes amazing with sweet-tamarind chutney , green chutney , fresh herbs and spices-perfect for breakfast or light meals.
Ingredients:
Method:
- Wash the dry peas and soak in water overnight (8-10 hours). Drain and wash before cooking.
- Take a pressure cooker, heat 1 tablespoon oil.
- When the oil is heated , Add whole spices like mustard seeds, cumin seeds, asafoetida and curry leaves. Stir until aromatic.
- After that , add in chopped onions, ginger-garlic paste and green chillies. Cook on medium heat until the onion is soft, about 3-4 minutes.
- Then add powder spices like turmeric, red chilli, coriander powder and a pinch of salt. Fry for 30 seconds.
- Add soaked peas and 3 cups of water. Seal and Pressure-Cook for 4-5 whistles (or until peas are tender).
- Once the pressure is naturally released, open the lid and mash the cooked peas . Stir tamarind paste, jaggery , garam masala and set salt. Simmer for 5 minutes, then keep the ragda warm.
- When the ragda simmer, Prepare the Patties: in a bowl, Combine mashed potatoes, poha/breadcrumbs, chaat masala , lemon juice and salt. Mix into a soft dough and divide into 8 equal parts.
- Shape each part into a flat Patty. take a skillet, heat the remaining oil on medium-high heat. Fry patties until golden brown and crisp, 3 minutes per side.. Drain on a paper towel
- To assemble, place 2 patties on a serving plate. The hot ragda is poured over them, then the drizzle with green chutney and tamarind chutney . Top with chopped onions, tomatoes, sev and coriander leaves.
Tips and Variety:
- Cut each patty before topping so that the ragda enters in for an extra taste.
- Swap white peas with chickpeas or green peas .
- To make it easy, use the remaining mashed potatoes and leave the poha - just add a few tablespoons cornstarch.
- For the healthy version, bake at 200 ° C (400 ° F) for 20 minutes .
Serving Instructions:
- Attach with chilli mango or mint cooler.
- Serve with Pani Puri or masala Papad to spread the whole lick.
- Offer pickled onion and extra sauce on the side to customize guests.
