According to Wikipedia, chaat has its origin from Uttar Pradesh and being from UP, little partial for chaat is not a crime for me. Chaat is one of the favorite street food available in all parts of India. The names and recipes may be different in different states of India but we all eat the whole bowl and wanted to lick it till the end. Chaat is one of my weakness. I can bear the stomach ache but cannot resist the sight of it.
Today I am not talking about Aloo Tikki or Pani Puri rather a popular specialty of Maharashtra called Ragda Patties which is the combination of two popular chaats – Aloo Tikki and Matar Kulcha.
There are so many different dishes that I get to know after I came to US. And Ragda Patties is one of them. It is like a whole meal and I like the color and array of things served with it.
- For Ragda –
- 1 cup Vatana (Dried White Peas)
- 2 small Tomatoes, chopped
- 1 Onion, finely chopped
- 1 tsp. Ginger Garlic Paste
- 1 tbsp. Green Chillies, chopped
- 1/2 tsp. Red Chilli Powder
- 1/4 tsp. Turmeric Powder
- 1/2 tsp. Garam Masala
- 1/2 tsp. Fennel Powder
- Salt to taste
- 1/4 tsp. Cumin Seeds
- Pinch of Hing (Asafoetida)
- 1 tbsp. Oil
- For Patties-
- 5 Potatoes, boiled and mashed
- 1/4 cup Green Coriander, chopped
- 1 tsp. Cumin Powder
- 1/2 tsp. Ginger, grated
- 1/2 tsp. Green Chilli Paste
- 2 tbsp. Corn Starch
- Salt to taste
- Oil
- For Accompaniments–
- Red Onions, finely chopped
- Tomatoes, finely chopped
- Cucumbers, finely chopped
- Coriander, finely chopped
- Green Chillies, chopped
- Tamarind Chutney
- Green Chutney
- Lemon
- Sev
- Soak dry peas in enough water for overnight.
- Cook them in pressure cooker until soft.
- In a deep wide pan, heat oil. Add cumin seeds.
- When they start to crackle, add hing and ginger garlic paste.
- Mix it and add onions and green chillies. Sauté until light brown in color.
- Add tomatoes and other spices. cook until tomatoes are soft. (use little water, if needed)
- Add peas and water for the gravy. Cook it for 10 minutes or until you get the desired consistency.
- The pea mixture should not be very thick or thin in consistency.
- In a bowl take potatoes and add all other ingredients.
- Mix it well. Shape the mixture in to small balls.
- Press it little from top and make small tikkis.
- Heat oil in a skillet, place tikkis gently on it.
- Shallow fry the Patties until golden brown.
- Place patties in a plate and pour ragda on top.
- Add chutneys and accompaniments of your choice.
- Serve immediately.