Another addition to my love for Indian street food- Ragda Patties or pattices. Besides Vada pav and pav bhaji this is yet another Mumbai delicacy that I relish a lot. It’s a lip- smacking one-pot street food where potato cutlets are topped with dried peas chaat and tangy chutneys. In this dish ragda means beaten or churned, meaning vigorously mixing of beans with aromatic spices and pattices is referred to potato tikki or potato cutlets. Yumm!! Keeping in mind my family’s taste preference, I prefer to cook healthy and fresh street food at home and in the comfort of my own kitchen.
RECIPE DETAIL – This recipe is divided into 3 sections. First cooking the patties, second – making ragda i.e.dried peas curry and finally assembling the chaat. I start by preparing potato cutlets or pattices. Pretty simple and not much ingredients. Boiled potatoes are mashed and rubbed in spices to form pattice. Traditionally these patties are deep fried, but I choose to pan cook my potato patties.
In the second part I soaked dried peas in warm water for 3-4 hours. Depending on how old the beans are, cooking time may vary. Soaking reduces the cooking time in half and makes the peas more digestible. Saute peas in aromatic spices and add enough water to make some gravy.
Assembling is the most fun part. I pretend being the street vendor with all the ingredients lined up in front of me and my kids play the part of a customer. On their demand, I prepare fresh and yummy ragda pattice for them by adding ingredients of their choice. They just love it and my reward – is their smiles and clean licked plates. 🙂 Do give this hot and delicious chaat a try and enjoy it with homemade pavs.