Ragda Pattice by Tarla Dalal

Ragda Pattice by Tarla Dalal Ragda Pattice,most popular chaat which is a one meal dish loved and enjoyed by all.
Ragda Pattice

Ragda pattice, is a chaat that is loved by one and all. It is a filling snack made of potatoes pattice and white peas ragda served with different chutneys and finally topped with papadi and sev and garnished with coriander. . .

Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings

Ingredients

For The Ragda
3/4 cup safed vatana (dried white peas)
1 tbsp oil
1/4 cup finely chopped onions
1/2 tsp mustard seeds ( rai / sarson)
salt to taste
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds powder
2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)

For The Pattice
2 cups boiled, peeled and mashed potatoes
salt to taste
2 tsp ginger- green chilli paste
1 tbsp cornflour
8 tsp green chutney
3 1/2 tsp oil for greasing and cooking

Other Ingredients
4 tbsp meethi chutney
4 tsp lehsun ki chutney
8 tsp green chutney
4 tbsp finely chopped onions
4 tbsp crushed papadi
8 tbsp sev
1 tsp chilli powder
8 tbsp finely chopped coriander (dhania)

Method
For the ragda

1. Soak the safed vatana overnight or for atleast 6 to 8 hours.
2. Drain the safed vatana and add 2 cups of water and pressure cook for 6 whistles.
3. Allow the steam to escape before opening the lid.
4. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 minute and add the mustard seeds.
5. When the seeds crackle, add the cooked safed vatana and sauté on a medium for 1 minute.
6. Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon.
7. Add 2 tbsp of water and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside.

For the pattice

1. Combine the potatoes, salt, ginger-green chilli paste and cornflour in a bowl and mix well.
2. Divide the mixture into 8 equal portions and shape each portion into a flat round.
3. Make a depression in one round, place 1 tsp hari of chutney in the depression and again shape it into a round, thick pattice.
4. Repeat steps 2 and 3 to make 7 more pattice.
5. Heat and grease a non-stick tava (griddle) with ½ tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside.

How to serve

1. Place 2 prepared pattice on a serving plate and pour ¼th of the prepared ragda over it.
2. Pour 1 tbsp meethi chutney, 1 tsp geeli lehsun ki chutney and 2 tsp hari chutney over it.
3. Sprinkle 1 tbsp onions, 1 tbsp papadi, 2 tbsp sev, ¼ tsp chilli powder and 2 tbsp coriander over it
4. Serve immediately.