Ragda Pattice | रगड़ा पैटीस | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A street-snack from Mumbai, crunchy pattice topped with an array of beloved chaat ingredients.

RAGDA PATTICE

Ingredients

Patties
3 medium potatoes, boiled, peeled and grated
¼ tsp turmeric powder
Salt to taste
1 tbsp corn starch
Oil for shallow-frying
Ragda
1½ cups dried white peas, soaked overnight and boiled with turmeric and salt
1 tbsp oil
1 tsp cumin seeds
½ tsp chaat masala
¼ tsp black salt + for sprinkling
Salt to taste
¼ tsp turmeric powder
2 tsps red chilli powder + for sprinkling
Green chutney for drizzling
Red chilli-garlic chutney for drizzling
Tamarind chutney for drizzling
1 small onion, chopped
1 small tomato, chopped
2 tbsps chopped raw mango
2 tbsps grated beetroot
Masala chana dal for sprinkling
Masala peanuts for sprinking
Sev for garnish
½ lemon
1 tbsp chopped fresh coriander leaves for garnish

Method

1. Take the potatoes in a large bowl, add turmeric powder, salt, cornstarch and mix well.
2. Divide the mixture into medium equal portions and shape them into pattice.
3. Heat sufficient oil in a non-stick tawa, place the patties on it and shallow fry till golden brown and crisp from both the sides. Drain on an absorbent paper.
4. For the ragda, heat oil in non-stick pan. Add cumin seeds and let them change colour.
5. Add cooked dried white peas, chaat masala, black salt, salt, turmeric powder, red chilli powder, mix well and cook for 5 minutes on a medium heat.
6. Transfer the pattice on a serving plate, cut each pattice into 4 parts and top with the prepared cooked white peas.
7. Sprinkle red chilli powder, black salt, drizzle green chutney, red chilli-garlic chutney and tamarind chutney. Sprinkle chopped onion, chopped tomato, chopped raw mango and grated beetroot.
8. Sprinkle chana dal, masala peanut, sev, squeeze lemon and garnish with chopped coriander.
9. Serve immediately

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