Ragda Pattice

Step 1: Soak and Pressure Cook Grams and Potatoes

Take 1.5 cups of white gram, soaked overnight, and transfer it into a pressure cooker. Add two medium-sized raw potatoes, diced. Pour in 3 cups of water, add 1 tsp of salt, and 1/2 tsp of turmeric powder. Mix well. Cover the pressure cooker and cook until 4-5 whistles. Once cooked, the grams should be soft and slightly mashed.

Step 2: Prepare Ragda Tempering

Heat 1 tbsp of oil in a Kadai (wok). Once heated, add 1 tbsp of cumin seeds, a pinch of asafoetida, 2-3 finely chopped green chilies, and finely chopped ginger (approx. 1 tbsp). Toss everything well until fragrant.

Step 3: Sauté Onions and Tomatoes

Add 1 finely chopped onion to the Kadai and toss until it softens slightly. Then add 1 roughly chopped tomato and toss again until the tomatoes and onions have reduced a bit.

Step 4: Add Spices to Tempering

Add a pinch of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander powder, 1/2 tsp of cumin powder, and 1/4 tsp of garam masala to the sautéed mixture. Mix and cook everything well until the masalas are cooked and the oil separates.

Step 5: Combine with Boiled Grams and Simmer

At this stage, add the boiled gram and potato mixture from the pressure cooker to the Kadai. Mix and cook on low-medium flame for at least 6-7 minutes. Mash and stir the potatoes a bit to thicken the ragda. Adjust salt to taste, squeeze in some lemon juice, and garnish with fresh coriander. Our tempting Ragda is ready.

Step 6: Prepare Potato Patties (Tikki)

Take 4-5 boiled potatoes (cooled and grated using the thicker end of a grater). Add 1 tsp of salt, 2-3 finely chopped green chilies, 2 tsp of crushed ginger & garlic, a pinch of turmeric powder, 3 tbsp of cornflour for binding, and some fresh coriander. Mix everything well until it comes together as a coarse mixture, not a smooth dough.

Step 7: Shape the Patties

Grease your palms well with oil or ghee. Take a lemon-sized portion of the potato mixture and roll it into a roundel. Once done, flatten it gently with your palms to form a patty shape. Repeat for the remaining mixture. If you find the patties have moisture, you can dust some cornflour, but the prepared mixture should be perfect.

Step 8: Fry the Patties on Tawa

Heat a large tawa (griddle) and spread 2-3 tablespoons of ghee or oil all over it. Once heated, start placing the patties one by one towards the center. Leave them undisturbed for the first minute. After a minute, you can start flipping them. You'll notice they have started getting a golden brown color. Similarly, flip the others as well. Continue roasting the patties that need more cooking time, placing the cooked ones on the sides to keep them hot and crispy.

Step 9: Assemble Ragda Pattice

Dish out some warm ragda onto a plate. Place the golden-brown patties over the ragda. Top it up again with some ragda. Spread some tamarind chutney, green chutney, and thick curd. Garnish with chopped onions, chopped tomatoes, ginger julians, chaat masala, fresh coriander, a squeeze of lemon juice, chopped green chilies, red chili powder, cumin powder, a few crushed puris, and sev.

Step 10: Serve and Enjoy

Your tempting Ragda Pattice is ready to be served. Enjoy the crunchy top, soft, and juicy interior of the patties with the flavorful ragda and various toppings. This dish can also be prepared as Ragda Chat or Ragda Puri by stuffing ragda into puris.

• Soak white gram overnight for best results.

• Do not add too much water when pressure cooking the gram and potatoes; follow the level shown in the video.

• Allow boiled potatoes to cool completely before grating to achieve a good texture for the patties.

• If the potato mixture for patties feels too moist, dust with a little cornflour.

• Heat the tawa well before placing the patties to prevent sticking and ensure crispiness.

• Keep cooked patties on the cooler side of the tawa to maintain warmth and crispness.

• Ragda Chat: Serve ragda and patties with various chutneys, curd, chopped onions, tomatoes, spices, sev, and crushed puris.

• Ragda Puri: Stuff ragda into puris and top with chutneys and desired garnishes.