Step-by-Step Instructions

1. 1.Prepare and Cook the Ragda Base

   Soak 1.5 cups of white gram overnight. Transfer the soaked gram to a pressure cooker, add 2 chopped potatoes, 3 cups of water, 1 tsp salt, and 1/2 tsp turmeric powder. Mix well, cover, and pressure cook for 4-5 whistles until the grams are soft. Keep aside.

2. 2.Prepare the Masala for Ragda

   Heat 1 tbsp of oil in a kadai. Add 1 tbsp cumin seeds, a pinch of asafoetida, 2-3 chopped green chillies, and finely chopped ginger. Sauté for a few seconds. Add 1 chopped onion and cook until translucent. Then, add 1 chopped tomato and cook until soft.

3. 3.Spice and Combine the Ragda

   To the kadai, add a pinch of turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1/4 tsp garam masala. Cook for a minute until fragrant. Pour in the cooked gram and potato mixture. Mix everything together.

4. 4.Simmer and Finish the Ragda

   The mixture will be thin. Cook on a low-medium flame for 6-7 minutes, mashing some of the potatoes and grams with a ladle to thicken the curry. Once it reaches the desired consistency, adjust salt, add a squeeze of lemon juice, and garnish with fresh coriander. Mix and set aside.

5. 5.Prepare the Pattice Mixture

   Grate 4-5 boiled and cooled potatoes. To the grated potatoes, add 1 tsp salt, 2-3 chopped green chillies, 2 tsp crushed ginger-garlic paste, a pinch of turmeric, 3 tbsp cornflour, and fresh coriander. Mix with your hands until everything just comes together into a coarse dough.

6. 6.Shape the Pattice

   Grease your palms with oil. Take a lemon-sized portion of the mixture, roll it into a smooth ball, and then flatten it to form a round patty (tikki). Create a slight indent in the center. Prepare all the tikkis in the same way.

7. 7.Shallow Fry the Pattice

   Heat 2-3 tbsp of ghee or oil on a large tawa over medium heat. Carefully place the prepared tikkis on the hot tawa. Let them cook undisturbed for about a minute.

8. 8.Cook Until Golden and Crispy

   Flip the tikkis and cook the other side. Continue to flip them occasionally until both sides are evenly golden brown and crispy. Once cooked, move them to the sides of the tawa to keep them warm and get crispier.

9. 9.Assemble the Ragda Pattice

   To assemble, ladle a portion of the warm ragda onto a serving plate. Place two hot, crispy pattice over the ragda. Top with more ragda.

10. 10.Garnish and Serve

    Garnish the dish generously with tamarind chutney, green chutney, chopped onions, ginger juliennes, chaat masala, fresh coriander, chopped green chillies, and a final topping of sev. Serve immediately.