Ragda Pattice is a popular street food from India, particularly in the state of Maharashtra. It consists of two main components: Ragda, a spicy and tangy white pea curry, and Pattice, which are shallow-fried potato patties. The combination of the flavorful curry and the crispy potato patties creates a delightful and satisfying dish.
For Ragda (Spiced White Pea Curry):
- 1 cup dried white peas (vatana), soaked overnight
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 3 green chilies, chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Water for cooking
- Oil for cooking
For Pattice (Potato Patties):
- 2 large potatoes, boiled and mashed
- 1 teaspoon ginger-green chili paste
- 1/2 teaspoon red chili powder
- Salt to taste
- Bread crumbs for coating
- Oil for shallow frying
For Garnish:
- Chopped fresh coriander leaves
- Sev (crispy chickpea flour noodles)
- Tamarind chutney
- Green chutney
- Finely chopped onions
Note
- You can adjust the spiciness of the curry by adding more or less green chilies and red chili powder.
- Customize the toppings with chopped onions, tomatoes, cilantro, sev (crispy chickpea flour noodles), and tamarind chutney for extra flavor and texture.
- The potato patties can also be stuffed with a spicy filling of your choice before frying for added variety.
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