Ragda Pattice ( Mumbai Roadside Recipes )
by Tarla Dalal
Added to 275 cookbooks
This recipe has been viewed 119839 times
Ragda pattice, the very sight of the ragda, heaped upon a simmering thali surrounded by the ghee-roasted pattice, is enough to stir up your digestive enzymes! place your order, and within a jiffy the vendor will get into action, placing steaming hot ragda in a plate, followed by the tasty pattice, chutneys, chopped onions, masala and coriander! truly a meal in itself!
- Soak the safed vatana overnight or for atleast 6 to 8 hours.
- Drain the safed vatana and add 2 cups of water and pressure cook for 5 to 6 whistles.
- Allow the steam to escape before opening the lid.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the asafoetida, turmeric powder, vatana, salt and 1 cup of water and mash the vatana slightly, using the back of a spoon.
- Simmer for 8 to 10 minutes or till it thickens and keep aside.
- Combine the potatoes, cornflour, turmeric powder and ginger- green chilli paste and salt in a bowl and mix well.
- Divide the mixture into 8 equal portions and shape each portion into a flat round.
- Cook each pattice on a tava (griddle) using ¼ tsp of ghee till they turn brown on both the sides. Keep aside.
- Place ¼th of the hot ragda on a plate, add 3 tbsp of meetha chutney, 1 tbsp of teekha phudina chutney, 1 tsp of geela lehsun ka chutney and ¼ tsp of dry red masala and mix lightly.
- Flatten 2 pattice and place on the ragda mixture.
- Sprinkle 2 tbsp of sev, 1 tbsp of onions, 1/4th of the crushed papdi and serve immediately garnished with 1 tsp of coriander.
- Repeat with the remaining ingredients to make 3 more plates.
Nutrient values (Abbrv) per plate
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