How to Make Maharashtra Special Ragda Pattice Fast food Chaat Recipe

Ingredients
    For pattice
    Potatoes – 2 cups, boiled, peeled and mashed
    Green chilies – 4, chopped finely
    Ginger paste – ½ teaspoon
    Cilantro – 2 tablespoons, chopped finely
    Lemon juice – 1 tablespoon
    Corn flour (corn starch) – 2 tablespoons
    Sugar – a pinch
    Salt – to taste

    For ragda

    White vatana (dry) – 1 cup **Notes
    Oil – 3 teaspoons
    Mustard seeds – 1 teaspoon
    Sesame seeds – 1 teaspoon
    Green chilies – 3, chopped finely
    Ginger paste – 1 teaspoon
    Curry leaves – 4-5
    Onion – ½ cup, chopped
    Red chili powder – 1 teaspoon
    Turmeric powder – ¼ teaspoon
    Jaggery – 1 tablespoon
    Tamarind paste – 1 teaspoon
    Salt – to taste

    Other ingredients

    Coriander chutney – 1 cup or as needed
    Tamarind-date chutney – 1 cup or as needed
    Thin variety sev – 1 cup or as needed, store bought
    Onions – 1 cup or as needed, chopped finely
 
Directions


    Ragda Making

    Wash white vatana under running cold water until water runs clear. Soak them in enough water for 8 hours or overnight.

Discard soaked water, take soaked vatana in pressure cooker. Add another 3 cups of water and salt.
Close the lid, put the whistle on, turn on the stove on medium heat. Let it whistle 7 times. Turn off the stove and let the pressure go down itself.

Heat the oil in a pan on medium heat. Once hot add mustard seeds. Let them pop.

Then add sesame seeds. Let them sizzle and it will give nice aroma.

Add ginger paste, green chilies, curry leaves and onion. Mix well. Let them cook till onion becomes soft.
Add boiled vatana with all water.

Add red chili powder, turmeric powder, salt and jaggery. Add tamarind paste. Mix well.

Let it simmer for 10 minutes. Adjust water as per you liking ragda consistency.

Pattice Making

While ragda is simmering make patties. Take all ingredients of patties in a bowl. Mix well and make like a dough

Roll then into equal size cutlets or patties.

Heat the tawa or skillet on medium heat. Once hot, drizzle some oil and shallow fry patties few at a time.

Once it brown and crispy on one side then flip it and let it cook on other side.

Serving Directions

Take two patties in a serving dish.

Pour some ragda on top. (Ragda should be hot.)

Pour some coriander chutney and tamarind-date chutney on it.

Sprinkle some fine sev and chopped onions. Serve immediately.