Ragda Patties/Ragda Pattice-Mumbai Street Food

As I told in my Ragda post I m here with the Ragda patties recipe. Its a popular Mumbai street food snack. I tried this at home for the first time and it tasted good. The chat can be customized as per your taste and how you build the layers of texture and flavor by adding the ingredients. All the chat lovers out there do try it.

Layers of Ragda Patties:

Aloo Tikkis

Ragda/White Peas Gravy

Toppings:

Onion-1 medium, finely chopped

Tomato-1 medium, finely chopped

Coriander leaves- ¼ cup, finely chopped

Green chutney-5 tbsp

Omapodi/Nylon Sev/Aloo Bhujia – ½ cup

Chat masala- 1 tsp

Lemon- 2, cut into wedges

Ingredients For Aloo Tikki:

Aloo/potatoes-2 Medium

Rice flour – 3 tbsp

Chili powder- ½ tsp

Mint Leaves- ¼ cup

Salt- as needed

Oil- 5 tbsp

How it Happened:

1. Boil the potatoes, peel the skin and mash them well.

2. Add the remaining ingredients given and mix well. Divide them into equal sized balls. Gives about 8 medium sized balls.

3. Pat each ball into round shaped tikkis.

4. Heat a tawa, drizzle 2 tbsp of oil. When it is hot, slide 4 tikkis in and cook in low flame.

5. After 2 mins, turn the tikkis to the other side and cook.

6. When both the sides are cooked/golden brown in colour, remove them and set aside.

7. Repeat the process until all the tikkis are cooked.

Layering of Ragda Patties:

1. In the serving plate, place 2 aloo tikkis, pour a ladle of ragda.

2. Then add a tbsp of onion, tomato and coriander leaves. Drizzle in a tsp of green chutney.

3. Then sprinkle about 2 tbsp of nylon sev on top.

4. Sprinkle in a big pinch of chat masala.

5. Serve with lemon wedges.

Notes:

*You can deep fry the tikkis as well.

*Sweet chutney can also be drizzled, but I didn’t have any.

*For the tikkis, in the authentic recipe corn flour is added. But I used rice flour and it turned crispy and tasty.