Introduction:
Ragda Pattice is a popular Indian street food that hails
from the bustling streets of Mumbai, but its fame has spread across the country
and beyond. This lip-smacking dish combines two essential components – crispy
potato patties (pattice) served with a spicy and tangy white pea curry (ragda).
If you're a food enthusiast looking to explore the diverse and delicious world
of Indian street food, Ragda Pattice should undoubtedly be on your must-try
list. In this blog post, we'll take you on a delightful journey into the savory
world of Ragda Pattice, from its origins to the tantalizing recipe and
everything in between.
Ragda Pattice: A Historical Perspective
1.
The Origin
of Ragda Pattice: Ragda Pattice is believed to have originated in the vibrant city
of Mumbai, where street food culture is an integral part of daily life. The
dish was originally served as a popular snack by street vendors to cater to the
local crowd looking for quick and tasty bites. Over time, its mouthwatering
flavors and delightful combination of textures made it an all-time favorite
among locals and tourists alike.
2.
The
Significance of Ragda Pattice in Indian Cuisine: Ragda Pattice represents the
quintessential Indian street food culture, where taste and texture combine to
create a symphony of flavors. It is a testament to the rich culinary heritage
of India, showcasing the creative use of simple ingredients to create a
mouthwatering delicacy.
Ragda Pattice Recipe:
Ingredients:
For the Ragda (White Pea Curry):
- 1 cup dried white peas (soaked overnight)
- 1 large onion (finely chopped)
- 2-3 green chilies (finely chopped)
- 1-inch piece of ginger (grated)
- 2-3 cloves of garlic (minced)
- 1 large tomato (finely chopped)
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Water for cooking
- Cooking oil
For the Pattice (Potato Patties):
- 4-5 large potatoes (boiled and mashed)
- 2 tablespoons cornstarch or all-purpose flour
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- Salt to taste
- Cooking oil
For Serving:
- Tamarind chutney
- Green chutney
- Chopped onions
- Chopped cilantro
- Sev (crispy chickpea flour noodles)
Instructions:
1.
Prepare the
Ragda:
·
In a
pressure cooker, add the soaked white peas with enough water to cover them.
Cook until they become soft and tender.
·
In a
separate pan, heat oil and add cumin seeds. Once they splutter, add chopped
onions, green chilies, ginger, and garlic. Saute until the onions turn
translucent.
·
Add chopped
tomatoes, red chili powder, turmeric powder, garam masala, and salt. Cook until
the tomatoes become soft and the spices blend well.
·
Pour the
cooked white peas into the tomato-onion mixture and add some water to adjust
the consistency. Let it simmer for a few minutes until the flavors meld
together.
2.
Prepare the
Pattice:
·
In a bowl,
mix mashed potatoes, cornstarch (or all-purpose flour), red chili powder, cumin
powder, chaat masala, and salt. Knead the mixture to form a smooth dough.
·
Divide the
dough into equal portions and shape them into flat round patties.
·
Heat oil in
a pan and shallow fry the potato patties until they turn golden and crispy on
both sides.
3.
Assemble
the Ragda Pattice:
·
Place the
hot potato patties on a serving plate.
·
Pour the
prepared Ragda (white pea curry) over the patties generously.
·
Garnish
with tamarind chutney, green chutney, chopped onions, chopped cilantro, and a
generous amount of sev.
Ragda Pattice Calories:
The calorie content of Ragda Pattice can vary depending
on the size of the patties and the amount of oil used for frying. On average,
one serving of Ragda Pattice (two potato patties with ragda) contains
approximately 300-350 calories.
Ragda Pattice Ingredients:
The key ingredients for Ragda Pattice include dried white
peas, potatoes, onions, tomatoes, green chilies, ginger, garlic, spices (cumin
seeds, red chili powder, turmeric powder, garam masala), tamarind chutney,
green chutney, chopped onions, chopped cilantro, and sev.
FAQs - Frequently Asked Questions:
Q: Can I use canned white peas instead of dried ones for Ragda Pattice?
A: While dried white peas are traditionally used for Ragda
Pattice, canned white peas can be a convenient alternative. However, the texture
and taste may slightly differ.
Q: Are Ragda Pattice gluten-free?
A: Yes, Ragda Pattice
can be made gluten-free by replacing all-purpose flour with cornstarch or a
gluten-free flour of your choice while preparing the potato patties.
Q: Can I make Ragda Pattice ahead of time?
A: The potato
patties can be prepared ahead of time and refrigerated. The Ragda can also be
prepared in advance and stored in the refrigerator. When serving, reheat the
Ragda and patties separately and assemble just before serving.
In Conclusion:
Ragda Pattice is a delightful street food that perfectly blends the flavors of spicy ragda and crispy potato patties, creating a delectable fusion of taste and texture. It is a popular choice among food enthusiasts, and its unique combination of flavors makes it a must-try dish. Whether you're in the mood for a delicious snack or hosting a party, Ragda Pattice is sure to win hearts and leave everyone asking for more. So, follow the simple recipe provided and treat yourself to this beloved Indian street food for a burst of flavors that will leave you craving more.