This iconic recipe from Mumbai, India has 4 parts

The potato patty or aloo tikki, a scrumptious yellow pea curry or Ragda, a Date and Tamarind chutney and a fresh green chutney. This is assembled – Ragda first, topped by the Pattice or aloo tikka and then it is drizzled with date & tamarind chutney and green chutney and topped with crispy sev or fried chickpea noodles.

Top with coriander and finely diced onion before serving and I like to add some more chutney before serving.

Date & Tamarind Chutney – https://youtu.be/f38yTl_m52w

Green Masala – https://youtu.be/pDQ9RmNFIjc

Ragda Pattice

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Ingredients Method

Ingredients
  

Potato Patty
  • 2 cups mashed Potato
  • Salt to taste
  • 1/2 tsp Turmeric
  • 1/2 tsp Chaat Masala
  • 1/2 tsp red Chilli powder
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander
  • 1 tsp Ginger & Garlic paste
  • 1/2 cup Cornstarch optional
Ragda
  • 1 cup Yellow dried Peas Vatana soaked overnight
  • 1 cup finely diced Onion
  • 1 tbsp minced green Chilli
  • 2 tsps Ginger & Garlic paste
  • 1 tsp Coriander
  • 1 tsp red Chilli powder
  • 1 tsp Cumin powder
  • 1/2 tsp Turmeric
  • 2 cups diced Tomatoes
  • 1 cup Water
  • Salt to taste
  • 1/2 cup chopped Coriander
To top
  • Date Chutney
  • Green Chutney
  • Sev
  • Coriander
  • Diced Onion

Method
 

  1. Boil and mash the potato, allow to cool and add salt, all the powdered spices and ginger and garlic paste
  2. Make the patties and dip in the cornstarch and shallow fry till its crisps up on both sides and keep aside on kitchen towel
  3. Soak the yellow peas overnight and rinse the water a few times
  4. In a pressure cooker, add some oil and saute the onion followed by the minced chilli
  5. Add the ginger and garlic paste and saute to cook off the raw ginger and garlic flavour
  6. Add the powdered spices followed by the tomatoes
  7. Add the soaked peas or Vatana and 1 cup of water
  8. Add salt to taste, close the pressure cooker and cook for 10 mins
  9. If using a regular pressure cooker 1 – 2 whistles should be enough
  10. Add Coriander
  11. To serve the Ragda Pattice, add the gravy at the bottom, topped with the patty, chutneys, sev, chopped coriander and finely diced onion