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

3.07 from 232 votes

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

Instructions
 

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