MUMBAI Ragda Patties

Chaat food is a popular street snack in India and there are different Chaat items such as Masala Puri, Pav Bhaji, Ragda Patties, Pani Puri (also known as Golgappa, Puchka), Bhel Puri, and Dahi batata sev papdi and so on…  Chaats are such a lip smacking dishes and preparing them at home is very easy and more hygienic. There are different versions of making them, especially in terms of fillings and this is how they are prepared in my kitchen.

Ingredients for Ragda (TO GRIND IN TO A SMOOTH PASTE) - 2 cups dried green peas, 6 cups water, salt to taste, 2 spoons oil, few curry leaves & coriander leaves, 1/2 sp. ginger-garlic paste, 1/2 each of onion & tomato, 1 sp. coriander powder, 1/4 sp. cinnamon powder, sugar & salt to taste.  METHOD -  After grinding, pour into a vessel and simmer on low flame until sauce thickens.  This is the gravy for your potato patties. Ingredients for Patty - 6 potatoes boiled, peeled and mashed, 1 sp ginger powder + coriander powder, green chilli paste to taste, 1/2 spoon turmeric powder, 1/2 sp. pepper powder, salt to taste, oil for shallow fry.   METHOD -  In a bowl, add the patty ingredients and form a dough.  Shallow fry them both sides on a pre-heated pan. For garnishing -  (per plate) handful each of sev mixture, chopped onions, chopped coriander leaves, few spoons of green chutney, date & tamarind chutney, lots of Ragda (green gravy). METHOD FOR RAGDA PATTIES - On a plate or in a bowl, place 2 patties, pour ragda (gravy) on top of it, garnish with chopped coriander leaves, green & date&tamarind chutney, lots of sev mixture, chopped onions and serve immediately for a lip-smacking evening snack!!