Thursday, September 5, 2013

Ragada Pattice

I had “Ragada Pattice” for the first time in my friend Swati’s house.  This chaat is called Aloo Tikki Channa in Chennai.  I have had aloo tikki channa on numerous occasions.  The difference between the two is probably the beans used to make the gravy and also the way in which the aloo tikki/ pattice is made.  It is quite easy to make and even though it looks time consuming, it is not.

Ragada Pattice

I made this a couple of days ago for dinner.  I was just starting on the pattice when my husband came home from work.  He ate the hot-off-the-tawa tikki and declared it delicious.  He then had a couple with the ragada and praised it even more.  Even thought I don’t expect praise for my cooking, it fells good to get some enthusiastic response occasionally.

I used red potatoes for the pattice.  These are a little more moist than russet potatoes (I think) and so I add a little bit of all purpose flour to the mashed potatoes, so that they hold their shape.  So, after you mash the potatoes and mix in the other ingredients to make the cutlets, try shaping them.  If it is difficult, then add some all purpose flour to help bind the potatoes.

Here is what you need (easily serves a family of four):

For the ragada:

  • 2 cups dried yellow peas (vatana), soaked for at least 5 hours
  • salt to taste
  • pinch of hing(asafetida)
  • ¼ tsp. turmeric
  • 2 tsp. oil
  • ½ tsp. cumin seeds
  • ½ medium onion, finely chopped
  • 3 cloves garlic, crushed
  • 1” piece ginger, minced
  • 1 tomato, finely chopped
  • 1 – 2 green chilies, chopped
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. red chili powder
  • finely chopped cilantro for garnish

For the pattice
(to make about 20 – 24)

  • 10 medium sized potatoes (I used red), boiled
  • salt to taste
  • ½ tsp cumin seeds
  • 2 green chilies, chopped
  • ¼ tsp. turmeric powder
  • a little bit of flour to bind (if necessary)
  • oil to shallow fry

To serve:

  • finely chopped onions
  • imli chutney
  • sev
  • chaat masala
  • chili powder

Here is how I made it:

For the Ragada:

  1. Pressure cook the soaked peas with enough water, salt, turmeric and hing till done (I cook it for about 10 – 12 minutes on low heat after the first whistle).
  2. Heat oil in a pan. Add cumin seeds.
  3. When the seeds change color, add onions and sauté till they become translucent.
  4. Add the garlic and ginger.  Sauté for a couple of minutes.
  5. Add the tomatoes and green chilies.  Cook on medium-low heat till almost all the water from the tomatoes has evaporated and the whole thing looks pulpy.
  6. Add cumin, coriander, and chili powders.  Mix well.
  7. Now add the cooked peas. Check the seasoning.  Adjust salt if necessary.
  8. Let this whole thing simmer on low heat so that the peas can absorb all the flavors.

For the pattice:

  1. Peel and mash the potatoes.
  2. Add salt, cumin seeds, green chilies, and turmeric powder.   Mix well.
  3. Try and shape it into cutlets.  Add flour if necessary.
  4. Heat oil in a frying pan.
  5. Place 6 – 8 cutlets in the pan and let it brown on each side for about 5 minutes on medium heat.
  6. Repeat till all the potatoes are done.

To serve:

  1. Place a couple of pattice in a serving dish.
  2. Pour some of the ragada on top.
  3. Sprinkle onions, cilantro, imli chutney, chaat masala, chili powder, and sev on top.
  4. Enjoy!

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