Can you imagine a dish that is spicy, sweet, savory, tangy, crunchy,crispy and soft ? The ever popular ‘Ragda Pattice’ from Maharashtra is all of these ,and more ! The potato tikki is really the star of the show but equally important are the other elements that that tantalize the tongue. Mumbaikars don’t call them patties. They are popularly called ‘pattice’ and are a favourite street food.
- 1¼ cups dried peas (mattra)
- 1/3 tsp haldi
- ¼ cup poha (flattened rice)
- 3 large potatoes,boiled and peeled
- ½ tsp each haldi, chaat masala and powdered jeera
- Salt and chili powder to taste
- Verka Ghee for shallow frying the patties
- Chopped onion, tomatoes, green coriander and sev to garnish.
- Soak the peas overnight, then pressure cook them along with the salt, chili powder and haldi.
- Mash the peas only partly so that some texture is retained.
- Mash the potatoes and mix in the washed poha,salt, chili powder and haldi.
- Shape the mixture into flat tikkis,heat Verka Ghee in a pan and roast them to a golden brown colour.
- Place the ‘pattice’ in individual plates and ladle piping hot ragda over them.
- Serve, topped with crunchy sev, onion, tomato and fresh coriander leaves.
Note : Squeeze as much water as possible out of the poha before mixing with the potato-mash. An imli chutney and beaten Verka Dahi also make great toppings for this dish. Some Maharashtrian homes even add a tadka of mustard and sesame seeds to the ragda mixture.