Ingredients
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2 Cups Overnight Soaked White Mutter
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5-6 edium Size Potatoes
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1/4 Cup Oats Flour
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1 Tsp Turmeric Powder
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6-7 Green Chillies
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1/2 Tsp Jeera Powder
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1 Tsp Dhaniya Powder
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1 Lemon Juice
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4-5 Garlic Cloves
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Fresh Coriander
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A Small Piece Of Ginger
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Oil
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Salt
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Water
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Sweet Chutney
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Green Chutney
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Some Finely Chopped Onions
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Sev
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Coriander Leaves
About
If you’re a street food lover or just someone searching for comfort food that packs a punch, Ragda Pattice will surely tantalize your taste buds! This delicious dish, hailing from the vibrant streets of Gujarat and Maharashtra, combines soft, spiced potato patties (pattice) with a creamy, flavorful white mutter gravy. It’s a feast of textures and flavors that will leave you asking for seconds!
Steps
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1
Done
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Soak 2 cups of white mutter overnight, then pressure cook with 2 medium cubed potatoes, ½ tsp turmeric powder, salt to taste, and 1.5 cups of water for 4 whistles. |
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2
Done
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In a pan, heat 2 tbsp oil and sauté 3-4 finely chopped green chillies, 4-5 chopped garlic cloves, and a small piece of ginger until aromatic. |
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3
Done
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Add the cooked mutter mixture, mash slightly with a potato masher, and let it simmer for a few minutes. Finish with fresh coriander and set aside. |
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4
Done
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In a mixing bowl, mash 3-4 boiled potatoes and let them cool completely for better texture. |
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5
Done
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Add 3 finely chopped green chillies, a small piece of chopped ginger, fresh coriander, ½ tsp haldi, 1 tsp dhaniya powder, ½ tsp jeera powder, salt, 1 tbsp lemon juice, and ¼ cup oats flour for binding. |
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6
Done
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Mix everything well, shape the mixture into small tikkis, and refrigerate for 10 minutes for better frying. |
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7
Done
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Heat a pan with a few tbsp of oil and shallow fry the tikkis on medium flame until golden brown on both sides. |
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8
Done
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On a serving plate, pour a generous amount of hot ragda and place 2-3 tikkis on top. |
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9
Done
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Drizzle imli ki meethi chutney and dhaniya pudina tikhi chutney over the tikkis. |
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10
Done
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Garnish with chopped onions, tomatoes, fresh coriander, a generous amount of sev, and a sprinkle of chaat masala. Serve hot. |
