Ragda pattice

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Ragda pattice
Ragda Patties.JPG
Place of origin India
Region or state Maharashtra
Main ingredients yellow peas, potatoes, spices
Variations Samosa ragda
Cookbook: Ragda pattice  Media: Ragda pattice

Ragda pattice (sometimes incorrectly known as "patties") is a popular fast food which forms part of the street food of Maharashtra and Gujarat. It is thought to be a variation of the popular aloo tikki found in North Indian cuisine. In general, patties are thought to have their origins in Anglo-Indian cuisine. This dish is usually served at restaurants that offer Indian fast food along with other dishes available through the day. It is also a main item on menus of food stalls which scatter the city at busy places. These food stalls also serve up other relished snacks such as the equally famous bhel puri, pani puri and dahi puri. This dish has two parts: ragda, a dried yellow pea stew, and pattice, a fried potato cutlet.

Preparation[edit]

This dish is a two part preparation, ragda and patties. Ragda is prepared by soaking white peas overnight in water to make them easier to cook. They are drained and cooked in a pressure cooker. The peas are then mashed and fried with onions, spices and tomatoes to make a curry which is the ragda.

The patties are made from boiled mashed potatoes. Two or three of these patties are covered with the stew-like ragda as a sauce and garnished with finely chopped onions, coriander leaves, spicy chutney, and sweet and sour tamarind chutney.

It is available from street vendors and also prepared at home during snack sessions.

See also[edit]

References[edit]