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Ragda Pattice (Ragda Patties) , most popular chaat which is a one meal dish loved and enjoyed by all. Recipe link : https://www.tarladalal.com/Ragda-Patt... Subscribe : http://goo.gl/omhUio Tarla Dalal App: http://www.tarladalal.com/free-recipe... Facebook: / 207464147348 YouTube Channel: / tarladalalskitchen Pinterest: / tarladalal Google Plus: https://plus.google.com/1078836208487... Twitter: / tarla_dalal Tarla Dalal Blogspot: http://tarladalal.blogspot.in/ Ragda Pattice Ragda pattice, is a chaat that is loved by one and all. It is a filling snack made of potatoes pattice and white peas ragda served with different chutneys and finally topped with papadi and sev and garnished with coriander. . . Preparation Time: 15 mins Cooking Time: 40 mins Makes 4 servings Ingredients For The Ragda 3/4 cup safed vatana (dried white peas) 1 tbsp oil 1/4 cup finely chopped onions 1/2 tsp mustard seeds ( rai / sarson) salt to taste 1/4 tsp turmeric powder (haldi) 2 tbsp coriander-cumin seeds powder 2 tsp chilli powder 2 tbsp finely chopped coriander (dhania) For The Pattice 2 cups boiled, peeled and mashed potatoes salt to taste 2 tsp ginger- green chilli paste 1 tbsp cornflour 8 tsp green chutney 3 1/2 tsp oil for greasing and cooking Other Ingredients 4 tbsp meethi chutney 4 tsp lehsun ki chutney 8 tsp green chutney 4 tbsp finely chopped onions 4 tbsp crushed papadi 8 tbsp sev 1 tsp chilli powder 8 tbsp finely chopped coriander (dhania) Method For the ragda 1. Soak the safed vatana overnight or for atleast 6 to 8 hours. 2. Drain the safed vatana and add 2 cups of water and pressure cook for 6 whistles. 3. Allow the steam to escape before opening the lid. 4. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 minute and add the mustard seeds. 5. When the seeds crackle, add the cooked safed vatana and sauté on a medium for 1 minute. 6. Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon. 7. Add 2 tbsp of water and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside. For the pattice 1. Combine the potatoes, salt, ginger-green chilli paste and cornflour in a bowl and mix well. 2. Divide the mixture into 8 equal portions and shape each portion into a flat round. 3. Make a depression in one round, place 1 tsp hari of chutney in the depression and again shape it into a round, thick pattice. 4. Repeat steps 2 and 3 to make 7 more pattice. 5. Heat and grease a non-stick tava (griddle) with ½ tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside. How to serve 1. Place 2 prepared pattice on a serving plate and pour ¼th of the prepared ragda over it. 2. Pour 1 tbsp meethi chutney, 1 tsp geeli lehsun ki chutney and 2 tsp hari chutney over it. 3. Sprinkle 1 tbsp onions, 1 tbsp papadi, 2 tbsp sev, ¼ tsp chilli powder and 2 tbsp coriander over it 4. Serve immediately.