Recipe for Bombay’s Street Style Ragda Pattice

Follow these steps to make the Meetha Chutney

• Soak the Dates and Tamarind in 3 Cups of Water for about 30Minutes
• Boil this mixture until the dates and tamarind becomes soft and the mixture turns thick
• Grind the Dates and Tamarind to a smooth fine paste and strain it using a strainer
• Mix the Jaggery and remaining 1 cup water into the Date and Tamarind mixture and cook it until the jaggery completely melts
• Then add the Cumin powder, Fennel Powder, Red Chilly powder,Black salt and Ginger powder and stir it well

  Note: At this stage if you feel you want your chutney sweeter, you can add the sugar
• Also, by adding red chilly powder, and all the other spices into the Meetha chutney, it will elevate the flavour of the chutney
• Continuously stir the chutney and allow it to boil until it turns thick.
• Once it turns thick, you can decide at what consistency to turn the heat off. Here the choice is yours.
• Meetha chutney is ready. Keep it aside to cool. Once it comes down to room temperature, you can keep it in the refrigerator

Follow these steps to make the Spicy Green Chutney

• Make a smooth paste of all the ingredients mentioned under the ingredients list
• Follow these steps to make the Spicy Red Chutney
• In a Mixer grinder add the Soaked chillies, garlic and salt and grind using water little by little to a smooth thick consistency
• Follow these steps to make Papdi Puris
• In a bowl, mix all the dry ingredients
• Add the oil and mix well
• Then knead all this into a dough by adding water little by little
• Cover the dough and Let it rest for 15-20 minutes
• Make a Big ball and roll it into a thin sheet
• With the help of a fork, randomly pierce the sheet all across

  Note: Piercing the discs will help the puris/papdi remain flat and will prevent it from puffing up in the oil
• Using a round cutter, cut circles
• In a skillet heat oil for deep frying
• Once the oil turns hot, fry the discs in batches until light brown or when it stops bubbling in the oil, it means the papdis are ready

  Note: The oil has to be on medium heat. If the Oil is hot,there are chances of the papdis puffing up.

Follow these steps to make the Sev

• In a bowl, mix the dry ingredients
• Then add the oil a and water and knead it into a dough
• Heat Oil in a skillet on medium flame
• Grease the Sev Maker with Oil and stuff the Sev maker with some of the Sev dough
• Once the oil turns hot, press the dough down into the hot oil and let it fry

  Note: I’ve made it using my Garlic crusher
• Once the oil stops bubbling, remove the sev on a kitchen paper towel to drain off all the extra oil
• Once the Sev cools at room temperature, the Sev is ready to use. You can crush and sprinkle it as you like!

  My Exciting little Sev Innovation Story that was a Huge success,so I’m sharing it here 😊: The traditional Sev is usually made using Gram flour.

  I’ve tried making Sev with Gram flour, but it’s always been a total disaster. This time when I tried adding rice flour and semolina to the gram flour mixture, I noticed it was getting a little better while frying, but still a disaster. That’s how I decided to make the Sev with Rice flour and Semolina and skipped the Gram flour and yayyyy it worked!

  Since I don’t have a Sev maker, I made the sev using my Garlic crusher! So cool right! You can also make it with a ginger grater, it’s just that it doesn’t become extremely fine but these were my lock down inventions! Hahaha.. I had no choice. If you’re using a Garlic crusher, you will have to grease the crusher with oil first and then continue making the Sev.

  The pic that you see is where I’ve used the ginger grater and this is the one with gram flour in it.

   

   

Follow these steps to make the Ragda

• After the white peas have soaked over night, drain off all the water, wash the white peas again and transfer it into a cooker
• Add 2 cups of water and with ½ tspn salt and put the cooker lid on and let the peas cook on medium heat till about 4-6 whistles have released
• Release all the steam from the cooker and only then take off the cooker lid

  Safety Tip: Please be very careful while opening the cooker lid because if the steam isn’t released fully, there are chances of the lid exploding and there could be a kitchen accident.
• Add some Cumin seed powder, turmeric powder, chilly powder and salt if required and boil the ragda on high heat until it turns a little thick. Keep it aside

  Note: The fun in Ragda pattice is when the ragda is nice and mushy. So ensure that the peas are soft when you turn the cooker off. If the peas are still firm, cook it further until it turns soft
  

Follow these steps to make the Pattice

• In a bowl, transfer the Boiled Potato and Mash it with the back of a fork or with a Potato Masher. If you wish, you can mash it with your hand too
  
• Add some Cumin Seed powder, Salt, Turmeric Powder, Chilly Powder and Corn Flour to the mashed potato and mix it well
  
• In a Pan, heat some Oil on medium heat
  
• Once the oil is hot, make 6 equal sized discs of the Potato mix and place them into the pan
  
• Fry the Potato pattice for about 5 minutes on each side or until it gets a nice crisp golden colour on both sides and place it on Kitchen Paper napkins to drain off the extra oil
  

Now assemble the Ragda Pattice

• In a Plate, add the Potato discs, pour some Ragda, pour the chutneys as per your preference( I'm team MEETHA ZYADA) , some chopped onion, chopped coriander, lemon juice and finish it off with some Sev or Crushed Papdi Puri! Yummmmm!
  

If you like my recipe, don’t forget to “like” & “share”it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback with me. I'd Love to hear from You 🙂