Ragda Pattice | Potato Cutlet & Pea Curry Chat

Ragda Pattice is a chat preparation of fried potato cutlets with peas curry, topped with chopped raw onion, coriander leaves and sev. It is served along with sweet and spicy chutney to suit to your taste buds. A complete meal on its own, a spicy and tangy chat or a cozy evening snack. It also makes an excellent iftar dish for you Ramadan evenings.




Ingredients for Potato Cutlets:

• 500 gms potatoes
• 2 tbsp bread crumbs
• 2 tbsp corn flour
• 1 tsp chat masala powder
• Salt
• 3 tbsp of cooking oil for shallow frying (per batch)

Method:

1. Boil the potatoes without peeling them.
2. Once cooked, peel and mash. Set aside till it cools.
3. Add bread crumbs, corn flour, salt and chat masala powder. Mix well.
4. Take 2 tbsp of potato mixture and shape them into flat cutlets.
5. Heat oil in a flat pan and shallow fry the cutlets till golden and crispy on both sides.

For Ragda Masala

Ingredients:

• 1 cup dried green peas
• 1 cup chopped onion
• 1 cup chopped tomato
• 1 tsp ginger & garlic paste
• 2 green chilies finely chopped
• 5 curry leaves finely chopped
• 2 tsp red chili powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 tbsp lemon juice
• 1 tsp cumin seeds
• 1/4 tsp hing (asfoetida powder)
• 5 tbsp cooking oil
• 1 small potato boiled peeled & cut into cubes (optional)

Method:

1. Wash and soak the dried peas for 4 to 5 hours.
2. Boil the peas with some salt in a pressure cooker and set aside. (The peas cook really fast so do not cook for more than 10 minutes in the pressure cooker)
3. Heat oil in a pan, add hing, 1 tsp whole cumin and chopped onion. Fry till it slightly changes color.
4. Now add 1 tsp ginger & garlic paste, curry leaves, chopped green chilies along with chopped tomatoes. Cook till tomatoes are soft.
5. Add 2 tsp red chili powder, 1 tsp coriander powder and 1/4 tsp turmeric powder. Cook the masala on low flame for 5 minutes and then add boiled peas along with the required amount of its water. 
6. Cover and cook the peas masala (ragda) for 10 minutes on low flame. 
7. Taste and check the salt and adjust the consistency by adding more water if needed. (The consistency should be medium, neither too thick nor too watery)
8. Finally add 1 tsp lemon juice, 1/2 tsp garam masala and cooked potatoes. 
9. Cook for 1 more minute and serve with potato cutlets.

Ingredients for serving:

• 1 small onion chopped for topping
• 1/2 cup chopped coriander leaves for garnish
• 1 cup chat sev
• Ragda masala (peas curry)
• 1/2 cup mint chutney
• 1/2 cup sweet chutney (imli chutney)

To Serve:

1. Place a cutlet in a small serving dish and pour a ladle full of  Ragda over it.
2. Garnish with chopped onion, chopped coriander leaves and sprinkle some sev on top and serve hot along with mint chutney and sweet chutney.
3. Mint chutney and sweet chutney is served on the side; as all have different preferences, whether to have it sweet or more spicy.

Step by step pictures

For Potato Cutlets