Ragda pattice
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| Place of origin | India |
|---|---|
| Region or state | Gujarat and Maharashtra |
| Main ingredients | yellow peas, potatoes, spices |
| Variations | Samosa ragda, chhole tikki |
Ragda pattice / patties is part of the street food culture of Maharashtra and Gujarat. It is similar to chhole tikki more popular in North India. This dish is a popular street food offering, and also served at restaurants that offer Indian fast food. “Pattice” may be a localization of the English word "patties," and refers to the potato cakes at the heart of the dish.
Preparation
This dish is a two-part preparation: ragda (gravy) and pattice (patties). Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices. Pattice (patties) are simple mashed potato cakes. In contrast to North Indian “tikkis,” pattice are usually not spiced, only salted. To serve, two pattice are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, and tamarind chutney, and sev (crunchy gram flour noodles).
Pattice being prepared by street vendor in Powai
Ragda curry contained in a giant dry ball of ragda itself
