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-Pattice-(-Mumbai-Roadside-Recipes-)-33406rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Ragda PatticeRagda 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 minsCooking Time: 40 minsMakes 4 servings IngredientsFor The Ragda3/4 cup safed vatana (dried white peas)1 tbsp oil1/4 cup finely chopped onions1/2 tsp mustard seeds ( rai / sarson)salt to taste1/4 tsp turmeric powder (haldi)2 tbsp coriander-cumin seeds powder2 tsp chilli powder2 tbsp finely chopped coriander (dhania)For The Pattice2 cups boiled, peeled and mashed potatoessalt to taste2 tsp ginger- green chilli paste1 tbsp cornflour8 tsp green chutney3 1/2 tsp oil for greasing and cookingOther Ingredients4 tbsp meethi chutney4 tsp lehsun ki chutney8 tsp green chutney4 tbsp finely chopped onions4 tbsp crushed papadi8 tbsp sev1 tsp chilli powder8 tbsp finely chopped coriander (dhania)Method For the ragda1. 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 pattice1. 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 serve1. 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 it4. Serve immediately.