This is one of Mumbai’s famous street food chaat dishes.. it’s got a right balance of tangy, sweet and spicy flavours.
Ingredients
For the Pattice
4-6 potatoes boiled and mashed
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp chaat masala
1 tsp red chilli powder
1 tbsp turmeric powder
Handful of soaked poha (rice flakes)
Freshly chopped coriander
Salt for seasoning
For the Ragda
1-2 cups dried white peas , soaked overnight
1/2 tbsp turmeric powder
1 tsp chilli powder
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1/2 tbsp dried mango powder
1 tsp whole cumin
1 tsp chaat masala
1 tsp Garam masala
Lemon juice
1 tbsp ginger/ garlic paste or freshly chopped ginger & garlic
1 green chilli chopped
Pinch of hing
1 red onion, finely chopped
Freshly chopped coriander
Salt for seasoning
For serving
Green coriander chutney
Tamarind chutney
Fine sev
Chopped onion, mixed with lemon and salt
Chopped tomato
Freshly chopped coriander
Chaat masala
Method:
1. To make the Pattice, mix all the ingredients and knead well. Season according to taste, if you like spice add chopped green chilli as well to the pattice. Make round balls and shape. Keep aside.
2. To make the ragda, in a pressure cooker, cook the peas add in turmeric and chilli powder. Season and cook on 3-4 whistles. When cooked slightly mash the peas with the spoon.
3. In a deep pot, heat oil and add whole cumin, once it starts to splatter add the hing.
4. Mix in the ginger, garlic, chopped chillies. Toss and then add the onions. Season and add the peas to the mix. Sprinkle rest of the masalas. Taste and season accordingly. If you like it more tangy add lemon juice. Finish off by sprinkling freshly chopped coriander.
5. To fry the pattice, heat a pan and add oil. Shallow fry until golden brown.
6. To plate, add spoonful of ragda , top with the pattice. Add more ragda ontop and then add the green/ tamarind chutney. Sprinkle chopped onions, tomatoes, sev and coriander. Sprinkle chaat masala over and serve warm.
Ingredients
For the Pattice
4-6 potatoes boiled and mashed
1 tbsp cumin powder
1 tbsp coriander powder
1 tbsp chaat masala
1 tsp red chilli powder
1 tbsp turmeric powder
Handful of soaked poha (rice flakes)
Freshly chopped coriander
Salt for seasoning
For the Ragda
1-2 cups dried white peas , soaked overnight
1/2 tbsp turmeric powder
1 tsp chilli powder
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1/2 tbsp dried mango powder
1 tsp whole cumin
1 tsp chaat masala
1 tsp Garam masala
Lemon juice
1 tbsp ginger/ garlic paste or freshly chopped ginger & garlic
1 green chilli chopped
Pinch of hing
1 red onion, finely chopped
Freshly chopped coriander
Salt for seasoning
For serving
Green coriander chutney
Tamarind chutney
Fine sev
Chopped onion, mixed with lemon and salt
Chopped tomato
Freshly chopped coriander
Chaat masala
Method:
1. To make the Pattice, mix all the ingredients and knead well. Season according to taste, if you like spice add chopped green chilli as well to the pattice. Make round balls and shape. Keep aside.
2. To make the ragda, in a pressure cooker, cook the peas add in turmeric and chilli powder. Season and cook on 3-4 whistles. When cooked slightly mash the peas with the spoon.
3. In a deep pot, heat oil and add whole cumin, once it starts to splatter add the hing.
4. Mix in the ginger, garlic, chopped chillies. Toss and then add the onions. Season and add the peas to the mix. Sprinkle rest of the masalas. Taste and season accordingly. If you like it more tangy add lemon juice. Finish off by sprinkling freshly chopped coriander.
5. To fry the pattice, heat a pan and add oil. Shallow fry until golden brown.
6. To plate, add spoonful of ragda , top with the pattice. Add more ragda ontop and then add the green/ tamarind chutney. Sprinkle chopped onions, tomatoes, sev and coriander. Sprinkle chaat masala over and serve warm.
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