This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources:  "Ragda pattice" –  news · newspapers · books · scholar · JSTOR (April 2021) ( Learn how and when to remove this template message)

Ragda patties

Place of origin	India
Region or state	Maharashtra
Main ingredients	yellow peas, potatoes, spices
Variations	Samosa ragda, chhole tikki
Media: Ragda patties

Ragda patties (colloquially ragda pattice) is a dish of mashed potato patties and pea sauce, and is part of the street food culture in the Indian state of Maharashtra. ^[1] It is similar to chhole tikki, more popular in North India. This dish is a popular street food offering and is 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. ^[2]

Preparation

This dish is a two-part preparation: ragda (gravy) and patties. Ragda is a light stew of rehydrated dried white peas cooked with a variety of spices. Patties are simple mashed potato cakes. In contrast to North Indian tikkis, patties are usually not spiced, only salted. To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles). ^[3]

• 
  Patties being prepared by street vendor in Powai
• 
  Ragda curry contained in a giant dry ball of ragda

See also

• Masala
• Curry powder
• List of legume dishes
• List of potato dishes

References

This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it.

• v
• t
• e