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A good trick is to add in corn flour in case the mixture for the Pattice is a little runny.
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Pattice is an integral part of the ragada universe, and is made with boiled potatoes and spices. Together, the Ragada Pattice combination makes for an excellent Maharashtrian snack. Of course, they can also be relished separately.
- Potato (4)
- Corn flour (2 tbsp)
- MTR Lal Mirch/Red Chilli Powder (½ tsp)
- Salt (to taste)
- Oil (for frying)
- Ragada (1 cup)
- Coriander leaves (hara dhania) chutney (¼ cup)
- Sweet chaat chutney (¼ cup)
- Onion, finely chopped (1)
- Tomato, finely chopped (1)
- Chaat masala ( as required)
- Black salt (kala namak) ( as required)
- Lemon juice (as per taste)
- Roasted cumin seeds (jeera) powder (1 tsp)
- Wash the potatoes and boil them in a pressure-cooker till they have cooked. Then, peel and mash them.
- Mix the corn flour and salt with the mashed potatoes.
- Then, make medium-sized balls of the mashed potato mixture.
- Flatten and shape them into round pattice. Keep aside.
- Heat oil on a tava. Place the potato patties on the hot oil for frying.
- Keep frying on both the sides till the pattice have become golden brown and crisp.
- The pattice are now ready. Serve with ragada.
Mixing Ragada and Pattice
- Both the ragada and the pattice should be warm while mixing.
- Place 2 pattice onto a plate. Then, top them with chopped onions and sweet chaat chutney on ragada .
- Next, add in some hara dhania chutney and some more chopped onions.
- Now, sprinkle on the chaat masala, black salt and jeera powder along with a few drops of lemon juice.
- Serve ragada-pattice immediately.