>WikiCleanerBot m v2.04b - Bot T20 CW#61 - Fix errors for CW project (Reference before punctuation) |
CleanupBot (talk | contribs) m →References: clean up, add source tag |
||
| Line 54: | Line 54: | ||
{{India-food-stub}} | {{India-food-stub}} | ||
{{en-Wikipedia}} | |||
Revision as of 03:23, 2 June 2021
 | This article needs additional citations for verification. (April 2021) |
 | |
| Place of origin | India |
|---|---|
| Region or state | Gujarat and Maharashtra |
| Main ingredients | yellow peas, potatoes, spices |
| Variations | Samosa ragda, chhole tikki |
Ragda pattice is a dish of mashed potato patties and gravy, and is part of the street food culture in the Indian states of Maharashtra and Gujarat.[1] 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 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, 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.
See also
References
- ↑ "Ragda patties recipe". Swasthi's Recipes. 2 October 2020. Retrieved 20 April 2021.
 | This Indian cuisine–related article is a stub. You can help Bharatpedia by expanding it. |