On a rainy day or a visit to beach, Mumbaikars love this chaat dish called Ragda Pattice. This is my version of Ragda Pattice with a twist. It’s a good starter dish to wow the guests with, without any alcohol or most importantly jain. Read on to view the recipe.
Ragda Pattice Shot
Take a bowl, mix all the ingredients that are mentioned under pattice. Mix them well.
Divide the mixture into equal portions, then shallow fry the pattice on a non-stick pan till they become golden brown and crisp.
Wash the dried peas and keep them soaked for 5 - 6 hours.
Then put the peas in a pressure cooker, wait for 5 - 6 whistles or until the peas turn soft. Do not drain the water. You can use the water when required in the recipe.
Heat oil in a kadai (wok), add cumin seeds, when they start to make crackled sound, add curry leaves, bay leaf, asafoetida, green chilli paste and finely chopped tomatoes. Cook for 30-40 seconds.
Add cooked peas along with water, lemon juice or aamchur powder and mix well.
Mash few peas with a back of spoon to make a thick gravy. Add 1 and 1/2 cup of water and mix well. Cook it on low flame for 8-10 minutes or until it turns thick.
Place small pattice in shot glass and pour the ragda on it. Top it with both the chutneys, sprinkle the sev and garnish it with coriander.