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Explore Ragda Pattice Recipe | Mumbai Street Style Chaat | रगड़ा पेटिस और चाट की चटनी | Chef Sanjyot Keer with 10,418,966 views, 133,713 likes, and 3,348 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe for Ragda pattice Prep time: 20-25 minutes Cooking time: 30-35 minutes Serves: 4-5 people Sweet tamarind chutney Ingredients: ● Tamarind (imli) ½ cup / 75 grams ● Seedless dates (khajoor) 250 gm ● Jaggery 750 gm ● Salt to taste ● Black salt 1 tsp ● Ginger powder ½ tsp ● Kashmiri red chilli powder 1 tbsp ● Jeera powder 1 tbsp ● Black pepper a pinch ● Water 1 litre Methods: ● Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp. ● Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste. ● Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt. ● As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally. ● Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down. ● Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly. Green chutney Ingredients: ● Hara dhaniya (coriander leaves) 1 cup (packed) ● Pudina (fresh mint leaves) ½ cup (packed) ● Adrak (ginger) 1 inch ● Teekhi hari mirchi (spicy green chillies) 2-3 nos. ● Roasted Chana dal 1 tbsp ● Kala namak (black salt) ½ tsp ● Jeera (cumin) powder 1 tsp ● Amchur (dry mango) powder 1 tsp ● Salt to taste ● Ice cubes 2-3 nos. ● Water as required Method: ● Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly. Ragda Ingredients: • Safed matar (Dry White peas) 250 gm • Water as required • Haldi (Turmeric) powder ½ tsp • Jeera (Cumin) powder ½ tsp • Dhaniya (Coriander) powder ½ tsp • Saunf (Fennel) powder ½ tsp • Ginger 1 inch (julinned) • Fresh coriander (chopped) Method: • I've soaked the white peas overnight or minimum 8 hours in water, drain the water and rinse with fresh water. • Set a cooker on medium heat, add the soaked white peas and fill water until its 1 cm above the matar surface. • Further I’ll add powdered spices, salt & stir well, close the lid and pressure cook for 1 whistle on high flame, further reduce the heat and pressure cook for 2 whistles on medium low heat. • After the whistle, switch off the heat & allow the pressure cooker to depressurize naturally, further open the lid and check for its doneness by mashing with hands. • Further we need to make the ragda, for that continue to cook in the pressure cooker without the lid, switch on the flame and bring it to a boil, once it comes to boil, use a potato masher and mash it lightly while keeping few chunks intact. • Cook the starch from the vatana releases and it becomes thick in consistency. • Add ginger julienned and freshly chopped coriander leaves, stir once. The ragda is ready, keep it aside to be used later. For aloo pattice Ingredients: • Oil 1 tbsp • Jeera 1 tsp • Green chillies 1-2 nos. (chopped) • Boiled Potatoes 5-6 medium size • Salt to taste • Fresh coriander a handful • Ginger ½ inch • Oil for cooking the tikki Method: • Set a pan on medium heat, add oil and let the oil heat, further add jeera & green chillies, stir & cook briefly. • Further add boiled potatoes, mash the potatoes while adding, further add salt, fresh coriander & ginger, mix & cook while mashing it potato masher, do not mash it completely. Cook for 2-3 minutes, further transfer in a bowl and cool down to room temperature. • Once the mixture cools down, take spoonful of mixture and shape to make tikki. • Set a pan on medium heat, add enough oil and shallow fry the tikkis on medium heat from both the sides until crisp and golden brown in colour. • Your aloo pattice are ready. Assembly: • Crispy aloo pattice • Ragda • Methi chutney • Green chutney • Chaat masala • Ginger julienned • Chopped onions • sev #YFL #SanjyotKeer #RagdaPattice The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN

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