Step-by-Step Guide to Make Favorite Mumbai Street-Style Ragda Pattis

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, Steps to Make Speedy Mumbai Street-Style Ragda Pattis. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

In regards to cooking, it is very important to take into account that everybody else started somewhere. I don't know of a single person who was born with a wooden cooking spoon and ready to go. There's a lot of learning which must be done as a way to be prolific cook and then there is definitely room for advancement. Not only would you will need to start with the basics when it comes to cooking however, you nearly must start if understanding how to cook a fresh cuisine such as Chinese, Chinese, Thai, or Indian food.

The same is true for lunches when we often add to your can of soup or even box of macaroni and cheese or any other similar product rather than putting our creative efforts into creating a quick and easy yet delicious lunch. You may notice many ideas in this guide and the hope is that these thoughts won't just enable you to get off to a fantastic beginning for ending the lunch R-UT most of us look for ourselves in at some point or another but also to use new things on your own.

First thing which you want to master is the different terminology you will find in recipes actually means. There are lots of fresh and at times foreign sounding terms you may see in recipes that are common. These terms can mean that the difference in recipe failure or success. You should be able to locate a good section in virtually any inclusive cook book that explains different definitions for unknown speech. If you aren't entirely sure what is meant by"folding into the eggs" it is in your interests to check it up.

Many things affect the quality of taste from Mumbai Street-Style Ragda Pattis, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mumbai Street-Style Ragda Pattis delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mumbai Street-Style Ragda Pattis is 3 to 4 person. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mumbai Street-Style Ragda Pattis estimated approx 2 hours total.

To begin with this recipe, we must prepare a few components. You can have Mumbai Street-Style Ragda Pattis using 51 ingredients and 18 steps. Here is how you cook that.

#TheChefStory #ATW1
"Yeh Hain Mumbai Meri Jaan"!
You all have heard about this line several times. It's all because of these kind of famous street foods of Mumbai. And Ragda Pattis is one such famous dish around the lanes. I have given a little twist to the simple ragda. Just try it out and let me know how did it turned out.

Ingredients and spices that need to be Make ready to make Mumbai Street-Style Ragda Pattis:

1. For making ragda
2. 1 cup safed watana (soaked & boiled)
3. Half onion, grated
4. Half tomato (puree)
5. 1 tsp ginger-garlic paste
6. Chopped green chillies
7. Half tsp cumin powder
8. 1 tsp corriender powder
9. Turmeric powder
10. 1 pinch baking soda
11. Salt as per taste
12. Half tsp sugar (optional)
13. 2 tbsp mustard oil
14. Chopped corriender leaves for garnishing
15. Khada Masalas
16. 1/4 th tsp jeera
17. 1 bay leaf
18. 1 green cardamom
19. 1 black cardamom
20. 1 dried red chilli
21. 1 cinnamon stick
22. For making green chutney
23. 1 cup corriender leaves
24. Half cup mint leaves
25. 1 chopped green chilli
26. 2 tbsp curd
27. 1 pinch salt
28. 1 pinch rock salt
29. 1 tsp sugar
30. For making imli-khajoor chutney
31. 5-6 pieces de-seeded khajoor or dates (soaked in water)
32. 2 tbsp tamarind (soaked in warm water)
33. 1 /th tsp rock salt
34. 1 pinch salt
35. 1/4 th tsp red chilli powder
36. Half tsp roasted cumin powder
37. 1/4 th tsp turmeric powder
38. Grated jaggery as required
39. Few curry patta
40. 1 dried red chilli
41. Some mustard seeds
42. Water (as required)
43. 1 tsp oil for tadka
44. For making pattis
45. 2 big boiled potatoes
46. Bread crumbs
47. Chopped green chillies
48. Half tsp grated ginger
49. Handful chopped corriender leaves
50. 2 tbsp ghee
51. 3 tbsp oil, for shallow frying

Instructions to make Mumbai Street-Style Ragda Pattis

1. First we will make radga. For that we wl soak the watanas first and then boil them by adding salt, turmeric, a pinch of baking soda. Wait for 4 to 5 whistles on low flame. Then smash the vatanas with the back of a spoon to make a perfect consistency as in radga.
2. Now heat a pan, add some mustard oil in it. When the oil gets heated, add the khada masalas like some jeera, a bay leaf, dried red chilli, cinnamon stick, green cardamom, black cardamom. Now let them splutter then add grated onion, chopped green chillies and mix it. Cook for about a minute. Then add ginger-garlic paste and give it a mix.
3. Now cook for 2 minutes more on a low flame then add all dry spices like, turmeric powder, cumin powder, corriender powder, salt and sugar & mix everything well. Cook for 20 seconds more then add tomato puree in it.
4. Now mix everything well and cook the masala until oil starts leaving from the masalas. Now add the boiled vatana mixture in it and give it a stir.
5. Now keeping the flame in medium, cook for 5 mins more. Remove all the khada masalas from the ragda at this stage. Then finally add some chopped corriender leaves & give it a final mix and your ragda is now ready.
6. Now let's make the green chutney. For that, in a grinding jar add add corriender leaves, mint leaves, chopped green chilli, curd, salt, sugar and rock salt. Now grind everything well into a smooth paste. You can even add little water as per your consistency needed.
7. Now it's time to make khajoor-imli chutney. For that, first soak the dates in half cup water for about an hour & also in another bowl soak the tamarind for the same time. After that, remove the dates from the water & grind it into a smooth paste.
8. Then keep a strainer oven another bowl & strain the khajoor mixture as shown below. Throw away the residue. You will get a smooth paste. Now add the tamarind pulp into it and give it a mix. Your mixture is now ready to cook.
9. Now heat a pan, add a tsp of oil in it. Then add some mustard seeds, dried red chilli, some curry leaves. Let them splutter a while, then add the tamarind & dates mixture in it. Add 1/4th cup of water in it and mix it.
10. Once it starts boiling, lower the flame & add grated jaggery into it & mix it. Then add all the dry spices like turmeric powder, salt, roasted cumin powder, red chilli powder& rock salt mentioned in the ingredients section of imli-khajoor chutney. Now give everything a good stir.
11. Now lower down the flame & cook the chutney until it becomes half in its consistency. Now switch off the flame. Let the chutney come to the room temperature then pour it in a jar and store it in the refrigerator. Your sweet chutney is also ready now.
12. Now let's make patis. For that I took 2 big-sized potatoes. I have boiled it by just adding salt in it. Remove the skin and then grate them well over a grater and smash the potatoes well so that there are no lumps.
13. Now heat another pan. Add 2 tsp of oil in it. Then add a pinch of jeera, chopped green chillies and mix it. Then add the aaloo mixture in it and mix it. Then add some grated ginger, some salt, if required and a handful of chopped corriender leaves and give it a good mix.
14. Cook for about 2 mins so that the moisture of the potato gets dries up. Now remove it in a bowl and keep it aside. Let it cool down a bit.
15. Once it cools fown a bit, add bread crumbs in it i.e. half the quantity of boiled aaloo mixture and mix it well with the potato mixture until it forms lumpy.
16. Now let's start making tikkis or aaloo patis. From 2 big boiled potatoes, I cud make 7 tikkies.
17. Now heat a pan, add 3 tbsp of oil and 2 tbsp of ghee in it. Once it becomes hot; gently place the tikkis over it. Keep the flame on medium and cook it until it becomes golden- brown from one side. Then flip it and wait till the another side too becomes golden and crisps from outside. Now gently remove them over a plate.
18. Now it's time for garnishing. Firstly pour some ragda over a plate then place some tikkis/pattis over it. Pour some green chutney & tamarind-dates chutney over it. Now put some nylon sev over it. Sprinkle it with some chopped corriender leaves. Put some chopped onion over it & finally sprinkle some rock salt & red chilli powder and serve it tangy.

While that is by no means the end all be guide to cooking quick and easy lunches it is very good food for thought. The hope is that this will get your own creative juices flowing so you are able to prepare wonderful lunches for the family without needing to complete too much heavy cooking in the practice.

So that is going to wrap this up for this exceptional food Recipe of Any-night-of-the-week Mumbai Street-Style Ragda Pattis. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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