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Ragda Pattice Recipe

Ragda Pattice Recipe
  • Serving: serves 4
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Ragda Pattice Recipe

By Uma Abhyankar February 25, 2016

Ragda Pattice is a popular street food of India, and one of the many 'chaat' recipes. Ragda is a special curry made with white peas while pattice are small round cutlets made with potato. It is a very delicious snack which is quite filling too.

Ingredients

  • For Ragda:
  • Dried white peas (watana) - 1 cup
  • Onion - 1 chopped into big cubes
  • Tomato - 1 chopped into big cubes
  • Ginger - 1-1 & 1/2
  • Garlic - 4-5 big cloves
  • Garam Masala - 3 tsp
  • Salt - To taste
  • Red chili powder (optional) - To taste
  • Oil - 4 tsp
  • For Pattice:
  • Potatoes - 5 Big, boiled and peeled
  • Salt - To taste
  • Red chili powder - To taste
  • All purpose flour (Maida) - 2 & 1/2 tbsp
  • Oil - For shallow frying
  • To serve:
  • Onion - 1 finely chopped
  • Tomato - 1 finely chopped
  • Sweet and Sour Tamarind Chutney - As desired
  • Coriander chutney - As desired
  • Sev (gram flour fritters) - As desired

Instructions

For ragda:

  1. Soak dried white peas in water overnight.
  2. Drain off all the water after soaking and add 1 & 1/2 cups fresh water. Add salt and cook in a pressure cooker for 1 whistle, and then reduce the heat to low for 15 minutes. Then turn off the heat.
  3. Remove the peas from the cooker after the pressure is released.
  4. Grind the onion, tomatoes, garlic, and ginger in a grinder to make a fine gravy.
  5. Heat 4tsp oil in a pan and add the gravy.
  6. Add the garam masala and red chili powder (optional).
  7. Stir fry till it becomes dark in color and oil is separated.
  8. Add the cooked white peas, mix and bring to boil. (Add more water, if desired, but do not make it very thin.)

For pattice:

  1. Mash the boiled potatoes.
  2. Add all purpose flour, salt and red chili powder to taste. Mix nicely.
  3. Take a small portion at a time and shape it into small round pattice, about 2" in diameter. Repeat for all the potatoes.
  4. Heat a griddle that has a little concave surface. Add little oil in the center and place 2-3 pattice in the oil.
  5. Allow the lower surface of the pattices to become golden brown in color and then flip to the other side.
  6. Allow the other side to become golden in color too.
  7. Repeat for the rest of the pattices.

For serving:

  1. Keep 2/3 warm pattice in a plate and add little hot ragda on top as well as all along the sides. (If you have prepared the pattice in advance, warm them by keeping on a hot griddle for a few minutes, before serving. Also the ragda has to be piping hot.)
  2. Garnish with finely chopped onion, finely chopped tomatoes, sweet tamarind chutney (as much as desired), coriander chutney (as much as desired), and finally some sev.
  3. Serve immediately to enjoy the best taste.

 

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About Author Uma Abhyankar View all posts

About

This site is about how strong family values, preserving and respecting different cultures can lead to a strong understanding within the society that can lead to a peaceful and prosperous world. Food is an important aspect of any culture. This is an attempt to capture all our family recipes and pass them on to the next generation. Occasionally I do write articles and poems.

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