Ragda Pattice


To Pressure Cook –

  • 1.5 cups dried white peas, soaked overnight
  • 1tsp salt
  • 1/2 tsp turmeric powder
  • 4 cups water

Tempering for White Peas Curry (Ragda)

  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 4-5 large garlic cloves, crushed
  • 1-5” piece ginger, crushed
  • 2 green chillies, crushed
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp red chilli powder
  • 2 tsp powdered jaggery
  • 2 tsp tamarind paste
  • Salt to taste

For the Pattice –

  • 650 gm potatoes
  • 3-4 tbsp breadcrumbs
  • 2 tsp grated ginger
  • 2 green chillies, finely chopped
  • Salt to taste
  • 3-4 tbsp oil to fry the patties

To Serve Ragda Pattice –

  • Coriander Chutney
  • Sweet Tamarind Chutney
  • Chopped onion
  • Chopped tomato
  • Chopped coriander
  • Nylon sev
  • Chaat masala
  • Rock salt
  • Cumin powder

Method –

To Make the White Peas (Ragda)

  1. Soak dried white peas overnight in enough water
  2. Drain the water and transfer the soaked peas to a pressure cooker
  3. Pressure cook with 1 tsp salt, 1/2 tsp turmeric powder and 4 cups of water for 2 whistles on high heat
  4. Lower the heat to medium low and cook for another 4-5 minutes or more if the peas are not mushy and soft
  5. Mash some peas and set it to simmer on low while the tempering is prepared
  6. For the tempering, heat 1 tsp oil in a pan on medium heat
  7. Add cumin seeds and add asafoetida powder
  8. Add the crushed ginger, garlic, green chillies
  9. Sauté for 1 minute
  10. Add coriander powder, cumin powder, red chilli powder
  11. Fry the spices adding a splash of water
  12. Now transfer the spices to the simmering ragda
  13. Add the Jaggery powder, tamarind paste and more salt, if required
  14. Mix and let the Ragda come to a boil
  15. Turn off the heat and set it aside

To Make Pattice –

  1. Boil, peel and mash the potatoes
  2. Add breadcrumbs, grated ginger, green chilli and salt
  3. Mix everything well to make a smooth dough
  4. Make equal sized Pattice from this mixture
  5. Heat 3-4 tbsp oil in a pan on medium heat
  6. Once the oil is hot, flatten the Pattice and cook for about 5-6 minutes on each side till crisp and golden brown

To Serve Ragda Pattice –

  1. Place Pattice on a plate and top with ragda
  2. Top with coriander chutney and sweet tamarind chutney
  3. Again top with chopped onion, tomato and coriander leaves
  4. Garnish with sev, chaat masala, rock salt and cumin powder
  5. Serve warm

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