Ragda Pattice Recipes
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Ragda Pattice Recipes

Tips

  1. For crisper patties, use old potatoes or a variety commonly called "chips" or "wafer potatoes".
  2. You might need to add some more cornflour to the potatoes if they are not dry enough.

Ingredients for Ragda Pattice

  •     Potatoes - 750 grams( 10 )
  •     Bread slices - 4
  •     Salt - add to taste
  •     Oil/Ghee -  to fry


Ingredients for Ragda

  •     Dried yellow peas  -  125grams(1 cup)
  •     Baking soda - 1/4 tsp
  •     Oil/Ghee - 2 tbsp
  •     Jeera - 1/4 tsp
  •     Turmeric powder - 1/4 tsp
  •     Coriander(dhaniya) powder - 1 tsp
  •     Green chilli - 2 to 3(finely chopped)
  •     Ginger(grated) - 1 1/2 inch long piece
  •     Red chilli powder -1/4 tsp
  •     Amchur(mango) powder/tamarind paste - 1/2 tsp
  •     Salt - add to taste


While serving chaat

  •     Green coriander - 1/2 cup ( finely chopped
  •     Sweet Chutney - 1/2 cup
  •     Green Chutney - 1 cup
  •     Curd -  1 cup(beaten)
  •     Chaat masala
     

How to make Ragda Pattice

For the ragda

  1. Soak the dried peas overnight.
  2. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
  3. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
  4. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
  5. Simmer for 10 minutes and keep aside.


For the patties

  1. Boil, peel and grate the potatoes.
  2. Add the cornflour and salt and knead to a soft dough.
  3. Divide into 12 equal portions and keep aside.
  4. Roll out each portion into a 75 mm. (3") diameter circle. Place a portion of the ground filling mixture on each circle.
  5. Bring together the edges in the centre to seal the filling inside the potato.
  6. Press lightly on top to make a patty.
  7. Repeat to make the remaining 11 patties.
  8. Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to proceed

  1. For serving, place 2 patties on a plate and pour the ragda over.
  2. Top with all the chutneys. Sprinkle the sev and onions on top.
  3. Serve immediately.

Tips

  1. For crisper patties, use old potatoes or a variety commonly called "chips" or "wafer potatoes".
  2. You might need to add some more cornflour to the potatoes if they are not dry enough.