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Ragda Pattice Recipe

Ragda Pattice Recipe

Ragda Pattice is a popular street food from India, particularly in the state of Maharashtra. It consists of two main components: Ragda, a spicy and tangy white pea curry, and Pattice, which are shallow-fried potato patties. The combination of the flavorful curry and the crispy potato patties creates a delightful and satisfying dish.

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 300-350 calories per serving
Best Season: Suitable throughout the year
Ingredients
    For Ragda (Spiced White Pea Curry):
  • 1 cup dried white peas (vatana), soaked overnight
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 3 green chilies, chopped
  • 1 tsp ginger-garlic paste
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • Salt to taste
  • Water for cooking
  • Oil for cooking
    • For Pattice (Potato Patties):
  • 2 large potatoes, boiled and mashed
  • 1 tsp ginger-green chili paste
  • 1/2 tsp red chili powder
  • Salt to taste
  • Bread crumbs for coating
  • Oil for shallow frying
    • For Garnish:
  • Chopped fresh coriander leaves
  • Sev (crispy chickpea flour noodles)
  • Tamarind chutney
  • Green chutney
  • Finely chopped onions
Instructions
  1. 1
    Start by preparing the ragda. Drain the soaked white peas and cook them in a pressure cooker with enough water until tender. Set aside.
  2. 2
    In a pan, heat oil and add cumin seeds and mustard seeds. Once they splutter, add chopped onions and sauté until golden.
  3. 3
    Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw smell disappears.
  4. 4
    Incorporate chopped tomatoes and cook until they soften and oil separates.
  5. 5
    Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well.
  6. 6
    Pour in the cooked white peas along with some water to achieve the desired consistency. Simmer for a few minutes.
  7. 7
    Now, for the pattice, mix boiled and mashed potatoes with ginger-green chili paste, red chili powder, and salt. Shape into round patties and coat with bread crumbs.
  8. 8
    Heat oil in a pan and shallow fry the potato patties until golden and crispy. Drain excess oil on paper towels.
    9. Serving Suggestion:
  9. 9
    To serve, place a pattice on a plate, ladle hot ragda over it, and garnish with chopped coriander leaves, sev, tamarind chutney, green chutney, and finely chopped onions.
Note
  • You can adjust the spiciness of the curry by adding more or less green chilies and red chili powder.
  • Customize the toppings with chopped onions, tomatoes, cilantro, sev (crispy chickpea flour noodles), and tamarind chutney for extra flavor and texture.
  • The potato patties can also be stuffed with a spicy filling of your choice before frying for added variety.
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Read it online: https://tastespread.com/recipe/ragda-pattice-recipe/