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.
Ingredients
- 1 cup dried white peas (vatana), soaked overnight
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 3 green chilies, chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- Salt to taste
- Water for cooking
- Oil for cooking
- 2 large potatoes, boiled and mashed
- 1 teaspoon ginger-green chili paste
- 1/2 teaspoon red chili powder
- Salt to taste
- Bread crumbs for coating
- Oil for shallow frying
- Chopped fresh coriander leaves
- Sev (crispy chickpea flour noodles)
- Tamarind chutney
- Green chutney
- Finely chopped onions
For Ragda (Spiced White Pea Curry):
For Pattice (Potato Patties):
For Garnish:
Instructions
- Start by preparing the ragda. Drain the soaked white peas and cook them in a pressure cooker with enough water until tender. Set aside.
- In a pan, heat oil and add cumin seeds and mustard seeds. Once they splutter, add chopped onions and sauté until golden.
- Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw smell disappears.
- Incorporate chopped tomatoes and cook until they soften and oil separates.
- Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix well.
- Pour in the cooked white peas along with some water to achieve the desired consistency. Simmer for a few minutes.
- 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.
- Heat oil in a pan and shallow fry the potato patties until golden and crispy. Drain excess oil on paper towels.
- 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.
Serving Suggestion:
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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