Ragda patties basically this dish consists of two main sub dishes – Ragada which is white peas stew or curry and pattice which is a shallow fried potato cutlet. Later these 2 dishes are combined and topped with green chutney, sweet chutney, finely chopped onions, tomatoes and decorated with fine sev and coriander leaves.
Ragda Patties
Course: Non Veg, Main CourseCuisine: IndianDifficulty: Medium4
servings20
minutes10
minutesIngredients
For Ragda:
1 cup white peas /safed vatana / dried white peas, soaked overnight
3 cup water
½ tsp turmeric powder / haldi
½ tsp kashmiri red chili powder / lal mirch powder
salt to taste
For Pattice / Patties:
4 medium sized potato, boiled and peeled
4 tbsp or ¼ cup thick poha / flattened rice / beaten rice, washed
½ tsp turmeric powder / haldi
¾ tsp kashmiri red chili powder / lal mirch powder
salt to taste
¼ tsp cumin powder / jeera powder
½ tsp chaat masala
oil for roasting pattice
Other Ingredients:
3 tsp green chutney
3 tsp tamarind chutney / imli-chutney
salt to taste
generous pinch kashmiri red chili powder / lal mirch powder
pinch cumin powder / jeera powder
pinch chaat masala
¼ onion, finely chopped
¼ to mato, finely chopped
1 cup sev, or as required
few coriander leaves, finely chopped
few fried peanuts
Directions
- Pressure cook soaked white peas along with water turmeric, chili powder and salt for 4 whistles.
- Once the pressure releases, mash the peas. Keep aside.
- Mash boiled potatoes.
- Additionally, add thick poha, turmeric, chili powder, cumin powder, chaat masala and salt.
- Combine well and prepare pattice.
- Shallow fry to golden brown and crisp.
- In a plate pour prepared ragada and place pattice.
- Further pour more ragada and top it with green chutney and tamarind chutney.
- Sprinkle chili powder, cumin powder, chaat masala and salt.
- Also top with onions, tomato, sev and coriander leaves.
- Serve ragada patties hot along with cutting chai.
