How to make Ragda Pattice -
For most street food lovers, this snack would be in their list of favourite foods – aloo pattice served topped with ragda and chutneys.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ragda, Dried white peas (vatana)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Parsi Style Chicken Shakarkand Chiwda Chinese Dosa Basic Dark Sponge
Ragda Pattice Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 8-10 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Ragda Pattice Recipe
Ragda
Dried white peas (vatana) ,soaked for 8-10 hours and drained 2 cups
Turmeric powder 1/4 teaspoon
Salt to taste
Pattice
Potatoes ,boiled, peeled and mashed 1 1/2 cups
White bread 3 slices
Turmeric powder 1/4 teaspoon
Salt to taste
Oil for shallow frying
To assemble
Green chutney 4 tablespoons
Date and tamarind chutney 4 tablespoons
Onion ,finely chopped 4 tablespoons
Flat puris 4-8 + to serve
Red chilli powder to sprinkle
Chaat masala to sprinkle
Nylon sev to sprinkle
Fresh coriander sprigs for garnish
Method
Step 1
To prepare ragda, put dried white peasin a pressure cooker. Add turmeric powder, salt and 4 cups water, cover and cook under pressure till 4-5 whistles are released. Open the lid when the pressure has settled completely and transfer the ragda into a bowl.
Step 2
To make pattice, keep bread slices in a bowl, add some water and soak for 30 seconds. Squeeze out excess water and put into a bowl. Add potatoes, turmeric powder and salt and mix well.
Step 3
Divide the potato mixture into 8 equal portions, roll them into balls and press lightly to make pattice.
Step 4
Heat some oil in a non-stick pan, place the pattice in it and shallow-fry, turning sides, till both sides are evenly golden brown. Drain on absorbent paper.
Step 5
To serve, put 2 pattice in each serving bowl and mash them slightly. Pour some ragda over them, drizzle 1 tablespoongreen chutney and 1 tablespoon sweet date-tamarind chutney on top. Sprinkle 1 tablespoon onion, crush 1-2fried puris and add. Sprinkle some salt, some red chilli powder, some chaat masala and some sev on top. Garnish with coriander leaves and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
