Ragda Pattice

Shallow-fried potato patties served with a ragda or dried white peas curry. Ragda Pattice is yet another chaat recipe from Mumbai. This dish actually makes a complete meal and one that takes very little cooking, especially if you have planned ahead and soaked the peas a day before. Potato patties are topped with dried white peas gravy, two chutneys, onions and sev. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 03 Jul 2019 in Recipes Course

New Update

Main Ingredients	Dried white peas , Potatoes
Cuisine	Gujarati
Course	Snacks and Starters
Prep Time	7-8 hour
Cook time	16-20 minutes
Serve	4
Taste	Sweet & Sour
Level of Cooking	Moderate
Others	Veg

Ingredients list for Ragda Pattice

1¼ cups Dried white peas
4 large Potatoes boiled and mashed
¼ teaspoon Turmeric powder
a pinch Asafoetida
to taste Salt
2 tablespoons Cornflour/ corn starch
2-3 Green chillies chopped
for shallow frying Sunflower oil
as required Green chutney
as required Sweet date and tamarind chutney
2 medium Onions chopped
2 teaspoons Chaat masala
2 tablespoons Freshly chopped coriander leaves

Method

Soak dried peas in three cups of water for about six hours. Drain and boil in three to four cups of water with turmeric powder, asafoetida and salt till soft. Mash the peas slightly.
Add a little water if too thick and simmer for ten minutes. Keep the ragda hot.
Add cornflour, green chillies and salt to potatoes in a bowl and mix well. Divide into eight equal portions and shape into balls. Flatten slightly.
Heat a little oil in a frying pan and fry pattice gently on both sides on medium heat till evenly browned. Keep warm.
To serve, place two pattice on a plate and pour ragda on them.
Drizzle green chutney and sweet date and tamarind chutney, sprinkle onions, chaat masala and coriander leaves. Similarly make other servings.
Serve immediately.

Nutrition Info

Calories	1722
Carbohydrates	283.1
Protein	60.7
Fat	38.8

#Asafoetida #Potatoes #Salt #Turmeric powder