How to make 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.
Main Ingredients : Dried white peas (सूखे सफेद मटर / वटाना), Potatoes (आलू)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Ragda Pattice checkout Jain Ragda Pattice, Masala Puri-SK Khazana, Diet Chaat - SK Khazana, Chaat Sandwich . You can also find more Snacks and Starters recipes like Hunan Style Tofu Apple And Sausage Fritters Masoor Aur Pudine Ki Tikki Dahi Bhalle - SK Khazana
Ragda Pattice Recipe Card
Radga pattice is a popular Indian street food that is avaialbe accoss the nation in avatars that slightly vary from each other. This recipe has shallow-fried mashed potato patties served with a white peas curry, chopped onions, coriander and chutney!
Prep Time : 7-8 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet & Sour
Ingredients for Ragda Pattice Recipe
Dried white peas 1¼ cups
Potatoes boiled and mashed 4 large
Turmeric powder ¼ teaspoon
Asafoetida a pinch
Salt to taste
Cornflour/ corn starch 2 tablespoons
Green chillies chopped 2-3
Sunflower oil for shallow frying
Green chutney as required
Sweet date and tamarind chutney as required
Onions chopped 2 medium
Chaat masala 2 teaspoons
Freshly chopped coriander leaves 2 tablespoons
Method
Step 1
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.
Step 2
Add a little water if too thick and simmer for ten minutes. Keep the ragda hot.
Step 3
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.
Step 4
Heat a little oil in a frying pan and fry pattice gently on both sides on medium heat till evenly browned. Keep warm.
Step 5
To serve, place two pattice on a plate and pour ragda on them.
Step 6
Drizzle green chutney and sweet date and tamarind chutney, sprinkle onions, chaat masala and coriander leaves. Similarly make other servings.
Step 7
Serve immediately.
Nutrition Info
Calories : 1722 Kcal
Carbohydrates : 283.1 gm
Protein : 60.7 gm
Fat : 38.8 gm
Other : 0
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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.
