Ragda Pattice Recipe - A chaat prepared with dried white peas gravy poured over aloo tikki .

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dried white peas ( सूखे सफेद मटर / वटाना ) , Potatoes ( आलू )

Cuisine : Gujarati

Course : Snack

Ragda Pattice

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Ragda Pattice checkout Jain Ragda Pattice . You can also find more Snack recipes like Scrambled Egg, Poached Egg Burger, Mozzarella Pops, Ginger Raisin Whole Wheat Cookies. Or try out these recipes from Gujarati Cuisine like Palak Dhokla, Handvo, Wholesome Khichadi, Paneer Capsicum nu Shaak.

Ragda Pattice Recipe Card

Ragda Pattice
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Prep Time : 7-8 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Ragda Pattice

  • Dried white peas 1 1/4 cups

  • Potatoes boiled and mashed 4 large

  • Turmeric powder 1/4 teaspoon

  • Asafoetida a pinch

  • Salt to taste

  • Cornflour/ corn starch 2 tablespoons

  • Green chillies chopped 2-3

  • Oil to shallow fry

  • Green chutney as required

  • Sweet date and tamarind chutney as required

  • Onions chopped 2 medium

  • Chaat masala 2 teaspoons

  • Fresh coriander leaves chopped 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. Add cornflour, green chillies and salt to potatoes and mix well. Divide into eight equal portions and shape into balls. Flatten slightly.

Step 3

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.

Step 4

Drizzle green chutney and sweet date and tamarind chutney, sprinkle onions, chaat masala and coriander leaves. Similarly make other servings. Serve immediately.

How to make Ragda Pattice

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. Add cornflour, green chillies and salt to potatoes and mix well. Divide into eight equal portions and shape into balls. Flatten slightly.

Step 3

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.

Step 4

Drizzle green chutney and sweet date and tamarind chutney, sprinkle onions, chaat masala and coriander leaves. Similarly make other servings. Serve immediately.

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