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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.

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Ragda Pattice
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
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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

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  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.
  2. Add a little water if too thick and simmer for ten minutes. Keep the ragda hot.
  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.
  4. Heat a little oil in a frying pan and fry pattice gently on both sides on medium heat till evenly browned. Keep warm.
  5. To serve, place two pattice on a plate and pour ragda on them.
  6. Drizzle green chutney and sweet date and tamarind chutney, sprinkle onions, chaat masala and coriander leaves. Similarly make other servings.
  7. Serve immediately.

Nutrition Info

Calories 1722
Carbohydrates 283.1
Protein 60.7
Fat 38.8
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