Need a Ragda Pattice Recipe? Here it is.
India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Ragda Pattice Recipe from India that’s not only quick but, can be easily made at home. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal.
Here is the Authentic Ragda Pattice Recipe:
For The Ragda Filling
1 cup safed vatana (dried white peas) (dried white peas)
2 boiled potatoes , cut into small pieces
1/4 tsp turmeric powder (haldi) (haldi)
1/2 tsp chilli powder
2 tsp ginger-green chilli paste
1/2 tsp garam masala
2 tsp grated jaggery (gur) (gur)
1 tbsp tamarind (imli) (imli) , soaked
salt to taste
For The Tempering (for The Ragda)
1/4 tsp mustard seeds ( rai / sarson) ( mustard seeds ( rai / sarson) / sarson)
6 curry leaves (kadi patta) (kadi patta)
a pinch of asafoetida (hing) (hing)
2 tbsp oil
For The Patties
1 kg potatoes
2 tbsp cornflour
salt to taste
(for The Patties)
1 cup chopped mint leaves (phudina) leaves (phudina)
1/4 cup chopped coriander (dhania) (dhania)
12 ginger (adrak) (adrak)
1/2 tbsp lemon juice
1 tsp sugar
salt to taste
oil for deep-frying
1 recipe of green chutney
1/2 recipe of fresh garlic chutney
1/2 recipe of khajur imli ki chutney
1 cup sev or nylon
1 cup onions , chopped
For the ragda
1. Soak the dried peas overnight.
2. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
3. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
4. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
5. Simmer for 10 minutes and keep aside.
For the patties
1. Boil, peel and grate the potatoes.
2. Add the cornflour and salt and knead to a soft dough.
3. Divide into 12 equal portions and keep aside.
4. Roll out each portion into a 75 mm. (3″) diameter circle. Place a portion of the ground filling mixture on each circle.
5. Bring together the edges in the centre to seal the filling inside the potato.
6. Press lightly on top to make a patty.
7. Repeat to make the remaining 11 patties.
8. Shallow fry on a non-stick pan till the patties are golden brown and crisp.
How to proceed
1. For serving, place 2 patties on a plate and pour the ragda over.
2. Top with all the chutneys. Sprinkle the sev and onions on top.
3. Serve immediately.