Ragda Patties-Ragda Pattice-How to make Ragda Patties
Author: 
Cuisine: Indian
Serves: 3-4
 
Ingredients
  • For Ragda: -
  • ¾th Cup=150 gms Dried White Peas-soaked overnight
  • 1 medium=80 gms Onions-finely chopped
  • 1 tsp Turmeric Powder
  • 1 tsp Mustard Seeds
  • ¼th tsp Asafoetida Powder
  • 5-6 Curry Leaves
  • 1 tbsp Ginger-Garlic Paste
  • 1 tsp red Chili Powder
  • 1 tsp roasted Cumin Powder
  • 1 tsp Garam Masala Powder
  • 2 tsp dry Coriander Powder
  • Salt
  • For Pattice and other: -
  • 6 Potatoes (450 gms)-boiled
  • 1 small=70 gms Onion- finely chopped
  • Green Coriander-Mint Chutney
  • Red Chili-Garlic Chutney
  • Sweet and Tangy Date-Tamarind Chutney
  • ¼th Cup Nylon Sev
  • ¼th Cup fresh Coriander Leaves-finely chopped
  • 1 tbsp Corn flour (or Plain Flour)
  • Cooking Oil
  • Chaat Masala
Instructions
  1. We will now pressure cook white peas. Transfer soaked peas to a pressure cooker. Add 1½ Cups of Water, Turmeric Powder and Salt and mix well. Pressure cook on high for 1 whistle and then reduce the heat and take 2 whistles
  2. Let the pressure release naturally, meanwhile, we will mash the boiled Potatoes. Now, add Corn flour and Salt to mashed Potatoes and mix well.
  3. The Potato mixture is ready. Grease a plate with some Oil and apply some Oil on your palms. Take a lemon size portion of the mixture and roll into round shape. Gently press between your palms and shape it into flat Tikkis/Pattice. Roll on the plate to smoothen the Tikkis. Tikkis are now ready. Similarly, make other Tikkis. In these measurements, we have made 9 Pattice/Tikkis. Keep it aside
  4. Boiled Peas is also ready. We have reserved the water used for boiling. Let's now make Ragda
  5. Heat 2 tbsp Cooking Oil in a Pan. Add mustard seeds, asafoetida powder. Add Curry Leaves and Ginger-Garlic Paste and fry on low heat. Add Onions and cook until it becomes soft
  6. After 4-5 mins, Onions become soft. Now add Red Chili Powder, roasted Cumin Seeds Powder, dry Coriander Powder, Garam Masala Powder, some Salt and cook the masala. When Masala becomes dry, add reserved water and cook. We have cooked Masala for 4 mins and Oil has begun to ooze out
  7. Now add cooked White Peas and the reserved water (1/2 Cup water). Add some more water and salt to taste. We have added total 1 Cup of water.
  8. Boil Ragda on high heat. Mash peas with the ladle. Cook on reduced heat now. We have cooked Ragda for 5 mins on low heat. This is the right consistency for Ragda. Remove from heat and keep covered.
  9. Now, we will make Tikkis/Pattice. Heat a non-stick pan on high heat. Add 1 tbsp Oil and spread in the Pan. Now fry Pattice on low-medium heat on this pan. Fry until the Tikkis become golden brown from both sides. We have fried Pattice for 4 mins on low heat. Turn the tikkis and fry from other side. Cook from other side for 4 mins and remove from the Pan
  10. Now, we will do a plating of Ragda Pattice. I am using a square plate and a ring mold that I like the most and use it often for plating. Put 2-3 spoons of Ragda in this mold and level it with the spoon. Gently lift the ring mold. Place the pattice on top of Ragda bed. Put some more Ragda on this Pattice
  11. Now, we will add the chutneys. We start with Green Coriander-Mint Chutney, Red Chili-Garlic Chutney (optional) and sweet and tangy date-tamarind chutney. Get all these chutneys on our channel (Check Chatpata Chaat playlist). Add some chopped Onions, Nylon Sev. Sprinkle some Chaat Masala. Finally, add some chopped Coriander leaves
  12. Ragda Pattice is now ready to be served
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/ragda-patties-ragda-pattice/