INGREDIENTS:
For Ragda Curry:
- 1 cup dried white peas
- 3 cups water
- ¼ tsp turmeric powder
- ½ tsp red chilli powder
- 1 pinch asafoetida (hing)
- 1 tbsp Puvi Cold Pressed Groundnut Oil
- salt as per taste
For The Pattice:
- 4 medium sized potatoes
- 2 tbsp cornflour
- ½ tsp red chilli powder
- salt as per taste
- Puvi Cold Pressed Groundnut Oil for frying
For Topping And Garnishing:
- ½ cup coriander chutney
- ½ cup sweet chutney – made of tamarind, jaggery and dates.
- ½ cup whisked yoghourt
- ½ cup finely chopped onions
- ¼ cup chopped coriander leaves
- ⅓ cup finely chopped tomatoes
- ½ to 1 cup sev (crispy snack)
- Chaat masala as per taste
- Red chili powder as per taste
- 1 tsp black salt
- 1 tsp roasted cumin powder
- 1 tsp lemon juice
- 1 tblsp finely chopped raw mango (if available)
Ragda Pattice Recipe & PREPARATION:
Ragda Curry:
- Rinse & soak dried white peas 3 cups of water overnight.
- Next day or after 8-9 hours, drain the water and rinse the soaked peas with fresh water.
- Cook the Peas in a pressure cooker on medium flame for two whistles.
- Once done, mash some of the boiled Peas in the cooker and boil all to bring to a semi-thick consistency.
- Now, take a Tadka Pan and heat 1 tbsp Puvi Cold Pressed Groundnut oil. Add the ground spices: asafoetida, turmeric powder, red chilli powder and salt and saute on medium flame for 1 minute.
- Now, add the tempering spices to the cooked Peas and keep the Peas aside.
Potato Patties:
- Boil the Potatoes in a Pressure Cooker and peel them and mash them.
- Let the mashed potatoes cool down.
- Add cornflour and salt to the mashed potatoes. Also add red chilli powder.
- Mix well. Check the seasonings and add more salt if needed.
- Make medium-sized balls of the mashed potato mixture. Flatten them, shape into round patties and keep aside.
- Now, heat Puvi Cold Pressed Groundnut oil in a shallow frying pan.
- Fry the potato patties in the hot oil on medium heat.
- Fry both the sides of the Patties until Crispy and brown in colour.
- Fry all the patties in the same way. Depending on the size of the Pan, you can also 2-3 Patties at once.
Ragda Pattice:
- Pour the hot Ragda curry in a shallow bowl or in a plate.
- Place 2 hot and crispy potato patties on the curry.
- Put 2 tbsp whisked yogurt on the top.
- Add 1 tbsp of green chutney, a pinch of red chilli powder and 1 tsp sweet tamarind chutney on the ragda. You can add more chutney as per your taste.
- Now, add 1 tbsp each of chopped onions and tomatoes.
- Sprinkle a pinch of Chaat masala, black salt and cumin powder. Add a few drops of lemon juice, and a little chopped raw mango.
- Top with some sev.
- Garnish with chopped coriander leaves.
- Serve the Chatpata Ragda Pattice and get ready for applause.
