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Ragda Pattice

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. 

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