Ragda Pattice | How to make Ragda Pattice

By Ruchi Joshi  |  28th Sep 2015  |  
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  • Ragda Pattice, How to make Ragda Pattice
Ragda Patticeby Ruchi Joshi
  • Prep Time

    0

    mins
  • Cook Time

    10

    Hours
  • Serves

    4

    People

71

0





About Ragda Pattice Recipe

It is a very famous dish of Maharashtra. Its a good option when you want to break away from regular fare for dinner or lunch. Very filling & good balance between Protien & carbs. Full marks on taste as its tangy & chatpata.

Ragda Pattice is one dish which makes its accompaniments tastier. With the right mix of flavours, Ragda Pattice has always been everyone's favourite. This recipe by Ruchi Joshi is the perfect one to try at home for your family. The Ragda Pattice recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Ragda Pattice is few minutes and the time taken for cooking is 600 minutes. This is recipe of Ragda Pattice is perfect to serve 4 people. Ragda Pattice is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Ragda Pattice. So do try it next time and share your experience of cooking Ragda Pattice by commenting on this page below!

Ragda Pattice

Ingredients to make Ragda Pattice

  • For the ragda:
  • 250 gms - dried white peas (soaked overnight)
  • 1/2 tsp - mustard seeds (rai/sarson)
  • turmeric powder - 1/4 tsp
  • A pinch of asafoetida (hing)
  • For The Pattice:
  • 4 - potatoes (boiled peeled and mashed)
  • 2 tsp - cornflour
  • 4 - bread slices (ground in a mixer to make into crumbs)
  • salt to taste
  • 1 tsp - ginger- green chili paste
  • 2 tsp - oil for cooking
  • For Serving:
  • 3/4 cup - meethi (sweet) chutney
  • 1/3 cup - dhania pudina chutney
  • Finely chopped onions - 4 tbsp
  • Whip curds + sugar + chopped cabaage - 1/2 cup
  • 4 tsp - finely chopped coriander (dhania)
  • tamarind water - 1 to 2 tbsp

How to make Ragda Pattice

  1. For the ragda: Soak the white peas overnight or for at least 6 to 8 hours. Drain and add 2 cups of water and pressure cook for 3- 4 whistles. Allow the steam to escape before opening the lid.
  2. Heat the oil in a kadhai and add the mustard seeds. When the seeds crackle, add the asafoetida, turmeric powder, white peas, salt and 1 cup of water and mash slightly, using the back of a spoon.
  3. Simmer for 8 to 10 minutes or till it thickens and keep aside. Add imli ka pani into it.
  4. For the pattice: Combine the potatoes, cornflour, breadcrumbs turmeric powder and ginger - green chili paste and salt. Mix well. Divide the mixture into 8 equal portions and shape each portion into a flat round shape.
  5. Cook each pattice on a tava, on both sides till its colour is golden brown. Now in a plate put pattice, pour ragda over it. Put meethi chutney, dhania pudina chutney and chopped onions.
  6. Serve hot with buns and sweet cabbage curd dip.

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