Ragda Pattice | How to make Ragda Pattice

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ByRuchi Joshi
Created on 28th Sep 2015
  • Ragda Pattice, How to make Ragda Pattice
Ragda Patticeby Ruchi Joshi
  • Ragda Pattice | How to make Ragda Pattice (59 likes)

  • 0 reviews
    Rate It!
  • By Ruchi Joshi
    Created on 28th Sep 2015

About Ragda Pattice

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 a delicious dish which is liked by the people of every age group. Ragda Pattice by Ruchi Joshi is a step by step process which is best to understand for the beginners. Ragda Pattice is a dish which comes from Maharashtra cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Ragda Pattice takes few minute for the preparation and 600 minute for cooking. The aroma of this Ragda Pattice make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Ragda Pattice will be the best option for you. The flavor of Ragda Pattice is unforgettable and you will enjoy each and every bite of this. Try this Ragda Pattice at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time10Hours
  • Serves4People
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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