Name: Ragda Pattice recipe by Rashmi Singh at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: For Ragda -yellow dried peas 100 gms; Chopped onion 1 small; Turmeric powder 1/4 tsp; Ginger Garlic paste 1/2 tsp; Garam masala 1 tsp; Red Chilli Powder 3/4 tsp; Finely chopped green chilli 1 tsp; Grated jaggery 1 tsp; Tamarind soaked 1 tsp; Asafoetida big pinch; Cumin 1 pinch; Oil 2tbs; Salt; For pattice -; Potatoes big 8; Grated ginger 1 tsp; Finely chopped green chilli 2 tsp; Finely chopped coriander 2 tsp; Lemon juice 1 tsp; Sugar 1/2 tsp; Cornflour 2 tbsp; Salt; Oil for Deep frying; Green chutney 1 tsp; Imli chutney 1 tsp; Chopped onion 1 tsp

ABOUT Ragda Pattice RECIPE

Ragda pattice is popular fast food ( street food) of Maharashtra and Gujarat, actually its variation of aloo tikki.

Ingredients Serving: 4

For Ragda -yellow dried peas 100 gms
Chopped onion 1 small
Turmeric powder 1/4 tsp
Ginger Garlic paste 1/2 tsp
Garam masala 1 tsp
Red Chilli Powder 3/4 tsp
Finely chopped green chilli 1 tsp
Grated jaggery 1 tsp
Tamarind soaked 1 tsp
Asafoetida big pinch
Cumin 1 pinch
Oil 2tbs
Salt
For pattice -
Potatoes big 8
Grated ginger 1 tsp
Finely chopped green chilli 2 tsp
Finely chopped coriander 2 tsp
Lemon juice 1 tsp
Sugar 1/2 tsp
Cornflour 2 tbsp
Salt
Oil for Deep frying
Green chutney 1 tsp
Imli chutney 1 tsp
Chopped onion 1 tsp

Instructions

Soak dried peas for 4 -5 hour. Drain, add 4 cups of water and pressure cook for 2 whistle.or untill the peas are soft.
Take a wok, heat oil. Add cumin and asafoetida, let it crackle.
Then add chopped onion, saute, till it becomes golden brown.
Add ginger garlic paste, garam masala powder, red chilli powder, turmeric powder and green chilli, mix well, fry till masala leaves the sides of wok.
Add peas, jaggery n tamarind pulp. Mix properly. Cover the lid. Simmer for 10 mins. Keep aside.
Now boil, peel and mash the potatoes, add cornflour, salt, chilli, ginger, coriander, lemon juice and sugar. Knead ti a soft dough. Make pattice.
Shallow fry the pattice on a non stick pan till the pattice are golden brown and crisp.
For serving, place 2 pattice on a plate and pour the ragda over. Top with both chutneys. Sprinkle coriander, onion, red chilli powder on top. Serve hot.

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