Name: Ragda Pattice recipe by Ruchi Joshi at BetterButter
Cook time: 600 min
Total time: 600 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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.
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.
Simmer for 8 to 10 minutes or till it thickens and keep aside. Add imli ka pani into it.
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.
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.
Serve hot with buns and sweet cabbage curd dip.

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