Ragda Pattice ( Mumbai Roadside Recipes )


by
Accompaniments

Dahi Puri 
Dahi Vadas 


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3 REVIEWS ALL GOOD
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Ragda pattice, the very sight of the ragda, heaped upon a simmering thali surrounded by the ghee-roasted pattice, is enough to stir up your digestive enzymes! place your order, and within a jiffy the vendor will get into action, placing steaming hot ragda in a plate, followed by the tasty pattice, chutneys, chopped onions, masala and coriander! truly a meal in itself!

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Soaking Time:  8 Hours
Preparation Time: 
Cooking Time: 
Makes 4 plates
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Ingredients


For The Ragda
3/4 cup safed vatana (dried white peas) , soaked overnight
1/2 tsp mustard seeds ( rai / sarson)
a pinch asafoetida (hing)
1/4 tsp turmeric powder (haldi)
salt to taste

For The Pattice
2 cups boiled , peeled and mashed potatoes
2 tsp cornflour
salt to taste
1 tsp ginger- green chilli paste
2 tsp ghee for cooking

To Be Mixed Into Dry Red Masala (makes Approx. 1/3 Cup)
2 tbsp chilli powder
3 tbsp coriander (dhania) powder
1 tbsp black salt (sanchal)
1 tbsp salt

For Serving
3/4 cup meetha chutney
1/3 cup teekha phudina chutney
4 tsp geela lehsun ka chutney
1 tsp dry red masala ,recipeabove
8 tbsp nylon sev
4 tbsp finely chopped onions
8 papadis , crushed

For The Garnish
4 tsp finely chopped coriander (dhania)

Method
For the ragda

  1. Soak the safed vatana overnight or for atleast 6 to 8 hours.
  2. Drain the safed vatana and add 2 cups of water and pressure cook for 5 to 6 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Heat the oil in a kadhai and add the mustard seeds.
  5. When the seeds crackle, add the asafoetida, turmeric powder, vatana, salt and 1 cup of water and mash the vatana slightly, using the back of a spoon.
  6. Simmer for 8 to 10 minutes or till it thickens and keep aside.

For the pattice

  1. Combine the potatoes, cornflour, turmeric powder and ginger- green chilli paste and salt in a bowl and mix well.
  2. Divide the mixture into 8 equal portions and shape each portion into a flat round.
  3. Cook each pattice on a tava (griddle) using ¼ tsp of ghee till they turn brown on both the sides. Keep aside.

How to serve

  1. Place ¼th of the hot ragda on a plate, add 3 tbsp of meetha chutney, 1 tbsp of teekha phudina chutney, 1 tsp of geela lehsun ka chutney and ¼ tsp of dry red masala and mix lightly.
  2. Flatten 2 pattice and place on the ragda mixture.
  3. Sprinkle 2 tbsp of sev, 1 tbsp of onions, 1/4th of the crushed papadi and serve immediately garnished with 1 tsp of coriander.
  4. Repeat with the remaining ingredients to make 3 more plates.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
3 reviews received for Ragda Pattice ( Mumbai Roadside Recipes )
3 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
PempempOctober 14, 2010

Delicious,hot and chapatta just love this roadside snack...to make it healthy I stuff the pattice with sprouted moong,corriander,giger-chilli paste,and use very little ghee to cook the pattice.
4 of 4 members found this review helpful

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Helpful reviews for this recipe
Reviewed October 14, 2010by Pempemp

Delicious,hot and chapatta just love this roadside snack...to make it healthy I stuff the pattice with sprouted moong,corriander,giger-chilli paste,and use very little ghee to cook the pattice.

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4 of 4 members found this review helpful
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Reviewed June 18, 2012by orangeanush

Delicious and healthy too so long as you are sparing with the sev and puris. I too used oil instead of ghee. I've also successfuly made it with a black urad dal 'ragda' and sweet potato pattice.

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Reviewed November 13, 2011by Eat to live

Yummy recipe! Replaced the ghee with oil.

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