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Ragda Pattice


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Ragda pattice, is a chaat that is loved by one and all. It is a filling snack made of potatoes pattice and white peas ragda served with different chutneys and finally topped with papadi and sev and garnished with coriander. . .

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


For The Ragda
3/4 cup safed vatana (dried white peas)
1 tbsp oil
1/4 cup finely chopped onions
1/2 tsp mustard seeds ( rai / sarson)
salt to taste
1/4 tsp turmeric powder (haldi)
2 tbsp coriander-cumin seeds powder
2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)

For The Pattice
2 cups boiled, peeled and mashed potatoes
salt to taste
2 tsp ginger- green chilli paste
1 tbsp cornflour
8 tsp green chutney
3 1/2 tsp oil for greasing and cooking

Other Ingredients
4 tbsp meethi chutney
4 tsp lehsun ki chutney
8 tsp green chutney
4 tbsp finely chopped onions
4 tbsp crushed papadi
8 tbsp sev
1 tsp chilli powder
8 tbsp 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 6 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 minute and add the mustard seeds.
  5. When the seeds crackle, add the cooked safed vatana and sauté on a medium for 1 minute.
  6. Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon.
  7. Add 2 tbsp of water and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside.

For the pattice
  1. Combine the potatoes, salt, ginger-green chilli paste and cornflour in a bowl and mix well.
  2. Divide the mixture into 8 equal portions and shape each portion into a flat round.
  3. Make a depression in one round, place 1 tsp hari of chutney in the depression and again shape it into a round, thick pattice.
  4. Repeat steps 2 and 3 to make 7 more pattice.
  5. Heat and grease a non-stick tava (griddle) with ½ tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside.

How to serve
  1. Place 2 prepared pattice on a serving plate and pour ¼th of the prepared ragda over it.
  2. Pour 1 tbsp meethi chutney, 1 tsp geeli lehsun ki chutney and 2 tsp hari chutney over it.
  3. Sprinkle 1 tbsp onions, 1 tbsp papadi, 2 tbsp sev, ¼ tsp chilli powder and 2 tbsp coriander over it
  4. Serve immediately.
1 review received for Ragda Pattice
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Kajal P Jobanputra, September 23, 2012

this is a very nice chaat, a complete meal for those who are working. I tried this ragda pattice with a slight change, in ragda i added 1 tbsp spinach puree and garnished with paneer - mashed, to make it more healthy

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Helpful reviews for this recipe
Reviewed September 23, 2012 by Kajal P Jobanputra

this is a very nice chaat, a complete meal for those who are working. I tried this ragda pattice with a slight change, in ragda i added 1 tbsp spinach puree and garnished with paneer - mashed, to make it more healthy

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