In this recipe of Ragda Pattice, basically I have shared recipes of two main dishes - Ragda and Potato Patties. Then you need to assemble them and for that you will also need Green Chutney & Tamarind Chutney, which you can make couple of days ahead and keep in the fridge. With this Ragda patties recipe, you can also checkout more Chaat Recipes like Aloo Chana Chaat Recipe, Ram Ladoo Recipe, Palak Patta Chaat, Dahi Phulki Chaat Recipe etc.
Finally, I would like you to visit my Snacks Recipes collection, which includes Vada Pav Recipe, Masala Pav Recipe, Ring Aloo Samosa Recipe and many more Chatpati recipes.
Instructions for how to Ragda Patties or Ragda Pattice:
- Firstly, prepare Ragda by heating 1 tsp oil in a pressure cooker and splutter 3/4 tsp cumin seeds.
- Then add a pinch of Hing, ½ tsp Turmeric Powder/ Haldi, ½ tsp Kashmiri Red Chili Powder, 1 tsp Coriander Powder and ¼ tsp Dried Mango Powder/ Amchur to it.
- Add water, soaked white vatana/peas and salt to taste.
- Stir well and pressure cook it for 5 whistles or till the peas turns soft.
- Add 2 tbsp finely chopped green coriander/ cilantro and 1/4 tsp garam masala to it. Mix them well. Ragda is ready.
- For Pattice, take 4 boiled potatoes in a bowl, mash them and add thick poha to absorb extra moisture.
- Now, add salt to taste, 1/2 tsp ground black pepper, 1/2 tsp chaat masala, 1 tsp grated ginger, 2 tbsp finely chopped green coriander and crush 4 dry mint leaves to it.
- Combine well and prepare a flat round shaped pattice.
- Pan fry or shallow fry the patties.
- For serving Ragada Pattice, pour prepared Ragda in a serving plate and place patties over it.
- Pour more Ragda over Patties and top it with green chutney and tamarind chutney.
- Then top it with finely chopped onion and sprinkle red chili powder, cumin powder & chaat masala over it.
- Finally, garnish it with finely chopped fresh green coriander. Ragda Pattice are ready to serve. Enjoy!
1. Firstly, take overnight soaked white peas and rinse them 2-3 times from fresh water. Alternatively, use green vatana if you do not have white peas.
2. Heat 1 tsp oil in a pressure cooker and splutter 3/4 tsp cumin seeds.
3. Then add a pinch of Hing, ½ tsp Turmeric Powder/ Haldi, ½ tsp Kashmiri Red Chili Powder, 1 tsp Coriander Powder and ¼ tsp Dried Mango Powder/ Amchur to it.
4. Then add 3.5 cups of water to it.
5. Next, add soaked vatana/ white peas to it.
6. Add salt to taste.
7. Stir it well and close the lid of pressure cooker.
8. Pressure cook it for 5 whistles or till the peas turns soft.
9. Let the pressure settle down on its own and then open the lid of the cooker. Mash the peas slightly.
10. Add 2 tbsp finely chopped green coriander/ cilantro and 1/4 tsp garam masala to it. Mix them well.
11. Finally, Ragda is ready. Use it to prepare Ragda Pattice, Ragda samosa, or Ragda sev Chaat.
12. Take 4 medium sized boiled and peeled potatoes in a bowl. Mash the potato with the potato masher or fork or use grater to grate boiled potato.
13. Add thick poha to absorb extra moisture and make patties more crispy. Make sure to wash poha to remove impurities, and poha becomes soft.
14. Now, add salt to taste, 1/2 tsp ground black pepper, 1/2 tsp chaat masala, 1 tsp grated ginger, 2 tbsp finely chopped green coriander and crush 4 dry mint leaves to it. You can also use fresh finely chopped mint leaves.
15. Combine well with hand making sure the spices blends well with potato.
16. Now take a ball sided potato mixture with your greased hands and prepare a flat round shaped pattice. Greasing hands with oil avoids the potato mixture from sticking to hands.
17. Likewise prepare all patties.
18. Heat a pan/tawa and pan fry the pattice with little oil. You can also shallow fry if you want.
19. Flip over and roast the pattice on both sides till they turn golden brown and crisp.
20. Patties are ready for Ragda Pattice.
21. Firstly, in a plate pour prepared Ragda.
22. Then place 4 prepared Pattice over Ragda.
23. Pour more Ragda over Patties and top it with green chutney and tamarind chutney.
24. Then top it with finely chopped onion and sprinkle red chili powder, cumin powder & chaat masala over it.
25. Finally, garnish it with finely chopped fresh green coriander. Ragda Pattice are ready to serve. Enjoy!
Tips:
- You can use green vatana also but white peas or vatana are used for traditional Ragda flavour.
- You can use bread crumbs or corn flour instead of poha to make patties more crisp.
- You can also top Ragda Pattice with Sev, crushed Chips, Pomegranate, Tomato etc.
- Ragda Pattice or Ragda Patties tastes great, when served hot.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take overnight soaked white peas and rinse them 2-3 times from fresh water. Alternatively, use green vatana if you do not have white peas.
2. Heat 1 tsp oil in a pressure cooker and splutter 3/4 tsp cumin seeds.
3. Then add a pinch of Hing, ½ tsp Turmeric Powder/ Haldi, ½ tsp Kashmiri Red Chili Powder, 1 tsp Coriander Powder and ¼ tsp Dried Mango Powder/ Amchur to it.
4. Then add 3.5 cups of water to it.
5. Next, add soaked vatana/ white peas to it.
6. Add salt to taste.
7. Stir it well and close the lid of pressure cooker.
8. Pressure cook it for 5 whistles or till the peas turns soft.
9. Let the pressure settle down on its own and then open the lid of the cooker. Mash the peas slightly.
10. Add 2 tbsp finely chopped green coriander/ cilantro and 1/4 tsp garam masala to it. Mix them well.
11. Finally, Ragda is ready. Use it to prepare Ragda Pattice, Ragda samosa, or Ragda sev Chaat.
12. Take 4 medium sized boiled and peeled potatoes in a bowl. Mash the potato with the potato masher or fork or use grater to grate boiled potato.
13. Add thick poha to absorb extra moisture and make patties more crispy. Make sure to wash poha to remove impurities, and poha becomes soft.
14. Now, add salt to taste, 1/2 tsp ground black pepper, 1/2 tsp chaat masala, 1 tsp grated ginger, 2 tbsp finely chopped green coriander and crush 4 dry mint leaves to it. You can also use fresh finely chopped mint leaves.
15. Combine well with hand making sure the spices blends well with potato.
16. Now take a ball sided potato mixture with your greased hands and prepare a flat round shaped pattice. Greasing hands with oil avoids the potato mixture from sticking to hands.
17. Likewise prepare all patties.
18. Heat a pan/tawa and pan fry the pattice with little oil. You can also shallow fry if you want.
19. Flip over and roast the pattice on both sides till they turn golden brown and crisp.
20. Patties are ready for Ragda Pattice.
21. Firstly, in a plate pour prepared Ragda.
22. Then place 4 prepared Pattice over Ragda.
23. Pour more Ragda over Patties and top it with green chutney and tamarind chutney.
24. Then top it with finely chopped onion and sprinkle red chili powder, cumin powder & chaat masala over it.
25. Finally, garnish it with finely chopped fresh green coriander. Ragda Pattice are ready to serve. Enjoy!
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