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Recipe of Ragda Pattice | How to Make Ragda Pattice

Vama Dattani | Friday, June 27, 2014 | |
Ragda Pattice is one of my favorite chaat. Ragda is prepared with dry white peas(safed vatana) gravy and pattice is potato dumplings. Hot Ragda is poured over the pattice and served with sev & drizzled with Khajur Imli Chutney, Green Chutney and Garlic Chutney. If you find pattice a little tedious to make you can even use paav as Paav Ragda is also a very famous chaat. Many have asked me can we use fresh green peas instead of dried peas but I would say no because for the authentic Ragda you need dried peas. Check my other chaat recipes like Dabeli, and Dahi Vada. So lets proceed step by step.

For making Ragda Pattice you need to do few pre preparations. Make all the three chutneys(Khajur Imli Chutney, Garlic Chutney, Peanut Coriander Chutney) in advance. I prefer to make it one day before and store it in freeze. It makes the work a little less tiring and easy.
 

For the Ragda

 Wash and soak the dried peas over night.

Pressure cook the peas for 4-5 whistles till the peas become tender . For making the Ragda you require boiled peas, 1 boiled and mashed potato, ginger chilies paste, turmeric powder, red chili powder, garam masala, salt and sugar.
 
In a deep bottom pan heat oil and add ginger chili paste and cook it for 2 minutes. And then add the boiled peas. Smash the peas with the help of smasher so that it forms a nice thick gravy.
 
Add the boiled and mashed potato and all masalas. Even adding potato to the peas gravy will make the gravy thick
 
Mix all the ingredients well and cook on a low flame for 5 minutes. Ragda is ready.
 

For the Pattice

Boil potatoes in pressure cooker for 3 whistles. Allow them to cool and peel the skin.
 
Mash the potatoes well and add garam masala, salt, coriander leaves, ginger chili paste and corn flour for binding.
 
Take a part of the mixture in your hands and press it softly to make pattice. Do it till all the mixture is utilized.
 
Heat oil on a tawa and shallow fry the pattice till they turn golden brown
 
Put the pattice on kitchen towel and allow the excess oil to absorb.
 
Pattice is ready. These pattice taste so great that you can eat them without ragda also.
 

For Serving Ragda & Pattice

 In a plate place the two to three pattice. Pour the hot ragda over the pattice. Now drizzle all the chutneys like(Khajur Imli Chutney, Garlic Chutney, Peanut Coriander Chutney ). Now sprinkle some sev and chopped onions. Our Ragda Pattice is ready.
 
 
RECIPE OF RAGDA PATTICE
Spicy dried peas gravy with potato dumplings, chutneys and onions.
By Vama
PREP TIME:15 Minutes COOK TIME:60 Minutes TOTAL TIME:75 Minutes

INGREDIENTS
    For Ragda
  • 1 cup Dried Peas(Safed Vatana)
  • 1 Potatoe
  • 3 tablespoon Oil
  • 1 tablespoon Ginger and Green Chilli Paste
  • 1/4th tablespoon Turmeric Powder
  • 1/2 tablespoon Red Chilli Powder
  • 1/2 tablespoon Garam Masala
  • 1/2 tablespoon Sugar
  • Salt To Taste
  • For Pattice
  • 8-10 Potatoes
  • 1 cup Oil for shallow frying
  • 1 tablespoon Ginger and Green Chilli Paste
  • 1/2 tablespoon Garam Masala
  • 2-3 tablespoon Corn Flour
  • Handful Coriander Leaves
  • Salt To Taste
  • For Serving
  • 1 cup Khajur Imli Chutney
  • 1 cup Peanut Coriander Chutney
  • 1 cup Garlic Chutney
  • 1 cup Sev
  • 2 Onions(Chopped)

INSTRUCTIONS
  1. Wash and soak the dried peas over night.
  2. In a deep bottom pan eat oil and add ginger chili paste and cook it for 2 minutes.
  3. Now add the boiled peas and smash the peas with the help of smasher so that it forms a nice thick gravy.
  4. Add the boiled and mashed potato and all masalas.
  5. Mix all the ingredients well and cook on a low flame for 5 minutes. Ragda is ready.
  6. Boil potatoes in pressure cooker for 3 whistles. Allow them to cool and peel the skin.
  7. Mash the potatoes well and add garam masala, salt, coriander leaves, ginger chili paste and corn flour for binding.
  8. Take a part of the mixture in your hands and press it softly to make pattice. Do it till all the mixture is utilized.
  9. Heat oil on a tawa and shallow fry the pattice till they turn golden brown.
  10. Put the pattice on kitchen towel and allow the excess oil to absorb.
  11. Pattice is ready.
  12. For serving ragda & pattice in a deep plate place the two to three pattice.
  13. Pour the hot ragda over the pattice.
  14.  Now drizzle all the chutneys like(Khajur Imli Chutney, Garlic Chutney, Peanut Coriander Chutney ).
  15. Now sprinkle some sev and chopped onions. Our Ragda Pattice is ready.
 

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