by Pallavi Purani

Ragda Pattice

Smooth Peas masala with a crisp aalu tikki and lots of flavors defines this street food. I made this delight for a girl friends night out at my place few days back. Gujju’s certainly love this a lot.

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Ragda Pattice
Smooth Peas masala with a crisp aalu tikki and lots of flavors defines this street food. I made this delight for a girl friends night out at my place few days back. Gujju's certainly love this a lot.
Course main course
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • For Ragda .
  • 1.5 cups Peas White / Green Dried [ Soak overnight or for atleast hrs ... 8 .
  • 2 tomatoes ... . medium size [ pureed
  • 1 onion ... Large . [ Cut finely
  • 1 - 2 green chillies .... [ finely chopped
  • 2 tbsps Oil ... .
  • 1 tsp Jeera ... .
  • Salt .
  • 1/2 tsp Turmeric powder ... .
  • 1/2 tsp chilly powder ... .
  • 1/2 tsp Dhaniya powder ... .
  • 1/2 tsp Amchoor powder ... .
  • For Pattice
  • 3 - 4 potatoes ... . Medium boiled
  • 1/4 cup Bread crumbs ... .
  • 2 tbsps Corn Flour ... .
  • Salt .
  • 1/4 tsp Chilly Red powder ... .
  • Oil to shallow fry .
  • To Assemble :
  • Optional green chutney . Saunth n [
Course main course
Prep Time 30 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • For Ragda .
  • 1.5 cups Peas White / Green Dried [ Soak overnight or for atleast hrs ... 8 .
  • 2 tomatoes ... . medium size [ pureed
  • 1 onion ... Large . [ Cut finely
  • 1 - 2 green chillies .... [ finely chopped
  • 2 tbsps Oil ... .
  • 1 tsp Jeera ... .
  • Salt .
  • 1/2 tsp Turmeric powder ... .
  • 1/2 tsp chilly powder ... .
  • 1/2 tsp Dhaniya powder ... .
  • 1/2 tsp Amchoor powder ... .
  • For Pattice
  • 3 - 4 potatoes ... . Medium boiled
  • 1/4 cup Bread crumbs ... .
  • 2 tbsps Corn Flour ... .
  • Salt .
  • 1/4 tsp Chilly Red powder ... .
  • Oil to shallow fry .
  • To Assemble :
  • Optional green chutney . Saunth n [
Instructions
  1. Wash and drain the peas and boil it with 2 times water for about 3 whistles on full gas and 1 on a low-medium flame.
  2. Prepare the masala by the time the steam escapes the cooker.
  3. In a pan, heat oil. Add the jeera, green chilly and onions.
  4. Once the onions are cooked, add the puree and let it cook well.
  5. Add all the masalas except Amchoor. Cook until the fat comes on top of the masala.
  6. Add the peas, cover and cook with lid on for 10 min on medium flame.
  7. Stir ocassionally.
  8. Taste and adjust the seasoning. The consistency should be curry like as the pattice soak up the liquid of the ragda.
  9. To the boiled and mashed potatoes, add the corn flour and bread crumbs.
  10. Add the masalas and taste to adjust the seasoning.
  11. In a pan, pour some oil.
  12. Make small 1/4 inch thick tikkis and shallow fry.
  13. Take them out on a paper towel and keep aside until assembled.
  14. In the serving plate, put about 2-3 patties and add ragda on top.
  15. You may add green chutney and khajur/dates chutney if you like.
  16. Serve hot.


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