Monday, August 11, 2008

Ragda Pattice

For the Ragda:
½ kg white peas
1 chopped onion
1-2 bay leaves
1 dried red chilly
Mustard seeds
Ginger-garlic paste
Salt to taste
Chilli powder
Turmeric powder
Cumin-coriander powder
Garam masala
Dried mango powder

For the pattice:
4-5 boiled potatoes
2 Chopped green chillies
Turmeric powder
1 tsp sambal olek chilli paste
Salt to taste
1 tsp lemon juice

For garnishing:
1-2 finely chopped onions
1-2 finely chopped tomatoes
Fresh coriander chutney
Tamarind chutney
Thin (besan) sev
Finely chopped coriander leaves

For the Ragda:

  • Soak the white peas in water for 10-12 hours and boil the white peas.

  • For making the ragda, heat some oil in a pan. Add mustard seeds, bay leaves and the dried chilly. When the mustard seeds splutter, add some asafoetida to it.

  • Now add the boiled peas to the oil. Add all the spices: salt, Saltchilli powder, turmeric powder, cumin-coriander powder, garam masala and dried mango powder. Add ½ a glass of water so that the Ragda is not too thick. Cook the Ragda on medium flame for 20 mins.

For the pattice:

  • Boil and mash the potatoes.

  • Add the salt, chopped green chillies, turmeric powder, lemon juice and sambal olek chilli paste and mix it thoroughly.

  • Divide the mixture into 12-14 equal parts. Take each part and make a round and flatten the same with your palms.

  • Take some oil in a pan and cook the pattice on both sides till it is golden brown in color. The ragda and pattice is ready to serve.


  • Place 3 pattice in a plate. Pour some ragda over each pattice.

  • Sprinkle some chopped onion, tomatoes and chopped coriander leaves evenly over the ragda.

  • Pour some fresh coriander and tamarind chutney over the ragda.

  • Sprinkle handful of thin sev over the ragda.

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