Ragda Pattice
A mouthwatering Indian street food in which cream white peas curry is served over potato patties and then topped with chutneys, chopped onion and tomato and aromatic spices.
Ingredients
For Ragda
- 1 cup dried white peas (soaked overnight)
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tbsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- ½ tsp baking soda
- 2 tbsp fresh coriander chopped
For Potato patties:
- 500 gms boiled potatoes
- 1 tsp roasted cumin powder
- 1 tsp dried mango powder
- ⅓ cup soaked and drained poha
- Salt to taste
- 2 tbsp fresh coriander chopped
Toppings
- Sev according to taste
- sweet tamarind chutney according to taste
- green chutney according to taste
- 1 red onion finely chopped
- 1 tomato finely chopped
- Chaat masala
- Red chilli powder
- Black salt
- Fresh coriander finely chopped
Instructions
To make Ragda in Instant pot/Pressure cooker
- Switch on the Instant pot to saute mode . Add oil. Once the oil is hot add cumin seeds and allow them to splutter.
- Add dry spices and ginger garlic paste. You can add a splash of water to avoid masala burning.
- Add soaked peas ans stir everything together. Next, add 2½ cups of water. Add salt and baking soda.
- Close instant pot with pressure valve to sealing. Cancel saute mode and pressure cook for 20 mins followed by natural pressure release.
- If making in pressure cooker , follow the same steps and pressure cook for 4-5 whistles.
- Once the pressure is released check if the peas are done. They should be soft and mushy. Mix well and adjust the seasoning and consistency.
To make Potato patties:
- Peel the boiled potatoes. Add all the ingredients mentioned above for making patties. Mash the potatoes with other ingredients as smooth as possible to make a lump free dough.
- Take about 2 tbsp of dough and roll to make a ball. Gently flatten to give it a patty shape and smoothen the edges. Repeat to make remaining patties.
- To shallow fry the patties: heat a non stick griddle , drizzle some oil and arrange the patties without overcrowding. Cook until both sides are crispy and golden brown. Add more oil if required. Repeat for all the patties.
- If you don't want to use all the patties , just freeze them, before frying, in a freezer safe box ,separated by parchment paper.
- Keep the shallow fried patties aside.
Assembly of Ragda pattice.
- Place 2-3 patties on a serving plate. Take a ladle full of ragda and pour it around the patties. Pour some over the patties.
- Drizzle green chutney and sweet tamarind chutney generously. Top with chopped onions, tomato and thin sev. Sprinkle chaat masala, red chilli powder, black salt and roasted cumin powder Squeeze some lime juice and garnish with chopped coriander.
- Enjoy!