Ragda Pattice

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Ragda Pattice is popular street food from the state of Maharashtra made using crispy potato pattice and dry white peas curry called Ragda.

Ragda pattice i.e. the aloo tikki and the peas curry is served along with a garnish of chopped onions, tomatoes, chutneys, coriander, and barik sev (gram flour sev.)

It is similar to Aloo Chole Tikki from the north of India. However, The north Indian Tikki has a few masalas and might also include stuffing of green peas. It is served with spicy chole (Chickpeas curry) instead of peas curry.

At times I like to stuff my pattice with green peas or paneer. When I shared this recipe earlier, I had stuffed it with green peas. As I am sharing the typical Ragda pattice recipe, I have not stuffed it today.

What is Ragda?

Ragda is a curry made using dried white peas called safed vatana. One can even make this with dried green peas if you cannot source white peas.

Soaking of White Peas

The white peas need to be soaked before cooking. Soaking for 5-6 hours is normal water is enough. If you are running short of time, soak the peas in hot boiling water for at least 1 hour. I have never cooked this Instant, as many say it can be done. A bit of old school, as I like to soak my legumes as it is good for your body. 

How to cook Ragda? 

Ragda is completely vegan and is made using a tempering of cumin seeds, green chilli, asafoetida, turmeric powder in oil.  

What is Pattice?

Pattice or tikki is made using mashed potatoes, cornflour, and salt. Cornflour helps in binding as well as gives the tikkis a crispier texture. Typically this is then shallow fried in oil, but I Love to shallow fry this in ghee i.e. clarified butter as it adds to taste as well as makes it crisp.

Assembling Ragda Pattice

Ragda pattice is then served in a bowl or a plate. Pattice is placed in the middle, ragda is generously added to it. A garnish of spicy chutney for ragda pattice i.e. green coriander chutney, a sweet chtuney for ragda pattice i.e. tamarind chutney, tomato, onion, green coriander leaves, and barik sev is a must.

Recipe for Ragda Pattice

Ragda Pattice

Ragda Pattice is popular street food from the state of Maharashtra made using crispy potato pattice and dry white peas curry called Ragda.

5 from 3 votes

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Course: Appetizer, Snacks

Cuisine: Indian

Keyword: Legumes / Beans / Pulses, Street Food, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Servings: 16 pattice

Author: Renu Agrawal-Dongre

Equipment

• Bowl
• Pan
• Pot
• Open Pot / Pressure Cooker / Instant Pot
• Laddle
• Grater
• Tadka Pan

Ingredients

For the Ragda

• 2 cup soaked and boiled Safed Vatana dried peas
• 1 teaspoon Cumin Seeds – Jeera
• 1/2 teaspoon Asafoetida – Hing
• 1/2 teaspoon Turmeric Powder – Haldi
• 1 teaspoon oil
• Salt
• 2 cup water

For the Pattice/Tikki

• 10 -1 Kg medium size potatoes
• ½ – 90 grams Cornflour/CornStarch (Start with less, if required add more, depends on potatoes)
• 1 teaspoon of Cumin seeds – Jeera
• Salt
• Oil/Clarified Butter Ghee for shallow frying

Assembling

• Chopped corainder for garnishing
• Chopped Onion for garnish
• Chopped Tomato for garnish
• Tamarind Chutney – Imli Chutney – Sweet Chutney for Ragda Pattice
• Green Coriander Chutney – Spicy Chutney for Ragda Pattice
• Chopped green chilli Optional

Instructions

For the Ragda

• Boil the soaked safed vatana (dried peas) in pressure cooker or an Instant Pot with little salt.
  2 cup soaked and boiled Safed Vatana, 2 cup water, Salt
  
• For Instant Pot pressure cook it on high for 25 minutes, let the pressure release naturally before opening.
• Once the ragda is cooled, in a pot or a wok add a teaspoon of oil.
  1 teaspoon oil
• Once the oil is hot, add the asafoetida and cumin seeds.
  1/2 teaspoon Asafoetida – Hing, 1 teaspoon Cumin Seeds – Jeera
• Add green chilly if using.
  Chopped green chilli
  
• Add turmeric powder.
  1/2 teaspoon Turmeric Powder – Haldi
• Add the tempered mixture into the boiled peas.
  
• If you have too much water while cooking the peas do not add all, or else you would have a very watery consistency.
• Let the mixture cook for 5-10 minutes on medium. Adjust water as per consistency. I like it a little thick, not too watery.
• Ragda is ready.

For the Pattice/Tikki

• Boil the potatoes until done.
  10 -1 Kg medium size potatoes
  
• Once the potatoes are cooled, peel and grate using a grater.
  
• Add cornflour, salt, cumin seeds.
  ½ – 90 grams Cornflour/CornStarch (Start with less, if required add more, depends on potatoes), 1 teaspoon of Cumin seeds – Jeera, Salt
  
• Give it a nice mix.
  
• Divide it into equal size balls and then slightly flatten it in between your palms or give the shape as desired.
• Heat a griddle or a pan.
• Once hot, add about 1/2 a teaspoon of ghee/oil.
  Oil/Clarified Butter
• Now shallow fry the patties using ghee/oil until golden brown on both sides.
  
• While shallow frying press them slightly using the back of your spoon so that they are evenly cooked.
  
• Pattice is ready.

Assembling

• On a plate add some Ragda
• Add the pattice.
• Top it with chopped onion and tomato.
  Chopped Onion for garnish, Chopped Tomato for garnish
• Add some green coriander chutney and tamarind chutney.
  Green Coriander Chutney, Tamarind Chutney –
• One can add chopped green chili too.
• Garnish with barik sev and coriander leaves.
  Chopped corainder for garnishing
• Take 1-2 tikkis in a plate.
• Add the ragda on top of it.
• Add the Sonth (Imli chutney) and the Green Corainder Chutney.
• Garnish it with Chopped Coriander. (If one likes, one can add chopped onion)

Notes

• Standard US Size cups and spoons used.
• 1 Cup of Dried peas makes about 2 cups of soaked.
• More or less cornflour might be required depending on the moisture in potatoes.

 

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Updates

This post first appeared on 21-April-2015. Today 23-January-2022, I have updated the contents and pics.

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