Go Back
–+ servings
Ragda Pattice served in a black plate with a generous garnish of chutney, tomato, onion and sev

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.
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 16 pattice

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
    Boiled Yellow Peas
  • 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
    Spices tempered in oil
  • Add turmeric powder.
    1/2 teaspoon Turmeric Powder - Haldi
  • Add the tempered mixture into the boiled peas.
    Tempering added to peas mixture
  • 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
    Boiled Potatoes
  • Once the potatoes are cooled, peel and grate using a grater.
    Grated & Mashed Potatoes
  • 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
    Corn flour Added to Potatoes
  • Give it a nice mix.
    Mixed Potato Mixture
  • 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.
    Potato Pattice ready to be shallow fried
  • While shallow frying press them slightly using the back of your spoon so that they are evenly cooked.
    Shallow Fried Pattice
  • 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.