The ragda pattice is the only thing with the exception of a banana of course that can harass me steadily with a craving as huge as a mammoth. And no it doesnt die away after i drink a glass of water. It doesnt even so much as make signs of disappearing even after i eat my banana. When the craving hits, my husband is left with no other option but to take me to the eat out, order a ragda pattice and watch me grab the grubs guiltless while he sits and mentally counts the calories. Such is the plight of the gentleman here at home. His plight worsens if by any misfortune, the eat out runs of ragda pattice on that fateful day. Then he has to deal with a sour faced cranky wife who will only cook what she desires and that will mostly consist of eggplants which the gentleman detests. I think i ve made a large enough testimonial to Ragda Pattice. So how can i not share the recipe with y’all?
Recipe For Ragda Pattice
( Potato cakes toasted in clarified butter and dunked in mashed white peas)
Prep Time: 8 hours to soak the dried peas
20 mins for the rest
Cook Time: 10 mins for the patties
About 30 mins for the peas
What You Need?
For The Pattice:
Potatoes 3 large boiled and peeled
Cornflour 1 tbsp
Green chilies 2
Turmeric ¼ tsp
Salt to taste
For The Ragda:
Dried white peas or safed vatana ¾ cup soaked overnight in water
Mustard seeds 1 tsp
Hing a small pinch
Turmeric ¼ tsp
Oil 1 tsp
Salt to taste
For The Assembly:
Spicy Mint Chutney 1.5 tbsp
Geela lehsun chutney( Combine 4 cloves garlic and ½ teaspoon paprika and grind to a fine paste with very little water) 2 tsp
Sweet Tamarind Chutney 2 tablespoon Refer my pani poori post for the recipe
Dry spice powder 1 tsp( combine ½ teaspoon each of dhania powder, black salt, chili powder and very little salt)
Papdi 4 discs
Nylon sev 4 tbsp
Onion 1 small chopped finely
Cilantro 2 tablespoon chopped finely
How To Make It?
Lets get the ragda started first.
Pressure cook the peas with 2 cups of about 10 whistles or until soft.
Make sure to get all the chutneys right while the peas is cooking.
Once the peas are done, drain and reserve the water.
Heat oil in a pan. Add the mustard seeds and once they splutter, add the hing.
Now, add the turmeric powder and cooked peas and combine.
Gently mash the peas with the back of a ladle.
Add salt and about ½ cup of the reserved the water and mix well.
Simmer for about 5 mins.
In the meanwhile, get the pattice working.
Coarsely crush the ginger and green chilies together.
In a mixing bowl, combine the mashed potatoes, corn flour, green chili, ginger, turmeric and salt and knead to make a coarse dough that can be shaped into balls.Check for seasoning.
Once done, divide the mixture into four and shape them into rounds.
Heat a tawa. Flatten the rounds gently and place 2 of them on the tawa.
Drizzle some ghee and cook till golden brown on both sides.
Repeat with the other two.
Check with the ragda. In case it has thickened too much, add some more of the reserved water to get a liquid consistency. Check for seasoning.
Now for the assembly.
Assuming that you have got all the chutneys ready,place the pattice on a plate in the center or wherever you please. I just like the ragda around my pattice. So i do it this way.
Pour the ragda on the sides.
Drizzle the mint chutney over the pattice and follow with the sweet chutney.
Sprinkle some of the dry masala powder.
Now add the garlic chutney to the ragda and drizzle some of that mint and sweet chutney too.
Crush the papdi and sprinkle over the pattice.
Now garnish with sev, chopped onions and chopped coriander.
I know the process sounds too elaborate but if planned and executed well, you can get the whole thing done in half an hour
P.S.I dint have any sweet chutney on hand. So i just went ahead and bought the Smith and Jones Bhelpuri chutney. Worked like a charm. If you are a lazy crocodile like me, well join the club and buy a bottle S&J s the next time you go to the store.