Ragda Pattice

An Indian street food, potato pattice topped with peas curry.

Ragda Pattice

Servings: 5

Description

An Indian street food, potato pattice topped with peas curry.

Ingredients

For patties

For ragda

To serve

Instructions

For patties

  1. Boil, peel & mash the potatoes. Add salt, paste, lemon juice, cornflour (if adding).

  2. Dip the bread slices in little water , squeeze the excess water, crumble and add to the mashed potatoes.

  3. Mix and knead to a soft dough. Divide into 8 to 10 equal portions, shape them into medium size pattice.

  4. Heat a shallow pan/ tava & drizzle it woth little oil. Arrange the pattice and fry till underside is golden brown. Do not try and flip half way as the pattice will be delicate and will break easily. When underside is done, flip gently & cook the other side till golden brown, sprinkling oil in between as required.

  5. When done, remove and set aside.

  6. Serve the patties with ragda. The patties taste good on their own too..

For ragda

  1. Soak the peas overnight. Next morn, drain, add 3-4 cups fresh water & pressure cook till until peas are soft - about 7-8 whistle or till done. Open lid once the pressure drops.

  2. In a pan heat oil, add the cumin seeds and let sizzle. Add the onion and saute till soft & transparent. Add the ginger - green chilli paste and fry for 30 seconds.

  3. Add the tomato puree, turmeric, coriander-cumin powder, chilli powder, chana masala or garam masala. Saute for 2 mins.

  4. Now add the boiled peas along with its stock. Add water as required to get the gravy of consistency desired. Add jaggery, salt. Mix and simmer for 10 mins to thicken the gravy a bit. As it cooks, mash the peas a bit to thicken gravy.

  5. Serve with potato pattice.

  6. If serving later, reheat before you serve adding water if required.

To serve

  1. On individual serving plates, arrange 2 patties, pour hot gravy on top as required, sprinkle onions and chaat masala & drizzle with sweet tamarind chutney. Top with some sev and serve immediately. Or you could just serve all the different 'parts' of this dish separately and let your guests top it with sauces of their choice.

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Prathima Thotanthillaya