Ragda Pattice Recipe (Ragda Patties)
Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. It is very popular in the states of Gujarat and Maharashtra.
Servings: 4 people
Ingredients
For Radga
- 1 cup dried white peas (safed matar)
- 1 teaspoon salt
- 1 teaspoon grated ginger
- 2 teaspoons neutral-flavored oil
- ½ teaspoon turmeric powder
- 1 teaspoon green chutney
- 2 tablespoons tamarind chutney
For Pattice
- 15 ounces boiled potatoes 400 g
- 3 tablespoons cornstarch
- 2 teaspoons chopped green chilies
- 2 teaspoons grated ginger
- 1 teaspoon salt
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- neutral-flavored oil for frying
Toppings
- green chutney
- tamarind chutney
- roasted cumin powder
- red chili powder
- chaat masala powder
- freshly squeezed lime juice
- chopped red onion
- chopped cilantro (fresh coriander leaves)
- fine sev
Instructions
Make The Ragda
- Wash dried white peas and soak them in 3-4 cups of water for 5-6 hours.
- Drain the water and rinse the peas once again.
- Add the soaked peas to an instant pot along with 1 cup of water, salt, ginger, oil, and turmeric powder.
- Close the lid and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 25 minutes on high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.
- Stir in coriander mint chutney and tamarind chutney.
- Notes – If the ragda is thick, thin it out using some water. The correct consistency should be like that of a thick flowing curry.
- To make the ragda in a pressure cooker, add all the ingredients to a cooker. Cook on medium-low heat for 25 minutes.
Make The Pattice
- Refrigerate the boiled potatoes for 3-4 hours. Refrigeration will dry the potatoes and the patties will turn out crispy.
- Peel the potatoes and grate them using the medium hole of a box grater.
- In a medium mixing bowl, mix together (preferably using your hands) grated potatoes, cornstarch, green chilies, ginger, salt, and cilantro, and make a dough-like mixture.
- Apply little oil to your palms and divide the potato mixture into 8-9 equal portions. Shape each portion into a round flat patty. If the mixture feels sticky, add some more cornstarch to it.
- To shallow fry the patties, heat oil in a skillet over medium-high heat. The oil should be enough to cover half of the patties.
- When the oil is hot, arrange the patties on the skillet and fry until browned and crisp from the bottom. Flip and fry from the other side as well.
- Drain on a plate.
Assemble Ragda Pattice
- Add ½ cup of warm ragda to a serving plate.
- Keep 2 crispy potato patties on top.
- Top with 1 teaspoon green chutney and 2 teaspoon tamarind chutney. You can add more or less chutneys as per your taste.
- Sprinkle some roasted cumin powder, red chili powder, and chaat masala powder on top.
- Drizzle with some lime juice. Finally top with chopped onions, chopped cilantro (coriander), and sev (fried gram flour noodles). Serve!
Video
Notes
You can adjust the chutneys and spices according to your taste.
You can cook the ragda in a traditional stovetop pressure cooker or in an instant pot. I use my 3-liter pressure cooker or a 3-quart instant pot. If scaling the recipe, use a bigger pressure cooker or instant pot. The cooking time will remain the same.
Nutrition
Calories: 518kcal | Carbohydrates: 105g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 1020mg | Potassium: 521mg | Fiber: 8g | Sugar: 58g | Vitamin A: 2321IU | Vitamin C: 45mg | Calcium: 73mg | Iron: 4mg
