Recipe of Speedy Ragda Pattice
Hello everybody, it is Jim, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Steps to Make Award-winning Ragda Pattice. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Ragda Pattice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ragda Pattice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few ingredients. You can have Ragda Pattice using 25 ingredients and 11 steps. Here is how you can achieve that.
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Ingredients and spices that need to be Get to make Ragda Pattice:
- For Ragda
- 3/4 cup safed vatana (dried white peas)
- 1 tbsp oil
- 1/4 cup finely chopped onions
- 1/2 tsp mustard seeds
- to taste salt
- 1/4 tsp turmeric powder
- 2 tbsp coriander-cumin seeds powder
- 2 tsp chilli powder
- 2 tbsp finely chopped coriander
- For Pattice-
- 2 cups boiled, peeled and mashed potatoes
- to taste salt
- 2 tsp ginger- green chilli paste
- 1 tbsp cornflour
- 8 tsp hari chutney
- 3.5 tsp oil for greasing and cooking
- Othe ingredients :
- 2 tbsp meethi chutney
- 8 tsp hari chutney
- 4 tbsp finely chopped onions
- 4 tbsp crushed papdi
- 8 tbsp sev
- 1 tsp chilli powder
- 8 tbsp finely chopped coriander leaves
Instructions to make Ragda Pattice
- For the ragda-
Soak the safed vatana overnight or for atleast 6 to 8 hours.
Drain the vatana and add 2 cups of water and pressure cook for 6 whistles. - Allow the steam to escape before opening the lid.
Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 minute and add the mustard seeds. - When the seeds crackle, add the cooked safed vatana and sauté on a medium for 1 minute.
- Add the salt, turmeric powder, coriander-cumin seeds powder and chilli powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously using the back of your spoon.
- Add 2 tbsp of water and coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally and keep aside.
- For the pattice-
Combine the potatoes, salt, ginger-green chilli paste and cornflour in a bowl and mix well. - Divide the mixture into 8 equal portions and shape each portion into a flat round.
- Make a depression in one round, place 1 tsp hari of chutney in the depression and again shape it into a round, thick pattice.
- Heat and grease a non-stick tava (griddle) with ½ tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside.
- How to serve
Place 2 prepared pattice on a serving plate and pour ¼th of the prepared ragda over it.
Pour 1 tbsp meethi chutney and 2 tsp hari chutney over it. - Sprinkle chopped onions,papadi, little chilli powder and coriander over it.
Serve immediately.
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