INGREDIENTS:

1.5 cups of dried white peas or vatana

1/2 tsp of turmeric powder

1/2 tsp of red chilli powder

1-2 green chillies

A small piece of ginger

1/2 tsp of cumin or jeera powder

1/4 tsp of hing or asafoetida

1 tsp of oil or ghee

INSTRUCTIONS:

1. 

Soak the white peas overnight in water.

2. 

Drain and add enough fresh water to cover it completely by 1/2 an inch. Add turmeric

powder and chilli powder to this. Mix well.

3. 

Pressure cook for 15 mins or 4-5 whistles until the peas is cooked nice and mushy. Squish it

further with the back of a spoon and set aside.

4.  Grind the green chillies and ginger to a coarse paste (or you can just mince the two very

fine). Heat oil in a pan and add the cumin powder, hing, and green chilli ginger paste. Saute

until fragrant.

5.  Add the cooked peas and salt. Mix well adding enough water to make the right consistency.

Bring to boil and remove from fire.

Second recipe

Serves : 4-5

Cooking time : 30 minute

Ingredients:

Ingredients for ragda :

1 cup dried white peas

1 small onion (finely chopped)

 

1 tsp green chili paste

1/2 tsp ginger – garlic paste

1/2 tsp mustard seed

4-5 curry leaves

Pinch of asafetida

1 tsp red chili powder

1/2 tsp cumin powder

1/2 tsp coriander powder

1/4 tsp black salt

1/2 tsp pepper powder

1/2 tsp turmeric powder

1/2 tsp garam masala

Ingredients for pattice :

5 medium potatoes (boiled)

2 green chili (cursed fine)

1 tsp ginger (grated)

1 tbsp oil

1 tsp corn flour

2 tbsp dry bread crumbs

1/4 tsp turmeric powder

Salt to taste

Oil(shallow fry patties)

Ingredients to garnish :

1 cup sev

1 tsp chaat masala

 

2 onions (finely chopped)

1/2 cup green coriander chutney

1/2 cup tamarind chutney

How to make ragada pattice:

Method for making ragda:

Wash and soak dried peas in water for 8-10 hours or leave it over night.

Drain soaked peas and transfer them to pressure cooker, add four cups of water, salt and a pinch of

soda. Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used

later.

Heat oil in a wok, add mustard seed, curry leaves and asafetida. When mustard seed starts to

splatter add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent.

Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin

powder, coriander powder, black salt, pepper powder, salt, turmeric powder and garam masala. Mix

all the ingredients well.

Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well.

Let the mixture cook over medium flame for 10 minute until gravy turns thick.

Method for making pattice :

Peel and mash boiled potatoes. Add green chili, salt, grated ginger, corn flour, salt, bread crumbs,

and turmeric. Mix all the ingredients well.

Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press

them little using palms to make ½ inch thick flat round shape patties.

Shallow fry pattice on a non – stick griddle over medium flame using small amount of oil.

Fry until potato pattice are crisp and golden brown on both sides.

Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with tamarind

chutney, finely chopped onion, coriander leaves and sev. Sprinkle chat masala over it.

Serve hot.