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Ragda Pattice is a popular Indian street food dish that combines the comforting flavors of spiced white peas curry (ragda) with crispy potato patties (pattice). Topped with tangy chutneys, onions, and crunchy sev, it’s a delightful explosion of flavors and textures. Perfect for a hearty snack or light meal, this dish is a favorite among foodies and street food lovers alike.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat oil in a pan and add the masala paste. Sauté until the raw aroma disappears.
Add turmeric, coriander powder, and garam masala. Mix well.
Add the boiled white peas and mash them. Add some water to adjust the consistency. Simmer for 10-15 minutes.
In a bowl, mix mashed boiled potatoes, chaat masala, black salt, red chilly flakes, soaked poha, and chopped coriander leaves.
Shape the mixture into small patties.
Heat a pan and shallow fry the patties until golden brown on both sides.
Place the pattice on a plate.
Pour the ragda over the pattice.
Top with imli chutney, pudina chutney, chopped onions, and barik sev.
Soak the white peas overnight for faster cooking.
Adjust the spice levels in the ragda and pattice according to your taste.
Use fresh chutneys for the best flavor.
Ensure the poha is well-drained before mixing it into the potato mixture.
Can I use canned white peas instead of dried ones?
Yes, you can use canned white peas to save time. Just rinse them well before using.
Can I bake the pattice instead of frying?
Yes, you can bake the pattice at 375°F (190°C) until golden brown, flipping halfway through.
What can I use as a substitute for poha?
You can use breadcrumbs or crushed cornflakes as a substitute for poha.
How long can I store the ragda?
The ragda can be stored in the refrigerator for up to 3 days. Reheat before serving.
Is this dish gluten-free?
Yes, this dish is naturally gluten-free as it does not contain any gluten-based ingredients.
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