Ragda Pattice Recipe! Ragda pattice is a popular street-food of the states of ...

... Maharashtra and Gujarat, in India. Pattice is believed to have its origins in Anglo-Indian cuisine. Ragda pattice is a kind of variation of the 'Aloo Tikki' from North India.

Ingredients for Pattice:

1/2 kg potato (boiled and mashed)

1 tablespoon cumin and coriander powder

About 8 green chilies (cut into small pieces)

2 onions (chopped)

1/2 teaspoon turmeric powder

1 teaspoon lemon juice

Salt to taste

2 slices of bread (soaked in little water and squeezed)

1 teaspoon ginger garlic paste

2 tablespoon rice flour

Oil (to shallow fry).

Preparation for Pattice:

Except rice flour and oil, mix all the other ingredients

Take a fistful of mixture and flatten it in your palm to make a pattie

Dip the flattened pattie in rice flour

Shallow fry till the pattie turns brown.

Ingredients for Ragda :

2 cups white chana (dried white peas). Soaked in water for 5 hours

2 onions

Tomato puree (of 4 tomatoes)

2 teaspoon ginger garlic paste

1 teaspoon cumin seeds

1/2 teaspoon asafoetida

3 teaspoon red chilli powder

2 tablespoon jaggery and tamarind paste

Salt to taste

2 tablespoon oil

Coriander leaves (for garnishing)

Preparation for Ragda:

In a pressure cooker, add 3 cups of water and boil white chana (dried white peas)

Heat oil in a pan

Add ginger garlic paste and fry till aroma disappears

Add cumin seeds till they sizzle

Add chopped onions and fry for 5 minutes

Add tomato puree

Keep stirring till oil separates from the mixture

Add all other ingredients and mix well

Add bolied chickpeas to the pan and heat for 10 minutes

Turn off the heat and garnish with coriender leaves

Serve the ragda by adding pattice to it.

Enjoy ragda pattice!