RAGDA PATTIS
Ragda Pattis is a popular street food from the states of Gujarat and Maharastra. Dried peas curry is poured over potato pattis, topped with some chutneys, sev and chopped onion. Usually served hot, it is a filling, healthy and delicious dish. I usually make it not as a snack but for dinner. This dish is also served in many fast food restaurants.
Ingredients
FOR THE RAGDA | PEAS CURRY
- 2 cups dry yellow or green peas
- 3-4 tbsp oil
- 1 cup onion finely chopped
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 tsp green chilli paste
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ½ tsp carom seeds
- 1 tsp salt
- ½ -1 tsp red chilli powder
- 1 tsp garam masala
- 1 tbsp coriander powder
- 1 tsp cumin powder
- ¼ tsp asafoetida
- 1 tsp turmeric powder
- ½ cup tomato puree
- 2 tsp garam masala
- 1 tbsp jaggery powder or brown sugar
- 1 tbsp tamarind paste thick
- 5 cups water plus some more for soaking
- ¼ cup fresh coriander chopped
FOR THE POTATO PATTIS
- 500-600 g potatoes 3 cups of mashed potatoes
- 1 tsp salt
- ½ tsp black pepper coarsely ground
- ¼ tsp turmeric powder
- ½ -1 tsp red chilli powder
- 1 tsp jaggery powder or sugar
- 2 tsp ginger paste
- 1 tsp chilli paste
- 4 tbsp amaranth or chickpea flour
- ¼ -⅓ cup breadcrumbs
- ¼ cup fresh coriander chopped
- 1-2 tbsp lemon juice
- 1 tsp garam masala or chole masala
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ cup oil
- extra for greasing your hands
THE TOPPINGS
- 250 g thin sev
- 2 cups date chutney
- 2 cups green chutney
- 1 cup onion finely chopped
- 6-8 lemon wedges if required
- ½ cup fresh coriander finely chopped
Instructions
HOW TO COOK THE SOAKED PEAS
- Soak the peas in enough warm water for 8 to 10 hours or overnight. Make sure the water is at least 3 inches above the level of the peas.
- Drain the soaked peas into a colander. Wash the peas under running water.
- Put the peas in a pressure cooker or an instant pot.
- Add ½ tsp turmeric powder and 3 cups of water.
- Cook for 3-4 whistles in a pressure cooker over medium heat.
- I cooked them in the instant pot. Set to pressure cook, normal for 12-15 minutes.
- Whether you are using the pressure cooker or the Instant Pot, allow the pressure to release naturally. This gives the peas to cook further.
- For ragda you want the peas to become a bit mushy and not remain hard.
PREPARATION OR RAGDA | PEAS CURRY
- Heat oil in a large pan. When it is hot add mustard, cumin and carom seeds.
- When the seeds begin to sizzle or pop, add the asafoetida and chopped onion. Stir fry the onions till they become light brown in colour.
- Add the garlic, ginger and chilli paste. Stir fry for 1 minute or so.
- Add the tomato puree, spice powders, jaggery, tamarind and salt.
- Mix well and allow the tomato mixture to simmer for 5 minutes.
- Add the cooked peas with the remaining water. Add 2-3 cups more of water.
- Let the curry simmer over low heat for 20 minutes.
- Add chopped coriander. Allow the curry to rest for 20-30 minutes.
- It will become a bit thick. If it becomes too thick, add some water before heating it up.
PREPARATION OF THE POTATO PATTIS
- Wash and boil or steam the potatoes.
- When they are done, drain out the water and let them cool for a while.Don't let them get completely cold.
- Peel and mash the potatoes.
- Add all the remaining ingredients for the patties except for the oil. Mix the potato mixture very well.
- If the mixture feels too soft, add more bread crumbs. Mix well.
- Grease a large tray and your hands.
- Take about 2 tablespoonful of the potato mixture and roll it into a ball. Flatten it and shape it into a round flat disc. Put it on the greased tray.
- Repeat with the remaining potato mixture.
FOR PAN FRYING
- Heat about 3 tbsp oil in a wide frying pan over medium heat.
- Place about 6-8 pattis in the hot pan. Don't over crowd the pan.
- Allow the pattis to cook for 3-5 minutes.
- Turn the pattis over. Cook the other side for 3-5 minutes or till golden brown.
- Add more oil if required and cook the remaining pattis.
FOR DEEP FRYING
- Heat the oil for frying in a big wok or karai. Drop a small piece of potato mixture into the oil. If it comes up within a few seconds then the oil is ready.
- Slowly lower a patti at a time into the hot oil using a slotted or wooden flat spoon. Be careful that the oil does not splatter on your hands.
- Can fry about 6 to 8 at a time depending on the size of the wok. Let the patties fry for 2 to 3 minutes.
- Then turn each one and fry till they become golden brown.
- Put the fried patties in a colander.
TO SERVE
- Heat the ragda if it has become cold.
- Place 2-3 pattis in a wide bowl or a soup plate.
- Pour the ragda over it. Generally about 2-3 ladle full is enough.
- Put spoonfuls of both the chutneys.
- Sprinkle with sev and some chopped raw onion. Sprinkle some chopped coriander. Serve.
Notes
- A great party dish as everything can be made ahead. Make the chutneys 2 days before. Roll the patties a day ahead and keep it in the fridge. Put it in a greased tin and cover.
- Leftover ragda can be eaten with chevdo and chutneys.
- Instead of garam masala use ready made chole masala.
- If the ragda becomes too thick add a bit of water when you heat it up.
- This recipe is enough for about 6 to 8 people as a main dish, as some may go for 2nd helping. This is just a rough estimate as some may prefer more ragda or more pattis. As a starter will serve more.