This is a famous street food enjoyed in many parts of India. It is actually a healthy dish if made at your home.
When i bought the white peas from the store, i was not sure what to make with it as it was new to me. I searched through Internet and came to know that the famous ragda samosa, ragda pattice all are made with this ingredient. I was so happy, because we all loved these dishes from the chat shop. I made this dish and it tasted much better than the one which we enjoy at the shop. Moreover it is healthy as we are preparing it at our home. Not Joking....Try it yourself and you will come to know... Its really taste....
Recipe source: Tarla Dalal
For making Ragda
1 cup Dried White Peas/Saffed Vatana
1 Onion (medium, finely chopped)
1 tbsp. Oil
1/2 tsp Mustard seeds
1/4 tsp Turmeric powder
Salt to taste
1 tbsp. Coriander powder
1 tbsp. Cumin powder
2 tsp Red chilli powder
2 tbsp. Coriander leaves (finely chopped)
2 cup Potato (boiled, peeled and mashed)
2 tsp Ginger - Green chilli paste
1 tbsp. Cornflour
Salt to taste
1/2 to 1 tsp Oil
10 tsp Green Chutney
4 tbsp. Dates and Tamarind Chutney/ Meeti Chutney
4 tbsp. Onion (finely chopped)
8 tbsp. Sev
4 tbsp. Papadi
Coriander leaves for garnishing
1 tsp Red chilli powder
To prepare Ragda : -
- Soak dried white peas overnight. Drain the water and pressure cook it in fresh 2 cups of water till soft and nicely cooked. Keep this aside.
- Heat oil in a non stick pan. Add mustard seeds and let them splutter.
- Now add onion and saute till golden brown colour.
- Add the cooked white peas, salt, turmeric powder, coriander powder, cumin powder and red chilli powder.
- Mix well and let it simmer for approximately 5 minutes. While cooking press the mixture with the spoon in between.
- Add water as required and when everything is combined properly, add coriander leaves.
- Mix well and take off from heat.
- Ragda is ready.
To prepare Pattice : -
- Mash the boiled and peeled potatoes, very smooth and soft without any lumps in it.
- Add salt, ginger-green chilli paste and cornflour. Mix well again so that everything is combined properly. (Mixing nicely the mashed potatoes is very important or else the pattice won't come out nice)
- Now rub your palms with little cornflour and take a golf ball sized potato mix. Spread it between your palms and fill it with little green chutney in the centre. Roll it again into a ball, press lightly to form like a tikki. Make pattice like this with rest of the potato mixture and keep them aside.
- Heat little oil in a non stick pan and place the pattice on it. When both sides turns golden brown colour, take off from heat and keep them aside.
- Pattice is ready.
To serve Ragda Pattice (individual servings) : -
- Place 2 pattice on the serving plate. Pour a generous quantity of the hot ragda on top of it.
- Put little meethi chutney on top of it. Then the green chutney, next little finely chopped onion.
- On top of it, put little crushed papadi, sev. Add more chutney's on top of it.
- Sprinkle little red chilli powder and some coriander leaves.
- Ragda Pattice is ready to serve. Serve it hot...
* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*
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