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Ragda Pattice

Prep Time15 mins
Cook Time40 mins
Soaking hours6 hrs
Total Time6 hrs 55 mins
Course: entree, Lunch, Main Course
Cuisine: Indian
Keyword: 30 min meals, indiandish, indianstreetfood, ragda pattice
Servings: 4 people
Author: Sweta Patel

Ingredients

The Ragda

  • 1 cup water
  • ¾ cup vatana dried white peas
  • ½ cup onion finely chopped
  • ¼ cup cilantro finely chopped
  • 2 tbsp oil
  • 1 tsp ground coriander thana jeeru
  • 1 tsp garam masala
  • 1 tsp red chili powder
  • ½ tsp turmeric
  • ½ tsp mustard seeds
  • 1 bay leaf
  • ½ tsp lemon juice
  • ½ tsp cumin
  • 2 whole cloves
  • salt to taste

The Pattice

  • 3 potatoes boil,peeled and mashed
  • ¼ cup bread crumbs
  • 2 tbsp cilantro finely chopped
  • 1 tsp lemon juice
  • 1 tsp cumin
  • 1 tsp ground coriander thana jeeru
  • ½ tsp garam masala
  • ½ tsp red chili powder
  • ½ tsp salt

Optional toppings

  • 1 cup sev thin or nylon sev
  • cilantro chutney
  • sweet tamarind chutney
  • chili powder
  • cilantro

Instructions

For Ragda

  • Soak the vatana (dried white peas) overnight or for at least 6 to 8 hours. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Drain and rinse one its done cooking and set to the side.
  • Heat the oil in a large pot, add the mustard seeds, cook until they start to pop a little, next add the onions and sauté over medium heat for 2 minutes. Add the cooked vatana (white peas) and sauté on a medium for 1 minute.
  • Add all the spices from the section above "radga", mix well and cook on a medium flame for 2 to 3 minutes, stir continuously and add the water. Simmer on low med/low heat and stir occasionally.

For Pattice

  • Combine the potatoes, spices and breadcrumbs in a bowl and mix well. Divide the mixture into 10 equal portions and shape each portion into a flat round.
  • Heat a griddle or pan with ½ tbsp of oil and cook the pattice, cook on both sides making sure there golden brown.

Assembling and serving

  • Place 2 golden brown pattice on a serving plate and pour about ¼ of ragda over it.
  • Sprinkle some sev, drizzle the chutneys and garnish with cilantro. Serve immediately and enjoy!

Notes

  • You can boil the potatoes and vatana all in the instant pot at the same time. I have two separate stack able containers that I put in IP.
  • Make the pattice filling the night before to save time or cook the vatana (dried white peas) and potatoes the night before.
  • You can make the pattice in advance and keep it warm in the oven until your ready to serve to keep them nice and crispy.