Ingredients
Scale
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
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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.
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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.
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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
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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.
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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
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Place 2 golden brown pattice on a serving plate and pour about ¼ of ragda over it.
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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.
- Prep Time: 15
- Cook Time: 40
- Category: entree, Lunch, Main Course
- Cuisine: Indian
Keywords: 30 min meals, indiandish, indianstreetfood, ragda pattice
