Name: Ragda Pattice
Prep time: 600 min
Cook time: 30 min
Total time: 630 min
Ingredients: 1 cup White Vatana ((washed and soaked overnight)); 1 teaspoon Ginger-Garlic Paste; ½ teaspoon Red Chilli Powder; ¼ teaspoon Turmeric Powder; ½ teaspoon Garam Masala Powder; ½ teaspoon Coriander Powder; ½ teaspoon Cumin Seeds Powder; ½ teaspoon Chole Masala; 1 pinch Hing; Water (as needed); Salt (as per taste); 3 large Potatoes ((boiled and mashed)); 2 to 5 tablespoons Corn Flour ((Adjust as per need)); Salt (as per taste); Oil (as needed); Fresh Coriander Leaves ((chopped finely, to garnish)); 1/2 cup Onion ((finely chopped, to garnish)); Nylon Sev ((to garnish, optional)); Sweet Tamarind Chutney ((to serve)); Pudina-Dhaniya Chutney ((to serve))

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5 from 1 vote

Ragda Pattice

Ragda Pattice is a delicious street food from Bombay and much of Maharashtra. It is extremely popular as a fast food, snack item in restaurants and fast food joints as well. It provides not only a burst of varied flavors but also much nutrition as its loaded with proteins and carbs. Surprisingly, unlike many other street foods, it is quite low on the fat quotient as the pattice are shallow fried in very less oil.

Course Snacks

Cuisine Indian

Prep Time 10 hours

Cook Time 30 minutes

Total Time 10 hours 30 minutes

Servings 6 servings

Calories 126 kcal

Author Anju Bhagnari

Ingredients

For the Ragda

1 cup White Vatana (washed and soaked overnight)
1 teaspoon Ginger-Garlic Paste
½ teaspoon Red Chilli Powder
¼ teaspoon Turmeric Powder
½ teaspoon Garam Masala Powder
½ teaspoon Coriander Powder
½ teaspoon Cumin Seeds Powder
½ teaspoon Chole Masala
1 pinch Hing
Water as needed
Salt as per taste

For the Pattice

3 large Potatoes (boiled and mashed)
2 to 5 tablespoons Corn Flour (Adjust as per need)
Salt as per taste
Oil as needed
Fresh Coriander Leaves (chopped finely, to garnish)
1/2 cup Onion (finely chopped, to garnish)
Nylon Sev (to garnish, optional)
Sweet Tamarind Chutney (to serve)
Pudina-Dhaniya Chutney (to serve)

Instructions

Drain the soaked vatanas.
Place them in a pressure cooker along with 3 cups of the soaked water.
Add salt to taste, turmeric powder.
Heat on high flame till 2 whistles.
Lower the heat and cook for 8 to 10 minutes more.
Let the pressure release on its own.
Open the lid and check if all the vatanas are cooked soft or not.
If some still are little bit uncooked, simmer for a few minutes more.
Place a pan on low heat.
Add 1 tablespoon oil and let it heat up.
Put in the ginger-garlic paste and cook for a few seconds.
Add the seasonings like red chilli powder, garam masala powder, hing, chole masala, coriander powder and cumin seeds powder.
Quickly add in the boiled vatanas and give a stir.
Let simmer for a few minutes till it looks well cooked.
Add more water if the consistency is too thick.
To make the pattice, take the mashed potatoes and add salt and 2 to 3 tablespoons of the cornflour to it.
Mix well and make balls depending on the size preferred for the pattice.
Press them to flatten.
If the potato mixture is moist and unable to hold shape, add more cornflour to it.
Place a tawa on low flame and heat about 2 tablespoons oil.
Place a few pattice in one go in the center.
Let them roast on low flame to get a crunchy bite.
Cook both sides to golden brown.
Slide them to the edge of the tawa and put in the next batch to cook.
This makes them crisper and keeps them hot as well till serving.
Ready all the pattice similarly.
To serve, place a couple of the pattice in a serving plate.
Top up with a few tablespoons of the ragda.
Put a tablespoon each of the two chutneys.
Garnish with fresh coriander leaves and the chopped onion.
Sprinkle nylon sev (optional).
Serve piping hot