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