Ragda Pattice is a chat preparation of fried potato cutlets with peas curry, topped with chopped raw onion, coriander leaves and sev. It is served along with sweet and spicy chutney to suit your taste buds. A complete meal on its own, a spicy and tangy chat, or a cozy evening snack. It also makes an excellent iftar dish for you Ramadan evenings.
Course Snack
Cuisine Indian
Keyword Chat, Snacks, Vegetarian
Prep Time 30 minutesminutes
Cook Time 1 hourhour30 minutesminutes
Soaking Time 4 hourshours
Total Time 6 hourshours
Servings 4
Author Shanaz Rafiq
Ingredients
For Potato Cutlets:
500gramspotatoes
2tbspbread crumbs
2tbspcorn flour
1tspchat masala powder
¾teaspoonsalt
3tbspof cooking oil for shallow fryingper batch
For Ragda Masala:
1cupdried green peas
1cupchopped onion
1cupchopped tomato
1tspginger & garlic paste
2green chilies finely chopped
5curry leaves finely chopped
2tspred chili powder
1tspcoriander powder
¼tspturmeric powder
½tspgaram masala powder
1tbsplemon juice
1tspcumin seeds
¼tsphingasafoetida powder
5tbspcooking oil
1small potato boiled peeled & cut into cubesoptional
Ingredients for serving:
1small onion chopped for topping
½cupchopped coriander leaves for garnish
1cupchat sev
Ragda masalapeas curry
½cupmint chutney
½cupsweet chutneyimli chutney
Instructions
For making potato cutlets:
Boil the potatoes without peeling them. Once cooked, peel and mash. Set aside till it cools. Add bread crumbs, cornflour, salt, and chat masala powder. Mix well. Take 2 tbsp of potato mixture and shape them into flat cutlets. Heat oil in a flat pan and shallow fry the cutlets till golden and crispy on both sides.
For ragda masala:
Wash and soak the dried peas for 4 to 5 hours. Boil the peas with some salt in a pressure cooker and set them aside. (The peas cook really fast so do not cook for more than 10 minutes in the pressure cooker). Heat oil in a pan, add hing, 1 tsp whole cumin, and chopped onion. Fry till it slightly changes color.
Now add 1 tsp ginger & garlic paste, curry leaves, chopped green chilies along with chopped tomatoes. Cook till tomatoes are soft. Add 2 tsp red chili powder, 1 tsp coriander powder, and 1/4 tsp turmeric powder. Cook the masala on low flame for 5 minutes and then add boiled peas along with the required amount of its water. Cover and cook the peas masala (ragda) for 10 minutes on low flame. Taste and check the salt and adjust the consistency by adding more water if needed. (The consistency should be medium, neither too thick nor too watery). Finally add 1 tsp lemon juice, 1/2 tsp garam masala, and cooked potatoes. Cook for 1 more minute and serve with potato cutlets.
For serving ragda pattice:
Place a cutlet in a small serving dish and pour a ladle full of Ragda over it.
Garnish with chopped onion, chopped coriander leaves and sprinkle some sev on top, and serve hot along with mint chutney and sweet chutney.