Wednesday, October 8, 2008

Ragda Pattice

Ragda Pattice brings to mouth the fond memories of street food mumbai style. Ragda or vatana as it's usually known are dehaydrates green peas are a good source of protien and can be eaten in the sprouted form as well. Back in Mumbai, ragda pattice is a very famous street food and is loved by one and all. The pattice is usually shallow fried and is served with ragda along with the mix of sweet and tangy tamarind chutney and hot coriander chutney.

This recipe is very figure friendly and healthy as well as the pattice is baked; so lets keep the guilt aside and start cooking.


To make Ragda:

1 cup vatana
2 tomatoes (finely chopped)
1 table spoon besan
1 tsp turmeric powder
1 bay leaf
1 clove
1 cinnamon stick
1 tsp jeera
2 tsp ginger (grated)
2-3 green chilies (slit from middle)
salt to taste
1 tsp red chilly powder
1 table spoon lemon juice
1 table chopped coriander leaves
water as required
1 tsp olive oil


Soak the vatana for atleast 4 hrs. Drain the water and pressure cook the vatana with 3 cups of water for 10 -15 mins. Make sure that the vatana is not completely mushed. It must have a crunch to it. Heat oil in a separate pan and add jeera to it. Add clove, cinnamon, ginger and slit green chilies to the pan as well. Now add chopped tomatoes to the pan and saute till the tomatoes are nice and mushy. Add the vatana to the pan alongwith the water in which the vatana was cooked and mix all the ingredients well. Add besan and red chilly powder to the pan and mix well. Add 1 cup of water and let it simmer till the besan is completly cooked. Add lemon juice to the pan along with chopped coriander leaves and mix well. Keep aside.

To make pattice:

4-5 medium sized boiled potatoes
2-3 green chilies (finely chopped)
1 table spoon grated ginger
1 table spoon chopped coriander leaves
salt to taste
1 table spoon milk
1 cup bread crumbs
Olive oil to brush the pattice


Mash the boiled potatoes in a bowl and add the green chilies, chopped coriander, grated ginger and salt and mix well. Make small patties out of the potato mixture and dip it in milk and then coat it completely in the bread crumbs and line them on a greased baking sheet. Use the above method to make similar pattice and line them all in the baking sheet. Refrigerate the pattice in the fridge for min 30 mins. Preheat the oven at 350 degree F. Remove the baking sheet from the fridge, brush the pattice with olive oil and bake the pattice for 25 - 30 mins till the pattice has a golden brown color.

To Serve:

1 medium sized onion ( finely chopped)
green coriander chutney
tamarind chutney
chopped coriander leaves

In a bowl put 1-2 pattice and add hot ragda over the pattice, add the coriander and tamaring chutney, add chopped onion and coriander and serve!!!!!