RAGDA PATTICE I POTATO PATTIES WITH WHITE PEAS CURRY

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INGREDIENTS I RAGDA
3 Cups Boiled White Peas (Safed Matar)
1 Tbsp Oil
1 Tsp Cumin Seeds
1 Tsp Ginger Garlic Paste
1 Green Chilli
1 Onion
1 Tomato
1 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1/2 Tsp Asafoetida (Hing)
2 Tbsp Coriander Leaves
Water

INGREDIENTS I POTATO PATTIES
1 Tbsp Oil
10 Boiled Potatoes
2-4 Tbsp Corn Flour
1/4 Cup Mint Leaves / 1 Tbsp Mint Powder
1/4 Cup Coriander Leaves
2 Tbsp Ginger – Garlic – Green Chilli Paste
1/2 Tsp Dry Mango Powder (Amchur)
Salt to taste

INGREDIENTS I OTHER
Cups Yogurt (Skip for Lactose Intolerance/Vegan)
Ketchup / Date Tamarind Chuntey
1 Green Spicy Chutney
Nylon Sev
Sugar/Rock Salt

METHOD I RAGDA

  • In a wide pan, heat oil.
  • Splutter Cumin Seeds.
  • Add Ginger Garlic Paste and sauté for a few seconds.
  • Also add one finely chopped Green Chilli.
  • Now add finely chopped Onions and sauté until they brown a little.
  • Now add the finely chopped Tomatoes and mix.
  • Add salt and sauté until the Tomatoes soften.
  • Add the spice powders – Turmeric Garam Masala & Asafoetida. Mix and let the mixture cook for 2 minutes.
  • Now add the cooked White Peas (Safed Matar). Make sure the peas are cooked well and not hard.
  • You can add water and adjust the consistency as you desire. For Rotis I keep it dense and for Potato Patties a little gravy so I can pour easily.
  • Add salt and garnish with finely chopped Coriander Leaves.

METHOD I POTATO PATTIES

  • Boil the Potatoes in a pressure cooker. Cool them completely and peel the skin. You can do this the previous day/night and store in the fridge.
  • Add the Potatoes in a deep mixing bowl.
  • Add finely chopped Mint & Coriander Leaves. I added Dry Mint Powder I had, instead.
  • Also add the Ginger – Garlic – Green Chilli Paste.
  • Also add Amchur powder along with Salt.
  • Mash and mix everything together.
  • If the dough feels moist add Cornflour to this. Cornflour helps in binding. You can otherwise skip this.
  • You can add boiled green peas, carrots or other veggies too. But since we are making street style Ragda Pattice, we will skip them this time.
  • Now divide the dough into equal parts, roll them into balls and then flatten them into small but thick patties, like Burger patties.
  • Spread some cornflour/rice flour on a plate and cover both sides of the patty very lightly.
  • On a hot griddle/tava, spread oil and place these patties.
  • On a medium flame, cook both sides evenly until they brown well.

ASSEMBLING & SERVING SUGGESTION FOR RAGDA PATTICE

  • Lay a Potato patty on a plate or wide bowl.
  • Pour the hot White Peas curry over it.
  • Top with some smoothened out Yogurt. You can add either Sugar or Rock Salt to Yogurt depending on the taste you prefer.
  • Spread some Spicy Green Chutney and/or Sweet & Sour Date Tamarind Chutney.
  • Add chopped Onion, Tomatoes, Mint & Coriander Leaves.
  • Garnish with some Nylon Sev or some crispy puris if you have them.
  • There are so many ways to enjoy this! Do share in the comments below if you liked this recipe or tried a different pairing.
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Potatoes to boil
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Mashed Potatoes
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Dry Mint Powder
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Rolled & Flattened Patty
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Cook well until brown on both sides
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Patties ready to be curried!
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Crisp exterior
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Ragda Pattice
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Ragda
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Ragda for the Pattice
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Blend of flavours

SAFED MATAR GHUGHNI |WHITE PEAS CURRY

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INGREDIENTS:
3 Cups Boiled White Peas (Safed Matar)
1 Tbsp Oil
1 Tsp Cumin Seeds
1 Tsp Ginger Garlic Paste
1 Green Chilli
1 Onion
1 Tomato
1 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1/2 Tsp Asafoetida (Hing)
2 Tbsp Coriander Leaves
Water
Salt to taste

METHOD:

  • In a wide pan, heat oil.
  • Splutter Cumin Seeds.
  • Add Ginger Garlic Paste and sauté for a few seconds.
  • Also add one finely chopped Green Chilli.
  • Now add finely chopped Onions and sauté until they brown a little.
  • Now add the finely chopped Tomatoes and mix.
  • Add salt and sauté until the Tomatoes soften.
  • Add the spice powders – Turmeric Garam Masala & Asafoetida. Mix and let the mixture cook for 2 minutes.
  • Now add the cooked White Peas (Safed Matar). Make sure the peas are cooked well and not hard.
  • You can add water and adjust the consistency as you desire. For Rotis I keep it dense and for Potato Patties a little gravy so I can pour easily.
  • Add salt and garnish with finely chopped Coriander Leaves.
  • Serve hot with Potato Patties. Check the Ragda Pattice Recipe here!
  • You can also pair this with Roti or Crispy Buttered Bread or Pani Puri or even Dosa. Or simply enjoy this on its own as an evening snack topped with some chopped tomatoes, onions and sev/chips/roasted dals/broken crispy puri!
  • So many ways to enjoy this! Do share in the comments below if you liked this recipe or tried a different pairing 🙂
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Boiled White Peas
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Tomato & Onion getting sautéed
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Nutritious Ghughni
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Thick Ghughni to eat with Flatbreads or Dosas
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Ghughni with Potato Patties – Ragda Pattice
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Plain Ghughni