Ragda Pattice Recipe

• For Ragda:
• 250 gms Peas (white)
• 2-3 Green Chilly
• 1/2 tsp Garam Masala (powder)
• 1/2 tsp Red chili (powder)
• 1/4 tsp Turmeric (haldi)
• 1/2 tsp Cumin Seeds (jeera)
• 3 Curry Leaves (kadhi patta)
• 1 tbsp Oil
• Salt As per taste
• For pattice:
• 500 gms Potatoes
• 2 tbsp Corn Flour
• 1 Green Chilly
• Salt As per taste

• For ragda:
• Soak white peas in water for about six hours.
• Boil with haldi till done. Add salt, mash a little.
• Heat 1 tbsp. of oil; lightly fry jeera, kadhi patta, chili powder and Garam Masala Powder to make vaghar.
• Season the ragda with the vaghar (Tadka Pan).
• For pattice:
• Boil potatoes, peel & mash them, add corn flour, finely cut green chilies and salt.
• To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly.
• Heat the Tava, put a little oil on it & fry pattice gently on both sides. Fry on medium heat. Keep aside.