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Punjab · Snack

Ragda Pattice

Traditional 40. Ragda Pattice recipe

🧺 Ingredients

• 1 cup white peas (soaked overnight, cooked until soft)
• 1 onion, chopped
• 2 tbsp oil
• ¾ tsp cumin seeds
• 1 tsp ginger paste
• 2 green chilies, minced
• ¼ tsp turmeric
• ½ tsp red chili powder
• ¾ tsp garam masala
• ¼ tsp asafoetida
• 1 tsp dry mango powder
• ½ cup water
• Salt to taste
• 4 boiled potatoes
• ½ cup boiled white peas
• 1 onion, finely chopped
• 2 green chilies, minced
• ½ tsp ginger paste
• ½ cup besan (gram flour)
• ¼ cup rice flour
• ¼ tsp ajwain (carom seeds)
• Salt to taste
• Oil for frying
• Tamarind chutney
• Green chutney
• Sev
• Onion, chopped
• Pomegranate seeds
• Chaat masala

👩‍🍳 How to make Ragda Pattice

1. Make ragda (15 mins, medium heat): Heat 2 tbsp oil, crackle cumin seeds (30 secs). Add onion, fry 1 min. Add ginger, green chilies, fry 1 min. Add turmeric, chili powder, garam masala, asafoetida (toast spices 1 min). Add cooked white peas, ½ cup water. Simmer 5-8 mins on medium heat until slightly thickened—ragda should be thick curry with tender peas. Add mango powder, salt. Keep warm.
2. Make pattice dough (5 mins): Mash boiled potatoes. Mix with boiled peas, onion, green chilies, ginger. Add besan, rice flour, ajwain, salt. Mix into stiff dough.
3. Shape pattices (5 mins): Divide into 8 portions. Shape into ½-inch thick round patties (2 inches diameter).
4. Fry pattices (8 mins, medium-high heat): Heat 2 tbsp oil on tawa. Place 4 pattices, fry 2 mins until golden, crispy bottom. Flip, fry 2 mins other side. Repeat with remaining pattices.
5. Assemble ragda pattice (15 mins): Place 1-2 warm pattices on plate. Pour warm ragda (¼ cup) generously over pattices. Top with tamarind chutney (1 tbsp), green chutney (1 tbsp), sev (1 tbsp), chopped onion (1 tbsp), pomegranate seeds (few), chaat masala (¼ tsp).
6. Serve immediately (1 min): Ragda pattice should be served warm with warm ragda—contrast of warm peas curry with crispy pattices essential.

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