RAGADA PATTICE
Ingredients
- FOR RAGADA
- White Peas - 1 Cup
- Water - 5 Cups
- Turmeric Powder - 1/4 Teaspoon
- Dhana Jeera Powder (Coriander and Cumin Powder) - 1 Teaspoon
- Red Chili Powder - 1 1/2 Teaspoon
- Gud (Jaggery) - 1 1/2 Tablespoon
- Salt - As Per Taste
- Water - 6-7 Cups
- FOR PATTICE
- Potatoes - 2 Lb
- Lemon Juice - 1 Tablespoon
- Ginger, Garlic and Green Chili Paste - 1 Tablespoon
- Jeera (Cumin) Powder - 2 Teaspoon
- Corn Starch - 4 Tablespoon
- Salt - As Per Taste
- Oil For Frying
Instructions
For Ragada:
- Soak white peas overnight.
- The following day, add peas, water, turmeric powder, red chili powder, salt, dhana jeera powder, and jaggery in a pressure cooker.
- Allow around 8-9 whistle, or cook it until the peas are soft and mix it well.
- The consistency should be watery.
For Pattice:
- Peel boiled potatoes and mash them. Add and mix lemon juice, ginger, garlic, chilly paste, cumin powder, corn starch, and salt.
- The mixture should turn into a dough texture. Make small balls out of the dough and flatten the balls to make the shape of a pattice.
- In frying pan add little oil and stir fry the pattice till it is a golden brown color.
- On a plate, place two pattices and add the white peas ragada on top. Sprinkle red chili powder, dhana jeera powder, black salt, sweet tamarind chutney and chopped coriander, thin sev is optional according to your taste.
For Garnish: Chopped coriander, dhana jeera powder (Coriander and Cumin), black salt, red chili powder and sweet tamarind chutney (check the recipe in sauces and chutney)
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