Ragda Pattice with Tamarind Chutney

This is a Recipe for making at home Fast Food Stall Style authentic Maharashtrian Ragda Pattice with Chinchechi [Tamarind] Chutney.
Ragda Pattice is one of the most famous and popular of the Fast Food Snacks in India, available readily in most Fast Food Stalls, up market Restaurants and even roadside eateries.
The simple and easy to follow preparation method given by me will enable anyone to easily preparing traditional Maharashtrian Ragda Pattice at home.

Preparation Time: 45 Minutes
Serves: 4 Persons

Ingredients
For the Pattice
6 Medium size Potato
2-3 Green Chilies
1” Ginger (chopped)
Two Bread Slices (crumb)
Salt as per taste
Oil for shallow frying the Pattice

For the Ragda
2 Cups Dried Green or White Peas (soak 7-8 hours)
1 Tablespoon Oil
1 Big size Onion (chopped)
1 Medium size Tomato (chopped)
1 Teaspoon Garam Masala
1 Teaspoon Red Chili Powder
¼ Teaspoon Turmeric Powder
Salt as per taste

For the Tamarind Chutney
¼ Cup Tamarind
2 Tablespoon Jaggery
1 Tablespoon Sugar
¼ Teaspoon Red Chili Powder
1 Teaspoon Cumin-Coriander Seeds Powder
Salt as per taste
Onion, Tomato, Coriander Leaves (chopped) for garnishing
½ Cup Barik Sev for garnishing

Preparation for Ragda:
Soak the Peas for 7-8 hours in Water and then cook the Peas and keep them aside.
Heat the Oil in a Kadai and add the Onion, Tomato, cooked Peas, Garam Masala, Red Chili Powder, Salt and sufficient Water and cook until it become soft.

For the Pattice:
Mash the Potato, Green Chili-Ginger Paste, Bread Crumb, and Salt, mix it well and prepare small flat Pattice. Shallow fry the Pattice in a non-stick pan until its color changes in to light brown.

For the Tamarind Chutney
Soak the Tamarind in Water for 30 minutes or boil it and then remove pulp and then add the Jaggery, Sugar, Red Chili Powder, Cumin-Coriander Seeds Powder, and Salt and mix it well and boil it for 3-4 minutes on a slow flame.

In a Plate arrange the two Pattice and add the ½-Cup Ragda over the Pattice and garnish with ½ tablespoon Tamarind Chutney, chopped Onion, Tomato, Coriander and Barik Sev.

The Marathi language of the Ragda Pattice preparation with Tamarind Chutney has been published in this – Article

About Sujata Nerurkar (1928 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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