Allergens in Ragda Pattice: none of the ten listed below.
Ingredients
Quantities for 4.
- 250g, white, soaked overnight Dried Peas
- 700g, boiled and grated Potato
- 3 tbsp Cornflour
- 1, finely chopped Onion
- 4 tbsp sweet extract Tamarind
- a handful Mint
- a large handful Coriander Leaves
- 3 Green Chilli
- 1 tbsp, grated Ginger
- 1 tsp Turmeric
- 1 tsp Chilli Powder
- 2 tsp Chaat Masala
- 1 tsp Cumin Seeds
- 6 tbsp Neutral Oil
- to taste Salt
Cookware
stovetop, pressure cooker, tawa
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The ragda should be thin enough to pour, not a thick curry. It is a sauce for the pattice, not a dal.
- Crush a ladle of the cooked peas against the pan to thicken it rather than adding flour.
Method
- Pressure cook the soaked peas with turmeric and salt for 5 whistles until completely soft.
- Temper cumin in oil, add ginger and chilli, then tip in the peas with their liquid.
- Crush a ladleful against the side of the pan and simmer 10 minutes to a pouring consistency.Pouring, not spooning. Add hot water if it tightens.
- Mix the grated potato with cornflour, chaat masala and salt, and shape into 8 patties.
- Shallow-fry the pattice on a tawa, 5 minutes a side, until a hard crust forms.
- Put two pattice in each bowl and ladle the hot ragda over them.
- Top with chopped onion, both chutneys, chaat masala and coriander.
Storage
The ragda keeps 3 days refrigerated and thickens; loosen with hot water. Pattice are best fresh but the raw shaped patties keep 2 days.
Nutrition Medium estimate
One serving of Ragda Pattice (323 g) is about 649 calories, or 202 calories per 100 g.
Medium protein: 19 g a serving, 12% of the calories
| Per serving323 g | Per 100 g | |
|---|---|---|
| Calories | 649 kcal | 202 kcal |
| Protein | 19.4 g | 6 g |
| Carbohydrate | 94.2 g | 29 g |
| of which sugars | 10.8 g | 3 g |
| Fibre | 20.0 g | 6 g |
| Fat | 23.7 g | 7 g |
| of which saturated | 2.5 g | 1 g |
| of which unsaturated | 19.0 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for chaat masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.