Ragda Pattice (from cookbook)


For The Ragda Filling

  • 1 cup safed vatana (dried white peas) (dried white peas)
  • 1/4 cup tuver dal
  • 2 boiled potatoes , cut into small pieces
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp chilli powder
  • 2 tsp ginger-green chilli paste
  • 1/2 tsp garam masala
  • 2 tsp grated jaggery (gur)
  • 1 tbsp tamarind or tomatoes chopped
  • salt to taste

For The Tempering (for The Ragda)

  • 1/4 tsp mustard seeds ( rai / sarson) ( mustard seeds ( rai / sarson) / sarson)
  • 6 curry leaves (kadi patta) (kadi patta)
  • a pinch of asafoetida (hing) (hing)
  • 2 tbsp oil

For The Patties

  • 1 kg potatoes
  • 2 tbsp cornflour
  • salt to taste
  • 2 tsp sesame seeds
  • 1 cup chopped mint leaves (phudina)
  • 1/4 cup chopped coriander (dhania)
  • 12 ginger (adrak)
  • 1/2 tbsp lemon juice
  • 1 tsp sugar
  • salt to taste

Other Ingredients
oil for deep-frying

Some Chutneys & Condiments to serve

For the ragda


  • Soak the dried peas overnight.
  • Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.
  • Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
  • Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
  • Simmer for 10 minutes and keep aside.

For the patties


  1. Boil, peel and grate the potatoes.
  2. Add the cornflour and salt and knead to a soft dough.
  3. Divide into 12 equal portions and keep aside.
  4. Roll out each portion into a 75 mm. (3″) diameter circle. Place a portion of the ground filling mixture on each circle.
  5. Bring together the edges in the centre to seal the filling inside the potato.
  6. Press lightly on top to make a patty.
  7. Repeat to make the remaining 11 patties.
  8. Shallow fry on a non-stick pan till the patties are golden brown and crisp.

How to serve


  • For serving, place 2 patties on a plate and pour the ragda over.
  • Top with all the chutneys.
  • Sprinkle the sev and onions on top. (optional)
  • Serve immediately.

Note:  This whole dish is better planned ahead and soak the peas a day before.  Takes 4 hours and more!


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