Ragda Pattice Recipe | Chef Sanjyot Keer

Ragda Pattice Recipe | Chef Sanjyot Keer

Written recipe for Ragda pattice

Rest time: 4 hours
Prep time: 15 mins
Cooking time: 1 hour
Serves: 6

For ragda
• White chick peas 2 cups (raw)
• Oil 1 tbsp
• Jeera 1 tsp
• Hing (asafoetida) 1 tsp
• Ginger garlic paste 1 tbsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Turmeric powder ½ tsp
• Water as required
• Salt to taste
• Baking soda 1 tsp
• Garam masala 1 tsp
• Fresh coriander leaves 1 tbsp
• Wash the chickpeas with water and soak them in fresh water for minimum 2-3 hours or overnight.
• Set a cooker on medium heat, add oil and sauté for few seconds, add hing and sauté that too for few seconds, add ginger and sauté that for a minute.
• Add coriander powder, red chilli powder, turmeric powder and mix well, add a splash of water to avoid the masala for burning.
• Add the soaked chickpeas and stir once by mixing well, add enough water so the chickpeas are submerged completely, add salt, baking soda and Close the pressure cooker lid to cook.
• Pressure cook it for 4-5 whistles on medium heat. Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir.
• Turn the gas on to medium heat, and cook again for 4-5 minutes.
• Add garam masala and freshly chopped coriander leaves, mix and cook for 3-4 minutes while stirring well. Your ragda is ready to served with aloo pattice and other toppings.

For aloo pattice
• Boiled potatoes 5-6 medium size
• Salt to taste
• Soaked poha ½ cup
• Ginger garlic paste 1 tbsp
• Fresh coriander leaves 1 tbsp (chopped)
• Fresh mint leaves 1 tbsp (chopped)
• Kasuri methi 1 tsp
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Jeera powder 1 tsp
• Garam masala 1 tsp
• Chaat masala 1 tsp
• Aamchur powder ½ tsp
• Ghee / Oil for shallow frying
• In a mixing bowl, add the boiled potatoes and mash them well, and add the remaining ingredients, mix and combine well.
• Take a spoonful of potato mixture and shape it into tikkis, shape as many as you want.
• Set a pan on medium heat, add ghee / oil and shallow fry the tikkis on both the sides until crisp and golden brown.
• Your aloo tikkis are ready to be served with the ragda and other toppings.

• Freshly prepared ragda
• Freshly prepared aloo pattice
• Mint chutney
• Tamarind chutney
• Chaat masala
• Onions (chopped)
• Sev
• Fresh coriander leaves (chopped)
• Green chillies (chopped)
• Ginger (julienned)
• Pomegranate seeds
• Place the aloo pattice on a serving plate, top it with freshly prepared ragda, further top it with mint chutney, tamarind chutney, sprinkle some chaat masala, add some chopped onion, some sev, freshly chopped coriander leaves, chopped green chillies, ginger and some pomegranate seeds, if your short with few of the toppings you can simply skip them.
• Your ragda pattice is ready to be served, now the cravings of the ragda pattice can be beaten just by making them at home and that though in a much hygienic way.

*NOTE: you can make the ragda and aloo pattice before and keep, so to save the time, just reheat both of them before assembling and serving it.

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