Are you ready to embark on a culinary journey that tantalizes your taste buds and transports you to the vibrant streets of India? Then get ready to make Ragda Pattice, a beloved street food that’s surprisingly easy to recreate at home! This recipe delivers a delicious explosion of flavors—the soft, spicy ragda (a thick curry made from white peas) perfectly complements the crispy pattice, creating a symphony of textures and tastes. It's a fantastic option for a quick dinner, a satisfying lunch, or even a fun appetizer for your next gathering. This recipe is perfect for those seeking easy recipes and healthy meals, proving that homemade cooking can be both delicious and satisfying. Let’s dive into this delightful dish!
Ingredients:
For the Pattice:
- 2 cups boiled potatoes, mashed
- ½ cup finely chopped onion
- ¼ cup finely chopped cilantro
- 1 teaspoon ginger-garlic paste
- ½ teaspoon red chili powder (adjust to your spice preference)
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons all-purpose flour
- Oil for frying
For the Ragda:
- 1 cup dried white peas (soaked overnight)
- 1 large onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder (adjust to your spice preference)
- ½ teaspoon turmeric powder
- ½ teaspoon garam masala
- ¼ teaspoon asafoetida (hing)
- Salt to taste
- 2 tablespoons oil
- ½ cup water or more as needed
- Fresh cilantro for garnish
Instructions:
Making the Pattice:
- In a large bowl, combine the mashed potatoes, onion, cilantro, ginger-garlic paste, red chili powder, garam masala, turmeric powder, and salt. Mix well.
- Gradually add the all-purpose flour, mixing until a firm dough forms.
- Divide the dough into small equal portions and shape them into small patties.
- Heat oil in a pan over medium heat. Carefully fry the patties until they are golden brown and crispy on both sides. Remove and drain on paper towels.
Making the Ragda:
- Pressure cook the soaked white peas with a little salt until soft and mushy. You can also boil them on the stovetop, ensuring they're well-cooked.
- Heat oil in a pan. Add the chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for a minute.
- Add the red chili powder, turmeric powder, garam masala, and asafoetida. Sauté for another minute until fragrant.
- Add the cooked white peas and mash them slightly using a potato masher or the back of a spoon.
- Add water gradually, stirring constantly until you achieve the desired consistency of a thick curry.
- Season with salt to taste. Simmer for 5-7 minutes, allowing the flavors to meld.
- Garnish with fresh cilantro.
Serving the Ragda Pattice:
Spoon the creamy ragda generously over the crispy patties. Garnish with extra cilantro, a squeeze of lemon juice (optional), and a sprinkle of chaat masala (optional). Serve immediately and enjoy this amazing dish, a true testament to the magic of homemade cooking!
Tips and Variations:
- For extra flavor, you can add a pinch of amchur (dried mango powder) to the ragda.
- If you prefer a spicier ragda, increase the amount of red chili powder.
- For a healthier option, bake the patties instead of frying them.
- Feel free to experiment with different spices to customize the flavors to your liking. Adding a touch of cumin or coriander powder can elevate the taste profile.
- Leftover ragda can be stored in the refrigerator for up to 3 days.
Nutritional Information (Approximate per serving):
This information is an estimate and will vary depending on the specific ingredients used and portion sizes.
- Calories: Around 250-300
- Protein: Around 10-12g
- Carbohydrates: Around 40-45g
- Fat: Around 10-12g
This Ragda Pattice recipe is a perfect example of delicious and easy recipes that are also relatively healthy. It's a great addition to your repertoire of quick dinner ideas, and a fantastic way to showcase your homemade cooking skills. Enjoy!