This is another of my mother-in-law’s recipe. I learnt cooking pretty late in life, only after my son was born. What started as a no option chore, due to my inability to handle tantrums of house helps, has slowly turned into a passion, thanks to my family. Today, I love cooking for my family and friends and look forward to being appreciated by them 🙂
The regular ragada pattice that we get in Mumbai is very bland, which tastes good only because of the chatpata tamarind sauce. Todays’ recipe is not bland as it has onions, tomatoes and whole ground spices. Besides, the pattice has also been made interesting, with green peas and paneer stuffing in it. So unlike the outside ragada, this ragada can also be had as a sabji with roti or chapati or on rice. And the pattice can also be had stand alone, with ketchup or tamarind sauce. No outside ragada pattice can beat the taste of this one 🙂… Unlike other chaats, this is also a healthier chaat option, as the pattice is shallow fried and no sev is required…
This dish on its own can be a complete, healthy and tasty meal. Dried peas are not only a good source of protein, but also a good source of fibre and has certain vitamins and minerals. They also contain Isoflavones which are phytonutrients, whose dietary consumption has been linked to reduced risk of certain cancers. The addition of veggies to flavour the meal, further increases its nutritional quotient.
500 gms boiled, peeled and mashed potatoes
4-5 crumbled bread slices/ corn flour
1 large onion, finely chopped
1/2 cup crumbled paneer or cottage cheese
1/2 cup green peas
1 green chilly, finely chopped
1/2 cup fresh coriander, finely chopped
1-2 tsp garam masala
1/2 tbsp cumin seeds
Oil for stuffing and shallow frying
11/2 cup dried white peas ( rinsed and soaked overnight, washed the next day and pressure cooked for 5-6 whistles with a pinch of salt)
2 large onions, finely chopped
3 large tomatoes, finely chopped
1 inch fresh ginger, peeled
2 green chillies
5-6 garlic cloves
1/2 cup fresly chopped coriander
1/2 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp turmeric powder
1 tsp garam masala
- In a bowl, take mashed potatoes, add salt and corn flour or bread slices and mix well.
- Make round balls, pat into circular discs with your hand, and keep them ready while the stuffing is being done.
- Heat a wok and add some oil. Add cumin seeds and once they splutter, add chopped onions, green chillies and saute. When the onions turn translucent, add paneer, green peas, salt and garam masala and let it cook. Once done, garnish with chopped coriander.
- When the stuffing cools, take a spoonful of the stuffing and place on the flattened potato mixture. Seal it gently by gathering from all sides. Flatten it lightly, and shallow fry till golden brown from both sides. Be gentle, while flipping, the pattice or they will break. Use a flat spatula for the same.
- First make masala by grinding ginger, garlic, coriander seeds, turmeric powder, garam masala powder and green chillies.
- In a wok, heat oil. Once the oil is heated, add cumin seeds. Then add onions and saute till transucent. Add the ground masala and saute further. Do this at a very low flame or the masala will get burnt.
- Add chopped tomatoes. Cook till the tomatoes become mushy. Add pressure cooked dried peas along with its stock.
- Allow it to boil. You may need to add more water, as the ragada is in gravy form.
- Add salt, mix well. Once it comes to a boil, add chopped coriander, mix and switch off the flame.
- In a plate, take two pattice.
- Top it with a ladle or two of ragada.
- Drizzle tamarind sauce/chutney.
- Garnish with finely chopped onions and coriander and serve hot.