On a rainy day or a visit to beach, Mumbaikars love this chaat dish called Ragda Pattice. This is my version of Ragda Pattice with a twist. It’s a good starter dish to wow the guests with, without any alcohol or most importantly jain. Read on to view the recipe.

Print Recipe

Ragda Pattice Shot

Course

Starters

Cuisine

Indian Chaat

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

• 2 bananas boiled and mashed
• 100 grams green peas coarsely crushed in food processor
• 1/3 cup coconut grated
• 1/3 cup coriander fine chopped
• 2 tsp green chilli paste
• 2 tsp lemon juice
• 1 tsp sugar optional
• salt to tase

Ragda

• 1 cup white peas dried / sukha vatana
• 2 tomatoes medium
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1 tsp green chilli paste
• 1 tsp dhanya jira powder cumin / coriander seeds powder
• 1/2 tsp tumeric powder
• 1/2 tsp cumin seeds
• 3 - 4 curry leaves
• 1 bay leaf tej pata
• 1 tsp lemon juice or aamchur powder
• 1/4 tsp asafoetida hing powder
• salt to taste

Garnish

• green chutney
• sweet chutney
• coriander leaves
• barik sev

Course Starters Cuisine Indian Chaat Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 2 bananas boiled and mashed 100 grams green peas coarsely crushed in food processor 1/3 cup coconut grated 1/3 cup coriander fine chopped 2 tsp green chilli paste 2 tsp lemon juice 1 tsp sugar optional salt to tase Ragda 1 cup white peas dried / sukha vatana 2 tomatoes medium 1 tsp garam masala 1 tsp red chilli powder 1 tsp green chilli paste 1 tsp dhanya jira powder cumin / coriander seeds powder 1/2 tsp tumeric powder 1/2 tsp cumin seeds 3 - 4 curry leaves 1 bay leaf tej pata 1 tsp lemon juice or aamchur powder 1/4 tsp asafoetida hing powder salt to taste Garnish green chutney sweet chutney coriander leaves barik sev

Instructions

For pattice

1. Take a bowl, mix all the ingredients that are mentioned under pattice. Mix them well.
2. Divide the mixture into equal portions, then shallow fry the pattice on a non-stick pan till they become golden brown and crisp.

   
3. The pattice are ready.

For ragda

1. Wash the dried peas and keep them soaked for 5 - 6 hours.
2. Then put the peas in a pressure cooker, wait for 5 - 6 whistles or until the peas turn soft. Do not drain the water. You can use the water when required in the recipe.
3. Heat oil in a kadai (wok), add cumin seeds, when they start to make crackled sound, add curry leaves, bay leaf, asafoetida, green chilli paste and finely chopped tomatoes. Cook for 30-40 seconds.
4. Add cooked peas along with water, lemon juice or aamchur powder and mix well.
5. Mash few peas with a back of spoon to make a thick gravy. Add 1 and 1/2 cup of water and mix well. Cook it on low flame for 8-10 minutes or until it turns thick.

   

For serving

1. Place small pattice in shot glass and pour the ragda on it. Top it with both the chutneys, sprinkle the sev and garnish it with coriander.

   
2. Enjoy the shot.

   
3.