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.
|Prep Time||10 minutes|
|Cook Time||20 minutes|
- 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
- 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
- Take a bowl, mix all the ingredients that are mentioned under pattice. Mix them well.
- Divide the mixture into equal portions, then shallow fry the pattice on a non-stick pan till they become golden brown and crisp.
- The pattice are ready.
- Wash the dried peas and keep them soaked for 5 - 6 hours.
- 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.
- 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.
- Add cooked peas along with water, lemon juice or aamchur powder and mix well.
- 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.
- 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.
- Enjoy the shot.