RAGADA PATTICE / White Dried Peas with Indian hash browns …


Ragda ( dried yellow Peas ) pattice ( Indian Hash Brown ) is a popular street cuisine from the state of Maharashtra . Ragda is prepared from dry white peas, which are soaked overnight and then pressure cooked. These peas are then cooked with onion, ginger and garlic, flavored with various spices. Pattice is made of boiled potatoes & topped with ragda and garnished it with tamarind chutney, coriander chutney , finely chopped onion, cilantro and sev.

Here is the pictures of soaked white Peas :


For Ragdha Pattice we will need :

Serves : 4-5
Cooking time : 30 minute


Ingredients for ragda :


1 cup dried white peas
1 small onion (finely chopped)
1 tsp green chili paste
1/2 tsp ginger – garlic paste ( I used finely chopped ginger and garlic )
1 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp salt or as per taste
1/2 tsp pepper powder
1/2 tsp turmeric powder
1/2 tsp garam masala

Ingredients for pattice :

5 medium potatoes boiled & mashed
2 green chili (cursed fine) optional
1 tbsp oil
2 tbsp dry bread crumbs
Salt to taste
Oil(shallow fry patties)

Ingredients to garnish :

1 cup sev
1 onion (finely chopped)
1/2 cup green coriander chutney
1/2 cup tamarind chutney

How to make ragada pattice:

Method for making ragda:

Wash and soak dried peas in water for 8-10 hours or leave it over night.
Drain soaked peas and transfer them to pressure cooker, add four cups of water, salt and a pinch of soda. Pressure cook it for 5 whistles, until the peas turn soft. Don’t drain the water as it can be used later.
Heat oil in a wok, add onion, chili and ginger garlic paste. Sauté for 3-4 minute, till the onions are translucent.
Add cooked white peas along with water that is been left from cooker. Add red chili powder, cumin powder, coriander powder, salt, pepper powder, salt, turmeric powder and garam masala. Mix all the ingredients well.
Mash some peas with a back of spoon to make thicker ragda. Add 1 cup of water in it. Mix well.
Let the mixture cook over medium flame for 10 minute until gravy turns thick.

Method for making pattice :


Peel and mash boiled potatoes. Add green chili, salt, grated ginger, salt & bread crumbs . Mix all the ingredients well.
Divide mashed potato mixture into 12 equal portions and give them a shape of round ball. Press them little using palms to make ½ inch thick flat round shape patties.
Shallow fry pattice on a griddle over medium flame using small amount of oil.
Fry until potato pattice are crisp and golden brown on both sides.
Place two patties on a plate, top with a spoon full of ragada over it. Then garnish it with tamarind chutney, coriander chutney , finely chopped onion, coriander leaves and Serve hot.

Note :
I also like to eat just the ragda topped with the onion and chutneys with pav instead of the patties.

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