Ragda Pattice Recipe


Indian food is influenced by religious and cultural choice and traditions. Indian cooking consists of variety of cuisine. Italian is also loved. So here is the recipe of Ragda Pattice Recipe:

Pineapple addition Raita


  • 1 1/4 cups dried white peas (vatana)
  • 4 large sweet potatoes, boiled and mashed
  • 1/4 teaspoon turmeric powder
  • A pinch of hing
  • salt to taste
  • 2 tablespoons fresh brown breadcrumb
  • 2-3 green chillies, chopped
  • Saffola oil for shallow frying
  • green chutney, as required
  • sweet date and tamarind chutney, as required
  • 2 medium onions, chopped
  • 2 teaspoons chaat masala
  • 2 tablespoons fresh coriander leaves, chopped


  1. Soak the dried peas in three cups of water for about six hours.Drain and boil in three to four cups of water with turmeric powder, hing and salt till soft. Mash the peas;slightly. Add a little water if too thick and simmer for ten minutes. Keep the ragda hot
  2. Add the breadcrumb, green chilies, and salt to potatoes and mix well
  3. Divide into eight equal portions and shape into balls. Flatten slightly
  4. Heat a little sunflower oil in a non-stick frying pan and fry the patties gently on both sides on medium heat till evenly browned. Keep warm
  5. To serve, place two patties on a plate and pour a portion of the ragda on them
  6. Drizzle little green chutney and sweet date and tamarind chutney, sprinkle onions, chaat masala and chopped coriander leaves. Make other portions
  7. Serve immediately

Vegetable Tikki