... Maharashtra and Gujarat, in India. Pattice is believed to have its origins in Anglo-Indian cuisine. Ragda pattice is a kind of variation of the 'Aloo Tikki' from North India.
Ingredients for Pattice:
1/2 kg potato (boiled and mashed)
1 tablespoon cumin and coriander powder
About 8 green chilies (cut into small pieces)
2 onions (chopped)
1/2 teaspoon turmeric powder
1 teaspoon lemon juice
Salt to taste
2 slices of bread (soaked in little water and squeezed)
1 teaspoon ginger garlic paste
2 tablespoon rice flour
Oil (to shallow fry).
Preparation for Pattice:
Except rice flour and oil, mix all the other ingredients
Take a fistful of mixture and flatten it in your palm to make a pattie
Dip the flattened pattie in rice flour
Shallow fry till the pattie turns brown.
Ingredients for Ragda :
2 cups white chana (dried white peas). Soaked in water for 5 hours
2 onions
Tomato puree (of 4 tomatoes)
2 teaspoon ginger garlic paste
1 teaspoon cumin seeds
1/2 teaspoon asafoetida
3 teaspoon red chilli powder
2 tablespoon jaggery and tamarind paste
Salt to taste
2 tablespoon oil
Coriander leaves (for garnishing)
Preparation for Ragda:
In a pressure cooker, add 3 cups of water and boil white chana (dried white peas)
Heat oil in a pan
Add ginger garlic paste and fry till aroma disappears
Add cumin seeds till they sizzle
Add chopped onions and fry for 5 minutes
Add tomato puree
Keep stirring till oil separates from the mixture
Add all other ingredients and mix well
Add bolied chickpeas to the pan and heat for 10 minutes
Turn off the heat and garnish with coriender leaves
Serve the ragda by adding pattice to it.
Enjoy ragda pattice!
