Ragada Pattis

Recipe by
Total Time:
15-30 minutes
Rated : 4.5 Stars
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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How to Make Ragada Pattis

  • For the ragada:
  • Soak peas for 12 hours and pressure cook for 45 minutes.
  • Grind the onions and tomatoes separately.
  • Grind 1 inch ginger and 3 green chillies.
  • In a kadai take 4-5 tbsp oil and heat.
  • Then add 1 tbsp cumin seeds, cinnamon and bay leaves.
  • After 2 minutes add onions.
  • Once they turn golden brown add the tomatoes.
  • Once this is cooked add the pressured cooked peas, 2 tsp salt, 1.5 tsp chilly powder and 1 tsp garam masala powder.
  • Cook this well and keep it aside.
  • For the Pattis: Pressure cook 6 potatoes and peel their skin and mash them well.
  • Dry grind 5 green chillies and 1 inch ginger.
  • Then add this to the mashed potatoes.
  • Add 1/2 tsp chilly powder and 1 tsp salt.
  • Remove the sides of the 6 bread slices and wet them lightly in water.
  • Mix them with the above mixture.
  • Take a little of this mixture in your hand to make a ball and flatten it.
  • After doing this with all the mixture Deep Fried them in oil till they become brown and crispy.
  • Keep them in a plate.
  • For the coriander chutney:
  • Grind 1 bunch coriander leaves with 3 green chillies and 1/2 tsp salt.
  • For tamarind chutney:
  • Soak the 20 pieces of tamarind in water and squeeze them completely in water.
  • Roast 1 tsp jeera in a kadai.
  • Add the tamarind water, jaggery, 1 tsp salt and 1/2 tsp chilly powder and boil it till it thickens.
  • For Serving: Cut one onion into small pieces.
  • In a plate in which you are going to eat first take a pattis, pour some ragada over it, put some cut onions over this, followed by 1 tbsp tamarind chutney and 1 tbsp coriander leaves chutney.
  • Serve it hot.