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Ragada Pattis Recipe

Ragada Pattis is a popular Indian Dessert
Author :
 
On :
Friday, 21 April, 2017
Category :
Festive Recipe
Course :
Dessert Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 2
RATINGs :
Rated 4.5 based on 100 votes
4.5

Ingredients

  • 1 glass - Dry Yellow Peas
  • 3 - Onions
  • 2 - Tomato
  • 1.5 tsp - Chilly powder
  • 1 tsp - Garam Masala
  • 2 - Cinnamon
  • 2 tbsp - Cumin seeds
  • 2 - Bay Leaf
  • 4-5 tbsp - Oil
  • 6 - Potatoes
  • 8 - Green chillies
  • 2 inch - Ginger
  • 4.5 tsp - Salt
  • 2.5 tsp - Chilly Powder
  • 1 bunch - Coriander leaves
  • 20 - Tamarind
  • 1/4 glass - Jaggery
  • How to Make Ragada Pattis:

    1. For the ragada:
    2. Soak peas for 12 hours and pressure cook for 45 minutes.
    3. Grind the onions and tomatoes separately.
    4. Grind 1 inch ginger and 3 green chillies.
    5. In a kadai take 4-5 tbsp oil and heat.
    6. Then add 1 tbsp cumin seeds, cinnamon and bay leaves.
    7. After 2 minutes add onions.
    8. Once they turn golden brown add the tomatoes.
    9. Once this is cooked add the pressured cooked peas, 2 tsp salt, 1.5 tsp chilly powder and 1 tsp garam masala powder.
    10. Cook this well and keep it aside.
    11. For the Pattis: Pressure cook 6 potatoes and peel their skin and mash them well.
    12. Dry grind 5 green chillies and 1 inch ginger.
    13. Then add this to the mashed potatoes.
    14. Add 1/2 tsp chilly powder and 1 tsp salt.
    15. Remove the sides of the 6 bread slices and wet them lightly in water.
    16. Mix them with the above mixture.
    17. Take a little of this mixture in your hand to make a ball and flatten it.
    18. After doing this with all the mixture Deep Fried them in oil till they become brown and crispy.
    19. Keep them in a plate.
    20. For the coriander chutney:
    21. Grind 1 bunch coriander leaves with 3 green chillies and 1/2 tsp salt.
    22. For tamarind chutney:
    23. Soak the 20 pieces of tamarind in water and squeeze them completely in water.
    24. Roast 1 tsp jeera in a kadai.
    25. Add the tamarind water, jaggery, 1 tsp salt and 1/2 tsp chilly powder and boil it till it thickens.
    26. For Serving: Cut one onion into small pieces.
    27. 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.
    28. Serve it hot.




     

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