Ragada Pattis

Recipe by
Total Time:
15-30 minutes
Serves:2
Rated : 4.5 Stars
4.5
Nutrition facts:

240 calories, 9 grams fat

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

Take a look at more Dessert Recipes. You may also want to try Healthy Saffron and Cardamom Peda, Best Tirunelveli Halva, Easy Easy Besan Ladoo

Rate This Recipe
4.5

Ingredients

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.