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For the Ragda:
400 g - vatanas
½ tsp -
3 glasses water
salt to taste
10 medium sized
10 tbsp - cornflour
1 small bowl sweet date chutney
1 small bowl green chutney
2 tsp -
2 tsp -
Red Chilli powder
(very finely chopped)
How to Make Ragda Pattice
Wash and soak the ragda in sufficient water for 3 to 4 hours.
Pressure cook the vatanas with salt, turmeric powder and water.
Pressure cook till 4 to 5 whistles or till done. Cool and keep aside.
For the Pattice:
Boil the potatoes till done.
Mash when still hot.
Add cornflour and salt.
Mix well to make a smooth dough.
Divide into equal portions.
Shape each portion into a small flat tikki.
Shallow fry the tikkis on a medium flame till golden on both the sides.
Before topping the tikkis with ragda, dry the water in ragda.
Place two tikkis in a plate.
Top it with a generous helping of ragda.
Evenly spread little green chutney and sweet date chutney on it.
Sprinkle cumin seed powder and red chilli powder on it.
Garnish with finely chopped onions and coriander leaves.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.