Mumbai Style Ragda Pattice Recipe

Preparation Direction

• STEP 1.Soak 1 cup of white vatana (dried peas) for 8 hours and pressure cook with salt and turmeric powder for 7 to 8 whistles or 30 minutes till cooked soft

Cooking Directions

• STEP 1.In a pan melt 1 tsp nutralite spread, 1 tsp mustard seeds and allow to crackle.
• STEP 2.Then add 1 inch ginger finely chopped, 1 green chilli finely chopped,1 sprig curry leaves torn and 1/4 tsp asafoetida and saute for 30 seconds till aromas are released.
• STEP 3.Next add 1 cup of cooked yellow/white vatana ( dried peas), ½ tsp cinnamon powder, ½ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp cumin powder, ½ tsp black salt, anda pinch of salt. Toss together until all masalas get well combined into the ragda.
• STEP 4.Add ¼ cup tamarind water for khatta (sour) taste, 1 tbsp jaggery for meetha (sweet) taste. Stir well and bring to a brisk boil for 3 to 4 minutes. Check for seasoning.
• STEP 5.To make the pattice, in a mixing bowl add 4 boiled, peeled and roughly mashed potatoes which have been refrigerated for a few hours. Add 4 tbsp cornflour, 1 tsp cumin powder, 2 green chillies chopped, small bunch chopped coriander leaves, salt to taste and 1 tbsp Nutralite achari mayo.
• STEP 6.Mix all the ingredients together to combine well and shape the mixture into pattice.
• STEP 7.Melt 1 tsp Nutralite classic spread in a hot pan and place the pattice on the pan. Pan fry them on medium high heat till golden brown and crisp and cooked through.
• STEP 8.To plate the ragda pattice, spoon some ragda into a bowl, place a pattice on top and sprinkle chopped onions, drizzle green chutney and lastly sprinkle sev.

• STEP 1.2 then add 1 inch ginger finely chopped, 1 green chilli finely chopped,1 sprig curry leaves torn and 1/4 tsp asafoetida and saute for 30 seconds till aromas are released.

• STEP 2.3 next add 1 cup of cooked yellow/white vatana ( dried peas), ½ tsp cinnamon powder, ½ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp cumin powder, ½ tsp black salt, anda pinch of salt. Toss together until all masalas get well combined into the ragda.

• STEP 3.4 add ¼ cup tamarind water for khatta (sour) taste, 1 tbsp jaggery for meetha (sweet) taste. Stir well and bring to a brisk boil for 3 to 4 minutes. Check for seasoning.

• STEP 4.5 to make the pattice, in a mixing bowl add 4 boiled, peeled and roughly mashed potatoes which have been refrigerated for a few hours. Add 4 tbsp cornflour, 1 tsp cumin powder, 2 green chillies chopped, small bunch chopped coriander leaves, salt to taste and 1 tbsp nutralite achari mayo.

• STEP 5.6 mix all the ingredients together to combine well and shape the mixture into pattice.

• STEP 6.7 melt 1 tsp nutralite classic spread in a hot pan and place the pattice on the pan. Pan fry them on medium high heat till golden brown and crisp and cooked through.

• STEP 7.8 to plate the ragda pattice, spoon some ragda into a bowl, place a pattice on top and sprinkle chopped onions, drizzle green chutney and lastly sprinkle sev.

Special Comments

• STEP 1.If cooking ragda ahead of serving time, add a little extra water in the pan so that it does not become too dry, as the ragda absorbs water and thickens with time.
• STEP 2.Refrigerating the potatoes for the pattice makes them firm and fries well on the tawa.