Step-by-Step Instructions

1. 1.Prepare the White Gram for Ragda

   Take 1.5 cups of white gram (safed matar) that has been soaked overnight. Transfer the soaked gram into a pressure cooker.

2. 2.Add Potatoes and Water

   Add two medium-sized raw potatoes, cut into cubes, to the pressure cooker. This will give the ragda a good taste and creamy texture. Pour in 3 cups of water, ensuring the water level is just above the gram and potatoes.

3. 3.Season and Pressure Cook

   Add 1 teaspoon of salt and 1/2 teaspoon of turmeric powder to the pressure cooker. Mix everything lightly. Cover the pressure cooker and cook until 4-5 whistles. Once cooked, open and check; the grams should be nicely cooked and mashed. Mash the mixture slightly with a ladle.

4. 4.Prepare the Ragda Tempering

   Heat 1 tablespoon of oil in a kadai (wok). Once heated, add 1 tablespoon of cumin seeds and a little (approx. 1/4 tsp) asafoetida. Add 2-3 finely chopped green chillies and 1 tablespoon of finely chopped ginger. Toss everything well until fragrant.

5. 5.Sauté Onions and Tomatoes

   Add 1 finely chopped onion and toss it with the spices. Next, add 1 roughly chopped tomato and continue to toss until the onions and tomatoes have softened and reduced.

6. 6.Add Dry Spices to Tempering

   Add a little (approx. 1/4 tsp) turmeric, 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and 1/4 teaspoon of garam masala. Mix and cook the masalas well until they are fragrant and the oil separates.

7. 7.Combine Gram Mixture with Tempering

   At this stage, add the boiled gram and potato mixture from the pressure cooker to the kadai. Mix and cook everything together. The consistency might be a bit thin initially.

8. 8.Simmer and Thicken Ragda

   Let the ragda cook on a low-medium flame for at least 6-7 minutes, stirring occasionally. Mash some of the potatoes and gram with the back of your ladle to help thicken the ragda. After 6-7 minutes, the ragda should have thickened nicely.

9. 9.Final Adjustments for Ragda

   Adjust the salt to taste. Squeeze in about 1 tablespoon of lemon juice and sprinkle 2 tablespoons of fresh coriander. Give it a good mix. The tempting ragda is now ready.

10. 10.Prepare Potato Pattice Mixture

    Take 4-5 boiled potatoes (ensure they are cooled down) and grate them using the thicker end of a grater. This will give a good texture to the pattice. Add 1 teaspoon of salt, 2-3 finely chopped green chillies, 2 teaspoons of crushed ginger and garlic, and about 1/4 teaspoon of haldi powder.

11. 11.Bind and Mix Pattice Mixture

    Add 3 tablespoons of cornflour for binding and 2 tablespoons of fresh coriander. Mix everything well with your hands until all ingredients come together. The mixture should be coarse, which is desired for the pattice texture.

12. 12.Shape the Pattice

    Grease your palms with a little oil or ghee. Take a lemon-sized portion of the potato mixture and roll it into a roundel. Flatten it slightly with your palms to form a patty shape. Repeat this process for the rest of the mixture. If the pattice feels moist, you can dust them lightly with cornflour.

13. 13.Cook the Pattice on Tawa

    Heat a large tawa (griddle) and spread 2-3 tablespoons of ghee all over it. Once the tawa is hot, start placing the shaped pattice onto the tawa, sliding them towards the center. Leave them undisturbed for the first minute.

14. 14.Flip and Cook Pattice

    After about a minute, you can start flipping the pattice. They should have started getting a golden brown color. Continue flipping and cooking until both sides are golden brown and crispy. Once cooked, move the pattice to the sides of the tawa to keep them warm and crisp.

15. 15.Assemble Ragda Pattice

    Pour some ragda in the center of the tawa to warm it slightly. Dish out a portion of the warm ragda onto a plate. Place 1-2 hot pattice over the ragda. Top with more ragda.

16. 16.Garnish and Serve

    Spread tamarind chutney and green chutney over the pattice and ragda. Add chopped onions, ginger julians, a sprinkle of chaat masala, fresh coriander, and a squeeze of lemon juice. For extra spice, add chopped green chillies. Finally, top with sev. Serve immediately and enjoy the crunchy, soft, and juicy Ragda Pattice.

17. 17.Prepare Ragda Chat (Variation)

    For Ragda Chat, take a portion of ragda. Add green chutney, tamarind chutney, and a generous dollop of thick curd. Top with chopped onions, chopped tomatoes, chopped green chillies, red chilli powder, cumin powder, a few crushed puris, sev, and fresh coriander. This creates a vibrant and flavorful chat.