Ragda Pattice is a savoury snack which is a favourite at the Mumbai beaches. The pattices are potato pattices while the ragda is this fantastic spicy white pea curry which coverts the pattice.
The curry is served over the pattice and this is garnished with chopped onions and coriander leaves.
Recipe for Ragda.
¼ Kg White dried Peas (Soak for 6 hours and pressure cook until soft)
One can also used tinned marrow fat peas.
Boil the peas. Add ½ Teaspoon tumeric ; 1 teaspoon Dhania (Coriander) powder ; ½ teaspoon Jeera (Cumin) powder ; 1 ½ teaspoon chilli powder and boil until the consistence is quite thick. Add about 5 teaspoons of tamarind water or 2 teaspoons of ready made tamarind paste (adjust according to the level of tartness that one wises)
Add 2 heaped teaspoons of Garam masala Powder , salt to taste and boil on slow heat till the require thick consistency is reached.
The curry is served over the pattice and this is garnished with chopped onions and coriander leaves.
Recipe for Ragda.
¼ Kg White dried Peas (Soak for 6 hours and pressure cook until soft)
One can also used tinned marrow fat peas.
Boil the peas. Add ½ Teaspoon tumeric ; 1 teaspoon Dhania (Coriander) powder ; ½ teaspoon Jeera (Cumin) powder ; 1 ½ teaspoon chilli powder and boil until the consistence is quite thick. Add about 5 teaspoons of tamarind water or 2 teaspoons of ready made tamarind paste (adjust according to the level of tartness that one wises)
Add 2 heaped teaspoons of Garam masala Powder , salt to taste and boil on slow heat till the require thick consistency is reached.
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