Ragda Pattice Recipe

Maharashtra and Gujarat cuisine like all the cuisines of India is affected by the combined influences of cuisines originating from those of South India and North India as there are elements of Konkani, Gujarati, Chettinad, Andhra and Goan cuisine. The Ragda Pattice, a popular fast food in Maharashtra and Gujarat is a variation of the popular aloo tikki and are a kind of ravioli that derive from the Spanish cuisine of empanadas and English patties.

The Indian word Aloo means potato while the word Tiki or Tikki, generally means a small size cutlet or croquette which can vary between 6 and 15 inches. It is a common Indian appetizer or snack and is a kind of dumpling of potatoes in mixed spices, fried by immersion. It is usually served with a chutney of tamarind or saunth chutney or coriander and mint hari chutney, sometimes also with a yogurt place called dahi or with the chickpeas.

The McDonald's Indian in their menu include the McAloo tikki burger, or a classic sandwich stuffed with the tikki, although this version is detached from the traditional dish. We have presented the patties, or crescents of dough stuffed with curried vegetables, which Luisa then showed on his blog, and skewers of jerk chicken, or chicken marinated with spices and rum.

In the sauce and marinade is mixed fresh chillies, sauces, spices such as cinnamon, nutmeg, pepper and cloves, chives or green onion, garlic and more recently soy sauce. All this gives the food cooked in a spicy Patties and certainly exotic.

It can be filled in different ways, in our case the filling spicy was vegetables into bread dough colored with turmeric. It can be served warm to room temperature.


2 potatoes
1 tbsp arrowroot flour
3 tbsp flour
2 green chillies
1 cup grated coconut
2 tbsp roasted peanuts
2 tbsp coriander leaves
1 tbsp sugar
1 tbsp lemon juice
10 cashew nuts
1 tbsp raisins
Salt to Taste

Recipe Method:

In a big bowl, combine boiled and mashed potatoes, chopped green chili, salt and arrowroot powder and mix well. Divide mixture into 10 equal portions, keep aside.

In another bowl mix together coconut, peanut, coriander leaves, green chillies, ginger, sugar, lemon juice, cashew nuts, raisins and salt. Divide into 10 equal portions, keep aside.

Flatten a portion of mixture in your palm and place one portion of the stuffing in the centre. Bring together the edges to seal stuffing and shape it into ball. Keep aside.

Repeat with the remaining mixture and stuffing to make pattice. Roll each ball in arrowroot flour until they are covered from all the sides.

Heat oil in frying pan on high heat, when oil gets hot enough for frying, reduce flame to medium. Gently place pattice in oil, fry them in small batches. Fry till its gets golden brown on all sides.

Drain on paper napkin. Serve hot with chilled yogurt, cilantro chutney or date tamarind chutney.
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