Ragda Pattice Take Two ( A spicy pea soup over potato cakes?)

Ragda Patis/pattice is a hot pea soup served with a potato pattis/pattice base.   Ragda pattis/pattice can be eaten as a snack or as a complete meal depending on your mood. The ragda is thick soup made from dried peas. The pattis/pattice can be made with several fillings too but I usually tend to make it with just potatoes. My original recipe for ragda pattis/pattice is here.  This time I decided to make my pattis/pattice with a spicy filling for some of my friends who love their food hot and spicy.  The ragda pattice tasted superb and my friends couldn’t stop talking about the amazing taste.


Ingredients for the Ragda (Serves 4 ):

  • 2 cups dried peas vatana (often labelled vatana on the packet)
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp salt
  • 1 tsp turmeric
  • 2-3 cloves
  • 2-3 dried red chillies
  • ½ tsp of whole coriander seeds.
  • 2 -3 green chillies finely chopped
  • small piece of ginger grated
  • 2-3 cloves of garlic grated
  • 2 cups of tomatoes
  • 1 tablespoon lemon juice
  • 1 tablespoon of brown sugar or jaggery
  • small bunch of coriander
  • 5-6 curry leaves (optional)

For the pattice:

  • 4 medium potatoes
  • 1 finely chopped onion
  • 1 cup  fresh peas which should be boiled until soft
  • 2 green chillies
  • small piece of grated ginger
  • small bunch of chopped coriander
  • ½ tsp salt
  • ½ tsp pepper
  • 2-3 tbs of Mash Potato powder
  • ½  cup of oil
  • When serving:
  • 1 Onion chopped finely
  • 2-3 green chillies
  • small bunch of coriander
  • Tamarind sauce
  • coriander and green chillies chutney


For the Ragda:

1. Soak the dried peas overnight.


2. Wash the peas, add a litre and a half of water and boil the dried peas. Using a pressure cooker makes this easier as the peas need to be overcooked.

3. Using a blender, mash up the peas. The mash may look quite thick but that’s fine too as you can add boiling water to the mixture to make it to the consistency you like.

4.   Transfer the mixture to a large saucepan and add the tomatoes to the  mixture.  Add in the salt, turmeric, green chillies, ginger and garlic.   Add the curry leaves, coriander, jaggery and the lemon juice.  Add a cup of water to the mixture if its too thick and allow this mixture to simmer.

5.  Now for tempering the Ragda: Heat the Oil and add the mustad seeds, coriander seeds, cloves and dried red chillies to it.  Once the mustard seeds stop popping – add the tempering mixture on top of the ragda mixture.

6.    The ragda should be thick like soup so do add water to the mixture if your ragda looks too thick.

7.    Whilst the radga is simmering, prepare the pattis/pattice.

For the Pattice:

8.  Peel and dice the potatoes and put them to boil with just enough water. Once boiled, mash them until they are all blended and mashed.

9.  Once cooled, add the salt, pepper and coriander to the potatoes and mix.  Divide the potato mixture into 8-10 balls the size of a golf ball.

10. In a saucepan, heat the oil and stir-fry the onions.  Add the chopped green chillies and boiled peas and salt and pepper to taste.

11. Once  cooked, blend the mixer using a blender/mixer as much as you can.  Once cooled, divide the mixture into 10 -12 small balls.
12.    Sprinkle some potato mash on a work top and press one potato ball on a work top to shape it into a small round circle.  Put the green peas mixture on top of the pattice.
13.  Pull the potato mixture over the  green peas until all covered.
14. Press this again into a small circle.
15.  Keep the  pattis/pattice on a greased tray and leave it in the fridge for 30 minutes.
16.  Brush or spray the pattis/pattice with oil.
17.  Heat the oven at 170 degrees F.  Transfer the pattis/pattice to a non stick baking  tray  and cook them for 20 minutes.  They will look similar to potato cakes.

18. To serve, take a hot pattis/pattice and top them with the hot and spicy ragda. Top this with the chopped onions, green chillies and coriander. You can also add tamarind or green chutney to the topping if you like. It all depends on how spicy you like your ragda pattis.