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BAKED RAGDO PATTICE Indian street food, Layered Chickpeas & Potatoes

Serves 4

Ingredients for Pattice (potato layer):

6-8 Potatoes (boiled and mashed)

2 slices of bread

2 tbsp lemon juice

1 tsp Black pepper

3-4 Green chilies chopped finely

1 tsp Sugar

Coriander chopped finely

Salt to taste

Ingredients for Ragdo (chickpeas in sauce):

2 cans of Chickpeas or you can soak dry white peas overnight and boil them to use.

1 200g pack Pomi (strained tomatoes)

4-5 Onions (finely chopped)

Fresh Garlic, Green chilies, Ginger (as per your taste)

Coriander (finely chopped)

1 tsp Garam masala

Jaggery (to your taste)

Chilli powder (to your taste)

1 tsp Turmeric

1 tsp Amchur powder

1/2 tsp Nutmeg

2 tbsp oil

1 tsp Mustard seeds

1 tsp Cumin seeds

1/4 tsp Asafoetida (Hing)

Few cloves, cinnamon sticks, whole black pepper, bay leaves

Salt to taste


To make Pattice: Boil and mash the potatoes. Leave some mashed potatoes to use for the garnishing at the top using the sev machine.

Use the remaining potatoes, add 2 slices of bread (dip the bread in water and squeeze to drain). Add lemon juice, black pepper, green chilies chopped finely, sugar, coriander chopped finely, and salt to taste.

To make Ragdo: In a large saucepan add oil, mustard seeds, cumin, cloves, cinnamon sticks, whole black pepper, bay leaves, and asafoetida (hing).

Add onions and fry till golden brown, then add all the Ragdo sauce ingredients listed and let it simmer for approx 10 minutes. The chickpeas need to be a little saucy not too dry so you can add a little water if required.

Prepare the bake:

  1. In an ovenproof dish, spread the dish with the prepared Pattice potatoes, next, layer it with the Radgo spread it evenly in the dish.

  2. To finish off garnishing take the mashed potatoes boiled earlier add some butter and a little milk to it. Grease the inside of a sev machine and place the potato mixture in there. With the sev machine make swirls of mashed potatoes ontop of the Ragdo layer - will look like mozzarella cheese!

  3. Bake in a pre-heated oven at 180 degrees until golden brown on top.

  4. Tastes delicious hot with Imli chutney, Green coriander chutney, and Red chutney of your choice


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