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Quinoa Ragda Pattice Recipe

A Maharashtrian famous chaat option made with nutritious peas topped with spices and a few vegetables to add on flavor. A healthy, protein rich, complete snack or breakfast option.

Nutritional info

  • 18.5 gm
    Carbohydrate
  • 3.3 gm
    Protein
  • 1.4 mg
    Vitamin C
  • 143.5 kcal
    Energy
  • 1.1 mg
    Iron
  • 28.8 mg
    Calcium
  • 3.8 gm
    Total Fat
  • 16.0 mcg
    Vitamin A

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1 Tbsp(14.0 gm) Quinoa

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240 Ml(240.0 ml) Water

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1 Tsp(4.0 gm) Salt

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1/2 Tsp(1.0 gm) Haldi

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1 Tsp(2.0 gm) Dhania Powder

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2 Chopped Tbsp(7.0 gm) Coriander Leaves

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8 Tbsp(109.0 gm) Vatana

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4 Tsp(13.0 ml) Oil

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1/2 Tsp(2.0 gm) Salt

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1/4 Tsp(0.53 gm) Dry Mango Powder

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1/2 Tsp(0.82 gm) Dhania Powder

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1/2 Tsp(3.0 gm) Ginger Garlic Paste

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1/2 Chopped Tsp(1.0 gm) Green Chilli

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1 Chopped Tbsp(3.0 gm) Coriander Leaves

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1/2 Boiled Mashed Cup(55.0 gm) Potato
  • For Pattice

    In a bowl, add 1/4th cup boiled and mashed potato, cooked quinoa, 1/2 tsp salt, 1/4th tsp dry mango powder, 1/2 tsp dhania powder, 1/2 tsp chopped green chilli, 1/2 tsp ginger garlic paste, 1 tbsp chopped coriander leaves.

  • Mash and mix it well

  • Roll it into a round shaped pattice

  • Heat a pan, put 4 tsp oil and add the pattice into pan.

  • Flip and shallow fry the pattice evenly on both the sides.

  • For serving, place the pattice in a deep plate and pour the prepared ragda on it.