RAGDA PATTICE

Ragda Pattice is a shallow fried potato patty topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders. The final dish is spicy, sweet, tangy, crunchy, crispy and soft.

Serves: 4

INGREDIENTS

• 4 - 5 large potatoes

• 4 slices bread made into crumbs

• 250 gms dried green peas/ white batana

• 1tsp chilly pd or to taste

• 1/2 tsp turmeric pd

• Salt to taste

• 11/2 cup coriander leaves

• 1 green chilly or to taste

• 1 tsp roasted jeera

• 1 tsp Amchur pd / lime / tamarind

• Small piece ginger for chutney (optional )

• 1 cup Jaggery

• 11/2 cup tamarind pulp

• 1/4 tsp Saunf ( fennel seeds )

• 2 onions for topping

• Fine sev for topping

METHOD

GREEN CHUTNEY

•  In a blender, add chopped fresh coriander leaves, green chilly and ginger (optional )

• Add 1 or 2 tsp lemon juice / amchur pd, ½ tsp roasted cumin powder and black salt / sea salt.

• With some water blend all the ingredients till smooth. Check the seasoning and add more salt or amchur / lemon juice if required.

TAMARIND CHUTNEY / IMLI CHUTNEY

• Deseed and soak tamarind in a a cup of hot water for 10 mins squeeze and keep the pulp

• In a saucepan add jaggery, tamarind pulp, salt, chilly pd, saunf seeds and boil till it thickens on slow flame stirring occasionally. Keep aside.

FOR RAGDA

1. Soak white / green peas overnight.

2. Pressure cook soaked peas with turmeric and chilly pd for 15- 20 min or till done.

3. Season this cooked peas with salt and 1/2 tsp roasted jeera pd .

4. Taste salt and chilly. Keep the gravy little runny.

FOR PATTICE

1. Boil potatoes in the pressure cooker.

2. Peel and mash the potatoes.

3. Add chopped corriander leaves, chilly pd, whole jeera seeds, salt, bread crumbs to the mashed potatoes and mix it well into a soft dough

4. Take a portion of this dough roll it and flatten it into your palms to make a patty.

5. Make all the patties.

6. Shallow fry these in a frying pan turning it twice till golden brown and keep aside.

SERVING RAGDA PATTICE

1. Take two pattice in a serving plate.

2. Pour few tbsp of ragda over it

3. Drizzle 1 tsp sweet chutney, 1/2 tsp green chutney over it .

4. Sprinkle fine sev over this and then top it with chopped onions for the crunch and serve it hot immediately.