Ragda Pattice

Ingredients list for Ragda Pattice

• Ragda
• 2 cups Dried white peas (vatana) ,soaked for 8-10 hours and drained
• 1/4 teaspoon Turmeric powder
• to taste Salt
• Pattice
• 1 1/2 cups Potatoes ,boiled, peeled and mashed
• 3 slices White bread
• 1/4 teaspoon Turmeric powder
• to taste Salt
• for shallow frying Oil
• To assemble
• 4 tablespoons Green chutney
• 4 tablespoons Date and tamarind chutney
• 4 tablespoons Onion ,finely chopped
• 4-8 + to serve Flat puris
• to sprinkle Red chilli powder
• to sprinkle Chaat masala
• to sprinkle Nylon sev
• for garnish Fresh coriander sprigs

Method

1. To prepare ragda, put dried white peasin a pressure cooker. Add turmeric powder, salt and 4 cups water, cover and cook under pressure till 4-5 whistles are released. Open the lid when the pressure has settled completely and transfer the ragda into a bowl.
2. To make pattice, keep bread slices in a bowl, add some water and soak for 30 seconds. Squeeze out excess water and put into a bowl. Add potatoes, turmeric powder and salt and mix well.
3. Divide the potato mixture into 8 equal portions, roll them into balls and press lightly to make pattice.
4. Heat some oil in a non-stick pan, place the pattice in it and shallow-fry, turning sides, till both sides are evenly golden brown. Drain on absorbent paper.
5. To serve, put 2 pattice in each serving bowl and mash them slightly. Pour some ragda over them, drizzle 1 tablespoongreen chutney and 1 tablespoon sweet date-tamarind chutney on top. Sprinkle 1 tablespoon onion, crush 1-2fried puris and add. Sprinkle some salt, some red chilli powder, some chaat masala and some sev on top. Garnish with coriander leaves and serve immediately.