Jain Ragda Pattice

Ingredients list for Jain Ragda Pattice

• 2 cups Dried white peas (matra) boiled
• 4-5 Raw bananas boiled, peeled and mashed
• tablespoon + for shallow-frying Oil 4
• 3 medium Tomatoes finely chopped
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• to taste Salt
• 1/2 large Green capsicum
• 4-5 Fresh mint sprigs
• 1 1/2 teaspoons Sugar
• 1 1/2 tablespoons Raw peanuts
• Juice of ½ lemon
• 2 Green chillies
• 2 teaspoons + for topping Nylon sev
• 8 teaspoons Tamarind chutney

Method

1. To make ragda, heat four tablespoons oil in a non-stick pan, add tomatoes and sauté well. Add half teaspoon turmeric powder, red chilli powder and salt, mix well and cook for two minutes.
2. Add white peas and two cups water, mix and cook for three to four minutes. Remove from hea and set aside.
3. Put raw bananas into a bowl, add remaining turmeric powder and salt and mix well. Divide into eight equal portions and shape them into medium sized pattice.
4. Heat some oil in another non-stick pan. Place the pattice in it and shallow-fry, turning sides, till golden and crisp from both sides.
5. To make capsicum-pudina chutney, roughly chop capsicum and place in a grinder jar. Add mint leaves, salt, sugar, peanuts and lemon juice and grind. Roughly chop green chillies and add along with the sev and grind again into a smooth chutney.
6. Place the pattice on a serving platter. Pour the ragda on top. Top with the capsicum­-pudina chutney, tamarind chutney and sev. Serve immediately.

Nutrition Info