Ragda Patties/Pattice

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Ragda Patties/Pattice

Serves 6 as Appetizer.

Another classic example of Street Food from Bombay, Ragda patties (or pattice as spent in most mumbai restaurants) is my idea of comfort food.

• 1 c Dried White peas
  
• 2 Medium sized potatoes
  
• Salt to taste
  
• 1/8 tsp turmeric powder
  
• 3 Thai Green chillies finely chopped
  
• 2 small onions finely chopped
  
• 2 T finely chopped coriander leaves
  
• 1 pinch of asafoetida
  
• 2 T Green (cilantro) chutney
  
• 2 T Tamarind chutney
  

Ingredients for Green Chutney

• 1 Bunch of cilantro
  
• 3 Green chillies
  
• Salt to taste
  

Ingredients for Tamarind Chutney

• 1/2 c Tamarind (available in a block in Indian stores)
  
• 2/3 c jaggery grated
  
• 1 inch stick of cinnamon
  
• 1/8 tsp Black Salt
  
• 1/2 tsp Roasted cumin powder
  
• 2/3 tsp Dry Ginger Powder
  
• 1/2 tsp Red Chilli Powder
  

1. Soak the dried peas in warm water overnight. Drain and cook in about 2 cups of water with salt, turmeric powder and asafoetida till soft but not completely mushy. Take a couple of tbsp of the cooked peas and mash them and add to the remaining peas. Add some more water and simmer for a few minutes till you have a thick soupy consistency.

2. Boil, peel and mash the potatoes. Mix the potatoes with the green chillies and some salt and form into little balls.

3. Heat some oil in a skillet. Flatten the balls slightly and fry them in the oil on both sides till golden brown.

4. Place two patties on a plate and pour the ragda (pea mixture) over them. Dribble the green cilantro chutney and the tamarind chutney. Sprinkle finely chipped onion and cilantro and serve hot.

5. For Green Chutney: Grind cilantro with green chillies and salt adding a little water to facilitate grinding.

6. Boil the tamarind in a cup of water for about 10 minutes. Cool and extract the pulp from the tamarind and strain to remove seeds and fiber. (The straining step is unnecessary if using the bottled tamarind paste). In a heavy bottomed pan, cook the tamarind pulp with the grated jaggery on a low flame. Once the jaggery has completely dissolved in the paste, add the stick of cinnamon and cook for another 15 minutes. Add the red chilli powder, the cumin powder, dry ginger powder, black salt and salt to taste. Stir well and cook for another minute or so. Remove from heat and let cool. Can be stored in an airtight container in the refrigerator for a week or so.

Note: i.)Dried white peas or white "vatana" is available in most Indian stores. If you tell the grocer that you intend to make ragda patties, he/she should be able to direct you to the right ingredient.

ii.) If you don't have jaggery, you can also use either brown sugar or palm sugar or piloncillo instead.

iii.) Asafoetida has a pretty strong (perhaps even nasty) odor so make sure you use only a little and store the rest in a tightly closed container.

iv.) Dry Ginger Powder is called "soonth" in Hindi and is again readily available in Indian grocery stores.

Keywords: Appetizer, Vegetarian, Indian

( RG1796 )