Name: Ragda Pattice
Prep time: 1 hour
Cook time: 45 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 2 kg Dried White Peas (soaked overnight); 3 kg Potato (boiled and peeled); 1 cup Cornstarch (for binding); 4 tbsp Green Chilies (finely chopped); 2 tsp Turmeric Powder (for ragda); 5 tbsp Oil (for frying); 2 cup Mint Leaves (for green chutney); 2 cup Coriander Leaves (for green chutney); 1 cup Tamarind (for tamarind chutney); 1 cup Jaggery (for tamarind chutney); 2 cup Onions (finely chopped for garnish); 2 cup Tomatoes (finely chopped for garnish); 3 cup Sev or Crushed Papdi (for garnish); 4 tbsp Chaat Masala (for garnish)

How to Prepare

Prepare Ragda: Pressure cook dried white peas with turmeric and salt for 3 whistles. Mash lightly after cooking.
Prepare Pattice: Boil, peel, and mash potatoes. Mix with cornstarch, salt, and green chilies. Shape into flat patties.
Fry Pattice: Heat oil in a frying pan and shallow fry the patties until golden brown on both sides.
Prepare Green Chutney: Blend mint, coriander, green chilies, ginger, and lemon juice with a little water to a smooth paste.
Prepare Tamarind Chutney: Cook tamarind pulp with jaggery, cumin powder, and red chili powder until thickened.
Assemble Chaat: Place 2 patties on a plate, pour hot ragda over them, drizzle green chutney and tamarind chutney.
Garnish: Sprinkle chopped onions, tomatoes, sev, chaat masala, and coriander leaves on top. Serve immediately.

Scale quantity

How to Prepare