Ragda Pattice

I have been trying to post this since last night. But first my internet and then my laptop just wouldn’t cooperate. Was very excited to show you guys what I had for dinner and finally I am managing to post it just prior breakfast time…:)
I have never been fond of the potato, never really liked it. If you have lived in a hostel in India anytime in your life, you will understand what I am saying. 90% of the food that you eat in a hostel has potato in some form and I was just sick and tired of it.
But since turning vegan I have a new found love for potato. Now I can consume this tuber in any form and dish (provided it’s without oil). And what’s the best way to have it than the very best street food from the very aamchi Mumbai- RAGDA PATTICE. To have this dish oil free is every vegans dream come true and I enjoyed every crumb of it.
This is my first attempt at pan frying or rather pan roasting something. But I was amazed with the results as well as the texture of the end product. It really doesn’t feel that there is no oil in the pattice and topped with ragda (made with dried white peas) and the chutneys, it takes you to a different world. Try it to experience it!!!

Ingredients for the Pattice

  • 2 big potatoes boiled and mashed
  • ½ cup peas and corn
  • ½ tsp ginger garlic paste
  • ½ green chilli
  • 2 tbsp chopped coriander leaves
  • 1 slice stale bread
  • Salt to taste
  • Rice flour to coat the pattice while roasting.

Ingredients for the Ragda

  • 1 cup dried white peas (Soaked for 4-6 hrs )
  • ½ tsp turmeric
  • ¼ tsp asafoetida
  • ½ tsp ginger garlic paste
  • 1 tsp sesame seed powder
  • 1 green chilli minced
  • ½ tsp lemon juice
  • ½ tsp jaggery
  • Salt to taste

Ingredients for date chutney

  • 1 cup dates (deseeded, soaked in water)
  • ½ cup tamarind (soak in warm water)
  • 1 tsp red chilli powder
  • 1 tsp cumin seeds
  • Salt to taste

Method for the Pattice

  1. In a a grinder, coarsely grind peas and corn with ginger garlic paste, coriander leaves, bread, green chilli and salt.
  2. Add this to the mashed potatoes and mix really well.
  3. Divided the mixture in equal size balls and flatten them.
  4. Roll them in rice flour and keep aside.
  5. On a heated pan, place the pattice and on medium heat roast them till they are golden brown on both sides. Do not step away and be patient. You may have to turn them a couple of times.

Method for the ragda

  1. Place all the ingredients in a pressure cooker add 2 cups of water and cook till just done (2 whistles and 10 mins on low heat).
  2. Once pressure is released, open and stir.
  3. For the date chutney, Grind all the ingredients together in a fine paste.

Assembly

  1. In a plate place the pattice, top it with ragda, chopped onions then the date chutney and mint roasted chana chutney (from my previous post) and then with coriander leaves. You can also add chopped tomatoes.
  2. Dinner is served…Ragda Pattice in my style is ready to eat..:)
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