RAGDA PATTICE

RAGDA PATTICE
Potato Tikki Topped with dried white pea ragda nd chutneys.
Preparation Time : 6 hours
Cooking Time : 15-20 minutes
Servings : 4

INGREDIENTS
Dried White Peas ( Vatana) 1 1/4 cups

Potatoes, boiled 4 large

Turmeric powder 1/4 teaspoon

Asafoetida a pinch

Salt to taste

Cornflour/ corn starch 2 tablespoons

Green chillies, chopped 2-3

Oil to shallow fry

Green chutney as required

Sweet date and tamarind chutney as required

Onions, chopped 2 medium

Chaat masala 2 teaspoons

Fresh coriander leaves, chopped 2 tablespoons

METHOD
Soak dried peas in three cups of water for about six hours. Drain and boil in three to four cups of water with turmeric powder, asafoetida and salt till soft. Mash the peas slightly. Add a little water if too thick and simmer for ten minutes. Keep the ragda hot. Add cornflour, green chillies and salt to potatoes and mix well. Divide into eight equal portions and shape into balls. Flatten slightly. Heat a little oil in a frying pan and fry pattice gently on both sides on medium heat till evenly browned. Keep warm. To serve, place two pattice on a plate and pour ragda on them. Drizzle green chutney and sweet date and tamarind chutney, sprinkle onions, chaat masala and coriander leaves. Similarly make other servings. Serve immediately.