Recipes = Ragda Pattice

Serves 4

The words Ragda Pattice brings back the gay abandon of youth when we ate at roadside stalls without a care about the hygiene (or lack thereof).  The taste of this popular street food made us return practically every day for more - it served as lunch or dinner depending on how many hours we put into study at the beautiful library in Bombay University.  Yes, the library was our haven - away from noisy door to door hawkers and tiny homes housing large families which were definitely not conducive to quiet study!  But I digress. 

This simple dish has all the nutrition one needs - protein from the Ragda, a gravy made with Vatana (white peas) and the carb from the Pattice, a soft pan-fried potato patty.  These humble ingredients are then crowned with flavourful toppings that make them so moreish - a sweet sour tamarind chutney, a green herb and chilli chutney, then yoghurt with a sprinkle of crunchy sev (chickpea noodles).  This recipe takes some planning but is so worth it. 

THE RAGDA

  1. Soak 1 cup of Vatana (white peas) overnight for about 8 -12 hours.
  2. Drain and add 1 tsp asafoetida and 2 cups of water.
  3. Cook till soft, uncovered, for 20 minutes in a pot or in a pressure cooker
  4. In the meantime, heat a pan then add 2 tbs oil, 1 finely chopped onion, 1 bay leaf, 2 cloves, 1" cinnamon stick
  5. Fry till the onions are translucent then add in 3 chopped tomatoes.
  6. Cook, covered, for about 5 minutes till the tomatoes go mushy.  
  7. Add the cooked peas and 3 tbsp tamarind pulp.
  8. Simmer for another 5 minutes then turn off the stove.

THE PATTICE

  1. Boil 4 medium sized potatoes and mash (should yield about 2 cups)
  2. To the mashed potato, add 1 tsp finely grated ginger1 tsp salt1 finely chopped green chili and 1 tbsp chopped fresh coriander leaves.
  3. Divide and form 8 balls then flatten into a patty.
  4. Dust with flour and pan fry (on medium high), 5 minutes on each side.

To serve

  • Place  2 Pattice in a bowl then top with a ladle full of the Ragda.
  • Pour over the Tamarind and Mint Chutneys
  • Add a dollop of yoghurt
  • Top with chopped onion (optional)
  • Sprinkle with Sev* (optional) and garnish with freshly chopped coriander leaves.

*Available at Indian supermarkets.