ragda pattis
Ragda is a curry made of white peas / vatana. Pattis are essentially potato patties. Ragda also often eaten as a substitute for paani in paani puri.
*serves 2*
Pattis:
200g potato
¼ tsp salt
½ tsp ginger chilli paste
squeeze lemon
1 tbsp oil + extra for greasing or as needed
Ragda:
⅓ cup vatana (white peas)
65g onion, finely diced
70g tomato, finely diced
1 tbsp neutral oil
¼ tsp turmeric
¼ tsp chilli powder
¼ tsp amchur powder (dry mango powder)
½ tsp salt
¼ tsp garam masala
¼ tsp ginger chilli paste
handful of finely chopped cilantro
squeeze of lemon
Ragda:
First, wash the vatana thoroughly in water. Soak for 4 hours in water or overnight. Transfer to pressure cooker, submerge in water and cook for 4 whistles. Reserve for later use.
Heat oil in a pot on medium low. Add the onions and cook until translucent, about 5-7 minutes.Next, add the tomatoes, turmeric, chilli powder, amchur powder salt, garam masala and ginger chilli paste. Stir well and cook for another minute or so. Lastly, add the cilantro and vatana. You may or may not have to add water for desired consistency. (Add about ¼ cup of water at a time). Stir well and simmer for 5-10 minutes. Finish off with a squeeze of lemon.
Pattis:
Wash potatoes thoroughly. Either place in pressure cooker with the skin on for 3 whistles, or peel and boil. I prefer the pressure cooker method because it assures minimus water retention. When cool to handle, peel and mash thoroughly with a potato masher. Add salt, ginger chilli paste and a squeeze of lemon. Stir to mix well.
To make the patties, first grease your hands and a baking sheet with oil. Roll 50g balls of the mashed potatoes, making 4 patties. Now, press the ball and add 1 tsp fresh coconut. Bring all the sides together in the middle and press gently, working it into a ball. Gently press into the shape of a tiny burger patty. Place on prepared baking sheet. Do the same with the rest of the mash.
Heat 1 tbsp of oil on a non stick skillet on medium. Place the patties and cook undisturbed for about 10 minutes or until a dark golden brown crust forms. Gently flip and cook for another 10 minutes. Dot with additional oil if needed. It should be a dark golden brown on both sides.
How to:
Serve hot ragda with crispy pattis, finely chopped fresh onions and mithi chutney. In a bowl, place the pattis, pour ragda on top. Optionally drizzle mithi chutney and add some onions.