Ragda Pattice

 

With the unseasonal rains, paying us a visit.  Wow must say it was a slight relief from the bad summer heat.  Not to mention, I got into the mood of making a whole lotta chaats.  Rains and chaats or pakodas/fritters, go so well together.    Chaats are a tangy snacks as you all are aware of.  I had earlier posted papdi chaat.  It's been long since I posted a chaat recipe.  So when it poured yesterday, this is what I got to making.  Ragda is a gravy dish to be put over the potato cutlets (pattice), which is made with dry white peas.  By soaking the peas overnight and cooking them to perfection with minimal spices.  The outcome is just great.  A wonderful snack for the evening, dinner or just when your mood asks for one.  So here goes how I made this mouth-watering ragda pattice.

Serves: 2
Preparation time: 1 hr, plus soaking time
Cooking time: 45 mins

INGREDIENTS:

For the pattice/cutlets:

Potatoes	5 big or 6-7 medium
Salt	1 tsp
Dry bread crumbs	1/2 cup
Oil	To shallow fry

 For ragda (white peas gravy):

White peas (dry)	1 cup
Oil	2 tsp
Cumin seeds	1/2 tsp
Asafoetida	1/4 tsp
Turmeric powder	1/2 tsp
Chilli powder	1 tsp
Cumin powder	1/2 tsp
Coriander powder	1/2 tsp
Dry mango powder	1/2 tsp
Salt	1 tsp or as needed
Water	To cook the peas
Coriander leaves	To garnish

 To serve the ragda pattice:

Date & tamarind chutney	As required
Green coriander chutney	As required
Sev	As required
Chaat masala	1 tsp
Onions (finely chopped)	1 medium

METHOD:

1.       Soak the peas overnight.  Next morning cook them with enough water in a pressure cooker until soft.  (approx 5-6 whistles)
2.       Wash the potatoes and cook them in a pressure cooker until soft.  Once cool peel the skin and grate the potatoes.  Add salt and blend well.
3.       Once the peas cool down a bit.  Remove them from the cooker.   In a kadai (wok) add oil.  Once the oil is hot add the cumin seeds.  Once they puff up add the asafoetida,  add turmeric powder and chilli powder.  Sauté for just a second, not more as it will burn (all this should be done on low flame).  Add the cooked peas.
4.       Add the coriander and cumin powder.  Mix well.  Add salt and some more water, about a cup of water.  Mash the peas very lightly.
5.       Shape the grated and blended potato mixture into the desired shape for the cutlets.  I shaped them into cute hearts and tear drop cutlets.  You could make them round any shape you would like to give it.  Coat these cutlets with bread crumbs and keep aside.
6.       Heat a griddle and pour about a tbsp of oil and place the cutlets and shallow fry them till they get a golden brown colour in each side.  It should take about 5-6 mins on each side on a medium flame.
7.       Finely chop onions and keep it ready along with the chutney's. (Chutney recipe given in Papadi Chaat)
8.        To serve, place the cutlets/pattice in a plate.  Top them with ragda, add the chutney's over it depending on how spicy and sweet you like it.  Top this with the sev and onions.  Add a dash of chaat masala.  Serve hot.

You could serve it like this

 

 

Or you could serve it like it is usually served. Rustic way