Ragda Pattice - Mumbai Special

Ingredients

For The Ragda

3/4 cup safed vatana (dried white peas)

1 tbsp oil

salt to taste

1/4 tsp turmeric powder (haldi)

2 tbsp coriander-cumin seeds (dhania-jeera) powder

2 tsp chilli powder

2 tbsp finely chopped coriander (dhania)

For The Pattice

2 cups boiled , peeled and mashed potatoes

salt to taste

2 tsp ginger-green chilli paste

Cilantro and mint leaves

Bread crumbs (almond and coconut flour bread used in this recipe

3 1/2 tsp oil for greasing and cooking

Toppings

Tamarind and Dates chutney

Coriander and mint leaves chutney

Lime

Directions

For the ragda
1) Soak the safed vatana (white peas) overnight or for atleast 6 to 8 hours.
2) Drain the safed vatana and add 2 cups of water, turmeric powder and salt and cook it. Ensure the whites peas is properly cooked. The ragda is ready
For the pattice
1) Combine the potatoes, salt, ginger-green chilli paste and bread crumbs in a bowl and mix well. Add chopped orriander and mint leaves to the mixture and mix all ingredients well.
2) Divide the mixture into 8 equal portions and shape each portion into a flat round.
3) Heat a skillet with ½ tsp of oil and cook all the pattice using a little oil till they turn golden brown in colour on both the sides. Keep aside.
Apart from the ragda and pattice as prepared above, keep tamarind and dates chutney and Corriander and mint chutney ready in advance.
How to serve?
On a plate place the pattice and top it up with the ragda. Over the ragda, add the tamarind chutney and Corriander chutney. Sprinkle coriander powder, cumin powder and cilantro and mint leaves. You can add some lime juice over it.
Serve it hot.

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