Indian cuisine · Salads & Mezze

Ragda Pattice

Crisply fried potato patties on a mild white-pea curry, served with chutneys and sev.

Ingredients · for 4 servings

• 250 g dried white peas (soaked overnight)
• 800 g floury potatoes
• 4 tbsp cornstarch
• 1 onion
• 2 green chilies
• 1 tsp turmeric
• 2 tsp chaat masala
• 1 tsp garam masala
• 4 tbsp tamarind chutney
• 3 tbsp mint-coriander chutney
• 60 g sev (chickpea noodles)
• 6 tbsp oil

Instructions

1. Drain the peas soaked overnight, bring to a boil with 1 liter fresh water, the turmeric and salt, and cook for 35–40 minutes until soft enough to crush under pressure; mash a third of them so the ragda thickens nicely.
2. Meanwhile, boil the potatoes in their skins for 25 minutes until tender, peel and mash finely while still warm.
3. Knead the mashed potato with the cornstarch, 1 tsp chaat masala and salt, then shape into eight flat patties about 8 cm across.
4. Finely chop the onion and chilies and stir into the hot ragda with the garam masala; simmer uncovered for 5 minutes until it has the consistency of a thickened soup.
5. Heat the oil in a nonstick pan and fry the patties for 4–5 minutes per side until they have a firm, golden-brown crust and release easily.
6. Place two patties in each deep bowl, ladle hot ragda over them, drizzle with both chutneys, and serve immediately sprinkled with sev and the remaining chaat masala.