Ragda Pattice

🛒 Ingredients

• Dried White Peas (Safed Matar) 50 g · 173 kcal
• Onion 30 g · 12 kcal
• Tomato 30 g · 5 kcal
• Ginger-Garlic Paste 7 g · 6 kcal
• Green Chilies (for Ragda) 3 g · 1 kcal
• Turmeric Powder 2 g · 7 kcal
• Coriander Powder 3 g · 8 kcal
• Cumin Powder 2 g · 7 kcal
• Garam Masala 2 g · 7 kcal
• Vegetable Oil (for Ragda) 7 g · 63 kcal
• Coriander Leaves (for Ragda) 3 g · 1 kcal
• Potatoes 160 g · 123 kcal
• Cornstarch 8 g · 29 kcal
• Green Chilies (for Pattice) 2 g · 1 kcal
• Grated Ginger (for Pattice) 4 g · 3 kcal
• Coriander Leaves (for Pattice) 3 g · 1 kcal
• Cumin Powder (for Pattice) 1 g · 3 kcal
• Vegetable Oil (for frying Pattice) 10 g · 90 kcal
• Green Chutney (Coriander-Mint) 20 g · 8 kcal
• Sweet Tamarind Chutney 20 g · 50 kcal
• Chopped Red Onion (for garnish) 20 g · 8 kcal
• Sev (crispy chickpea noodles) 5 g · 24 kcal
• Coriander Leaves (for garnish) 2 g · 0 kcal

👨‍🍳 Instructions

1. Rinse dried white peas and soak them overnight, then boil until soft and slightly mushy; set aside.
2. For Ragda, heat oil in a pan, add chopped onion and sauté until golden, then add ginger-garlic paste and green chilies, cooking for a minute.
3. Add chopped tomatoes, turmeric, coriander, cumin, and garam masala powders; cook until tomatoes soften and oil separates.
4. Stir in the boiled white peas, some water if needed for desired consistency, and chopped coriander leaves; simmer for 10-15 minutes, then set aside.
5. For Pattice, boil and mash potatoes, then mix with cornstarch, green chilies, grated ginger, coriander leaves, and cumin powder.
6. Form the potato mixture into small, flat patties and shallow-fry them in hot oil until golden brown and crispy on both sides.
7. To serve, place two hot pattice on a plate, generously ladle the ragda over them, then drizzle with green and sweet tamarind chutneys.
8. Garnish with finely chopped red onion, a sprinkle of sev, and fresh coriander leaves before serving immediately.