Ragada Pattice

Ingredients

• Potato Patties
• 6 Potatoes, boiled and mashed
• 1 tsp each Ginger & Garlic paste
• I tsp each Cumin, Coriander, Haldi and Chaat Masala
• Salt to taste
• Cornstarch
• Oil
• White Pea(Vatana) curry or Ragada
• 1 cup white peas soaked overnight
• 1 onion finely chopped(1 cup)
• 2 – 3 Green Chillies
• 3 – 4 tomatoes (2 cups)
• 1 tsp each Ginger and Garlic paste
• 1 tsp each red Chilli, Haldi and Coriander
• 1 tsp Chaat Masala
• Salt
• 1/2 cup chopped Coriander
• Date & Tamarind Chutney
• 15 – 20 seeded Dates
• Equal quantity Tamarind
• 2 tbsps Jaggery(unrefined cane sugar)
• 1 tsp each Cumin & Fennel seeds
• 1 tsp each, Ginger powder, Black salt and Chilli powder
• 2 cups water

Instructions

1. Potato Patties
2. Mix everything together and make into patties
3. Dust with some cornstarch and shallow fry
4. White Pea(Vatana) curry or Ragada
5. In an open pressure cooker, heat some oil, sauté onions and chillies
6. Add the Chilli powder, Haldi and Coriander powder and tomatoes and cook till the tomatoes get mushy
7. Add salt and the white peas, add some water, close the pressure cooker and cook for 10 – 15 mins
8. Let the pressure cooker rest for 10 mins before opening it
9. Add Chaat masala and Coriander
10. Date & Tamarind Chutney
11. Chop the dates and tamarind coarsely
12. Add the water to a large sauce pan and bring to the boil
13. Add the dates, tamarind and jaggery and cook stirring frequently for about 30 mins
14. Dry roast the cumin and fennel seeds and grind to a powder
15. Add this to the pan together with the ginger powder, black salt and red chilli powder and cook for another 10-20 mins
16. Strain the chutney, save the solid bits, blend it in a processor and add back to the chutney