Maharashtrian · serves 2
Ragda Pattice
Aloo tikki drowned in white pea curry. A full dinner that eats like street food.
Ingredients
- For ragda: 1.5 cups dried white peas soaked overnight, 1 tsp turmeric, 1 tbsp ginger-green chilli paste, 1 tsp goda masala
- For pattice: 6 potatoes boiled, 3 tbsp cornflour, spices
- Green chutney and tamarind chutney
- Onion, sev, coriander
- Oil
Method
- Pressure cook the soaked peas with turmeric and salt — 5 whistles. They should be soft enough to crush.
- Mash about a third of them into the water so the ragda thickens on its own, no flour needed.
- Simmer with ginger-chilli paste and goda masala for 15 minutes. Keep it thin and pourable.
- Pattice: grated cold boiled potato with cornflour, spices and salt. Shallow fry till crisp on both sides.
- Two pattice in a bowl, ladle hot ragda over them.
- Both chutneys, raw onion, sev, coriander, lemon. Eat immediately.