Ragda Pattice - Spiced Potato Patties with Tangy Chickpea Curry

Ingredients

• For the potato patties: For the potato patties:
• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon green chili paste 1 teaspoon green chili paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 2 tablespoons cornflour 2 tablespoons cornflour
• Oil for shallow frying Oil for shallow frying
• For the ragda: For the ragda:
• 1 cup dried white chickpeas, soaked overnight and boiled 1 cup dried white chickpeas, soaked overnight and boiled
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• Salt to taste Salt to taste
• Water as needed Water as needed
• For garnish: For garnish:
• Green chutney Green chutney
• Tamarind chutney Tamarind chutney
• Chopped onions Chopped onions
• Chopped coriander leaves Chopped coriander leaves
• Sev (crispy chickpea flour noodles) Sev (crispy chickpea flour noodles)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 12g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the mashed potatoes, ginger paste, green chili paste, cumin powder, coriander powder, turmeric powder, and salt. Mix well to form a smooth dough-like mixture.
2. 2.
   Divide the potato mixture into equal portions and shape them into round patties.
3. 3.
   Heat oil in a non-stick pan over medium heat. Shallow fry the potato patties until golden brown and crispy on both sides. Drain on a paper towel to remove excess oil.
4. 4.
   In a separate pan, heat some oil and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
5. 5.
   Add ginger-garlic paste and cook for a minute. Then, add the tomato puree and cook until the oil separates.
6. 6.
   Add red chili powder, turmeric powder, garam masala, and salt. Mix well.
7. 7.
   Add the boiled chickpeas and tamarind pulp to the pan. Stir well and cook for 5-7 minutes, adding water as needed to achieve the desired consistency.
8. 8.
   To serve, place a potato patty on a plate and pour a generous amount of ragda over it. Drizzle green chutney and tamarind chutney on top. Garnish with chopped onions, coriander leaves, and sev.

Treat your ingredients with care...

• Potatoes — Make sure to use starchy potatoes like Russet or Yukon Gold for the patties, as they provide a fluffy texture.
• Tamarind pulp — Soak tamarind in warm water for 10 minutes, then extract the pulp by squeezing it with your hands. Discard the fibrous parts.

Tips & Tricks

• To make the potato patties extra crispy, refrigerate them for 30 minutes before frying.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder and green chilies.
• For a healthier version, you can also bake the potato patties in the oven instead of frying them.
• Customize the toppings by adding chopped tomatoes, grated carrots, or pomegranate seeds for added freshness and crunch.
• Serve Ragda Pattice hot for the best taste experience.

Serving advice

Ragda Pattice is best enjoyed hot. Serve it as a main course dish or as a delightful snack. Accompany it with a side of green salad or yogurt to balance the flavors.

Presentation advice

To present Ragda Pattice beautifully, place the potato patty in the center of the plate and pour the ragda generously over it. Drizzle the chutneys in a zigzag pattern and sprinkle the garnishes evenly. Finish it off with a handful of sev on top for an appealing texture.