Ragda Pattice

Name: Ragda Pattice (Potato cutlets topped with white peas and chutneys)
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons pudina aur dhaniya chutney (mint-and-cilantro chutney); 2 tablespoons khajoor aur imli ki chutney (sweet date-and-tamarind chutney); 2 medium red onions, chopped; 2 tablespoons cornstarch; 2 teaspoons chaat masala (spice mix for chaat; ½ teaspoon table salt; 1¼ cups (250 grams) vatana (dried white peas); 2 tablespoons chopped fresh cilantro; ¼ teaspoon ground turmeric; 1 teaspoon table salt; 4 small potatoes, boiled, peeled, and mashed; 3 green chiles, stemmed and chopped

Potato cutlets topped with white peas and chutneys

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

One of the best-selling foods on the streets of Mumbai is pattice, small potato cutlets, dunked in ragda, a white pea sauce, and garnished with chutneys and chopped onions. It’s delicious and filling, and in many Gujarati homes it is served as a meal by itself.

Ingredients

For the ragda

1¼ cups (250 grams) vatana (dried white peas)
¼ teaspoon

Asia
India
Snack
Gluten-free
Vegan

Method

Make the ragda: put the vatana in a large bowl, wash in plenty of water 2 or 3 times, and drain. Add 4 cups (800 ml) water and soak overnight. Drain the peas in a cola