Ragda Pattice

Ingredients

For Ragada:
Yellow peas - 1/4 kg
A pinch of baking soda
salt

For pattice:
Potatoes - 1/2 kg
Dry bread - 3 slices
salt

For sweet chutney:
Dates - 100 gms
Tamarind - 3 medium sized balls

For green chutney:
Green chillies - 15
Garlic - 5 cloves
Onion - 2 medium sized
Coriander leaves
Dhaniya - 2 tbsps
Jeera - 2 tbsps

Method

For Sweet chutney:

1. De-seed the dates and boil them in a little water for 3 minutes.
2. Switch off the flame and close the vessel for about 2 hours.
3. Meanwhile soak tamarind in a little water.
4. After 2 hours remove tamarind pulp.
5. Grind the dates smoothly, add to the tamarind pulp and boil well for about 10 minutes.
6. The sweet chutney is ready.

For Green chutney:

1. Grind green chillies and garlic together smoothly.
2. Dry roast dhaniya and jeera and grind to form a fine powder. Dhaniya-jeera powder is ready.

For Pattice:

1. Boil the potatoes.
2. Peel and mash them well.
3. Wet the bread slices and add them to the mashed potatoes, mashing them as well.
4. Add salt to taste.
5. Make the mixture into balls and flatten them slightly.
6. Shallow fry them on a pan. The pattices are ready.

For Ragada:

1. Pressure cook the yellow peas, with a pinch of baking soda.
2. Add salt. The consistency should not be too thick nor too thin.
3. While serving, arrange a pattice first on the plate, pour the ragada on top of it, pour sweet chutney and green chutney(as per preference) sprinkle finely chopped onions, dhaniya jeera powder and finely chopped coriander leaves on the top.
4. Though tedious to make, it is extremely delicious. The chutneys can be prepared the previous day and can also be used for other chaats such as bhel-puri, sev puri and dahi batata puri. They can be stored in the refrigerator for about a week. The pattices and the ragada can be prepared before hand and the ragada can be heated just before the guests come, so that the dish can be served piping hot.