Maharashtra

Ragda pattice

Crisp potato patties under a ladle of white pea ragda, chutneys and sev. Mumbai's hearty chaat.

60 minTime

18 gProtein each

mediumSpice

8hPlan ahead. Soak for 8 hours first; the 60 minutes come after.

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

595kcalsame

18 gproteinsame

18 gfibresame

60minutessame

Ragda pattice, as tradition has it.

Per serving, worked out from the ingredient table.

Dried white peas1 cup, soaked overnight

Turmeric (ground turmeric)½ tsp

Waterfor cooking

Potato4 medium, boiled

Cornflour (cornstarch)3 tbsp

Green chilli2, chopped

Ginger2.5 cm, grated

Cooking oil (vegetable oil)for ragda and shallow frying

Cumin seeds1 tsp

Onion1 small, finely chopped, for topping

Sev½ cup

Mint leavesfor green chutney

Coriander leaves (cilantro)for chutney and garnish

Tamarinda lemon size ball, for sweet chutney

Jaggery3 tbsp, for sweet chutney

Dates4 or 5, seedless

Chaat masala1 tsp

Saltto taste

6 steps

1Pressure cook the soaked peas with turmeric, salt and water, 4 whistles. Let pressure release naturally.
2Heat 1 tbsp oil, add cumin, then the peas. Mash a few and simmer till thick but pourable.
3Mash potatoes with cornflour, chilli, ginger, salt and coriander. Shape into 8 flat patties.
4Shallow fry patties in oil till golden and crisp on both sides.
5Make the chutneys. Blend mint, coriander, green chilli, a squeeze of lemon and salt with a little water. Simmer tamarind, jaggery and dates in a cup of water till soft, then blend and strain.
6Place two patties on a plate, ladle ragda over, add chutneys, onion, chaat masala, sev and coriander.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.