Ingredients
- 6 large potatoes boiled, peeled and mashed
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp raw mango powder
- 1/2 cup finely chopped coriander
- 2 onions finely chopped
- Salt to taste
- 1 can of chickpeas roughly mashed
- 6 cloves
- 3 pods cardamom
- 8 peppercorns
- 1 cup Tamarind Chutney
- 1 cup Mint-coriander Chutney
- Coriander chopped fine to garnish
- Chaat masala to garnish
- Vegetable cooking oil to shallow fry
How to make Ragda Pattice
- Mix the mashed potatoes, red chili, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion, and salt to taste.
- Make into a smooth paste. Form into equal-sized patties.
- Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels.
- Add 1 cup of water to the roughly mashed chickpeas. Add the cloves, cardamom and peppercorns and salt to taste.
- Bring to a boil, stirring often. Turn off the heat. Remove the whole spices and discard.
- To serve put 2 hot patties on a plate and spoon some chickpea mixture over them.
- Add the Tamarind and Mint-coriander Chutneys according to taste.
- Sprinkle chopped onion and coriander to garnish. Sprinkle chaat masala over the whole dish.
