Ragda Pattice

• Amchur

  3 g

• Chaat masala

  5 g

• Coriander powder

  4 g

• Cumin seeds

  3 g

• Green chutney

  30 ml

• Oil

  40 ml

• Potato

  350 g

• Red chili powder

  4 g

• Rice flour

  20 g

• Salt

  to taste

• Tamarind chutney

  40 ml

• Turmeric powder

  2 g

• White peas

  150 g

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Method

1. 1Pressure-cook soaked white peas with turmeric and salt until soft.
2. 2Temper cumin in oil, add the peas with red chilli, coriander and amchur powder, then simmer into a loose ragda.
3. 3Boil, peel and mash the potatoes with salt and a little rice flour to bind.
4. 4Shape into flat round patties.
5. 5Shallow-fry the patties on a griddle until crisp and golden on both sides.
6. 6Plate two patties and ladle the hot ragda over them.
7. 7Finish with tamarind chutney, green chutney, chopped onion-free coriander and chaat masala.