Ingredients:
For green chutney:
Corriander
chillies
ginger
salt
For sweet chutney:
Tamarind
Dates
Jaggery
Red chilly powder
salt
For Ragda
1 1/2 cup dehydrated white peas, soaked overnight
3 cup water (saved from the boiled peas)
1 tbsp. oil
1 tbsp. chopped coriander
1/2 tsp. each pepper powder, turmeric, cumin powder and garam masala.
For Pattice
4 potatoes boiled, peeled, mashed
1/2 cup bread crumbs
1 tbsp. oil
1/4 tsp. turmeric powder.
Salt to taste Oil to shallow fry patties.
Method:
1. Grind all ingredients for green chutney.
2. Soak tamarind and dates separately for two hours.
3. Grind together ingredients for sweet chutney
4. Boil the soaked peas and potatoes separately in a pressure cooker. Add lots of water to the peas.
5. Cool and drain 3 tbsp. peas and blend or mash them into a paste.
6. Heat oil, add paste. Fry for a minute.
7. Add 2 tea spoons of green chutney.
8. Add dry masalas, fry further 2-3 minutes.
9. Add peas, water and bring to boil.
10. Summer for 7-8 minutes till gravy thickens.
11. Mash the boiled potatoes.
12. Add 2-3 tea spoons of green chutney and knead lightly.
13. Add salt and red chilly powder if needed.
14. With the help of greased hands form round flat 1/2″thick patties, (use mould if you want any other shapes, eg. hearts, diamonds, etc.)
15. Roast few at a time on a greased hot griddle. Turn once to roast other side, making them crisp and golden brown.
16. For serving, place the patties and add ragda to it. Top it with the chutneys, raw diced onion and tomatoes as per your liking.
