Ragda Pattice
( Potato Patties Garnished with Vermicelli )

Ragda Pattice
(Potato patties garnished with vermicelli)

Ingredients:

For the pattice (patties):
800 gm  Potatoes, boiled, peeled, mashed
½ cup    Arrowroot or maize flour (make ka atta)
Salt to taste

For the filling:
½ cup    Onions, chopped
½ cup    Green coriander (hara dhaniya), chopped
1 tbsp    Green chilies, finely chopped
½ cup Mint (pudina) leaves, chopped
1 tbsp    Lemon (nimbu) juice

For the ragda:
½ cup    Bengal gram (chana dal), soaked overnight
½ cup    Bengal gram flour (besan)
1 tsp      Ginger (adrak) paste
2 tsp      Jaggery (gur)
Salt to taste
Red chili powder to taste

For the tempering:
5 tbsp    Vegetable oil
¼ tsp     Fenugreek seeds (methi dana)
½ tsp     Mustard seeds (rai)
2              Dry red chilies (sookhi patta)
1 tbsp    Curry leaves (kadhi patta)
A pinch Asafetida

For the garnish:
100 gm  Chickpea vermicelli (sev)
100 gm  Green coriander (hara dhaniya), chopped
2              Onions, chopped
 

1. For the patties, mix the mashed potatoes with the arrowroot or maize flour and salt. Divide the mixture equally into balls and roll out each into 80 cm rounds.
2. For the filling, mix all the ingredients thoroughly in a bowl.
3. Place this mixture in the centre of each round, close the patties and pinch the edges to seal. Repeat till all are done.
4. Deep-fry or bake the patties till golden. If baking, sprinkle a little oil on the top of the patties.
5. For the ragda, drain and blend the Bengal gram. Then mix in the rest of the ingredients.
6. For the tempering, heat the oil in a wok (kadhai); add all the ingredients. When they splutter, add the Bengal gram mixture and cook on low heat till the mixture becomes thick.
7. To serve, place the patties on a plate, spread the above mixture on top and then garnish with vermicelli, green coriander, and onions. Serve hot.

Serves : 4-6