A classic Mumbai street food that has become very popular all over the sub-continent. You see food carts with a big griddle of the spicy ragda (spicy pea stew) on one side, already cooked and being kept warm and on the other side are the pattices or potato patties. I don’t know why pattice is spelt this way – I just wanted to put it out there just in case you think I didn’t spell check!!
This is the lockdown version as I couldn’t get to an Indian store to get the garnishes. Normally garnished with Sev (crunchy, fried noodles), green coriander chutney, I subbed these for crushed corn chips and lightly pickled red onion.
For the pea stew, you can use tinned chick peas I suppose or even split chick peas could work. I used dried white peas you get in an Indian store.
FOR THE RAGDA
INGREDIENTS
200 grams dried white peas (safed vatana)
2 teaspoons vegetable oil
½ teaspoon black mustard seeds
6-8 curry leaves
A pinch of asafoetida (hing)
3cms ginger, peeled and chopped
1-2 green chillies, chopped
¼ teaspoon turmeric powder
Salt to taste
METHOD:
Soak the dried white peas overnight. Discard the soaking liquid, rinse. If you are using a pressure cooker, put the peas in the pressure cooker, add two cups water and cook for 15 minutes on low heat after the first whistle.
If you are using stove top method, put the peas in a heavy bottomed saucepan and pour 3 cups of water. Bring it up to the boil and allow to simmer and cook for 45 minutes to an hour.
Using a mortar and pestle, mash the ginger and green chilli to form a fine paste.
Take a clean pot, heat oil on medium heat. Add the mustard seeds. Mix and cover with lid until you hear them pop. Remove lid, add the asafoetida along with curry leaves. Stir in the ginger – green chilli paste along with the cooked peas. Mix in the salt and turmeric powder.
Allow to cook for five minutes. Check seasoning and set aside with the lid on until ready to assemble.
FOR THE PATTICE
INGREDIENTS
400g boiled potatoes, finely grated
½ teaspoon hot chilli powder
½ teaspoon curry powder
½ teaspoon turmeric
2 teaspoons corn flour
Salt to taste
1-2 tablespoons vegetable oil to pan fry
METHOD
Combine all ingredients for pattice and knead a little to make a smooth mixture. Divide potato mixture into 12 equal portions. Shape into patties about 6 centimetres in diameter. Rest patties in refrigerator for half an hour.
Heat a fry pan and working in batches, fry the patties a few at a time. Keep warm.
FOR THE CHILLI CHUTNEY
INGREDIENTS
¼ cup tomato ketchup
¼ cup Sriracha sauce
1-2 tablespoons malt vinegar
METHOD
Mix all ingredients for the chilli chutney. Taste and adjust according to personal preference.
FOR THE TAMARIND SAUCE
INGREDIENTS
3 tablespoons store bought tamarind puree
2 tablespoon date puree
5 tablespoons brown sugar
1 teaspoon hot chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
150ml water
Salt to taste
METHOD
Put all ingredients except salt in a saucepan and bring it to a gentle boil. Add salt and simmer for five minutes. Taste to adjust seasoning.
FOR THE PICKLED ONIONS
INGREDIENTS
125g red onion, peeled and finely diced
½ teaspoon Kashmiri chilli powder
Salt to taste
METHOD
In a bowl, salt the red onion and rest on an incline for half an hour. If any water collects, strain out the liquid. Sprinkle chilli powder and ready to serve.
TO SERVE
20 or 25 corn chips, placed in a snap lock bag, wrapped in a tea towel and use a rolling pin to crush lightly
ASSEMBLE IN INDIVIDUAL BOWLS
In a shallow bowl, spoon the ragda. Arrange the potato patties. Toss some of the crushed corn chips. Spoon the tamarind and chilli chutney. Sprinkle some of the onions and serve. Serves 4.