Ragda Pattice - Pallika

Ragda Pattice:

Pattice:

Boil, peel and mash potatoes (use Russet for good results since they have more starch). Add salt, lime juice, chat masala, red chilli powder, chopped cilantro, and corn starch. Make medium sized tikkis and shallow fry with very little oil.

Ragda:
Soak white peas (You get it in the Indian grocery stores under the name "safed matar" or "safed vatana") overnight. Next morning, drain the water, rinse it well and pressure cook till soft with plenty of water, salt and turmeric powder. Soak tamarind in water for about half an hour. Add the tamarind water to the ragda, add some red chilli powder, chat masala and roasted cumin powder (go easy on the spices. Ragda should be very lightly spiced for the flavors of the toppings to shine). Adjust the consistency with water and boil some more.

Toppings:
Salt, red chilli powder, chat masala, fresh grated coconut, chopped cilantro, chopped onions, chopped tomatoes, pieces of lime, Sev, three chutneys (recipes follow).

Date Tamarind chutney:
Soak tamarind for about 2-3 hours. Also soak some seedless dates and jaggery. Grind together the dates and jaggery, and sieve through a big strainer, along with the tamarind. Add salt, roasted and crushed cumin seeds and red chilli powder.

Green Chutney:
Grind together cilantro, mint, green chillies, ginger, Dalia (roasted chana), whole raw zeera, hing, turmeric powder, hing and water. Squeeze some lime juice. May also add garlic.

Garlic Chutney:
Grind together garlic cloves, red chilli powder, salt and water.

To Assemble (can adapt as per your preference):
In a bowl, start with 2-3 tikkis. Ladle out Ragda on top of the tikkis, spread the three chutneys, sprinkle other toppings and serve.