Ragda Pattice

Ingredients

• 1 cup (200g) dried white peas, soaked overnight
• 1 tsp turmeric
• Pinch of asafoetida
• 1 tsp cumin seeds
• 1 onion, chopped, divided
• 2 tomatoes, chopped
• 1 tsp ginger-garlic paste
• 1 tsp chili powder
• 1 tsp cumin powder
• 4 medium potatoes
• 3 tbsp cornstarch
• 2 green chilies, minced
• 1 tsp grated ginger
• 2 tbsp chopped cilantro
• Oil, for frying
• Tamarind chutney, to serve
• Green chutney, to serve
• 1/2 cup (60g) sev
• Salt to taste

Before you cook

• Drain the soaked peas.
• Chop the onion, tomatoes and cilantro, and mince the chilies.

Steps

1. Boil the potatoes until tender, then drain and mash them.
2. Boil the drained peas with the turmeric, asafoetida and salt in plenty of water for 25 minutes, until soft.
3. Heat a little oil in a pan and add the cumin seeds.
4. Add half the chopped onion and cook until golden.
5. Stir in the ginger-garlic paste, chili powder and cumin powder.
6. Add the chopped tomatoes and cook for 5 minutes, until softened.
7. Pour in the cooked peas along with their cooking liquid.
8. Simmer for 10 minutes, mashing some of the peas with the back of a spoon to thicken the curry.
9. Mix the mashed potatoes with the cornstarch, green chilies, grated ginger, cilantro and salt.
10. Shape the potato mixture into 8 patties.
11. Heat a film of oil in a frying pan over medium heat.
12. Fry the patties for 4 minutes per side, until golden and crisp.
13. Place 2 patties on each plate.
14. Ladle the hot pea curry over the patties.
15. Drizzle with tamarind chutney and green chutney.
16. Scatter the remaining chopped onion and the sev over the top.
17. Serve immediately.