Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Ragda pattice
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
PATTICE (PATTIES)
- white bread, a slice
- 480g potatoes, peeled, boiled and coarsely grated
- ½ a thumb-sized piece ginger, finely grated
- 2 bird's-eye chillies, finely chopped
- a pinch sugar
- 1 tsp lemon juice
- chopped to make 1 tbsp coriander
- 2 tsp cornflour
- oil, for frying
RAGDA (GRAVY)
- 3 tbsp vegetable oil
- 2 tsp black mustard seeds
- a pinch asafoetida
- 1 small onion, finely chopped
- 8-10 curry leaves
- 2 plum tomatoes, finely chopped
- 400g tin chickpeas, drained
- 1 tsp ground turmeric
- ½ tsp kashmiri or mild red chilli powder
- 2 tsp tamarind paste
- 2 tsp sugar
- ¼ tsp garam masala
TO ASSEMBLE
- ½ red onion, finely chopped
- chopped to make 3 tbsp coriander
- mint and coriander chutney
- tamarind chutney
- garlic chilli chutney
- sev, a handful
Method
- STEP 1
To make the ragda, heat the oil in a heavy-based lidded pan over a medium heat and fry the mustard seeds and asafoetida until the seeds begin to splutter. Add the onion and fry for 7-8 minutes or until they soften. Lower the heat and add the curry leaves, frying for 20 seconds. Tip in the tomatoes and cook, stirring, for 8 minutes. Stir in the chickpeas, along with the turmeric and chilli powder. Add 400ml of water, season to taste, put the lid on and simmer over a low heat for 35 minutes, stirring occasionally.
- STEP 2
Add the tamarind paste, sugar and gram masala, and simmer for 2-3 minutes. Mash some of chickpeas with the back of the spoon to help thicken the curry a little.
- STEP 3
To make the patties, soak the slice of bread in 50ml of water for 1 minute, then squeeze out the water. In a large bowl, mix together the bread with mashed potatoes, ginger, chilli and a pinch of salt. Mix in the sugar, lemon juice, coriander and cornflour, then shape into 12 patties, each around 4cm wide. Flatten them slightly. Chill for 15 minutes.
- STEP 4
Heat some of the oil in a frying pan over a medium-high heat and fry the patties in batches for 4-5 minutes on each side or until golden brown and crisp around the edges.
- STEP 5
To assemble, put three patties in each bowl and top with a generous portion of the ragda. Top with some chopped onion, coriander and a generous helping of tamarind chutney and chilli garlic chutney followed by the sev.
