This competition is now closed

Ragda pattice

Name: Ragda pattice
Total time: 1 h 20 min
Ingredients: white bread, a slice; potatoes 480g, peeled, boiled and coarsely grated; ginger ½ a thumb-sized piece, finely grated; 2, finely chopped; sugar a pinch; lemon juice 1 tsp; coriander chopped to make 1 tbsp; cornflour 2 tsp; oil, for frying; vegetable oil 3 tbsp; black mustard seeds 2 tsp; asafoetida a pinch; onion 1 small, finely chopped; curry leaves 8-10; plum tomatoes 2, finely chopped; chickpeas 400g tin, drained; ground turmeric 1 tsp; kashmiri or mild red chilli powder ½ tsp; tamarind paste 2 tsp; sugar 2 tsp; garam masala ¼ tsp; red onion ½, finely chopped; coriander chopped to make 3 tbsp; mint and coriander chutney; tamarind chutney; garlic chilli chutney; sev, a handful

1 hour 20 minutes
serves 4
Easy

Each mouthful of these ginger and chilli potato patties is a flavour bomb. They can easily be made ahead and heated up for a spicy treat on Boxing Day

By Maunika Gowardhan

Published: November 12, 2020 at 10:08 am

Try this Indian feast recipe, then check out more Indian recipes. Writer Maunika Gowardhan says: “These potato patties are pan-fried and topped with a soupy chickpea curry, tamarind chutney, mint chutney, spicy garlic chutney, onions and crispy sev (vermicelli). Tinned chickpeas work well although traditionally you would use safed vatana (dried white peas). Also make sure to check the strength of the tamarind paste you are using so you can adjust as required.”

Ingredients

PATTICE (PATTIES)

white bread a slice
potatoes 480g, peeled, boiled and coarsely grated
ginger ½ a thumb-sized piece, finely grated
bird's-eye chillies 2, finely chopped
sugar a pinch
lemon juice 1 tsp
coriander chopped to make 1 tbsp
cornflour 2 tsp
oil for frying

RAGDA (GRAVY)

vegetable oil 3 tbsp
black mustard seeds 2 tsp
asafoetida a pinch
onion 1 small, finely chopped
curry leaves 8-10
plum tomatoes 2, finely chopped
chickpeas 400g tin, drained
ground turmeric 1 tsp
kashmiri or mild red chilli powder ½ tsp
tamarind paste 2 tsp
sugar 2 tsp
garam masala ¼ tsp

TO ASSEMBLE

red onion ½, finely chopped
coriander chopped to make 3 tbsp
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.