Olive Magazine
Ragda pattice with chilli garlic chutney

Ragda pattice

Published: November 12, 2020 at 10:08 am
loading...
Try a subscription to olive magazine
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal391
fat20.7g
saturates1.5g
carbs39.9g
sugars8.7g
fibre6.7g
protein7.9g
salt0.2g
Advertisement

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
  • 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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content