Ragda Pattice

Ingredients 

Ragda

• 2 cups dried white peas, soaked for 8-10 hours and drained
• ½ teaspoon turmeric powder
• Salt to taste
• Green chutney for drizzling
• Sweet date-tamarind chutney for drizzling
• 1 medium onion, finely chopped
• 7-8 flat puris¬ + for serving
• Red chilli powder for sprinkling
• Chaat masala for sprinkling 
• Fine sev for sprinkling 
• Fresh coriander sprigs for garnishing 
  Pattice 
• 3 medium potatoes, boiled, peeled and mashed
• 3 white bread slices 
• ½ teaspoon turmeric powder
• Salt to taste 
• Oil for shallow-frying 

Method

1. To prepare ragda, put dried white peas in a pressure cooker. Add turmeric powder, salt and 2 cups water and cover. Place on heat and pressure cook till 3-4 whistles are released. Open the lid till the pressure is completely released. 
2. Put bread slices in a bowl. Add some water and soak for 30 seconds. Squeeze out excess water and transfer on a plate. 
3. To prepare pattice, mix together bread, potatoes, turmeric powder and salt and mix well. 
4. Divide the potato mixture into equal portions and shape into pattice. 
5. Heat some oil in a non-stick pan. Place the pattice and shallow-fry from both sides till golden brown. Drain on absorbent paper. 
6. Put pattice in individual serving platters and slightly mash them. Pour some ragda, drizzle some green chutney and sweet date-tamarind chutney on top. 
7. Put some onion, crushed 3-4 fried puris and sprinkle some salt, chilli powder, chaat masala and sev on top. 
8. Garnish with coriander leaves and serve hot with some fried puris.