Name: Ragda Pattice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 7 servings
Ingredients: For Ragda ((White Pea Curry)); 1 cup dried white peas ((you can find these at any Indian store). Soak for about 6-8 hours or overnight and then cook until tender, either in a pressure cooker or on the stovetop. To cook on the stovetop, cover with water, bring to a boil, and simmer until tender, making sure that the peas are covered with water all the time.); 1 tsp ginger and garlic paste ((you can even skip this, but don’t use more than this because like I said before, you don’t want a too-strong taste to your ragda)); 1 onion (, minced); 1 tsp chaat masala ((also available at Indian stores)); 1/4 tsp red chilli powder; 1/4 tsp turmeric; 1 tsp canola or other vegetable oil; For Pattice:; 4 medium russet potatoes (, boiled in their jackets, then peeled and mashed); 2 green chillies (, finely minced); 1/4 cup cornflour; Salt to taste; Oil or oil spray to coat the bottom of a skillet; For Chutney:; 1 cup water; 1/2 cup chopped dates ((make sure you take out the pits)); 2 tbsp tamarind paste or a ball of deseeded tamarind (, about the size of a lemon (adjust this up or down depending on whether you like your sauce sweet or really tangy)); 2 tbsp jaggery ((an unrefined Indian sugar sold in blocks at Indian stores)); 1/2 tsp cumin (, roasted until a couple of shades darker, then ground to a fine powder); 1/4 tsp red chilli powder; Salt to taste; Toppings:; 1 cup fine sev ((found at Indian grocery stores)); 1 onion minced (, mixed with 1/2 cup finely chopped coriander)