Ragda Patties (Mumbai Chaat)

Ingredients

• 500 gBoiled potatoes, mashed
• 2 tbspMaida
• 2 tbspCornflour
• 1/2 tspTurmeric (haldi)
• to tasteSalt
• for fryingOil
• 500 gWhite matar (dried peas), soaked 4 hours
• 2 tbspGinger-garlic paste
• 1/2 tspTurmeric (ragda)
• 1/2 + 1 tspRed chilli powder
• 1Tomato, chopped
• 3 cupsWater
• 3 tspImli (mithi) chutney (see recipe)
• 2 tspGreen chutney
• 2 tspBhuna jeera powder
• 1/2 cupWhisked curd
• 1/4 cupOnion, finely chopped
• 1Green chillies, chopped
• 1/2 cupSev
• 2 tbspCoriander leaves

Method

1. 1

   Patties: combine mashed potato, maida, cornflour, turmeric and salt. Shape into round flat tikkis.

2. 2

   Shallow-fry the tikkis in 3 tbsp oil till golden and crisp on both sides, 3 minutes per side. Drain.

3. 3

   Ragda: in a pressure cooker, heat 2 tbsp oil. Add ginger-garlic paste, turmeric, chilli powder. Fry 2 minutes.

4. 4

   Add soaked white matar and chopped tomato. Stir 2 minutes.

5. 5

   Add 3 cups water. Cook for 3 whistles. Let pressure release naturally. Mash gently with a masher — keep some peas whole.

6. 6

   Mix the seasonings: 2 cups ragda, mithi chutney, green chutney, bhuna jeera, 1 tsp chilli powder, a splash of imli pulp. Stir.

7. 7

   Assembly: place 2 hot patties in a wide bowl. Smother with ragda. Pour curd, drizzle both chutneys, sprinkle chopped onion + chilli + sev + coriander. Serve immediately.