Name: Ragda pattice
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 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; 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; ½ red onion finely chopped; chopped to make 3 tbsp coriander; mint and coriander chutney; tamarind chutney; garlic chilli chutney; sev a handful

Ragda pattice with chilli garlic chutney

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.