Recipe Description

Potato tikki served topped with dried white peas gravy and chutneys

Ingredients:-

• Vatana (dried white peas) – 1¼ cups
• Water – 3-4 cups
• Ground turmeric – ¼ teaspoon
• Asafoetida – a pinch
• Table salt – to taste
• Potatoes, boiled, peeled and mashed – 4 large
• Cornstarch – 2 tablespoons
• Green chiles, stemmed and chopped  – 3 no
• Vegetable oil – 1 tablespoon
• Green mint and cilantro chutney – 2 tablespoons
• Sweet date and tamarind chutney – 2 tablespoons
• Red onions, chopped – 2 medium
• Chaat masala – 2 teaspoons
• Chopped fresh cilantro leaves – 2 tablespoons
• Sev – for garnish

Method:-

1. Place the dried peas in a deep bowl and wash thoroughly 2 to 3 times.  Drain and soak in the same bowl in 4 cups of water overnight. Drain in a colander.
2. Place a non stick deep pan on high heat and pour in 4 cups  of water.  Add the turmeric, asafoetida and 1 teaspoon salt.  When the water begins to boil add the drained soaked peas.  When the water comes to a boil again, reduce heat to medium, cover and cook for 30-35 minutes or till the peas are soft.
3. The ragda is ready. Keep the ragda hot.
4. For the pattice, in a deep bowl mix together potatoes, cornstarch, chiles and the remaining salt.
5. Divide into 8 equal portions and shape into balls. Flatten by pressing it slightly between your palms without applying too much of pressure.  These are the pattice.
6. Place a non stick medium sized frying pan on medium heat and pour in the oil. When the oil begins to smoke slightly, place the pattice on the pan, with a little distance between each.  Cook, turning sides a couple of times, till both sides are evenly cooked to a golden brown.  Keep the pattice warm.
7. For each serving, place two pattice on a plate and pour some ragda over them so that it covers the pattice.
8. Drizzle with green chutney and tamarind chutney; sprinkle onions, chaat masala and cilantro leaves on top.
9. Serve immediately.