Maharashtrian · Snack
Ragda pattice
Shallow-fried potato patties served in a warm, tangy dried-pea curry with curd and sev.
- Calories
- 312 kcal
- Protein
- 14 g
- Carbs
- 48 g
- Fat
- 7 g
- Prep
- 15 min
- Cook
- 25 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 100 g Kidney beans (tinned, drained)
- 90 g Potatoes
- 15 g Green peas
- ¼ onion Onion
- ¾ tsp Tamarind paste
- 30 g Plain yogurt (curd)
- ¼ tsp Chilli powder
- ¼ tbsp Sunflower oil
- 8 g Sev
- 3 g Coriander
- ¼ tsp Salt
Method
- Mash the boiled potato with a little salt and shape into a flat patty.
- Heat half the oil and shallow-fry the patty for 3-4 minutes a side until golden and crisp.
- Heat the remaining oil, cook the onion for 4-5 minutes, then add the drained beans, peas, tamarind and chilli powder with a splash of water; simmer 8 minutes.
- Place the patty in a bowl, ladle the warm ragda over it.
- Top with curd, sev and coriander, and serve at once.
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