Ragada Pattice

Ragda Pattice are a typical Mumbai street food snack. Potato patties are topped with a white pea also known as 'Vatana' curry, garnished with date and Tamarind chutney, 'sev' or dried lentil vermicelli and chopped Coriander. This recipe however brings back very sad memories, we recorded and documented enough footage for three videos but because of a miscommunication, my son reformatted the card and erased everything. I tried everything to recover the footage, but all we were able to save are some of these pictures.
This recipe made up of three components the potato patty, the white pea curry and the tamarind and date chutney. The sev can be bought in most Indian stores.

Potato Patty (recipe below)
Canon EOS 70D011
White Pea(Vatana) Curry (Sorry I wasn't able to recover this picture)
Date & Tamarind Chutney (recipe below)

Potato Patties
6 Potatoes, boiled and mashed
1 tsp each Ginger & Garlic paste
I tsp each Cumin, Coriander, Haldi and Chaat Masala
Salt to taste

White Pea(Vatana) curry or Ragada
1 cup white peas soaked overnight
1 onion finely chopped(1 cup)
2 – 3 Green Chillies
3 – 4 tomatoes (2 cups)
1 tsp each Ginger and Garlic paste
1 tsp each red Chilli, Haldi and Coriander
1 tsp Chaat Masala
1/2 cup chopped Coriander

Date & Tamarind Chutney
15 – 20 seeded Dates
Equal quantity Tamarind
2 tbsps Jaggery(unrefined cane sugar)
1 tsp each Cumin & Fennel seeds
1 tsp each, Ginger powder, Black salt and Chilli powder
2 cups water

Potato Patties

Mix everything together and make into patties

Dust with some cornstarch and shallow fry

White Pea(Vatana) curry or Ragada

In an open pressure cooker, heat some oil, sauté onions and chillies

Add the Chilli powder, Haldi and Coriander powder and tomatoes and cook till the tomatoes get mushy

Add salt and the white peas, add some water, close the pressure cooker and cook for 10 – 15 mins

Let the pressure cooker rest for 10 mins before opening it

Add Chaat masala and Coriander

Date & Tamarind Chutney

Chop the dates and tamarind coarsely

Add the water to a large sauce pan and bring to the boil

Add the dates, tamarind and jaggery and cook stirring frequently for about 30 mins

Dry roast the cumin and fennel seeds and grind to a powder

Add this to the pan together with the ginger powder, black salt and red chilli powder and cook for another 10-20 mins

Strain the chutney, save the solid bits, blend it in a processor and add back to the chutney