Ragda Pattice ( Mumbai Roadside Recipes )

Soak the safed vatana overnight or for atleast 6 to 8 hours.

Drain the safed vatana and add 2 cups of water and pressure cook for 5 to 6 whistles.

Allow the steam to escape before opening the lid.

Heat the oil in a kadhai and add the mustard seeds.

When the seeds crackle, add the asafoetida, turmeric powder, vatana, salt and 1 cup of water and mash the vatana slightly, using the back of a spoon.

Simmer for 8 to 10 minutes or till it thickens and keep aside.

Combine the potatoes, cornflour, turmeric powder and ginger- green chilli paste and salt in a bowl and mix well.

Divide the mixture into 8 equal portions and shape each portion into a flat round.

Cook each pattice on a tava (griddle) using ¼ tsp of ghee till they turn brown on both the sides. Keep aside.

Place ¼th of the hot ragda on a plate, add 3 tbsp of meetha chutney, 1 tbsp of teekha phudina chutney, 1 tsp of geela lehsun ka chutney and ¼ tsp of dry red masala and mix lightly.

Flatten 2 pattice and place on the ragda mixture.

Sprinkle 2 tbsp of sev, 1 tbsp of onions, 1/4th of the crushed papadi and serve immediately garnished with 1 tsp of coriander.

Repeat with the remaining ingredients to make 3 more plates.