Serving : 2-3 Person
Ingredients :
For Pattice :
- 3 Raw Bananas
- 1 Green Chilly (finely chopped)
- 1 tsp Garam Masala Powder
- 1 tbsp Coriander Leaves (finely chopped)
- Salt to Taste
- Oil for shallow frying
For Ragda :
- 1 cup Dry White Peas (Vatana)
- 1 Tomato (chopped)
- 1 tbsp Oil
- 1/2 tsp Mustard (Rai) Seeds
- 1/2 tsp Cumin (Jeera) Seeds
- 1/2 tsp Asofoetida (Hing)
- 1 tbsp Tamarind (Imli)Water*
- 1 tsp Jaggery (Gud)
- Salt To Taste
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric (Haldi) Powder
For Serving :
- Green Chutney
- Sweet Chutney
- Thin Sev
- Chopped Coriander
- Chaat Masala
Method :
*For Tamarind (imli) Water : Soak around 50 gms (1 tbsp) of tamarind in a cup of water for half an hour (alternatively microwave it for 2 minutes) just to soften the tamarind. Squeeze out the pulp of tamarind into the water and strain it. Residual water is tamarind water ready to use
For Pattice – Boil bananas into a pressure cooker(around 3 whistles) and let it cool down. Remove the skin and mash boiled bananas into a bowl and add green chillies salt, coraiander leaves and garam masala powder. Mix all the ingredients very well. Divide the stuffing into six parts and make each part into a ball and press them flat to shape it into a pattice. Heat the tawa and shallow fry the pattice adding oil till it is golden brown from both the sides.
For Ragda – Wash and soak dried whit vatana for 8-10 hours. Boil them in a pressure cooker adding salt (around 4-5 whistles). Check if vatana is boiled properly or else pressure cook it for some more time. Drain All the water from the vatana and collect it in a different bowl. Heat oil in a pan and add mustard seeds, cumin seeds, hing and chopped tomatoes. Once tomatoes soften, add boiled vatana, tamarind water, jaggery, salt, turmeric and red chilli powder. Mkix it well and drained water as needed to make it to a saucy consistency. Bring the mixture to a boil and remove it from the flame.
Place three pattice in a bowl and pour two tbsp of ragda on it. Add chutneys, sev and chopped coriander. Sprinkle chaat masala and serve hot.
