RAGDA PATTICE

INGREDIENTS:
1 KG POTATOES
250 GMS PEAS
1 BIG BOWL TAMARIND CHUTNEY
CORIANDER
SMALL PIECE OF GINGER
4 TOMATOES
1/2 POMEGRANATE
FOR DECORATION:
KURMURA-1 SMALL CUP
BARIK SEV
1 FINELY CHOPPED ONION AND CORIANDER

FOR TAMARIND CHUTNEY:
TAKE 250 GMS OF TAMARIND AND EQYAK QUANTITY OF JAGGERY.TWO PIECES CASHEWNUTS,1 TSP RAISINS,2 TBSP DATES,1/2 TSP WHOLE DHANIA AND 1/2 TSP EACH OF GROUND JEERA AND DRY MINT.
METHOD:
SOAK TAMARIND AND JAGGERY FOR 30 MINUTES.GRIND THEN AND ADD WHOLE DHANIA.FILTER THIS MIXTURE.HEAT 1/2 TSP OF OIL IN A PAN.ADD HING,CASHEW PIECES AND BOILED DATES.FRY ALL OF THESE INGREDIENTS AND ADD TAMARIND CHUTNEY TO THIS.COOK FOR 7 MINUTES.ADD 1/2 TSP BLACK SALT,GROUND JEERA,DRY MINT AND AFTER COOKING,RAISINS.

PREPARATION:

FOR PATTICE:

BOIL THE POTATOES AND MASH.ADD SALT, CHAAT, DRY MINT, RED CHILLI POWDER, GARAM MASALA.GIVE THE POTATO MASH THE SHAPE OF PATTICE AND FILL THE CENTER WITH GINGER AND POMEGRANATE SEEDS.SHALLOW FRY ON BOTH SIDES.

FOR RAGDA:
HEAT ONE TSP OF OIL IN A PAN.ADD CHOPPED ONIONS.LET IT FRY AND ADD TOMATO PUREE.COOK WELL.MIX 1 TBSP TAMARIND CHUTNEY AND(PUDINA AND CORIANDER)PASTE AND GARAM MASALA(ACCORDING TO TASTE).NOW ADD THE CHANA MASALA AND RED CHILLI POWSER AND LET IT COOK WELL.THEN ADD BOILED PEAS TO THIS MIXTURE AND FOLLOW IT WITH 1 CUP WATER.LET IT COOK FOR 10 MINUTES.POUR THIS OVER THE PATTICE AND DECORATE.