Lunch · Indian

Ragda Pattice

Name: Ragda Pattice
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 200 g dried marrowfat peas; 500 g maris piper potatoes, peeled and cubed; 2 tbsp cornflour; 1 onion, finely chopped; 3 garlic cloves; 1 tsp ground turmeric; 2 tbsp tamarind paste; 2 tbsp mango chutney; 60 g sev (crispy gram flour strands); 1 red onion, finely chopped; 3 tbsp vegetable oil; 10 g fresh coriander, chopped

45 min Serves 4 ~511 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeGluten-freeVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

200 g dried marrowfat peas
500 g maris piper potatoes, peeled and cubed
2 tbsp cornflour
1 onion, finely chopped
3 garlic cloves
1 tsp ground turmeric
2 tbsp tamarind paste
2 tbsp mango chutney
60 g sev (crispy gram flour strands)
1 red onion, finely chopped
3 tbsp vegetable oil
10 g fresh coriander, chopped

Nutrition (per serving)

Calories: 511 kcal
Protein: 16.7 g
Carbohydrate: 68 g
of which sugars: 15.9 g
Fat: 16 g
of which saturates: 1.6 g
Fibre: 12.9 g
Salt: 0.38 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

1
Soak the dried marrowfat peas overnight, then drain and boil in fresh water for 30-35 minutes until soft, and lightly mash.
2
Heat 1 tbsp of the vegetable oil in a pan and cook the chopped onion and garlic for 6 minutes until soft, then stir in the ground turmeric and the mashed peas with a splash of water. Simmer for 8 minutes to make the ragda.
3
Boil the potatoes for 12 minutes until tender, then drain, mash and mix with the cornflour, and shape into 8 patties.
4
Heat the remaining oil in a wide pan and fry the patties for 4 minutes on each side until golden.
5
Put two patties in each bowl, ladle over the hot ragda, and drizzle with the tamarind paste and mango chutney.
6
Scatter with the sev, red onion and chopped coriander, and serve straight away.

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