Ragda Pat Tice

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• Step 1

  To prepare the chickpeas,
  heat the oil in a saucepan
  over medium heat and add
  the mustard seeds. Once
  they begin to pop, add the
  asafoetida then, after a few
  seconds, add the salt, Chaat
  Masala and turmeric and mix
  well. Add the chickpeas along
  with their canning liquid and
  simmer over high heat for
  10–15 minutes, until very little
  liquid is left in the pan.
  To make the potato cakes,
  mash the cooked potatoes
  until smooth, then add the salt,
  turmeric and chilli powder and
  mix well. Divide the mixture
  into 8 equal portions and
  shape them into patties.

• Step 2

  Heat the ghee or sunflower oil
  in a frying pan over medium
  heat. Cook the potato cakes for
  about 3–4 minutes on each
  side, until they are golden
  brown and crispy.
  Place 2 potato cakes on
  each serving plate and add
  4 tablespoons of the chickpea
  mixture. Drizzle each portion
  with a tablespoon of Tamarind
  Chutney and finish with a
  sprinkling of noodles. Serve
  immediately.

• Step 3

  CHAAT MASALA
  As far as I’m concerned, this is one spice blend that should be in the
  cupboard at all times! Sour, refreshing and with a very tangy kick,
  it’s the masala that makes chaat so special, but is also great added
  to curries, salads, chutneys and even fresh fruits.

  2 tablespoons cumin seeds
  1 tablespoon fennel seeds
  1/4 teaspoon ground black pepper
  1/4 teaspoon asafoetida
  1/4 teaspoon ground ginger
  1 tablespoon black salt
  2 tablespoons mango powder
  (amchur)

  Heat a dry frying pan over
  medium to low heat. Add the
  cumin and fennel seeds and
  toast for about 2 minutes, until
  they start to change colour.
  Transfer the toasted seeds to
  a spice grinder and process
  them to a fine powder.
  Put the remaining ingredients
  into a clean, dry jar, add the
  ground toasted seeds and mix
  well. Store in a cool, dark place.
  Use within 6 months.

• Step 4

  TAMARIND CHUTNEY
  Serves 6-8

  You’ll find tamarind chutney in most Indian kitchens. It can be made in
  many ways. This version is particularly sour with just a bit of sweetness,
  to give just the right balance for chaat. It tastes great in all the chaat
  recipes in this book (see pages 24, 48, 110, 156, 173 and 184), or enjoy it as
  a dip with snacks and canapés. See photograph, pages 222–223.

  100g (31/2oz) tamarind pulp
  100g (31/2oz) jaggery
  5 dates, pitted and chopped
  300ml (1/2 pint) water
  1/4 teaspoon salt
  1/4 teaspoon chilli powder
  1/4 teaspoon ground cumin

  Mix the tamarind, jaggery,
  dates and measured water in a
  pan and bring the mixture to a
  boil. Simmer for 7–8 minutes,
  until all the jaggery has melted
  and the pulp has softened.
  Pass the mixture through a
  sieve into a bowl, ensuring you
  press on the residue in the sieve
  to extract all the tasty juices.

  Heat the mixture in a clean
  pan over low heat for about
  1–2 minutes. Add the salt,
  chilli powder and cumin and
  mix well. Take the pan off the
  heat and leave to cool before
  serving. This chutney will keep
  in an airtight container in the
  refrigerator for 15–20 days.

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