BOXING DAY SPICE

Warm-up with this chili-tinged west Indian street-food classic

- MAUNIKA GOWARDHAN

Ragda pattice

1 HOUR 20 MINUTES | SERVES 4 | EASY | LC

Each mouthful of these ginger and chilli potato patties is a flavour bomb. They can easily be made ahead and then heated up for a spicy treat on Boxing Day. They’re pan-fried and topped with a soupy chickpea curry, tamarind chutney, mint chutney, spicy garlic chutney, onions and crispy sev (vermicelli). Tinned chickpeas work well although traditionally you would use safed vatana (dried white peas). Also make sure to check the strength of the tamarind paste you are using so you can adjust as required.

PATTICE (PATTIES)

white bread a slice

potatoes 480g, peeled, boiled and coarsely grated

ginger ½ a thumb-sized piece, finely grated

bird’s-eye chillies 2, finely chopped

sugar a pinch

lemon juice 1 tsp

coriander chopped to make 1 tbsp

cornflour 2 tsp oil for frying RAGDA (GRAVY)

vegetable oil 3 tbsp

black mustard seeds 2 tsp

asafoetida a pinch

onion 1 small, finely chopped

curry leaves 8-10

plum tomatoes 2, finely chopped

chickpeas 400g tin, drained