Mumbai x Canada
Ragda pattice poutine
Crisp potato chips buried under hot ragda, paneer curds and chutneys. Mumbai and Quebec shake hands.
75 minTime
22 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 75 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original582kcal
22 gprotein
15 gfibre
75minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
5 steps- 1Pressure cook the soaked peas with 600 ml water, turmeric and salt for 4 whistles. Let the pressure release naturally.
- 2Heat 1 tbsp oil, add cumin, then most of the onion, ginger and chilli. Add chilli powder and garam masala, then the peas with their liquid. Simmer 10 minutes, mashing some peas.
- 3Toss the potatoes with the rest of the oil and salt. Roast at 220°C for 35 to 40 minutes, turning once.
- 4Simmer the tamarind and jaggery with 150 ml water for 8 minutes and strain.
- 5Pile the chips on a plate, scatter the paneer and pour hot ragda over. Top with chutney, raw onion, sev, coriander and chaat masala.
Serve it like this
Serve in a wide bowl, chips peeking out, ragda flowing over, with a tall heap of sev in the middle.
