Making resolutions, ragda pattice

You'll need jaggery, mustard seeds, tamarind chutney and paste, vatana. Oh yeah, and a pressure cooker.

You’ll need jaggery, mustard seeds, tamarind chutney and paste, vatana. Oh yeah, and a pressure cooker.

I started this blog to force myself into doing two necessary, important things that have thus far avoided any mention on my lifely to-do lists:

1. Cook hard & healthy.

2. Write often.

My earlier experiments with bhel puri and chivda were fun. I still haven’t told you about the chivda, but we’ll get there. My New Year’s Eve experiment, however, is the real deal.

I sweated through 24 chilies, 14 potatoes, 8 spices, three pressure cookers, six hours in the kitchen, and two chutneys to bring you the queen of Mumbai street cuisine: ragda pattice.

More on this one to come. But in the meantime, here’s another sneak peek.

photo-25

Pattice uncooked: potatoes, chilies, cornstarch, coriander, etc.

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