Thursday, November 15, 2007

Ragda Patties

Diwali made me very nostalgic about family, India and Mumbai. What better way to beat the gloom than cooking? Well, so I decided to whip up some Ragda Patties - Pronounced as pattice!!:-) - Here's how I make it!

Ragda Patties (serves 4-6)
For Ragda
2 cups white peas
1/2 medium onion, chopped
1 tsp dhana jeera powder/coriander cumin seed powder
1/2 tsp chili powder
1/2 tsp turmeric powder
1/4 tsp asafoetida
1/2 tsp ginger-garlic paste
salt to taste

For Patties
5 yukon gold potatoes, boiled, peeled
salt to taste
2 tbsp rice flour
1 tbsp oil
Grind to fine paste
handful of coriander leaves
3 garlic cloves
1" ginger

1/2 cup nylon sev
1 serving multi-purpose chaat chutney
A drop of chili-garlic sauce, I use this brand.
2 tbsp finely chopped coriander leaves
Few drops of freshly squeezed lemon juice
A generous pinch of chaat masala

1. Pressure cook all the ingredients for ragda adding 1 cup water. Once cooked, let it simmer on the gas.
2. Mash the potatoes. Add salt and green paste. Knead well. Make rounds, flatten them. Dip them in the rice flour uniformly.
3. Take a deep griddle. Grease it. Keep patties. Shallow fry on low flame. Once they are nice & brown, flip them over. When they are cooked from both sides, put them around the circumference of the griddle. Place the new patties in the center. Cook all the patties.

4. For individual serving, add little ragda to a deep serving plate. Stir in about 1 tsp of multipurpose chaat chutney. Place 2 patties. Cover with spoonful of ragda. Drizzle some more chutney, sev, few drops of lemon juice, coriander leaves, a smidgen of hot sauce. Sprinkle some chaat masala.

1. To sneak in some veggies, sometimes I add a few spinach leaves and carrots (boiled), in the mashed potatoes.


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