Ragda patties Chowpatty style Recipe
Ingredients
For patties
1/2 kg boiled and mashed potatoes,
2-3 bread slices (for crispness),
salt to taste.
For ragda
1/2 kg of white peas,
turmeric powder,
ginger-garlic paste (1 tsp each),
chili powder, salt,
1 onion,
2 tomatos(optional)
2 tsp garam masala,
For sweet chutney
1/2 cup pulp of dates (soak dates in hot water for 1/2 an hour, deseed and grind them. Strain to get a smooth paste),
1/4 cup tamarind pulp,
1/4 cup jaggery or sugar,
For spicy chutney
coriander leaves,
green chilies,(amount varies as per the taste)
a pinch of salt.
1 tsp cumin seeds.
For garnishing
Yellow thin sev,
finely chopped coriander leaves,
finely chopped onions,
crushed puris of pani puri(optional)
Directions
1. Soak the white peas overnight. Or if you are in hurry, soak them for 4 hours in hot water. Wash and add some salt and water. Pressure cook till soft.
2. Dip bread slices in water for just a moment and squeeze them to remove excess water. Mix them with mashed potatoes and add salt. Make small balls of the mixture and flatten them.
3. Heat a griddle. Pour some oil. Arrange the patties on the heated griddle. Turn upside down once the bottom side of patties is brown. Shallow fry all the patties till brown and crisp.
4. Chop onions and tomatoes.
5. Heat 1 tbsp oil in a pan. add onion pieces, saute for a minute. Then add tomatoes, ginger-garlic paste and fry for some time.
6. Now add boiled peas, chili powder, salt and some water for desired consistency. cover and cook for 10 minutes. Ragda is ready.
7.Grind all the ingredients of sweet chutney with some water into a fine paste. In the same way, make spicy chutney.
8. To serve, arrange patties in a dish, pour some ragda on top. Add sweet chutney and spicy chutney.
9. Garnish with thin sev, coriander leaves, onions and crushed puris.
Tip: Bread slices are used for binding and crispness. However, You can use rice flour or corn flour.
2. Dip bread slices in water for just a moment and squeeze them to remove excess water. Mix them with mashed potatoes and add salt. Make small balls of the mixture and flatten them.
3. Heat a griddle. Pour some oil. Arrange the patties on the heated griddle. Turn upside down once the bottom side of patties is brown. Shallow fry all the patties till brown and crisp.
4. Chop onions and tomatoes.
5. Heat 1 tbsp oil in a pan. add onion pieces, saute for a minute. Then add tomatoes, ginger-garlic paste and fry for some time.
6. Now add boiled peas, chili powder, salt and some water for desired consistency. cover and cook for 10 minutes. Ragda is ready.
7.Grind all the ingredients of sweet chutney with some water into a fine paste. In the same way, make spicy chutney.
8. To serve, arrange patties in a dish, pour some ragda on top. Add sweet chutney and spicy chutney.
9. Garnish with thin sev, coriander leaves, onions and crushed puris.
Tip: Bread slices are used for binding and crispness. However, You can use rice flour or corn flour.
Comments
Comments: 2 |
Add a Comment
foodpsychologist says :
Hi Ketaki,
This Ragda Patties Chowpatty style looks truly irresistible ! I knew of so many versions of this dish but did not like them much. This seems to have the correct blend of spices and seasonings. I think I'll add some crushed samosa and yogurt to the dish .
Posted on: 22 September 2009 - 6:37am
veg foodie says :
This is quite a discovery for me... I have never tried this?? Is this a Maharashtrian recipe? It sounds really appetizing though the pic up there is a bit fuzzy :)
Posted on: 22 September 2009 - 4:59am
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