This goes to Street Food event by Anusha as well as to my event HLI Peas, hosted by Veena as also to Colourful Palate, Valli's Kids Delight, also hosted by Veena. Also to Priya Sreeram hosting Fast Food not Fat Food, event by Priya’s Now serving
Prep time : 10 hours soaking + 30 mins
Cook time : 20 mins
Serves : 4
- Dry peas – ¾ cup
- Salt – to taste
- Cooking soda – ¼ tsp
- Oil – 4 TBSP
- Gravy ingredients:
- Onions – 2 large
- Tomatoes - 3 medium – blanched and pureed
- Turmeric – ½ TBSP
- Dry masala (each 1 tsp) : Garam Masala, Chat Masala, Usal Masala, Red Chilli powder, Amchur (dry mango powder)
- Anardana Seeds powder – ½ tsp
- Clove powder – ¼ tsp (or roast and powder 2 /3 cloves)
- Green chillies – 2 finely chopped
- Green Chutney – 2 tsp
- Khajur / Sweet Chutney – 2 tsp
- Kasuri methi – 2 TBSP – crushed
- Garnish : chopped onions, cilantro (coriander) and lime wedges and beaten yoghurt (4–5 TBSP)
- Potatoes – 2 large
- Bread slices – 4 (or use ½ cup of bread crumbs)
- Salt – to taste
- Boiled vegetables (Carrots / beans / cauliflower) – ¼ cup (opt.)
- Turmeric powder – ¼ tsp
- Red Chilli powder – ½ tsp
- Garam Masala – ¾ tsp
- Cumin seeds – ½ tsp
- Coriander leaves – a handful
- Patties Covering:
- Maida / Cornflour – 4 TBSP
- Water – little
- Salt – a dash
- Bread crumbs / Cornmeal / Roasted Sooji – for covering the patties
- Oil – to shallow fry the patties
A) Ragda –
- Soak the dried peas for 10- 12 hours. Drain & Pressure cook with a pinch of cooking soda and little salt for 4 – 5 whistles with adequate water. The peas must be fully cooked but not too mushy. Drain & retain the water used for cooking.
- In a large pan, add oil. When moderately hot, add chopped onions and fry well. Add salt, turmeric and mix well. Now add the pureed tomatoes, dry masala powders, anardana powder, clove powder, chopped green chillies and give it a nice mix.
- When the tomatoes are fully mushy, add the cooked peas and half of the water retained. Cover and simmer for 8 mins.
- Now add the kasuri methi and check for salt / spice and adjust. Ragda is ready.
B) Patties -
- Boil, peel and grate potatoes.
- Trim bread and soak in a shallow plate of water for 20 – 30 seconds. Take out and squeeze well
- Crumble the bread into the potatoes. Add the rest of the ingredients, mix well and make into equal sized balls.
- Flatten this potato spice into flat patties. Refrigerate for 10 – 20 mins (you can make the patties before hand or while making the ragda, simultaneously)
- Heat a shallow frying pan and add about 6 – 8 TBSP of oil.
- Make a slurry out of the maida / cornflour, salt and water to a flowing consistency.
- Dip the patties into the slurry and immediately roll them in the outer covering (bread crumbs / roasted sooji / cornmeal)
- Shallow fry in the hot pan on both sides till done.
- Drain on absorbent towels and repeat till all patties are fried.
1) Arrange 2 on a plate (if you are as greedy as me, make that 3 or even 4 J)
2) Spoon in a ladle of the hot ragda. Top with green chutney, sweet chutney, chopped onions, a dash of lime juice, cilantro and a tsp of beaten yoghurt. If also desired, top with a dash of chaat masala and red chilly powder
3) Serve immediately and indulge your senses to an olfactory explosion J
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