When Amma is with me, I try and make things she likes. She loves anything with noodles or pasta or sugar (naturally, since it’s forbidden!) or street food. I make Bhel, Dahi Vada and Pav Bhaji each time during her visits. This time it coincides with the monsoon and the perfect time for something hot and tangy. Also, both of us are chicken and won’t want to risk eating it at a roadside stall.
I love the recipes on One Hot Stove. They are what I’d call never fail. I’ve tried several of them like these Rice paper rolls, the Pav Bhaji and even spaghetti with pesto. So when I was searching online for a recipe for Ragda Patties and Nupur’s came up, I chose to make it as if there is one thing that can describe her recipes, it is ‘simple’
(Serves 4, Time Taken – 45 minutes)
For the Ragda:
1 cup of yellow dried peas (vatana) – soak overnight in fresh water, pressure cook for 5 whistles with 2 cups of water or till cooked soft
1 medium onion chopped fine
1 large tomato chopped fine
Salt to taste
1 teaspoon vegetable oil
1/4 teaspoon of turmeric powder
1 teaspoon (or more) red chilli powder
1 teaspoon coriander powder
1/4 teaspoon cumin powder
1/4 teaspoon garam masala powder
1/4 cup tamarind extract (made from a 2 inch knob of tamarind soaked in 1/2 cup water, pulp and strain to remove debris)
A pinch of asafetida
Fresh coriander for garnish
Finely chopped onion for garnish
In a large pan, heat the teaspoon of oil and when hot, add the onions. When they sizzle, add the asafetida and sauté till the onions turn translucent. Add the turmeric, red chilli powder, coriander and cumin powders and fry on a low flame till the raw smell disappears – about 1 minute. Add the tomatoes and a little salt, sauté for a minute, cover with a lid and cook till the tomatoes are mushy. Add the boiled peas along with the water it was cooked in to the tomato and onion gravy and cook covered, stirring a few times for about 7-8 minutes. Add the tamarind extract, salt to taste and stir. Taste to check for seasoning. Add more chilli if you would like. Add the garam masala powder and simmer for a couple of minutes. Set aside.
For the Patties (Makes 10 medium sized patties)
4 medium potatoes, boiled and peeled
2 slices of bread or ½ cup bread crumbs
Salt to taste
½ teaspoon red chilli powder
3 tablespoons of oil for frying
Mash the boiled and peeled potatoes. Wet the bread slices and crush and mix into the potatoes. If using bread crumbs also, wet the crumbs a bit and add to the potatoes. Add the salt and red chilli powder and knead till it becomes soft and holds its shape when made into a ball. Divide into 10 balls, roll between your palms and flatten slightly to form a patty. Heat half the oil in a non stick pan and add the patties to the oil. Fry on medium heat for 3-4 minutes on each side, drizzling with the remaining oil till they are golden brown. Drain onto paper and set aside.
Khatta Meetha Chutney
1 cup of tamarind extract (made from a fist sized ball of tamarind, soaked in hot water)
¼ cup of Jaggery
A pinch of salt
Add everything together and heat in a pan. When the Jaggery has melted, pass everything through a medium sieve to remove impurities from the Jaggery. Cook for about 10 minutes on medium heat, stirring gently till it becomes thick and gets a sauce like consistency. Cool and use as needed.
To plate the Ragda Patties
Place two patties onto a plate. Pour about 1 cup of hot ragda onto the patties. Garnish with fresh cilantro, finely chopped onion and the tamarind chutney. Enjoy piping hot!