RAGADA PATTIES

Chaat is the most popular street food in India. It is also one of the few street foods that I have actually eaten on the Thane (Bombay) street. This is one of my favorite  chaat

For Patties:

Boiled Potatoes                       – 4 no

Bread Crumbs                           - 2 tbsp.

Chopped coriander leaves           – 2btsp

Ginger paste                            – ½ tsp

Oregano seeds                        – 1/4 tsp.

Ammchur Powder                        ½ Tsp.

Salt                                         to taste

Turmeric Powder                       – a pinch

Oil                                           for swallow fry

Method for Patties

·        Boil, peel and mash the potatoes well.

·        Take the mashed potatoes into a bowl; add all above ingredients. Mix and knead well into a dough.

·        Divide the dough into balls.  Make patties and shallow fry them until brown.

·        Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.

Green Chutney

Chopped Coriander leaves            – 1 cup

Mint leaves (Pudina)                    - 1 tsp

Green chillies                              – 4 no

Salt                                          – to taste

Lemon juice                                – 1tsp

Method for Chutney

·        Add all the ingredients into a blender and blend to a smooth paste.

For Ragada gravy

Dry white Peas                       – one cup

Ginger pastae                          - 1 tsp

Minced green chilies                  – 5 no

Tomato finely chopped              – 1 no

Tamarind puree                       – 3 tbsp

 Fennel powder                      – 1/8 tsp.

 Hing powder                          - ¼ tsp.

Garam Masala                         1 tsp.

Cumin powder                         -1/4 tsp.

Turmeric                                 1/2tsp

Coriander Leaves

Salt                                    – to taste

Method for Ragada gravy

·        Soak the peas overnight and pressure cook until soft with a pinch of turmeric powder.

·        Grind the green chili and ginger paste, Fennel powder and tomatoes together.

·        Place a sauce pan on the stove and add the oil.

·        Heat a oil in a deep pan, add Hing, garam masala powder, cumin powder   and chili Tomato paste, and let it cook until the oil separates.

·         Now add the Pressure cooked peas and let it boil (prior to adding the peas partly mash the peas it so it can blend well

·        Add the tamarind puree and add one cup of water to the sauce and bring it to boil.

Serving method

• Place 2-3 patties on a Bowl. Pour a serving of the Ragada sauce on it. Top it with Green chutney. Garnish freshly chopped coriander leaves.