February 23, 2012

Ragda Patties

Ragda Patties is a chaat recipe. It is served with aloo tikkis, curried dried yellow peas, topped with the onion, chutneys, sev, crushed puris and chopped cilantro. I tried this recipe the past weekend and used Tarla Dalal's recipe but changed the ingredients as per my taste.




Ingredients:

For the Ragda:
Dried yellow peas - 1 cup soaked overnight
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Corriander chutney - 2-4 tsp
Garam masala - 1/2 tsp
Tamarind date chutney - 4 tbsp
Tamarind paste - 1 tsp
Brown sugar/jaggery - 2 tsp
Ginger grated - 1/2 inch
Black salt - 1/2 tsp
Mint leaves chopped - 2 tsp
Cumin & Corriander powder - 1 tsp
Salt to taste

Aloo Tikkis:

Potatoes - 4 big
Chilli powder - 1 tsp
Turmeric - 1/2 tsp
Cilantro chopped - 4 tsp
Juice of 1/2 lime
Salt to taste
Oil - to shallow fry

To serve:
Green chutney
Tamarind Date chutney
Sev - 1 cup
Chopped onions - 1
Crushed papdis - 1 cup

For the ragdas:
1. Pressure cook the soaked peas with 3 cups of water for 4 whistles.
2. Add the turmeric powder, chilli powder, green chutney,garam masala powder, tamarind date chutney, tamarind paste, brown sugar, grated ginger grated, black salt, chopped mint leaves, cumin powder, corriander powder, and salt. Add 3 cups of water and simmer in a crock pot for 2 hours in low heat.

For the Aloo Tikkis:
1. Boil the potatoes and mash.
2. Add chilli powder, turmeric powder, chopped cilantro, lime juice and salt to taste.
3. Divide into 12 equal portions and flatten the ball to make a patty.
4. Shallow fry on a non stick skillet with a few drops of oil till brown and crisp.

To Serve:
1. Pace the aloo tikki on plate and pour ragda over.
2. Top with chutneys, onions, sev, crushed puris and serve.

3 comments:

  1. Wow! It is an elaborate recipe. But looks really good and must be yummy to eat too. I admire your patience for making it. One of these days....

    ReplyDelete
  2. Xawaash Spice

    The Timeless Taste of Coriander :
    Cultures all over the world have incorporated coriander into a wide range of dishes. Coriander grows wild throughout southern Europe and the Near East. Archaeological findings indicate that coriander was cultivated by the ancient Egyptians. British settlers carried it across the Atlantic, and it was one of the first spices they cultivated in the New World.
    Seeds, Roots, Leaves
    Every part of coriander has use as a seasoning. You know the parsley-like leaves as cilantro, which give their characteristic taste to fresh salsa. They are best used fresh and can be grown in pots or picked up in many grocery stores and ethnic markets.
    The strong-flavored roots are used in Asian dishes. They are often included in soups and in commercially made curry pastes. They are elusive in the US, but sometimes found in Asian markets.
    The round seeds, commonly sold as coriander in the US, are common in pickles and marinades. They can be added whole, crushed or powdered to add flavor to dishes. The taste depends on the preparation and what other flavoring ingredients are used with them. Coriander seeds complement other flavors well, adding an earthy note to curries and emphasizing the bright acidity of citrus. These keep in your pantry for about a year and are part of many seasoning blends from U Simply Season.
    The Backbone of Many a Custom Spice Blend
    It’s unusual to see coriander acting as the star of a dish. But, it’s an integral part of seasoning mixes in spices from around the world. It plays a part in exotic Five Spice blends, and adds musky character to Tunisia’s Tabil. And, no matter what cuisine’s party it is the life of, curry just wouldn’t be the same without coriander. Here are U Simply Season, you will find it in the palettes of a wealth of seasoning blends .

    Contact Us:>
    website: www.usimplyseason.com
    Call: 888-243-7770
    Address:
    Amboseli Foods
    569 South 600 West #102
    Salt Lake City, UT 84101

    ReplyDelete