I realised one of my 'unknown-unknowns', thanks to my friendship with some hardcore veggies during my stay in the UK. They opened a window revealing the myriad chaats, bhajis, khichdis and sweets. I started cooking veggies/legumes which I earlier had no intention to even touch. One of the chaat/street foods that I got mesmerised with is 'Ragada Patties' - which also makes a balanced meal with the carb-protein combo. Since there is no deep frying involved, i find it healthy too. The recipe is from a Rajastani friend 'S', who's an encyclopedia of veg delicacies.
You will need...
Potatoes - 6-7
Green chillies - 2-3
Ginger - a little
Boil(take care not to over-boil, we need just cooked enough) and mash potatoes. Crush green chillies and ginger with a pestle and mortar and mix all the ingredients together with salt. With greased hands take handfuls of mash, mould into round disk shaped patties and keep aside.
White peas - 1/2 cup
Chick peas - 1/2 cup
Onions - 2 copped
Ginger - a li'l
Garlic - 5-6 cloves
Tomattoes - 2 pureed
Storebought tomatto puree - 2 tbsp extra concentrated
Chilli powder - 1-2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Channa masala - 1 tsp
Garam masala - 1/2 tsp
Coriander leaves for garnishing
Salt - to taste
Soak the white peas and chickpeas overnight and pressure cook. Grind onions, garlic and ginger together. In a thick bottomed pan heat oil and saute the ground mixture. When oil leaves to the sides add mashed potatoes and saute for few minutes. Add tomatto puree(both homemade and storebought), all the masala powders and salt and saute till oil seperates. Finally add cooked chickpeas and white peas along with some water and cook till gravy thickens. Garnish with coriander leaves.
Red onion - 1 chopped
Lime wedges - few
Tamarind Sauce(find recipe here) or Maggi Tamarina sauce
Green Sauce(find recipe here)(optional)
Coriander leaves - few chopped
Roast both sides of the patties on a hot tava/griddle smearing oil, until golden brown. Arrange two patties on a plate and pour the channa gravy on top. Granish with chopped onions, coriander leaves, sev, tamarind sauce, green sauce and lime wedge. If serving for a big group or for parties, can arrange the patties, gravy and garnishes separately on the serving table and let the guests help themselves to suit their liking.
Can alternate the sev with crushed potato crisps. For me it tatses better than sev.
Can use youghurt as an accompaniment.
Storebought tomatto puree is used to give more colour to the gravy. You can avoid if you are not that keen on the colour.
Here we use chick peas and white peas. Can me made with just white peas which I feel way too plain.
If you find the mash a bit unruly to mould into patties, add some breadcrumbs to make it firm.