Ragda Pattis

One of the amazing things about life in the Navy is the camaraderie one forms with people from different parts of the country. I mean, I have friends from Assam, Calcutta, Pune, Punjab..name it and I know someone from that part of the state. Isn’t that absolutely awesome?

Anyway getting to the point…the other day I visited an ex-neighbour and very very good friend.She had so sweetly prepared Chaat for my kids(though i ate most of it). She’s this really cute thing and a great friend. In fact she sort of inspired me to try my hand out in the kitchen. When she lived next door she used to keep churning out these amazing and creative dishes…my son used to ask me… “What’s R aunty making today”. And not ‘what do WE have for dinner/lunch etc’! Just imagine!

She keeps a beautiful house too- designing her own curtains etc…she’s one of those people who turns everything they touch into gold..ANYWAY, there I go again…Back Back Back to the point….I just wanted to share the recipes for this Maharashtrian Fast Food recipe that she so gracefully gave me, with you.

This quick-to-prepare snack can also be converted to a snap one-dish meal .Each component is simple and delicious and the taste teases and tempts our taste buds.

These ‘chaats’ are part of the ever popular Street Food Menu one can find different versions all over India. You can make all of these items days ahead.
So all that remains to be done, is the assembling.

Ragda Pattis

Pattis
pattis

Potatoes 2, cooked and mashed
Carrot 1, boil in water for few minutes till soft
Onion 1 small, chopped
Tomato 1 chopped
Cumin powder 1tsp
Coriander powder 1 tsp
Ajwain
Salt
Bread 2 slices

Mix all the above ingredients and roll into lime-size balls. Fry these pattice(as they are called) on a flat pan with very little oil and fry both sides until they turn golden brown and crispy.

Ragda
 ragda
Chickpeas 1 cup, soak overnight

Cook this along with water, cumin seeds turmeric and a big pinch of asafetida. In a pressure cooker this should be about 5 whistles. Now grind part of this cooked mixture to rough paste and mix with the rest of the chickpeas so that it forms a thick gravy.Garnish with onions and chopped coriander leaves. That’s it!

Now for the sauces/Chutneys
chaat-chutneys
Mint Chutney

Mint leaves – 1 bunch
Coriander leaves 1 cup
Cumin seeds 1 spoon
Green chillies 2
Jaggery ½ tsp
Ginger 1-inch piece

Grind all of this to make a fine thin paste, adding a bit of water if necessary.

Tamarind Chutney

Soak tamarind and few dates overnight. Boil the tamarind in a cup of water for about 10 minutes. Cool and extract the pulp from the tamarind and strain to remove seeds and fiber. In a heavy bottomed pan cook tamarind pulp and grated dates. Add 1 tsp (depending on how sweet you want ‘em) of jaggery . Let cool. You can store this in the refrigerator for weeks.

Dahi Chutney

Mix cumin powder, sugar and salt with a bowl full of curd. Mix well to combine.

Now let’s assemble this spectacular treat….sadly don’t have any pictures of the final product because I was too busy gobbling it all up…

• Place 2 warmed patties in individual bowl; pour a tablespoon or so of hot ragda over it.bhel
• Green chutney, tamarind chutney, chopped onions and coriander, beat curd, crushed fresh cumin, salt.
• Sprinkle 1 teaspoon of the tangy tamarind chutney, 1 teaspoon of the mint chutney and 1 teaspoon of curd chutney.
• Drizzle some sev over it all.
• Garnish with coriander and chopped onion and chopped tomatoes and serve hot!

Yumilicious!!!

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