When people talk of street food in India, chaat is what comes to mind. There are several varieties of chaat, Rajesh has listed some of them on his blog on street food. Ragda patties is a variety of chaat and is comprised of ragda – a curry made with green/white peas and patties which are made of potato. For garnish add the usual suspects – onions, chutneys,yogurt, cilantro and sev and you have a delicious, mouth watering chaat! This dish is a meal in itself.
- Dried green or white peas (vatana) - 1 cup
- Onion - 1, medium sized, finely chopped
- Oil - 2 tbsp
- Salt to taste
- For masala:-
- Green chillies - 5 (or depending on your taste)
- Cilantro - 1 bunch
- Mint - 10-12 leaves
- Black salt (kala namak) - 1/2 tsp
- Chaat masala - 1/2 tsp
- Pepper powder - 1/2 tsp
- Turmeric powder - 1/2 tsp
- Cumin powder - 1/2 tsp
- Garam masala powder - 1/2 tsp.
- Potatoes - 5, large
- Red chilli powder - 1 tsp (or depending on your taste)
- Salt to taste
- Cilantro - 2 tbsp, finely chopped
- Bread crumbs - 1/2 cup
- Corn flour - 1 tbsp
- Water - as required
To make the Ragda:-
Soak the peas 4-6 hours or preferably overnight.
Cook cook the peas till soft or pressure cook for just 1 whistle.
Blend all the masala ingredients to a smooth paste. Also add a couple tablespoons of the cooked peas while blending. This gives the gravy it's thickness.
Heat oil in a pan. Put in the chopped onions and fry till golden.
Add the blended masala and fry till the oil separates from the masala.
Put in the cooked peas and water and mix well.
Add salt to taste and simmer on low heat for 8-10 minutes till the gravy thickens.
This is the Ragda.
To make the Patties:-
Boil, peel and mash potatoes till there are no lumps.
Put in the bread crumbs, red chilli powder, salt and the chopped cilantro and mix well.
Take lemon sized spoonfuls of the potato mixture, roll on palm and flatten them.
In a separate bowl, make a batter with corn flour and water. It should not be too thick or too watery.
Dip/roll the patties in the corn flour batter and shallow fry till golden brown on one side, flip over and do the same for the other side.
Ragda - the peas curry
Onions - chopped fine
Cilantro - chopped fine
Place 2 patties on a plate and pour the ragda on the top.
Top it with yoghurt, sweet chutney, the green chutney, finely chopped onions, cilantro and the thin sev (gram flour sticks).
Sev can best be described as crunchy noodles that are made with chickpea/gram flour. Sevs vary in thickness and this dish calls for a fine variety of sev. Sev is available in your local Indian store.