Ragda Patties with a twist!

I have spoken about my love for Mumbai and its food in my previous post. Ragda patties is one such dish that I first tasted in my house in Mangalore when my pacchi visited us. It was during one of her visits during our vacations that she made this speically for us. Until then we did not know about this wonderful dish. Once I tasted it..I was hooked on to it. The procedure too was very simple. Though I had eaten it many times at roadside vendors, I had never attempted to prepare it at home until I came here. Since we have a week long off here due to the Chinese New year (Spring festival) I get a lot of time to cook and enjoy with the company of my hubby. It was on one such day that I made this. I did not have dried yellow peas so I used Chickpeas, hence the twist in the tale :D  I followed the recipe that I remembered how my aunt prepared some 13 years ago ;) and the taste was wonderful :D

Here is what's needed:

For Ragda

1 cup Chickpea (Soaked overnight and pressure cooked until soft)

1 tsp Cumin seeds

1/2 tsp roasted Cumin and Coriander powder

1/4 tsp Turmeric powder

Salt to taste

1/2 tsp Oil

Procedure:

1) Heat Oil in a pan and add in jeera. When it starts spluttering pour the cooked chickpeas, spice  powder and salt to taste. 

2) Mash few chickpeas to make the gravy thicker. Add water to bring the curry to pouring consistency. Give a rolling boil and switch off. 

P.S: If you like your ragda to be spicy you can add chilli powder.

For Patties:

3-4 boiled Potatoes

1/2 - 1 tsp red chilli powder

1/2 tsp Chat masala

finely chopped coriander leaves 

salt to taste

Oil

Breadcrumbs (optional)

Procedure:

1) Mash Potatoes and mix well all the ingredients given for Patties except oil and breadcrumbs.

2) Heat a tava. Make small balls of the patties mixture. Roll them into breadcrumbs slightly and flatten them. Place the patties on tava and shallow fry until done.

I did not have breadcrumbs in hand so directly shallow fried the patties on tava with little oil.

Sweet Chutney/Tamarind Chutney:

 I just soaked equal parts of tamarind and jaggery together in little water for 1/2 an hour. Squeezed the tamarind out. Added salt and chilli powder to taste. We do not get dates here so skipped it :)

To Serve:

Place 2 patties on a plate. Pour a ladle full of ragda. Top up with little tamarind chutney, finely chopped onion & corinader leaves. Sprinkle some sev on top and serve immediately.

Sending this Yellow dish over to Harini who is hosting FIC Yellow. 

Also sending this over to Srivalli who is hosting My Legume Love Affair - Seventh Helping

which is the brain child of Susan of The Well - Seasoned Cook. Finally this goes to JFI-Chickpea hosted at Sometime foodie the brain child of Indira of Mahanandi.