Street food in Mumbai is quite unique.My dad used to tell me anyone who earns even a meagre amount can survive on these street food especially vada paav used to priced quite less but now with the sky high prices even vada paavs are pricey.
I had'nt heard of ragda patties or any of the other street food until I went to Mumbai for my further education.I used to be quite amused at these names-usal/misal paav, ragda patties, dhabeli, paani puri, bhel puri, sev puri, etc are some famous chaat foods available on the Indian streets.I can't vouch for the cleanliness though but like they say it tastes best on the streets :)
For this month's blog hop, I had to just view Deeksha's blog and her ragda patties once to be tempted to try it immediately.I made it 3 weeks before time and now i'm waiting to post it!We enjoyed it and was one really filling snack!I made the ragda-peas gravy ahead of time (for lunch) so that i wouldn;t have to be juggling with everything at the same time.The dried white peas came as a surprise because i used to do all sorts of things to mask the pungent smell from the dried green peas.Now the dried white peas are a regular on the shopping list!
Like the name suggests, this dish has to be made in parts and then assembled :part 1: ragda and part 2: the patties- potato patties/cutlets.
For the ragda :
Dried white peas soaked overnight and pressure cooked 1 cup
Onion 1 medium
Tomato 1 large
Coriander powder 1 tsp
Chilli powder 1 tsp
ginger garlic paste 1 tsp
Salt to taste
cumin seeds 1 tsp
Oil 2 tsp
Water as per your need
Coriander leaves/cilantro a handfull
- Pressure cook the peas and once its cooked the peels will float on top, you can remove the peels.Retain the water and drain the cooked peas.
- heat oil in a pan, add cumin seeds and let it pop, add the onions let them fry until soft.
- Add the ginger garlic paste and tomatoes and allow to mash until soft.Add the dried powders and fry well until the raw smell goes away.
- Add the cooked peas and let it cook.Add the water used for boiling the peas to make the gravy as watery as you need.
- Simmer for about 5-7 mins and turn off the heat.
- Garnish with cilantro and serve hot with indian flat breads or steamed rice.
For the patties - check here - my aloo tikki post.I followed the same procedure except that i shallow fried the patties unlike the tikkis which are deep fried.
Serving the ragda patties:
- In a plate/dish, place the patties/tikkis with the peas gravy on the side or pour it over the tikkies.
- sprinkle onions,tomatoes,cucumber,cilantro and sev.Serve with a sprinkling of green and tamarind chutneys and lime.
- Enjoy the deliciousness of Mumbai Street Food.
Note: I have skipped using green and sweet chutneys you are welcome to add them if you feel so.
Sending this to Blog hop wednesday@Tickling palates, Bon Vivant moments:Savory items@Sumee's culinary bites, Comfort food @Daily cuppa,Anyone can cook