Ragda Patties - Potato patties dunked in white pea gravy

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 :

you need

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





 

Ragda Patties - Potato patties dunked in white pea gravy

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.

Pav Bhaaji

What an accomplishment, I made pav bhaaji from scratch!I had the craving to have pav bhaaji and wanted to run to a hotel and have a mouth full, because of the fowl weather we weren;t able to go out later in the evenings.So I somehow managed to mellow down my cravings for a few days.And meanwhile kept hunting for recipes.

Pav Bhaaji is a very popular street food in Mumbai.I first tasted it when i moved to Mumbai for further studies and fell in love with the street food...vada paav, ragda patties,pav bhaaji to name a few.At home in Mumbai, we buy fresh pavs from the local baker,I would have never thought of baking it at home until my recent obsession with bread making.Pav/laadi paav means a slab of bread rolls, and bhaaji means a vegetarian side dish.So pav bhaaji is one great finger licking combination of bread and tangy vegetable gravy.

To make the pav:
Flour 2 cups(1 cup all purpose flour + 1 cup wheat flour)
Sugar 2 tsp
Baking soda 1/2 tsp
Salt 1 tsp
Yeast 1 tsp
Warm water 1 -1.5 cups
Butter/Oil 3 tablespoons(or lesser)
For brushing: Warm Milk 2 tablespoons and Melted Butter 1 tablespoon

• In a mixing bowl, add the flours, sugar,salt and yeast and baking soda.Add the warm water and knead into a smooth dough.
• Add the oil little by little and knead until the oil disappears into the dough.
• You can stop kneading when the dough springs back when you push it with your finger.Apply oil generously on the dough and cover with cling film and set it aside in a oven.The dough will take about 1 hour to double in size.
• Once the dough has risen well(doubled), dust a counter top, put the dough on the counter and roll into a rectangle, now cut into rectangular buns and place in a buttered baking tray.Again cover these cut buns and allow to raise again for an hour or so.(since i used wheat flour it didn't raise much after this point, but the pavs were soft).
• Preheat the oven to 250C and just before pushing the tray to bake, brush milk on the bun tops.
• Bake for 25 minutes until the tops are crusty and bottoms are lightly beginning to brown or tap to see if hollow.At this point take the pavs out and brush melted butter and keep it in the hot oven turning off the power.
• Hot pavs are ready to be eaten with bhaaji or just tea.

To make the Bhaaji
Onions 1 large/2medium size chopped finely
Tomatoes 1 large/ 2 medium chopped finely
Ginger garlic paste 1 tablespoon
Boiled Vegetables 2 cups(Potatoes 2 large,Cauliflower florets 1/2 cup,Beans 5-6,Carrots 1 small-chopped,Capsicum 1 small-diced,Peas a handfull)
Pav Bhaaji Masala 2 tablespoons(Everest brand)
Lime juice 1 tablespoon or more
Chopped Cilantro a handful
Oil/Butter 2 tablespoons

• Heat oil in a pan, add onions fry until soft and transparent.Add the ginger garlic paste next, now add the tomatoes.
• Add the mashed vegetables into the onion tomato gravy.
• Add the pav bhaji masala and salt to taste.
• Once the vegetables cook well in the masalas, turn off the stove and add chopped cilantro and lime juice.

• To serve, cut the pav in half lengthwise apply butter or ghee and roast the inner sides on a pan, and serve hot with the bhaaji.Top the bhaaji with chopped onions and lime wedges, a dollop of butter (indulgence!)

Linking this to Winter Carnival @ Tickling tastebuds, Bake Fest @ Zesty Palette and Christmas Delicacy @ Erivum Puliyum

Pav Bhaaji

What an accomplishment, I made pav bhaaji from scratch!I had the craving to have pav bhaaji and wanted to run to a hotel and have a mouth full, because of the fowl weather we weren;t able to go out later in the evenings.So I somehow managed to mellow down my cravings for a few days.And meanwhile kept hunting for recipes.