Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Ragda Patties/Pattice


worm@work
 Share

Recommended Posts

Ragda Patties/Pattice

Serves 6 as Appetizer.

Another classic example of Street Food from Bombay, Ragda patties (or pattice as spent in most mumbai restaurants) is my idea of comfort food.

  • 1 c Dried White peas
  • 2 Medium sized potatoes
  • Salt to taste
  • 1/8 tsp turmeric powder
  • 3 Thai Green chillies finely chopped
  • 2 small onions finely chopped
  • 2 T finely chopped coriander leaves
  • 1 pinch of asafoetida
  • 2 T Green (cilantro) chutney
  • 2 T Tamarind chutney

Ingredients for Green Chutney

  • 1 Bunch of cilantro
  • 3 Green chillies
  • Salt to taste

Ingredients for Tamarind Chutney

  • 1/2 c Tamarind (available in a block in Indian stores)
  • 2/3 c jaggery grated
  • 1 inch stick of cinnamon
  • 1/8 tsp Black Salt
  • 1/2 tsp Roasted cumin powder
  • 2/3 tsp Dry Ginger Powder
  • 1/2 tsp Red Chilli Powder

1. Soak the dried peas in warm water overnight. Drain and cook in about 2 cups of water with salt, turmeric powder and asafoetida till soft but not completely mushy. Take a couple of tbsp of the cooked peas and mash them and add to the remaining peas. Add some more water and simmer for a few minutes till you have a thick soupy consistency.

2. Boil, peel and mash the potatoes. Mix the potatoes with the green chillies and some salt and form into little balls.

3. Heat some oil in a skillet. Flatten the balls slightly and fry them in the oil on both sides till golden brown.

4. Place two patties on a plate and pour the ragda (pea mixture) over them. Dribble the green cilantro chutney and the tamarind chutney. Sprinkle finely chipped onion and cilantro and serve hot.

5. For Green Chutney: Grind cilantro with green chillies and salt adding a little water to facilitate grinding.

6. 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. (The straining step is unnecessary if using the bottled tamarind paste). In a heavy bottomed pan, cook the tamarind pulp with the grated jaggery on a low flame. Once the jaggery has completely dissolved in the paste, add the stick of cinnamon and cook for another 15 minutes. Add the red chilli powder, the cumin powder, dry ginger powder, black salt and salt to taste. Stir well and cook for another minute or so. Remove from heat and let cool. Can be stored in an airtight container in the refrigerator for a week or so.

Note: i.)Dried white peas or white "vatana" is available in most Indian stores. If you tell the grocer that you intend to make ragda patties, he/she should be able to direct you to the right ingredient.

ii.) If you don't have jaggery, you can also use either brown sugar or palm sugar or piloncillo instead.

iii.) Asafoetida has a pretty strong (perhaps even nasty) odor so make sure you use only a little and store the rest in a tightly closed container.

iv.) Dry Ginger Powder is called "soonth" in Hindi and is again readily available in Indian grocery stores.

Keywords: Appetizer, Vegetarian, Indian

( RG1796 )

Link to comment
Share on other sites

 Share

  • Similar Content

    • By liuzhou
      150 grams soft brown sugar
      150 ml white wine vinegar
      3-4 mangoes
      I star anise
      2 cloves garlic, chopped
      ½ red onion
      1 thumb ginger
      1 red chili
      1 teaspoon black mustard seeds
      salt and pepper to taste
       
      Dissolve sugar in vinegar then add everything else. Simmer for 25-30 minutes. Cool.

      Keeps in the fridge for months. Excellent with cheese or ham. Or both. Also with poultry.
       

      Duck and asparagus with spicy mango relish and rice.
       
       
       
    • By liuzhou
      Big Plate Chicken - 大盘鸡 (dà pán jī)
       

       
      This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead.

      Ingredients

      Chicken chopped on the bone or Boneless skinless chicken thighs  6

      Light soy sauce

      Dark soy sauce

      Shaoxing wine

      Cornstarch or similar. I use potato starch.

      Vegetable oil (not olive oil)

      Star anise, 4

      Cinnamon, 1 stick

      Bay leaves, 5 or 6

      Fresh ginger, 6 coin sized slices

      Garlic.  5 cloves, roughly chopped

      Sichuan peppercorns,  1 tablespoon

      Whole dried red chillies,   6 -10  (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better.

      Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces

      Carrot. 1,  thinly sliced

      Dried wheat noodles.  8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully.    

      Red bell pepper. 1 cut into chunks

      Green bell pepper, 1 cut into chunks

      Salt

      Scallion, 2 sliced.
         
      Method

      First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients.

      Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a  minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done.

      While the main dish is cooking, cook the noodles separately according to the packet instructions.  Reserve  some of the noodle cooking water and drain.

      When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine.

      Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
       
    • By Kahrs
      Stuffed Zucchini flowers (Fiori di zucca farcito?)
      This is a quintessential summertime dish. You have to be able to acquire fresh zuke flowers, preferably from a grizzled Italian man from Calabria.
      1/2 c ricotta 1 egg ground pepper grated parmesan and pecarino romano Mix the ricotta with the egg well; then grind in some fresh pepper and then the grated cheese. The texture should not be too runny. Meanwhile, extract the stamins from the flowers --- this is probably not necessary but I do it -- the petal may break -- don't worry. Then, using a small spoon (like a 1/2 teaspoon), spoon the cheese and egg mixture into the flowers.
      You should also have a very fresh tomato sauce ready. Add a chiffonade of basil to it. Then, heat up a frying pan, add olive oil then fry the flowers. If you are ambitious, you could coat them in flour; most of the time I don't bother. Fry them until they turn lightly brown and then turn them. This takes no longer than 5 minutes. Serve with the aforementioned fresh tomato sauce.
      Keywords: Appetizer, Dinner, Easy, Cheese
      ( RG1124 )
    • By shain
      400g wide pasta/noodles, best to use one made with eggs 4 baking apples (600g-700g) (I use Gala, as I find Granny Smith to be a bit too tart here). Peeled and cut into strips 80g-100g raisins, or chopped dried apricots 70g (1/3 cup) sweet wine (or whatever not-tart wine you have on hand) 1-2 tablespoons butter 70g-80g toasted walnuts, roughly chopped 90g dark brown sugar 1.5 tablespoons cinnamon 2/3 teaspoon salt 5 eggs  
      In a large bowl, soak raisins in wine. Add butter (unmelted), walnuts, sugar, cinnamon and salt. Cook the noodles until al-dente. Drain well and mix the hot noodles in the bowl until coated with the butter and sugar. Let chill a little (so that the eggs won't cook), then add the eggs and apples. Mix well. Pour into a spring-form pan, or a casserole pan. Gently flatten making sure to push down any nuts you see, to prevent them from charring. Bake in a 190C hot oven, for 30 minutes or so. Remove from the oven, brush the top with butter (1-2 teaspoons). Optionally sprinkle some sugar on top for added crunch. Bake for 25-30 additional minutes, until the top is well browned and crisp. Serve immediately, or bake to re-crisp just before serving. Reheats well in an oven (or in a MW, but you'll lose the crispness).  
      I make it every year for nearly 10 years.
       
      2021

       
      2020:

       
      2019:

       
      2018:

    • By shain
      This is a recipe Iv'e been making for years, at least once per summer.
      It's quick to make, and I often divide into two pans, and refrigerate them, to be baked as a quick weekday dinner.
       
      500g fusilli pasta 250g dry mozzarella cheese - diced (apx 1cm sized cubes) 40-100g cream (full fat, or a larger amount of half and half) - I usually go with 40g, but we tend to prefer things not overly rich 4 large tomatoes (or 6 medium ones), preferably drier varieties, such as Roma tomatoes - cut into stripes 8-9 minced garlic cloves - minced apx 35g basil - chopped + more for serving optional: 1-2 tsp nutritional yeast plenty of pepper salt to taste, 1-2 tsp (I'm a salt lover and often use 2, but it also depends on the saltiness of the cooking water)  
       
      Cook the pasta a little shy of al dente. Drain well, let cool a bit. Place in a large bowl, mix in remaining ingredients. Can be refrigerated at this point. Place the entire amount or half of it in a shallow casserole dish that will contain the pasta so that it is not too tall - you want plenty of surface area. Bake under a low broiler (~220-230 deg C) for apx. 40-50 minutes until the top browns very deeply and the pasta is very crisp. Scatter some more basil. Serve immediately.  
       

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...