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Ragada Patties

May 10, 2011

 

Hope everyone had a fabulous Mother’s Day.    It is nice that we dedicate a day in a year to honor and appreciate our Mothers, but a day is not enough.  We should be thankful and appreciate our Mothers everyday of our lives for their Selfless nurturing, unconditional love, forgiveness for our mistakes, wearing many hats to make it all work for us and understanding the words we sometimes do not speak.   Savor every moment with her and cherish every memory.    

I lost my mother to a hard fought battle against Pulmonary Fibrosis less than a year ago. But she is alive within me as I am only a reflection of her.     She has taught me to be who I am today.    My culinary zeal is also one the of many things I have inherited from her.   Throughout her live she had demonstrated to be tough and meet life challenges eye to eye.  She never lost her sparkle and zest for life even during a vicious fight against Pulmonary Fibrosis.    

I miss her dearly, but her life altering guidance, love, memories, teachings, and perspectives will live within me till deaths do as apart.  

Happy Mother Day All ! But A day is not enough to delicate to our moms.  

When mom was around we usually went out for dinner because my mom and I were always cooking, so that was our way of taking a break from kitchen.  But this Mothers Day, I cooked at home in a long time and of course one of my mom’s favorite.  Sunday’s lunch was all about Chaat, especially Ragada Patties.  

Chaat is the most popular street food in India.  There is never a trip to India that does not include eating Chaat on road side Stalls…there is nothing like it.   Chaat is made from savory snacks, piled on with pieces of potatoes, onions, and Chutneys.  However, it is not limited to these ingredients as it has many versions.     I have prepared Ragada Patties, a favorite home made chaat. Ragada Patties has  2 main components:  Ragada which is Peas Stew and Pattie that is made from potatoes, herbs, and spices.  So in a bowl of Peas Stew, Patties are place and topped with Sev, Diced onions, Coriander and Tamarind Chutneys, and Yogurt.   Yum Yum Yum!!! It is warm, sweet, tangy, and spicy with creamy yogurt.   Your taste buds will come alive with a just spoonful of Chaat. 

 

 

 

Here are the Items needed to put Ragada Patties together:

 

Click on the item to view the recipe.

  • Ragada— Dried Green or Yellow Peas Stew (scroll Down for recipe)
  • Aloo Tikki—Boild Potatoes Patties
  • Coriander Chutney –Coriander Sauce
  • Tamarind Date Chutney– Sweet and Sour Sauce
  • Chopped Onions
  • Yogurt-Beat it with whisk/fork and add little water or milk to make it slightly runny.
  • Sev/Basen Bujia- Crispy Gram Flour Noodles (widely available in any Indian Store which is what I have used.)
  • Clopped Coriander leaves

 I made both Chutneys at home but they are available in any Indian grocery store if you don’t not want go through the trouble.  

 

 

Ragada  Ingredients

1 Cup Green or yellow dried Peas Soaked overnight

1 Medium Onion Finely Copped

1 Inch Piece Cinnamon

3-4 Cloves

5 Curry Leaves

1/8 Tsp Ground Cinnamon

1/8 Tsp Ground Clove

¼ Tsp Garam Masala

½ Tsp Mustard Seeds

1 Tsp Turmeric

1 Tsp Red Chili Powder

2 Tbsp Oil

2 Whole Red Chilies

Salt to Taste

Pinch of Asafetida

 

 

Method

  1. Cook Peas by boiling or in a pressure cooker.   Smash peas with back of spoon to break them down a little.
  2. In Kadhai or sauce pan heat oil.  Test by adding a few mustard seed. If they pop right away, oil is hot enough.
  3. Add Mustard Seed, Whole Red Chilies, Asafetida, Cinnamon Piece, Cloves, and Curry Leaves and roast for 30-50 Seconds.    Please keep in mind that Cloves tend to pop and sometimes flys out of pan so keep a dish hand to cove as everything is being roasted.
  4. Add chopped Onion and cook for 3 minutes. 
  5. Add Garam Masala, Turmeric, Red Chili Powder, and Salt. Mix well and cook for another minute or two.
  6. Add Peas and 2- 3 Cups of water.
  7. Bring to it to boil and simmer until half the water evaporates.
  8. Add Ground Cinnamon and Clove.
  9. Do a taste test and adjust seasoning if necessary. 
  10. Ragada or Peas Stew is read.

Serving Ragada Patties

In a serving plate or bowl pour some Ragada and place 2 Patties on top. Mount that will handful of Sev followed by Coriander and Tamarind Chutneys.  Finish it off with some of diced onion, yogurt and fresh chopped Coriader Leaves.

 

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9 Comments leave one →
  1. Janki permalink
    June 16, 2011 9:42 pm

    Anjali wants me to make all this food in really really nice pictures….she was drooling. I will make something for her one of these days….maybe we can both work together if she picks easy dish to make.

  2. Janki permalink
    June 16, 2011 5:03 pm

    I love you love Anjali

  3. May 21, 2011 5:17 pm

    Thank you for sharing a little bit about your mother and sorry to hear about your loss. Love Ragda Patties!

  4. May 12, 2011 9:42 pm

    Thank You Ladies for your kind word… I hope you all had wonderful Mother’s Day!!

  5. hetal permalink
    May 12, 2011 4:46 pm

    drooling……….gorgeous pics.

  6. May 11, 2011 4:31 pm

    Sorry to hear about your mom but she sure must be happy looking at you cooking all this in her memory! Lovely pics 🙂

  7. May 11, 2011 2:02 am

    I love chats .. i guess we all Indians do. I never heard of ragada patties though .. but definitely looks delicious. I am sure you mom is proud of you and is smiling as she reads this post. 🙂

  8. May 11, 2011 12:34 am

    There is nothing more tastier and healthier than home made chaat…the full combo of ragda with different chutney’s and aaloo tikkis is looking mouthwatering good.
    So true that one day is not enough to dedicate to our moms…they continue to influence our lives either with their physical presence or invisibly as a guiding light…can’t even imagine your loss but I am sure she will be somewhere around you looking over with great pride and love.

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