Friday, 27 July 2012

Ragada Pattice

With the onset of Shravaan ,many households,especially marathi homes go vegeterian for the holy month(Ours is no exception).But the usual roti subji meals get boring. And when it comes to weekends, really need something special!!

With the monsoon's , finally giving some hope , moods are elated , and the gloomy , cozy wether makes one yern for something hot and spicy!
Though I would still vote for hot chai and bhajias,especially after having drenched in the rains and sipping chai from the local tapris! But when it comes to snacking something heavy or making a meal off the snack,I find making it at home the best alternative. I know, for some it would mean spending the rest of time in kitchen, but I believe this recipe would change it! And secondly , it would mean a healthier and hygienic chaat , that you can have without feeling the guilt!
Minor preparations in advance , might actually make the evening meal simple and turn your usual weekend into a rocking Friday Fever!!!

The recipe also includes the method of making the chutneys, that can also be incorporated in  making other chaats like pani puri ,sev puri etc.


For Ragada:

1-2 cups White Peas (safeed watana) soaked overnight
2-4 Cloves of crushed garlic
2 tsp Oil
1 tsp Namak Shamak
2 tsp Red chilli Powder
2 tsp Turmeric Powder
11/2 tsp Garam Masala Powder

For Pattice:
3 Boiled Potatoes
2 slices of Bread
2 tsp Cornflour
1/2 tsp Pepper Powder
1 tsp Cumin Powder/Jeera
1 tsp Namak Shamak
1 tsp Chaat Masala
2-3 tbsp Oil to shallow fry

For Pudina/Green Chutney:
1 Cup Pudina/Mint leaves
1/2 Cup Coriander Leaves
1-2 Green Chillies
1/2 Tsp Namak Shamak
1/2 Tsp Chaat Masala
1/2 Lemon Juice
1/4 Tsp Sugar

For Date and Tamarind/Khajoor Imli Chutney:
11/2 Cup Dates/Khajoor,seedless
1/2 Cup Tamarind/Imli,seedless
3/4 Cup Jaggery/Gud
1 tsp Chilly Powder
1 tsp Chaat Masala
1-2 tsp Cornflour

To serve:
1/2 Cup Chopped coriander leaves
1 Cup Chopped Onion
1 Cup Sev

Add the soaked peas to the pressure cooker and add enough water to cover the peas.

Add 1 tsp Salt and 1 tsp Turmeric and mix. Pressure cook it for 2 -3 whistles. The peas should be cooked completely. Mash them slightly.

Heat oil in a kadhai and add crushed garlic. Once it turns light brown, add the boiled peas and mix.

 Add red chilly powder,turmeric and garam masala along with salt and bring the ragada to a boil.
Simmer on a low flame for 2 mins. Transfer in a bowl and garnish with chopped coriander.


Peel and mash the boiled potatoes and add cornflour,salt, cumin powder,pepper powder and chaat masala to it.Add chopped coriander leaves.
Soak the bread slices in water and press it in between palms to remove excess water.
Mash the bread with the boiled potato mixture. Make small tikkis with the mixture and shallow fry in oil till crisp and brown.
Alternately , deep fry in hot oil or coat the tikkis in bread crumbs for extra crispiness.

Pudina Chutney:

Grind together Mint/Pudina leaves,coriander leaves green chillies,chaat masala,salt and sugar , in a grinder to a fine paste.
Add water if required.
Transfer in a bowl and add lemon juice and mix.

Khajoor /Date Chutney:

Soak the dates,tamarind,jaggery in 1 cup water for 1/2 hour.

Place the soaked mixture on heat and bring the mixture to a boil , till the khajoor/dates soften.
Cool the mixture.
Blend the mixture in a blender to a paste.
Strain the blended mixture and add chilly powder, chaat masala powder and cornflour to it and mix.
Add 1/2 cup water and put the mixture to boil , stirring continuously.
Simmer for 1 min and turn off the flame.
Cool and transfer in a bowl.
This chutney can be stored in refrigerator for 15-20 days,and can be used diluted in making pani puri ka paani.

To serve, place 2 tikkis/pattice in a plate. Pour hot ragada over them. Add chutneys as per taste and top them with sev,onion and chopped coriander.
You can also add some sweetened yogurt along with the chutneys for added taste and richness.


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