Mumbai street food is something that I have missed the most ever since I moved out from there. Despite the same dishes being available everywhere else, it never felt the same. Every time I visited Mumbai from Chennai / Bangalore, I would visit all my favorite joints to gobble up the pav bhajis, vada pavs and bhel puri.
It’s almost a year since my last Mumbai trip and I have been missing the food terribly. The worse part is the constant barrage of street food pics from friends on Facebook. Just when the nostalgia was at its peak came the blogging marathon with the street food theme and I jumped at it. Today’s recipe is ragada patties which was one of my favorites growing up. There was this ‘uncle’ at the end of the street who made very tasty patties in a small worn out stall. I don’t think my dish would match up to that but it was pretty tasty in itself.
So here goes –
Recipe source – here
WHAT WE NEED
For the Ragada
Dried White peas 1 cup
Turmeric powder 1/4 tsp
Red chilly powder 1/2 tsp
For the patties
Potatoes, large 2
Bread slices 3-4
Coriander leaves Few
Red chilly powder
Date tamarind chutney 2-3 tbsp
Coriander mint chutney 2-3 tbsp
Onion, medium 1
Coriander leaves For garnish
WHAT TO DO
- Soak the white peas overnight
- Drain the water, add 4 cups of water, salt, turmeric powder, red chilly powder, asafoetida and salt.
- Pressure cook it for 10-12 minutes
- Check the peas to see if it has been completely cooked and can be mashed easily.
- If not, pressure cook again for 4-5 minutes.
- It needs to be of a paste like consistency.mif there is excess water then cook it without the lid till almost all the water evaporates.
- Check and adjust for salt and spice. Keep aside.
- Boil the potatoes till they are of mashable consistency
- Peel the potatoes and mash them.
- Tear up and add the bread slices one by one till the potato bread mix does not feel sticky.
- Add the coriander leaves, chilly powder and salt. Mix well.
- Divide the potatoes mix into 8 portions and pat each of them on the palm of your hand.
- Heat a pan / tava. Add some oil / butter / ghee
- Shallow fry the patties till they are golden brown
- Flip them on the other on the other side and shallow fry till golden brown. Set aside
- In a bowl or plate, place 2-3 patties
- Add the ragada to entirely cover the patties
- Finely chop the onion and add some of it
- Add a tbsp of tamarind dates chutney and coriander mint chutney
- Add some more onion and squeeze a slice of lemon
- Garnish with coriander leaves and serve hot
- The red chilly powder in the patties can be replaced with very finely chopped green chilly
- Make the patties as flat as possible since that will quicken the cooking time.
- To cook the patties faster, cover the tava for a few minutes
- The bread slices can be replaced with 2-3 tsp of cornflour. Both these are required to reduce the stickiness of the potatoes.
This is my entry for the Blogging Marathon under the theme – Street Food