Ragda Patties

 I  had always hesitated to taste any kind of chaats until recently, that is not until the past three years and really I do regret for it so badly.Not very common in my native but abundant where I did my higher studies,these street foods had never attracted me.While all my friends ordered their favorite varieties I stuck to my large glass of juice every time we were on our outings.When they used to fight over their shares from each others plates, I wondered whats it in these heaps of onions,tomatoes and many unimaginable things mixed up and some nasty fluids poured over them, were that hooked up their taste buds.And it was from this gulf-land(ya an alien-land to chaats but thanks to those who have brought it to this part of the world with all its flavors),on my better half’s behalf I dared to taste it and immediately fell in love with those.What an idiot I was, for not even trying once.At least I should have smelled it.Oh my God now the smell of any Chaat leaves my mouth filled water enough for an embarrassment…..

For those unfamiliar with chaats get a brief description here: http://en.wikipedia.org/wiki/Chaat
 May the story gives way for the recipe now….This is a chaat recipe which is not that common as pani puri, bhel puri, pav bhaji etc.But a recipe worth trying and ofcourse tasting…

Ingredients:
For the patties:
Potatoes-3-4 Medium sized(1/2 kg), boiled and mashed
Corn flour-3 tbsp
Bread crumbs-8 tbsp
Salt- 1tsp or to taste.

For Ragda:
Green peas (frozen)- 1cup, thawed
Mustard seeds-1/2 tsp
Onion- 1 medium,finely chopped
Ginger-Garlic paste-1Tbsp
Turmeric powder-1/2 tsp
Coriander powder- 2 tsp
Red chilly powder-1 tsp
Cumin powder-1 tsp
Garam masala-1 tsp
Oil-3 tbsp
Salt- 11/2 tsp or to taste

For Garnishing:
Finely chopped onion,tomatoes and coriander leaves
Hari chutney
Meetti chutney/Saunth
Sev

Preparation:
Making the Patties:
Mix all the given ingredients very well.
Make 8  big lemon sized balls.
Flatten each ball in your palms to get neat patties.
Heat a pan with oil enough for shallow frying.
Fry each flipping over sides to get golden brown patties.
Alternately you can grill the patties in an oven like I have done here.
Making the Ragda:
Heat the oil and splutter mustard seeds.Then add the onion and saute until light brown.
Add the ginger-garlic paste and fry until the raw smell is off.
Now add the turmeric,redchilly,coriander powder and cumin powder.Fry for 2-3 mins.
Then add 1 cup of water and salt,Once it is boiling throw in the greenpeas.Cover and simmer for 6-8 mins or until the peas are done.
Finally add the garam masala, mix,adjust salt and simmer for a few more minutes to thicken the gravy.
To Serve:
Place two patties in a plate.Pour the Ragda over it or on the sides.Pour 1 tablespoon each of hari chutney and meetti chautney and garnish with finely chopped onion,tomatoes,coriander leaves.Finally sprinkle some sev all over the dish.

Note:
If available replace salt with black salt.
You can adjust the gravy consistency of the Ragda to your preference.I like it with a semi-dry consistency.You can reduce the final simmering time to get a loose gravy if you would prefer to.

Recipe adapted with slight changes from Nita Mehta’s Snacks & Chaat.