As we were staying in hostel, we were always on tight budget, so this was something that we would enjoy once a month or so. I still remember the routine we had on the weekends, get up late, watch some TV, get ready, have lunch and take nap or study. In the evening, few of us would get ready and head to the market by bus. go to the temple, go to Shetkari Bazar to buy essential grocery items and then head towards the book store nearby. Then around 6pm either go to the Rajabhau's Bhel Stand or to the Vidyapeeth's chat place, eat till your heart's content and head back to the hostel. Life was totally different back then, staying in hostel, staying on budget, taking care of everything by yourself was something I enjoyed and still think I learned lot of things. I can go on and on about the time spent in Kolhapur, but I should move to the recipe which brings back all those memories.
Recipes for green and sweet chutney can be found here.
4 small Potatoes (I use yellow yukon gold)
2 slices of bread
salt and cumin seeds
1 cup dried white peas
1 tsp garam masala
1 tsp cumin powder
1 tsp pani puri masala (optional)
1-2 green chilies
small piece ginger
Water - as needed
Salt per taste
Other ingredients -
Few sprigs of cilantro
Farsan mixture or fine sev
1. Pressure cook potatoes and dried peas for 20-25 minutes in separate vessels. Peas should be very soft, almost disintegrating.
2. Grind green chilies and ginger together.
3. When pressure cooker is cooled down, heat a thick bottom pan and pour cooked peas in it. Add salt, garam masala, green chili paste, pani puri masala, cumin powder to the mixture. Let the mixture boil. Consistency is similar to the thick lentil soup/Daal/Amati. Add water if necessary.
Adjust seasoning if needed and garnish with cilantro and set aside. Ragada is ready!
4. Peel and mash the potatoes. Add crushed bread slices, salt and cumin seeds to it and knead the mixture well. Divide the potato mixture in 12 equal portions and then make patties (about 1.5" diameter).
Arrange all the patties on a hot griddle sprayed with cooking spray. Cook 4-5 minutes on each side. Patties are ready!
Ragada patties, Chutneys and Jaljira
In a shallow plate, pasta plates work the best, add about a ladle full of ragada and arrange three patties in that bowl. Now sprinkle green and sweet chutneys, chopped cilantro and some farsan/sev. Enjoy with cup of tea or coffee.
- You can use split green peas or garbanzo beans instead of dried white peas.
- If you think, peas don't get soft after cooking, please soak them overnight before cooking.
I am sending this to Sia of Monsoon Spice for MLLA-15, event started by Well Seasoned Cook - Susan.