Ragda - Pattice is a popular street food item in India. I loved Saffron Trail's version where she used tofu in the patties. So this time, I also added tofu and was very happy with the result.
Here's how I made it:
For the Ragda (Yellow Peas Curry) -
1 cup dry yellow peas - soaked overnight, then pressure cookd for 3 whistles
1 tbsp oil
1 green chilli
1 tbsp chopped cilantro
1 tbsp chopped mint
Dry spices - 1/4 tsp turmeric pwd, 1 tsp cumin pwd, 1/2 tsp garam masala, red chilli pwd to taste
Salt to taste
1 tbsp jaggery
1/2 tsp tamarind paste
Blend 3 tbsp of the cooked yellow peas (cool slightly) with the green chilli, cilantro and mint adding few tbsp of water as needed. Fry this paste in the oil for a minute. Then add the dry spices and fry 2 -3 mins. Add the cooked yellow peas, salt, jaggery, tamarind and about 2 cups of water. Mix well and bring to a boil. Then simmer on low for 7 - 8 mins until the gravy thickens.
Potato - Tofu Pattice -
2 big Russet potatoes - boiled, peeled and mashed
1/2 cup firm tofu - drained and grated
salt to taste
pinch of turmeric pwd
1/2 tsp ginger paste
1/4 tsp red chilli pwd
1/2 cup bread crumbs
Oil to shallow fry
Mix all the ingredients except the bread crumbs and oil. Make about 12 round patties. Coat with the bread crumbs and shallow fry in oil until lightly browned and crispy on both sides.
To assemble, place 2 patties in a shallow dish. Top with 1/2 cup hot ragda, followed by some chopped onions; tomatoes; dates-tamarind chutney; mint chutney (I have used store-bought chutneys here); yogurt whipped with some salt, sugar and water; and finally some shev.
This was our meal last Friday evening, but can be served as a filling snack item too.
This Ragda with Potato-Tofu Pattice is off to the Global Kadai - Tofu event at Desi Soccer Mom.
This event was started by Cilantro.