Recipe for Ragda Patties made Healthy
Ragda patties is a very very popular street snack in Mumbai and many other parts of Northern India. Its chunky, spicy, tangy, sweet all at once and in short mouthwateringly irresistible like all other 'chats'!
It is easy to assume that Street Food = Junk Food = Unhealthy Food.
However when the premise of a street food like Ragda Patties is a balanced meal made of Potatoes (Carbs) and Dried peas (Protein and Fibre) and tomato-onion salad (fibre and vitamins) one can make it even healthier at home !
What makes this unhealthy outside is the deep frying of the patties in god-knows-what oil and the number of times the oil is brought to high temperature to fry different batches in a day or over several days. This procedure of reheating oil several times, produces trans-fats. Eating food containing transfats is one of the biggest cardiac risks.
At home, I prepared these golden patties on a non stick tava with just 2 teaspoons of olive oil, in total (Honest!!) and I added grated tofu to the potato mix to make it richer in protein content. Tofu haters of the world - this one is for you. You wouldn't even know that there was tofu in it thanks to the fresh flavours of mint, raw mango, ginger, garlic and green chillies that went into it.
This is how a street food with a notorious 'unhealthy' tag attached to it can turn extremely healthy and even wear the crown of ' health food'.
Here's the recipe for you. This makes a hearty dinner for two or three.
Recipe: Potato-Tofu Patties with Ragda - Healthy Ragda Patties
For Potato-Tofu Patties.
Masala for both Ragda and Patties.
- Pressure cook potatoes for 5 minutes. Cool, peel and keep aside.
- Drain the soaked peas. Wash well and pressure cook for 7 minutes with 3 cups of water. The skins will come off during this process and some of the peas may get mushy. Don't worry about this, use the entire lot for the recipe.
- In a large bowl, mash the potatoes along with other 'Patties' ingredients and half the ground masala. If the 'dough' is not firm enough to make patties, then add some more bread crumbs to adjust. Divide into 6-8 balls. Flatten on the palm to make patties of around half inch thickness.
- Heat a non-stick tava (skillet). Brush with olive oil and place all the patties (or in batches if your tava does not accomadate all) On a medium flame, crisp each side for around 5 minutes, till golden brown. Use some oil around the sides to help crisp up.
- For the ragda (gravy), place the pressure cooked peas in a saucepan with the remaining ground masala and coriander powder, amchoor powder, salt. Bring this to a simmer. Check for salt and adjust.
To assemble a plate -.
Cut 2-3 patties into quarters. Place in a deep dish.
Pour 2-3 ladles of ragda over this.
Top with chopped onions, tomatoes, coriander and your choice of chutneys. Sprinkle chat masala and serve.