Ragda Patties

With a variation. I've not used white & green peas in Ragda, I've used only chick peas off the kitchen shelf. Preparing Ragda Patties needs a bit of a pre-preparation; have to soak chick peas (or in case of using dry peas) for minimum of 4-5 hours (in warm water would make it quick). Of course when you got to make it and relish it, you ought to make the prior arrangements. It's nice to make Ragda Patties when you want to enjoy chaat at home and also when you want to have a small group of friends/family over.

Ingredients:
3 cups chick peas/Chana - soaked & boiled
2-3 potatoes/Aloo - boiled
1 onion - finely chopped
1/2 cup green peas
3-4 bread slices
1-2 green chillies - finely chopped
1/2 tsp cumin/jeera powder
1/2 tsp coriander/dhaniya powder
1/2 tsp red chilli powder
1/2 tsp ginger-garlic paste
1 tbsp lemon juice
2-3 tbsp tamarind juice
1/2 cup coriander/dhaniya leaves
1/2 cup bread crumbs
Salt
Cooking oil

Prepartion:

For Ragda:-

• Soak chick peas for 4-5 hours & then boil them adding salt.
• Take out 2-3 tbsp of boiled chick peas & mash them.
• Heat 1-2 tbsp of oil in a pan.
• Add chopped green chillies, onions & saute.
• Add salt, jeera powder, dhaniya powder & chilli powder.
• Add mashed chick peas (gives thickness), tamarind juice & mix well.
• Add boiled chick peas, bring it to boil and set Ragda aside.

For Patties:-

• Boil potatoes & green peas.
• Dip bread slice in a cup of water, squeeze out the water; add them to potatoes & peas in a bowl.
• Add salt, jeera powder(optional), red chilli powder, lemon juice to potatoes, peas & bread; mash & mix it well.
• Heat pan & apply oil.
• Make small patties out of potato mix, roll them on bread crumbs and place them in pan.
• Cook the patties until they are light brown, turning sides and brushing oil on them. (You could deep fry them too)

To serve, place 2-3 Patties, pour some Ragda on them, dress it with chopped onions, sev(optional), tamarind chutney (I have not used extra tamarind chutney here as I added tamarind juice in Ragda) and coriander leaves.

Appam

Appam in Tamil and known as Yeriappa in Kannada. Usually Appam is made during Navratri; there are lots of dishes prepared in those nine days of celebrations.

Ingredients:
1 cup rice - soak for 2-3 hours
1/2 to 3/4 cup jaggery/gur (add as per the sweetness required)
1/4 tsp cardamom/elaichi powder
1 banana
1 cup shredded coconut
2 cups cooking oil - for frying

Preparation:

• Soak a cup of rice for 2-3 hours prior to preparation.
• Grind soaked rice and coconut (adding as little water possible).
• Add banana & jaggery to rice, coconut & grind to a thick paste.
  
• Add elaichi powder to the paste & mix well.
  
• Heat oil in a pan.
• Drop spoonful of paste in oil and deep fry them turning sides until brown.

Serve them as snack or as dessert.

Aloo Paratha

Aloo paratha has been a fav since childhood. The taste of potatoes pleases our taste buds in many forms, parathas being one of the usuals. No wonder it's called the king of vegetables. There are, like other recipes, variations in the preparation of Aloo Parathas. One of the easiest way of preparing the filling is to mash boiled potatoes, add salt, jeera powder, chilli powder to mashed potatoes. And another form is this entry.

Ingredients
2 cups wheat flour
2-3 potatoes - boiled & mashed
1/2 cup green peas
3-4 green chillies - chopped
1/2 tsp turmeric powder
Salt
Cooking oil
Water

Preparation

• Add wheat flour and salt in a container, make it to dough adding water.
• If you are using fresh green peas, boil them. If using frozen green peas, put them in a container few minutes prior to preparation.
• Heat 1 tsp oil in a pan.
• Add chopped green chillies and saute.
• Then add turmeric powder, mashed potatoes, salt and green peas. Mix them well, turn off heat.
• Flatten a portion of dough, fill with a portion of aloo mix & round it up.
• Flatten filled dough with rolling pin.
• Cook the paratha applying oil on both sides.
  
  

Serve with curd, chutney or any side dishes.