Ragda Patties Part Three: The Recap

Listen, folks, you’ll have to wait until tomorrow for this recap thing. My experiment with ragda patties proved several things. It proved I have the mettle and the enthusiasm to tackle complex recipes. It proved that pressure cookers are not that hard to work with but they are hard to handle. Practice taking the lid on and off several times so that you don’t get all nervous and fumbly when that thing is hissing at you and you need to take that lid off Immediately. 

Writing about ragda demonstrates the inadequacy of my current blog design for publishing compound recipes in a way that is readable and printable for anyone who might actually trust that “Chutney Challenged” knows what she is talking about and then come here for cooking advice!

I learned, I was challenged, but I also was reminded. I’ve had ragda patties only a handful of times. Even for the most practiced cook with free time like a middle schooler on her hands, ragda patties are work. I was reminded of this as I prepared the ragda patties for New Year’s Eve. Overall, I’d say they are worth it. I’ll try and get some reader feedback to back that up.

2 Comments (+add yours?)

  1. sharifah
    Jan 09, 2013 @ 21:35:05

    Mmm, looks great! Do I have to have a pressure cooker to try this recipe?


    • angelamcmanaman
      Jan 09, 2013 @ 21:46:52

      Yes. I reviewed about 25 ragda patty recipes and numerous other cooking sites. Nowhere could I find any info on cooking vatana any other way except in a pressure cooker. I suppose you could try a crock pot, but this recipe already takes time and work. Why create more? Let me know if you make ragda. Or if you have a favorite green chutney recipe! In the U.S., pressure cookers run around $20-25. I bought a Hawkins model at Best Foods.


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