Ragda Patties Part Two: Mix it, make it, mold it

HOW TO: THE PATTIES

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Pattie Time!

Call your kids into the kitchen. Ask them to wash their hands. Have them mash and mix all the patties ingredients together (as listed and described in the previous post “Ragda Patties: part one”), except the chilies. You handle those. Form the spiced, mashed mix into patties. A traditional serving of ragda is two patties. I like mine broad and about ½ inch thick. Heat the pan, add the oil, then fry until each side is golden-brown to full-on brown, you can’t see the cilantro anymore. You will, literally, leave your fingerprints all over the patties. Make them to your tastes. Every time you make the patties, they’ll be a bit different.

 

 

 

 

HOW TO: THE RAGDA

(all ingredients listed, described in previous post “Ragda Patties: Part One”)

Steps 1-3: preparing the vatana

  1. Rinse the vatana under cold water. Keep rinsing until the water running off the beans is clear, not cloudy.
  2. Soak the vatana for 8-12 hours.
  3. Drain the vatana. Combine with three cups of water and salt in the pressure cooker.  Place on the range and turn heat to medium. In about 10-15 minutes, the whistle atop the pressure cooker will begin hissing at you and emitting short, forceful bursts of steam. I use the Hawkins pressure cooker, and each round of hissing ends with progressively more bursts: one, two, three, etc.  By the time you get to 6-7 bursts per round, the vatana should be soft and chewable, yet retain their round shape. They are ready.

Steps 4-11: From vatana to ragda

  1. Heat the oil on medium.  Once the oil is heated, add the mustard seeds. Watch them until they “pop” – a quiet development that lacks the audible drama of, say, popcorn or curry leaves.
  2. Add sesame seeds. Watch them simmer. Smell the difference.
  3. Add ginger-garlic paste, whole curry leaves, chilies, onion. Mix until the onion softens. – about six minutes.
  4. Dump (carefully) the vatana and remaining water from the pressure cooker. Add chili powder, turmeric, salt and jaggery.
  5. Add tamarind paste. Mix it. Mix it good. Mix it real good.
  6. Once you have mixed the ingredients good, mixed them real good, the ragda should simmer for ten minutes. You can add water, and maybe a pinch more of tamarind concentrate.

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GARNISH & ASSEMBLY, please serve ragda patties hot

It’s not Mumbai street cuisine if you don’t top it off, liberally, with chutneys and veggies. A good serving size is two patties smothered in the ragda. By the time you ladle steaming hot ragda over the patties, you might not even see the patties anymore. And that’s okay. Alternately drizzle each chutney over the ragda. Sprinkle with chopped red onion, then chopped cilantro. Top it off with sev. Please eat. Repeat.

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