Tuesday, June 17, 2008

Ragada With Patties (Indian Veggie Burger With Dried Peas Stew)

If you have the Ragada and Vegetable Patties/Burgers prepared ahead of time, this popular dish based on one of Bombay's favorite street snacks goes together quickly. The chutneys can be home-made or purchased from an Indian market. You can set up all the ingredients for a buffet style meal and watch it all disappear in record time :-).


Vegetable Patties/Burgers
1 Red Onion, finely chopped
1/2 cup chopped Fresh Cilantro
1 cup Green Cilantro/Mint Chutney
1 cup Sweet and Sour Date/Tamarind Chutney
Red Chili powder (cayenne) to sprinkle on top (Optional)


Make Ragada and the Vegetable Patties/Burgers; keep them hot.

Place one or two patties on a plate and spoon about 1/4 to 1/2 cup of the Ragada over them.

Drizzle with the chutneys according to taste and sprinkle the onions and cilantro over them.
Serve immediately.

Variations: Instead of Ragada, spoon Chole Pindi over the patties for what is known in some cities as "Chole Tikki". A dollop of plain yogurt is great on the side or on top. An Indian snack called "sev" or "omapodi"( ready to eat crunchy fine noodles), chopped roasted peanuts or cashews, etc sprinkled on top add nice texture and wonderful taste.

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