Potato Patties with Yellow pea stew

Colloquially called 'Ragda patties', this dish is a popular Indian fast food or snack commonly found in Mumbai. It is usually found for sale with roadside vendors or stalls. This dish is cooked in two parts -ragda, a yellow pea stew or soup and patties - a 'pancake-like' potato cake. (The word originally refers to 'patties' heaped around a large griddle- ready to be fried before serving). Ragda is prepared by soaking dried yellow peas overnight in water to make them soft, and so easier to cook. After about 8 hours of soaking the old water is discarded. Fresh water is added and the peas are pressure cooked until the peas are soft to touch. The peas are then mixed with mashed potatoes, formed into patties and pan-fried.

Two or three of these patties are covered with the stew-like ragda as a sauce and garnished with finely chopped onions, coriander leaves, spicy chutney and sweet sauce. The yellow peas are easily found in Indian stores, however, they can easily be substituted by chickpeas or green peas, which are more readily available in the US.

POTATO CAKES WITH YELLOW PEA STEW

Ingredients:
For the patties:
3 Potatoes
1/2 tbsp cilantro finely chopped
1/2 tbsp garam masala or curry powder
1/4 tbsp ground cumin
1/4 tsp turmeric
1/4 cup bread crumbs
Oil

For the yellow pea stew:
1/2 tbsp Ginger/Garlic Paste
Dried yellow peas or canned chickpeas
2-3 tbsp canola oil
1 large Onion, finely chopped
2-3 green chillis
1/2 tbsp Garam Masala or curry powder
1/4 tbsp Turmeric powder
1/2 tbsp cumin powder
1/2 tblsp Red chili powder
Handful of chopped fresh cilantro
A few tsps of French fried onions

Method:
Boil & peel potatoes, and in a bowl, mash them well. Add ginger/garlic paste, cumin powder, coriander powder, turmeric powder and salt. Mix and knead well into a dough.
Now, add the bread crumbs and knead well. Divide the dough into balls and flatten each ball on top to make a patty. Heat oil in a large pan,and shallow fry the prepared patties in very little oil(just a few tbsps) till golden brown and crispy on both sides. Place the patties on a knapkin to drain excess oil.
For the pea stew, wash and soak yellow peas for about 6 - 8 hours (if using dried yellow peas) and cook the peas in a pressure cooker till soft. (If using canned chickpeas, then omit this step)
Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown. Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder, salt and fry for 30 seconds. Add the cooked peas, or canned chickpeas, enough water and mix well. Cover and cook on medium heat for 3-4 minutes.

To Serve:
Arrange two potato cakes-patties on a serving plate, and pour the stew onto the patties. Sprinkle with chopped raw onions, french fried onions and chopped cilantro leaves. Serve hot.

Author's Note:
Traditionally, some sev - a fried chickpea flour snack, is sprinkled on top as well, to add some crunch. However, french - fried onions are a good substitute and more easily available.

SPICED POTATO WEDGES

Here I am back again with another potato recipe... I can't seem to keep away from those potatoes! This is a mouth watering snack or side dish and not as unhealthy as its fried counterpart. Try it and let me know how yours turns out!

SPICED POTATO WEDGES

Serves 4

Ingredients:

4 large potatoes with skin sliced into wedges

3 large garlic cloves, crushed

1/2 tbsp crushed dried chilli flakes

1 tbsp cumin powder

1 tbsp coriander powder

1/2 tsp turmeric (optional)

1 tsp freshly ground pepper

3-4 tbsp olive oil

Salt to taste

Lemon wegdes (to squeeze over the potatoes)

Method:

Parboil potato wedges in water for 8 - 10 minutes, and drain. Mix together all the spices, crushed garlic, salt, pepper, and olive oil. Now Smear the spice-oil mix over the potatoes to coat well. Place wedges on a non stick roasting pan and drizzle a few drops of olive oil over them.

roast in a preheated oven at 350 deg. for 20 mins or until crisp on the outside and well done inside.

Authors Note:

Try serving these with the regular ketchup, honeymustard, mayo etc. Or dip them in some cilantro chutney!

Peas 'n' Potatoes

One of the first dishes I learned from my mother was Aaloo Mattar or Peas 'n' Potatoes. This delicious potato and pea gravy is a staple in South Asia. You will find this dish in most all Indian Restaurants and it can be eaten with Rice or bread. It is nutritious and easy to make.

PEAS 'N' POTATOES:

INGREDIENTS:
1-2 tbsp canola or olive oil
1 large onions,finely chopped
1 tablespoon ginger-garlic paste(optional)
1 bay leaf
1 large potato, boiled, peeled and chopped
1 cup frozen peas
1/2 cup tomato puree or 1 small tomato chopped(optional)
2 teaspoons garam masala or curry powder
1 teaspoons chilli powder or paprika
1 teaspoon white sugar
1 teaspoon salt
2 tablespoons chopped cilantro

Method:
Heat the oil in a shallow pan or wok, over medium heat. Stir in the onions, ginger garlic paste, and bay leaf, and cook until the onions are tender. Mix in the potatoes and peas. Cover and cook until about 10 minutes till peas are tender (less if using tinned or frozen peas). Remove the bay leaf if you like. If using, now stir in tomato puree or chopped tomato, garam masala or curry powder, chilli powder or paprika, sugar, and salt into the vegetable mixture. Continue cooking, covered for about 5 minutes. Garnish with cilantro.

Authors note:

Try this dish with steamed white rice, roll it up in a wrap, or sandwich between two slices of toast. This vegan dish is really easy to make and very quick!

HASH BROWNS...with a difference! (Aaloo Sabji)

A potato by any other name would still taste like a potato and we still wouldn't be able to live without it! Or at least I couldn't. Potatoes can be cooked in so many different ways and are so versatile! They can be grilled, fried, pureed, mashed, boiled, roasted, baked.... and each time
the end result tastes different!

Tonight I made my dad's favorite dish in the world....Hash Browns.. with a difference! These aren't just ordinary hash browns. Oh no! These are a delicious, I-dare-you-to-stop-eating-them , kind of hash browns! Traditionally, mom served them to us with Rice or Chapattis, which is how they are eaten in India and the dish is called batata bhaji (potato vegetable dish). However, try them as you would traditional hash browns - under fried or scrambled eggs, in wraps, in toasted sandwiches - and you will taste the difference! The recipe is extremely simple and very quick to make.

HASH BROWNS:
Serves 3-4

Ingredients:
5-6 medium Potatoes, diced
2 tbsp Canola or olive Oil
1 1/2 tsp Black Mustard Seeds
1/2 tsp Turmeric Powder
1 tsp Garam Masala (optional)
1/4 tsp Asafoetida
6 Curry Leaves
1 tbsp Red Chilli Powder (to taste)
Salt to taste
Cilantro leaves to garnish (optional)

Method:
In a shallow pan or large frying pan, heat oil on high. When oil is hot(check by dropping a few mustard seeds-when they pop, oil is hot)add the mustard seeds and let them pop. Next add the curry leaves, Asafoetida,turmeric powder and sizzle. Add potatoes, mix well and cook for 2-3 minutes,covered. Now add the chilli powder and the garam masala powder and mix. Cook covered for about 10 mins on med-low heat. Take off the cover and check to see if potato is cooked. Cook uncovered on medium-low,for another 10-15 minutes, turning every now and then to prevent burning, until the potatoes are crispy on the outside, but soft on the inside! Enjoy!

Authors Note:v
These hash browns can be made with green chillis (to taste) substituting the red chilli powder, and although this is delicious too, I find the chilli powder recipe adds more flavor to the hash browns. Traditionally batata bhaji is made with goda masala, a sweeter kind of garam masala, which is hard to find in the US, but I find this recipe turns out very well even with the more easily available garam masala, or without any masala at all. Again, all the ingredients are available in Indian or Asian stores - and some supermarkets carry them as well.