There is a happening place, a bit far from our home called GOL MAIDAN (circular garden), which is famous for the Thela food (food sold on carts).The tangy panipuris and batar papdi are the most popular street food there, along with fresh juices, falooda ice creams, patties samosa and many more !
Just on the opposite corner of Golmaidan’s main gate is Kishore patties waala, a person who started his culinary affair from a small thela and now is a proud owner of a huge shop.The pattise (patties/patty) served there are cooked on a huge griddle swimming in fat that gives it a nice golden brown, perfectly crisp crust.
These tiny patties, are then placed in”dona“-a bowl made from dried leaves, topped with simmering rich gravy chola ,with a dash of chutney and sliced onions.Once you grab that parcel, be sure every person passing by,will know what you are carrying (the heady aroma ofcourse) until you reach a place to unwrap the dona and wipe out the whole stuff, burping cheerfully after consuming calories enough for a person to survive for few days without food!
Though it is not possible to recreate that sinful magic at your homes, but still I tried making these with a tiny blob of butter. No marks for guessing how much I missed the original taste of Kishore’s Patties ! Nevertheless they turned out better than usual (one without butter)
So here is the recipe, do try it with or without butter!
Recipe of patties is already given here
Sindhi chole served with patties are made from kabhuli chana unlike the regular Ragda. Here is a bit of info that I would like to share (Source: here )
From a nutritional standpoint, chickpeas are an excellent source of protein, proteins that are devoid of purines, and are therefore ideally suited to those who suffer from gout. With respect to other legumes they have a higher fat content, which makes them more caloric; they are therefore not what one wants during a diet. However, they are quite rich in calcium, making them a good choice for combating osteoporosis, are also rich in iron, and are an excellent source of fiber. They’re instead sodium-poor, which makes them a good bet for those on reduced sodium diets.
- Chickpeas or kabuli chana (or you can use watana or vatana)1/4 kg
- Onion 2
- Tomatoes 2
- Garlic 8-10 cloves
- Green chillies 3(or as per need)
- Garam masala powder 1tsp
- Turmeric powder
- Red chilly powder
- Tamarind water -few spoons(depending upon the taste preferred)
- Oil 2 tsp or more
- Wash and soak chickpeas for atleast 7 hrs
- Boil them with salt, till half cooked (Many people prefer to boil chana along with whole garam masala tied in muslin cloth and some even boil it along with dried tea leaves i.e chaipatti, again tied in a muslin cloth potli.Discard them after boiling)
- In a pressure cooker, pour some oil and fry onion till brown in colour
- Cool and grind fried onions along with ginger, garlic, chillies and tomatoes
- Now pour this mixture again in pressure cooker, add some salt (remember there is already some amount of salt in chickpeas), garam masala powder, chana masala (optional) and fry it for 2-3 minutes
- Now add half boiled chana and fry it further for about 5 min
- Add some water, close lid of cooker and wait till 2-3 whistles
- Add some tamarind paste and coriander leaves and simmer for 2 min
- Adjust the consistency of gravy, it should be not too watery, nor too dense
- For Serving, in a plate cut open (horizontally) each Pattie from the center, pour few spoons of chole (chana/ragda), garnish with slices of onions and some coriander chutney (optional but highly recommended) and fresh coriander leaves.
- Serve it immediately,with bread or soft buns,or enjoy it just like that
This plate of simmering ragda pattise is on its way to Sra’s When my soup came alive , who is hosting My Legume Love Affair (4th helping), an event kick started by Susan of The well seasoned cook