Many of us are familiar with the famous Ragda Patties, this is a slight healthy twist to this delicious dish. Ragda is the chickpeas or peas gravy that is served with the potato patties. Here I have reduced the potatoes and replaced it with the healthy quinoa and sauteed cabbage, they tasted really awesome. The chickpeas gravy that I have used here is slightly different, in that I have added some tamarind and jaggery, to give it a sweet and sour taste. The Quinoa Patties, topped with the Chickpeas Gravy, with a sprinkle of sliced onions and green chutney, made up for a wholesome and healthy meal, try this next time you cook quinoa..
Need To Have
For The Patties
- Quinoa - 1/2 cup
- Potatoes - 2 medium, boiled and mashed, came to 1 cup
- Shredded Cabbage - 2 cups
- Grated Ginger - 2 teaspoons
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Coriander Powder - 2 teaspoons
- Asafoetida - 1/4 teaspoon
- Garam Masala - 1/4 teaspoon
- Salt - to taste
For The Chickpeas Gravy/ Chole
- Chana/ Chickpeas - 1 cup
- Tamarind - 1 large grape size
- Turmeric Powder - 1/4 teaspoon
- Red Chilly Powder - 1/2 teaspoon
- Coriander Powder - 2 teaspoons
- Jaggery - 1 teaspoon
- Cumin Seeds - 1 teaspoon
- Cloves - 2
To Grind
- Onion - 1 small
- Tomato - 1 medium
- Cooked Chickpeas - 2 tablespoons
- Garlic - 3 cloves
- Ginger - 1" piece
To Assemble
- Quinoa Patties
- Chickpeas Gravy
- Sliced Onions
- Green Chutney ( store bought or home made)
Method
Quinoa Patties
Cook 1/2 cup quinoa as per the instructions on the bag or refer here, it should be cooked, but not mushy, cool it. Heat some oil, add the cabbage and salt, and saute it till it's cooked but still retains a little bit of the crunchiness.
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Now in a bowl, take the cooked quinoa, mashed potatoes, sauteed cabbage, grated ginger, turmeric, red chilly and coriander powders, asafoetida, garam masala and salt. Mix it well with your hand, and shape into small patties, I got 16 patties.
Heat some oil, and shallow fry the patties till golden brown on both sides, remove and drain the excess oil.
Chole/ Chickpeas Gravy
Pressure cook the chickpeas with salt, till soft, it takes about 8 to 10 minutes in the pressure cooker. Grind together all the ingredients given under ' to grind '. Soak the tamarind in 1 cup hot water, squeeze and take the extract, strain and keep.
Heat some oil, add the cloves and cumin seeds, when it starts sizzling, add the ground paste, turmeric, chilly aand coriander powders and salt, saute it on medium heat for 5 to 7 minutes, till the raw smell goes away, if it sticks to the pan, sprinkle some water and keep sauteing.
Now add the tamarind extract, mix well, then add the cooked chickpeas and the jaggery, if needed another half cup of water and simmer for another 7 to 10 minutes, now your chickpeas gravy is ready.
To Assemble
Place 2 or 3 patties, pour a little chickpeas gravy on the side and top, top it with the sliced onions and the green chutney. Do this just before serving.
Sending this To Zesty South Indian Kitchen for the Hearth And Soul Blog Hop event and
To My Culinary Trial Room for the Hearty And Healthy event.
Note
The patties can be made ahead of time and can be warmed in the oven or on stove top, just before serving, even the chickpeas gravy can be made the previous day and refrigerated.
If the quinoa is overcooked, then the whole dish will become very mushy, then you'll need other dry ingredients like bread crumbs to bring it together.
Generally they also serve a sweet tamarind or date chutney along with the green chutney, but I don't find the need here, since I have added the tamarind and jaggery to the chickpeas gravy itself.
You can serve this as a snack or appetizer or also as a complete meal by itself.
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