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!
Chaap Chhola:
Recipe of patties is already given here
Sindhi chole served with patties are made from kabuli 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.
Please note: The recipe given below is inspired by Punjabi style Chole. Shall share the authentic Sindhi style curry recipe soon.
Rating
Prep time:
Cook time:
Total time:
- Chickpeas or Kabuli chana 250 gm
- Onion 2
- Tomatoes 3
- Garlic 4-5 cloves
- Ginger
- Green chillies 3(or as per need)
- Garam masala powder 1tsp
- Salt
- 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 almost 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
Hello,
I would like to try your chola ragda patties recipe but I want to know can I use canned garbanzo beans instead of dried chola? If yes please reply me how to make.
Thanking you in advance,
Shweta
thank you mam for your recipes.i have made all of them and they taste great.please post the recipe of paneer curry which is my favorite.
Hey alka,
i was searching frantically for chole ragda patties recipe and my search ended here. i tried this at home and must thank you for this recipe along with the patties… it turned out simply superb just the way i had thought it would be… you must visit my blog and check the pics 🙂 thanks ones again.
“DONA” and patra are katori and plates made from huge leaves, joint by thin wooden sticks. Also called ‘Patravalli” in MH. They are made from Badam tree’s leaves(In and around Mumbai). Badam is normally available outside school gates.Badam is green outside and pinkish/red inside.
In Parsi parties plaintain leaves is used whole for serving “patra ni machii” etc.
Of course some Brahmin South Indian hotels also serve on Banana leaf. But slowly because of high cost of banana leaf many are changing to stainless steels.
In UP “DONA” is made from different tree which has big leaves.
So the leaf used is local availability.
Its true Alka,its not possible to recreate at home the same spicy tangy taste of the chaat sold in Thelas. Magnified close-up shot looks doubly delicious:)
Alka, thanks for the entry. This is a snack I like but don’t get widely in the place I live in. I think my grandad introduced it to me when I was a teenager!
This is one of my faves…looks very inviting 🙂
Thats so tempting Alka..lovely!
Lovely pic Alka. Really want to taste a spoonful. I wish I wud be at ur home that day :). very tempting & mouthwatering
LOL! Never mind! it happens with me too.
Hi,
Hows u? I have heard of a something called malero, a subji made from some green leafy vegetable. Please can u post the receipe for the same.
Regards
Nitoo
It is the best possible evening treat!! Looks mouth watering:)
How delicious, Alka. This is such a coincidence: I was just reminiscing about Bombay street and restaurant food, including ragda patties, on my post about chana bhatura. Your cholay look perfect.
The chhole and ragda pattice looks just great..Haven’t had in a long long time now..
This post makes for a very tempting read….ragda patties is one of my favorites.however i usually make it with the green/white peas
i’ve tried so many chole recipes and haven’t really found the perfect pone. yours looks great. will try it soon. i really miss bombay street food.
Looks like this is Chickpea week. Anything tastes great once it is fried in Amul. Thanks, Alka, for the tip on My Legume Love Affair.
I have tried this dish till now.. cant wait to grab it out of ur blog !
Droolworthy!!! Looks delicious!! I am hungry now!!:-D
easy and tasty recepie thanks a ton
ofcourse i’ll go with butter… i am butter crazy …and I say that I diet to people! Crazy me 😉 the chole looks perfect..
What a treat it is typical mouthwatering snack,made it ,enjoyed it, and blessed you keep it up,thanks/Ghanshyam
This looks yumm and i too posted a chickpea recipe today and that is a coincidence 🙂