Chaap Chhola~Chole Patties

Alka Keswani — Mon, 13 Oct 2008 00:38:03 +0000

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. Print Chaap Chola~Ragda Patties Rating 3.0 from 1 reviews Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Ragda pattie is a famous Indian style Potato patty served with hot legume curry, favorite street food of Indian.Though ideally Vatana is used to make ragda, here Garbanzo beans are used instead. Ingredients For Chole 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 Method 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 3.5.3251 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

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Patties

Alka Keswani — Thu, 07 Feb 2008 22:33:33 +0000

Print Patties Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Serves: 3 Simple aloo patty called patties, generally served with ragda or vatana curry. Ingredients For Potato Covering 3 large Potatoes, boiled and mashed 3 Bread Slices 2-3 Green Chillies Few spoons of Chopped Coriander Leaves 1 tsp Chaat Masala (Optional. Available in any Indian grocery shop) 1 tsp Jeera/Cumin Seeds Salt to taste For Stuffing: 1 cup (A tad less than that) Chana Dal/Split Bengal Gram/Split Chickpeas 1 Green Chilli ¼ tsp Turmeric Powder ¼ tsp Garam Masala Powder Salt as per taste ¼ tsp Amchoor Powder/Dried Mango Powder or Chaat Masala 1 tsp Jeera/Cumin seeds Oil/Butter/Ghee for shallow frying Method Mix boiled and mashed potatoes with bread crumbs (grind bread slices along with green chillies). Add salt, coriander leaves, cumin seeds and chaat masala (optional). Mix it properly and keep aside. Take care that there are no lumps in the mixture. For stuffing pick, soak, wash chana dal, add salt and turmeric powder, chopped green chilli and about one and half cup of water. The water should barely cover the dal. Close the lid of the cooker. Boil the dal till just cooked(two whistles in pressure cooker). Put off the gas, let the pressure subside and then open the lid. If dal is cooked but still some amount of water remains, then drain the excess water. If just traces of water are remaining, then heat the dal without covering with lid on high flame. Remember we need just cooked chana dal, not mushy. Add some garam masala powder, amchoor powder, cumin seeds and keep it covered for few minutes. You can also add some raisins and cashew nuts. Let the dal cool properly. Grease you palm and take a small portion of potato mixture, pat it on your palms , place the stuffing of chana dal and roll it back into a ball. Now if you have the heart shaped mould that is used for making patties, then use it otherwise just make a tikki shape, a ball of mixture flattened a bit from both sides(just press the stuffed ball in between yours palms, very gently). Shallow fry on a hot griddle, adding some oil/ghee/butter and tossing it at intervals. Cook it on high to medium flame till the surface becomes crisp and brown. Serve immediately with mint coriander chutney or ketchup. This patties along with choley (garbanzo beans curry), some chutney and raw onion slices, with some bread or Pao, makes a filling meal. Popularly known as 'Chaap chola' in Sindhi, its one of the most loved street food. 3.2.2708

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Chaap Chhola~Chole Patties

Patties