The month of October and November are personally very special to me, as most of the famous Indian festivals like Diwali fall during this period, as per the lunar calendar.
These festivals always bring positive messages to our lives, like Diwali is the festival of light. It represents optimism and prosperity. And food is always an integral aspect of these festivities.
This month’s recipe is inspired by one of the dishes, which takes me back to the excitement and brightness of such celebrations. The dish is called Ragda patty, where ragda is a chickpeas stew and patty are a spicy potato stuffed cake. It is full of contrasting flavours, textures, and vibrant colours. Normally to make this dish, you must spend hours, therefore, I have simplified the recipe to make it accessible to all.
With this beautiful and tasty dish, I would like to take this opportunity to wish you all a very happy Diwali and may this festival bring the light of happiness and prosperity in your lives.
Chickpeas (2 Boiled tin) 800 g
Ghee/Oil 2 tbsp
Cumin seeds ½ tsp
Cloves 5-8
Black cardamom 5
Dry bay leaf 4-5
Cinnamon few small sticks
Finely chopped garlic 1 tbsp
Ginger juliennes 2 tbsp
Finely chopped white onions 400 g
Tomato paste 100 g
Salt 1.5 tsp
Curry powder 2 tsp
Turmeric 1 tsp
Fresh Coriander 4 tbsp
To serve
Baked hash browns 8-12
Red onion rings 100 g
Mint chutney 2 tbsp
Tamarind chutney 2 tbsp
Method:
In a heavy bottom pan, heat ghee and add all the whole spices (cumin, cloves, cardamom, bay leaf and cinnamon). Cook it for 2-3 minutes at a medium heat, until you start getting a nutty aroma.
Add garlic and ginger, cook it until they get some colour. Now tip in the chopped onions. Mix well, cover the pan, and let it simmer for 5 minutes. Onions should become very soft and a bit caramelised.
Add salt, curry powder and turmeric. Mix well, and cook for another minute, until the masala starts sticking to the bottom of the pan. Add tomato paste and a splash of water to deglaze the pan. Keep the heat medium.
At this stage keep cooking, until the fat starts to separate. Increase the heat and tip in the boiled chickpeas and the brine. Bring it to a boil. Add some water if it looks very thick.
Cover the pan and simmer for at least 20-25 minutess. Taste and adjust for salt and spice level. Before serving, you can remove the whole spices and garnish with fresh coriander.
Serve hot with baked hash browns, red onion, and mint tamarind chutneys.
