Breaded Potato Shells with Chickpea Stew

Name: Breaded Potato Shells with Chickpea Stew (Ragada Patties)
Yield: Makes 12 Patties (Serves 6)
Cuisine: India
Ingredients: 1 pound russet or Yukon Gold potatoes, peeled, boiled until tender, and mashed; 1 teaspoon coarse kosher or sea salt; 1 tablespoon tamarind paste or concentrate; 20 pitted dates (each about 2 inches long), coarsely chopped; 1 tablespoon Garlic Paste; 2 tablespoons Fried Onion Paste; About 5 tablespoons canola oil; 2 cups cooked chickpeas; 4 to 6 slices white bread (choose a bread that is not too soft or “wondrous”); ¼ cup finely chopped fresh cilantro leaves and tender stems; 1 small red onion, finely chopped; 3 to 5 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed; ½ cup firmly packed fresh cilantro leaves and tender stems; 8 lengthwise slices fresh ginger (each 2½ inches long, 1 inch wide, and ⅛ inch thick)

Ragada Patties

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Preparation info

Makes 12 Patties (Serves
6
)

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Daunting-looking recipe: yes. Difficult: no. This classic Mumbai street food is layered, complex, very simple to execute, and definitely easy on the pocketbook. In fact this delicacy is a complete meal that will appease any die-hard nutritionist. If you get most of it put together two or three days before you plan to serve it, the work doesn’t seem burdensome.