Inventive Gastronomy – Part I

While food is invariably associated with eating; only a chef knows the unparalleled joy of experimentation and kitchen innovation.

Every cook has at some point or the other, innovated— be it a simple substitute for an unavailable ingredient, or a deliberate attempt to customise an original recipe.Today, trend-setting Indian restaurants are busy reinventing even our own cuisine in contemporary ways to keep up with the well-travelled desi and his adventurous palate.

This cult twisting of traditional recipes in a modern avatar can only be explained in three words: Expect the unexpected!

Ulta Pulta Patties Ragda:

If there’s any street recipe that’s equally popular with housewives too, it’s the unassuming Ragda Patties. This yummy and filling complete-meal is such a hit that you would even wonder who hasn’t tried it, right? Let me surprise you then with my take on this dish that you definitely haven’t! The first under my new series, this is one recipe that’ll make you a trend-setter among your friends for sure!

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Prep Time: 30 min        Cooking Time: 30 min        Serves: 15 pcs

1/2 kg Potato (boiled, peeled and grated)
1 tbsp of corn flour
1 tablespoon lemon juice
Salt to taste

For the stuffing:
1/2 teacup Ragda Vatana (dry)
2 tbsp chopped onion
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp coriander powder
1 1/2 tsp chili ginger paste
1/2 tsp Garam masala powder
2 tbsp coriander leaves
Salt to taste

For the Garnish:
1 1/2 teacup thick curd
1/2 teacup moong sprout (green gram)
mint chutney
date-tamarind chutney
Coriander leaves


For the stuffing:

  1. Soak the dry Vatana for 6-8hrs and boil in a pressure cooker with little water (it shouldn’t be overcooked)
  2. Heat the oil in a pan and add mustard seeds to it
  3. When it starts crackling add onions and sauté it for a while
  4. Add all the other stuffing ingredients in the pan and let it cook for a while and let it cool

For the Patties

  1. Mix potato, corn flour, lemon juices and salt and divide it into 15 equal parts
  2. Take 1 portion, rub it in the flour and flatten it on the palm
  3. Put a spoonful of stuffing mixture in the centre and make a ball
  4. Repeat the same with remaining portions
  5. Mix corn flour and plain flour in a plate and rub the ball in the flour mixture
  6. Shallow fry the patties on a non stick pan using oil

Serving Method:

  1. Put the hot patties in individual plates
  2. Add curd, mint chutney, date- tamarind chutney to it
  3. Sprinkle moong sprout and coriander leaves and it is ready to serve

4 thoughts on “Inventive Gastronomy – Part I

  1. Who knew food could be so scientific? If you’re interested, I’d love for you to share a post at the blogger link up I host on Tuesdays. All you need is a URL to share, and it’s a great way to network! I wrote a quick explanation on my main menu under ‘Tell em Tuesdays’ if you want some more information 🙂

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