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Soya Ragda/Chole Patties
- Soya chunks - 60g
- Wheat/rice flour - 50g
- Chickpeas(boiled) - 60g
- Curd - 50g
- Oil - 10g
- Ginger, green chilli, mint leaves and coriander leaves paste
- Spices - turmeric, red chilli powder, garam masala, salt, chaat masala, roasted cumin powder
- Onion - half , tomato - half
- Garlic paste - 1/5 tsp
Make a powder of soya chunks/granules by grinding in the mixer. (Didn’t use soya flour as it gets too sticky. The soya chunks powder will make the patties crispy and taste much better than flour)
In a mixing bowl, take the powdered soya, wheat/rice flour. Add all the spices mentioned above as per the taste. Also the ginger chilli mint coriander paste.
Add about 10-15g curd and knead it by adding little water. Make a little harder dough than we make for rotis.
Make equal balls of the dough and pat them into medium sized patties.
You can bake the patties in the oven or I toasted them in the frypan on a medium flame. You need to adjust the flame and cook it slow as it needs to be cooked thouroughly inside. With just a very little oil brushed on both the sides.
While the patties are getting baked/toasted, make the ragda on the other side.
In a saucepan, add the remaining oil. Once the oil heats up, add garlic paste, onion and tomato.
Sauté the onion and tomatoes until brown. Add garam masala, turmeric, red chilli powder, salt and mix.
Add the boiled chick peas, water and keep stirring.
Let it cook properly for 10-15 minutes on medium flame.
Add little water, salt and sweetener to the remaining curd.
Serving - take the patties in a plate, pour the ragda/chole over them. Add chopped onion, tomatoes if preferred. You can also add tamarind chutney if it fits your macros. Spread the curd over and garnish with fresh coriander leaves.