When Zlamushka announced that she had chosen to showcase Nupur’s blog, One Hot Stove, for her event Tried Tasted, I headed there. This blog is one that I read regularly and she writes very concise and informative posts, not to mention her good collection of recipes and knitting projects. I am also an admirer of Dale.
I chose to try out her ragda patties. It is something I’ve eaten but never made at home. This was just the thing to have with a steaming hot cup of tea, especially on a cold and rainy (the monsoons are finally here) evening. And I was planning to make a batch of my tamarind and date chutney.
Ragda patties is a food that has all the elements of a chaat when served with this chutney, yogurt, sev and chopped coriander. I followed Nupur’s recipe, only adding a bit of chilli powder to the patty dough and we enjoyed it. We actually ended having this in lieu of dinner instead of teatime, but that’s another story.
Nupur’s ragda patties are my choice for Zlamushka’s Tried and Tasted and also for Monthly Blog Patrolling started by Coffee of Spice Cafe.. This month, MBP: Street Food is being hosted by Sia of Monsoon Spice
My Tamarind and Date Chutney:
This is something I’ve been making for a long time and is great as an accompaniment for snacks like samosas and kachoris (both deep fried pastry with savoury fillings) or any other food that calls for a sweet and sour chutney.
Nupur’s Ragda Patties & My Tamarind and Date Chutney (GF, V)
Ingredients
- 1 cup tamarind pulp thick
- 3/4 - 1 cups jaggery powdered
- 1/2 cup dates loosely seedless , finely chopped packed
- 2 tbsps golden raisins , chopped
- 1 1/2 tsps chilli powder
- 1 tsp cumin powder
- to taste salt (kaala namak)/ salt black
Instructions
- Put the tamarind pulp and jaggery in a pan. Over medium heat, stir the mixture till the jaggery dissolves. Now add all the remaining ingredients and cook till the chutney thickens a bit and takes on a shiny appearance.
- Allow to cool and use as needed. This chutney keeps in the fridge for a while.
- The amounts of tamarind, jaggery, chilli powder and salt may be adjusted as required. This chutney should be sweet, sour and spicy.
I'm Aparna and My Diverse Kitchen is my ovo-lacto vegetarian food blog where you'll find recipes, food stories & photography. I've been blogging since 2007 and believe the kitchen, and the dining table (by extension) is really the heart of a home. 
Yumm delicious and that tamarind chutney picture is drool drol pic
Thanks for trying the ragda patties, Aparna! It really is the perfect treat for a rainy evening. I love your tamarind chutney. The addition of raisins and kala namak is a great touch…I’m going to try your version next time I make tamarind chutney.
droolworthy Aprna…You better make that for me when I visit Goa 🙂
There’s a lovely something for you on my blog
This looks wonderful. I love chutneys of all sorts and really want to try this!
i am yet to get into heavy duty deep frying but those patties sure make me want to. and i too have had this chutney many times but never tried it. nice recipe 🙂
It is mouthwatering. Viji
Aparna, what a delicious chutney recipe.I love the raisins in it.Lovely recipe and it is all time favorite.
Fab entries. Both looks good to enough to grab from the screen, wish I could!!:D
oh!! this is such a fabulous looking entry!! makes me want to grab my bag and run out to the nearest chat place!! awesome!! love the chutney!!
That is some real droolworthy pics Aparna… and that chutney is good enough to have on its own, I can just have it like dessert 😉 Thank you for this entry!
Thanks for the comments. The dates do make that extra difference in taste.Thanks, Rachel, for the awards and I’ll cook up a whole meal for you.The pleasure was mine, Nupur.You’re welcome Sig.
Aparna, that is some great dinner, I understand completely. Soft, chewy and crunchy,…. argh, I am hungry now. that tamarind chutney looks great, I love the zoom-up to the teaspoon…thanks for participating. Next month´s challenge is up and announced 🙂