Ragda Pattice is a reasonably healthy dish-- and oh, how I wish I could eat potatoes for every meal-- but I wanted to make a healthier version that I could eat without a care in the world. That's when I thought up my Sweet Potato and Kale Patties in a Spicy Chickpea Sauce.
Sweet Potato and Kale Patties
- 2 large sweet potatoes, roasted in a 350-degree F oven until a knife pierced in the center goes cleanly through without any resistance.It took about an hour in my oven. Peel the sweet potatoes, discard the skins, and mash the flesh. You should have approximately two cups.
- 2 cups kale
- 1/2 cup coriander leaves
- 1 tsp garam masala
- 1 1/2 cups chickpea flour
- 1 tbsp grated ginger
- 1/2 to 1 tsp cayenne
- Salt to taste
- 1 tbsp vegetable oil
- Chop the kale and coriander in a food processor along with some salt. Let it stand about 15 minutes, then squeeze out any excess water.
- Mix the kale and coriander with the mashed sweet potatoes, ginger, garam masala, salt as needed, and cayenne. Add the chickpea flour, 1/4 cup at a time, until the sweet potato mixture is firm enough to form patties. It will still be pretty soft, but it’s ready when a ball formed by rolling the mixture between your palms remains firm.
- Heat the oil in a non-stick or cast-iron skillet.
- To form the patties, divide the mixture into 12 portions. Wet the palms of your hands with some water and shape each portion into a flat, round patty about 2 inches across.
- Drop each patty, right after you shape it, into the skillet. Cook each side until golden-brown, on medium heat. Do not crowd the pan. You might have to do this in batches.
- Remove the patties to a plate.
Spicy Chickpea Sauce
- 1 cup dry chickpeas, rinsed, picked over, then soaked for a few hours or overnight. Boil the chickpeas in a pressure cooker or on the stovetop until they are really tender. (You can substitute with 2 cups of canned chickpeas)
- 1 large onion, finely chopped
- 1/4 cup tomato paste
- 4 cloves of garlic, crushed into a paste
- 1- inch knob of ginger, grated
- 1 tsp cayenne or paprika(if you want less heat)
- 1/2 tsp turmeric
- 1 heaping tbsp of coriander powder
- 2 tsp garam masala or, if you have it, you can use chana masala. If you’re using store-bought test for heat because some store-bought masalas can be very hot. If they are, you might want to cut down on the amount of cayenne.
- Salt to taste
- 1 tsp vegetable oil
- 1/2 cup chopped coriander leaves
- Heat the oil in a saucepan.
- Add the onions and saute until brown spots appear.
- Add the ginger and garlic and saute until the raw smell disappears.
- Add the tomato paste, coriander powder, cayenne and turmeric. Stir well to mix. Add a tablespoon or two of water if the mixture is too dry.
- Cook the tomato paste for 2-3 minutes, then add the chickpeas with any boiling liquid or about 3 cups of water. Add salt to taste.
- Mix well and let the chickpea sauce cook about 15 minutes or until the sauce has a fairly thick texture but it is not dry. Use a potato masher to mash some of the chickpeas. Add the garam masala and coriander leaves, stir to mix, and take off the heat.
- Spoon the sauce into a plate, arrange two of the patties on top, and serve hot with some chopped raw onion and sliced lemons, if desired.
Nutrition info for Chickpea Sauce: