As I assured you last week that it’ll be worth the wait for episode 2…😍. Here, comes the fusion land of Ragda patties…🥰.
In continuation with this month’s theme: Chaat. We started with Pav bhaji and its fusion dishes. Last week we had Ragda patties/pattice and its variations, this week we have Ragda Fusion. As last week’s post was already loaded with 3 recipes with Ragda, namely Ragda patties, Ragda Samosa, Ragda puri, I preferred to make an episode 2 for this Ragda Fusion, which must have kept you intrigued the entire week…😍😉🤔🤔.
Click here to jump to recipe card!
For those who missed last week’s post, Ragda refers to the curry made from dried white peas (safed vatana). As it’s packed with protein, carbs, and fibre, it’s a complete meal in itself. An absolutely vegan and gluten-free recipe.
With no further delay, I’ll reveal the fusion recipes,
- Ragda Vol-Au-Vent– it’s a French-Indian fusion dish.
- Ragda Tacos– it’s a fusion between Mexican and Indian.
Sounds interesting?
I’ll detail both the recipe.
Vol-Au-Vent is a puff pastry shell or patty case. A rolled-out puff pastry sheet is cut into discs and a ring is cut out from one disc. Ring pastry is stacked onto the disc pastry, which is then baked and forms a shell or a case. Later savoury or sweet fillings will turn out this airy, fluffy pastry into a party pleaser, handy appetizer. I transformed these puff pastry cases into bread cases as they’ll be easily available in all kitchen pantries. There’s absolutely no hassle of preparing or buying the puff pastry. I air-fried the bread cases, played with the idea of Indian Ragda patties on it, and gave a complete makeover as Ragda Vol-Au-Vent…😍.
Next comes the Ragda Tacos. I believe tacos doesn’t need any introduction. Still, for the newbies, I’ll brief this international favourite. Tacos are traditional Mexican street food or finger food. It’s palm-sized corn or wheat Tortilla bread topped with refried beans, vegetables, or meat, drizzled with Mexican Salsa or Guacamole or sour cream, topped with salad veggies with a final touch of shredded cheese. It can be vegetarian with veg fillings or non-vegetarian with chicken, beef, meat, pork, or seafood fillings. Here, I filled these Mexican taco shells with Indian Ragda, topped with chaat chutneys, chopped onion, tomato, capsicum, and finally drizzled with chaat sev and spice mix. Check out my authentic Mexican Tacos and another fusion tacos which was Palak/spinach tacos.
If you didn’t see my previous post, Ragda patties, don’t miss it as it has 3 recipes in it. Also, for Ragda’s recipe, refer to the previous post.
Don’t forget to scroll down to the Notes, you’ll have a bonus recipe under my kitchen secret. My Kitchen Secrets saves you when you are puzzled with leftovers. Most of the recipes in this blog have a surprise package in the kitchen secret which will definitely make you awestruck with its variations and fusions.…😲.
Now let’s get into the recipe.
For Ragda Vol-Au-Vent–
Take 2 bread slices and any round cutter or any sharp utensil.
Then cut 2 round discs by pressing with the round cutter or the sharp utensil.
Take the second disc and cut with a smaller cutter to get the outer ring.
Prepare the corn-starch slurry, by mixing corn-starch with water. Now take the first disc, apply the slurry on the edges. Similarly, apply on the edges of the outer ring cut from the 2nd disc.
Stick the disc and the ring with the help of the applied slurry.
It forms the patty or bread case.
Toast the bread case in an air fryer or deep fry in oil, or toast them on tava with little oil.
Keep the spice mix ready by just adding and mixing Kashmiri red chilli powder, Cumin/Jeera powder, Black salt, Dry mango/Amchoor powder, Chaat masala in a bowl.
To assemble the Vol-Au-Vent, arrange the toasted bread cases, ragda, patties, finely chopped onions, coriander leaves, chaat chutneys, sev, and spice mix on the counter.
Place a patty (prepare patty which fits into the hollow space of the case) inside the bread case. Then scoop little ragda onto it.
Add finely chopped onion, coriander leaves.
Then drizzle all the 3 chaat chutneys onto it.
Finally, add chaat sev and sprinkle some spice mix.
Crispy, Crunchy Spicy, Savoury Ragda Vol-Au-Vent is ready for the bite, grab it.
For Ragda Tacos-
To assemble the Ragda tacos, arrange the store-bought tacos, ragda, finely chopped onions, tomatoes, raw mango, red capsicum, coriander leaves, chaat chutneys, sev, and spice mix on the counter.
Boil the ragda, till the liquid part gets absorbed and becomes a thick base which should resemble the refried beans. Take a taco, fill it with thickened ragda.
Then add finely chopped onions. Later add all the 3 chaat chutneys.
Again, add finely chopped onion, tomatoes.
Then add raw mango, coriander leaves, red capsicum, and a little spice mix.
Finally, drizzle all the 3 chaat chutneys onto it.
Do the final dressing of chaat sev.
Serve immediately and relish every single bite of this delectable Indo- Mexican Fusion.
Recipe card
Preparation time:10 minutes
Cooking time:0-2 minutes
Cuisine: Fusion, Indian, Mexican, French
Category: Chaat, Appetizer
Serves: 4
Author: Manimala
Ingredients:
For Ragda Vol-Au-Vent-
Bread Slices – 8
Corn starch – 1 tbsp
Water – as required (to make slurry)
Ragda – as required
Small Pattties – 4
Finely chopped onion – as required
Finely chopped coriander leaves – as required
Chaat sev – as required
Spice Mix – as required
Green chutney– as required
Sweet Dates Tamarind chutney – as required
Garlic chutney – as required
For Spice Mix-
Kashmiri red chilli powder -1tsp
Cumin/Jeera powder -1tsp
Black salt -1/2 tsp
Dry mango/Amchur powder – 1/2 tsp
Chaat masala – a pinch
For Ragda Tacos-
Tacos shell (store-bought) – 4
Thickened Ragda – as required
Finely chopped onion – as required
Finely chopped tomatoes – as required
Finely chopped red capsicum – as required
Finely chopped raw mango – as required
Finely chopped coriander leaves – as required
Chaat sev – as required
Spice Mix – as required
Green chutney – as required
Sweet Dates Tamarind chutney – as required
Garlic chutney – as required
Instructions:
For Ragda Vol-Au-Vent–
- Take 2 bread slices and cut 2 round discs by pressing with any round cutter or any sharp utensil.
- Take the second disc and cut with a smaller cutter to get the outer ring.
- Prepare the corn-starch slurry, by mixing corn-starch with water.
- Now take the first disc, apply the slurry on the edges. Similarly, apply on the edges of the outer ring cut from the 2nd disc.
- Stick the disc and the ring with the help of the applied slurry, to form the patty case.
- Toast the bread case in an air fryer or deep fry in oil, or toast them on tava with little oil.
- Keep the spice mix ready by just adding and mixing Kashmiri red chilli powder, Cumin/Jeera powder, Black salt, Dry mango/Amchoor powder, Chaat masala in a bowl.
- To assemble the Vol-Au-Vent, arrange the toasted bread cases, ragda, patties, finely chopped onions, coriander leaves, chaat chutneys, sev, and spice mix on the counter.
- Place a patty (prepare patty which fits into the hollow space of the case) inside the bread case.
- Then scoop little ragda onto it. Add finely chopped onion, coriander leaves.
- Then drizzle all the 3 chaat chutneys onto it.
- Finally, add chaat sev and sprinkle some spice mix.
- Crispy, Crunchy Spicy, Savoury Ragda Vol-Au-Vent is ready for the bite, grab it.
For Ragda Tacos-
- To assemble the Ragda tacos, arrange the store-bought tacos, ragda, finely chopped onions, tomatoes, raw mango, red capsicum, coriander leaves, chaat chutneys, sev, and spice mix on the counter.
- Boil the ragda, till the liquid part gets absorbed and becomes a thick base which should resemble the refried beans. Take a taco, fill it with thickened ragda.
- Then add finely chopped onions. Later add all the 3 chaat chutneys.
- Again, add finely chopped onion, tomatoes, raw mango, coriander leaves, red capsicum, and a little spice mix.
- Finally, drizzle all the 3 chaat chutneys onto it with a final dressing of chaat sev.
- Serve immediately and relish every single bite of this delectable Indo- Mexican Fusion.
Notes:
- To reduce the hassle of preparing the puff pastry or of hunting to buy the store-bought and bake it, I preferred this easy shortcut of making the bread cases.
- Bread cases are so handy, that they can be prepared before the day of assembling and can be stored in an airtight container at room temperature for a couple of days.
- Apply corn-starch slurry only on the edges, make sure it doesn’t come out of the diameter of the ring, as it when dries, you’ll see white patches after frying.
- Make patties according to the size of the case’s hollow space. It should sit perfectly inside the case. This will help the toppings to stay inside the case, avoid falling away from the case.
- Again I insist that the quantity and choice of toppings and chutneys are absolutely your discretion.
- In spice mix, if you don’t have black salt and dry mango powder, you can increase the chaat masala powder to balance the taste.
- I got store-bought hard taco shells, but you may try with soft shells.
- For the filling, ragda has to be thick somewhat to resemble refried beans. Simmer the ragda to thicken till the liquid part gets absorbed.
- Serve immediately the Tacos and Vol-Au-Vent after filling the toppings as they’ll turn stodgy and soggy.
Now time for my kitchen secret…😍
You may wonder what to do with the crust and leftover cut bread while preparing the vol-au-vent cases. Don’t discard it.
Air fry or toast them in tawa till it becomes crisp. Then add it to the mixer jar, grind it as a fine powder, your instant homemade bread crumbs are ready. Store it in an airtight container in the refrigerator for longer shelf life. You can use these bread crumbs to dust the patties, cutlets, rice koftas, or Indian Arancini balls which I’ve made in my previous posts. Click the hyperlink kitchen secret, to check the detailed step by step photo and video for the same.