Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the ragda, heat the oil in a heavy-based lidded pan over a medium heat and fry the mustard seeds and asafoetida until the seeds begin to splutter. Add the onion and fry for 7-8 minutes or until they soften. Lower the heat and add the curry leaves, frying for 20 seconds. Tip in the tomatoes and cook, stirring, for 8 minutes. Stir in the chickpeas, along with the turmeric and chilli powder. Add 400ml of water, season to taste, put the lid on and simmer over a low heat for 35 minutes, stirring occasionally.
Add the tamarind paste, sugar and gram masala, and simmer for 2-3 minutes. Mash some of chickpeas with the back of the spoon to help thicken the curry a little.
To make the patties, soak the slice of bread in 50ml of water for 1 minute, then squeeze out the water. In a large bowl, mix together the bread with mashed potatoes, ginger, chilli and a pinch of salt. Mix in the sugar, lemon juice, coriander and cornflour, then shape into 12 patties, each around 4cm wide. Flatten them slightly. Chill for 15 minutes.
Heat some of the oil in a frying pan over a medium-high heat and fry the patties in batches for 4-5 minutes on each side or until golden brown and crisp around the edges.