Tangy Potato Ragda Bowl
Fruit
1/4 cup
Starchy Veg
1/2 cup
Meat/Alt
2 oz.
Yield: 100 servings
Ingredients
Chickpea Ragda
Canola/olive oil blend
½ cup
Onion, yellow, 1/4-Inch diced
7 pounds
Garam Masala
2 cups
Cumin, ground
½ cup
Coriander, ground
8 tablespoons
Beans, chickpea, canned, drained
20 pounds
(about 5 #10 cans)
Salt, Kosher
3 3/4 tablespoons
Water
5 ½ quarts
Apple Chutney
Apple, 198 count
5 pounds
Cranberries, dried, sweetened
6 pounds
Vinegar, apple cider
2 ½ cups
Water
9 ½ cups
Roasted Potatoes
Potato, diced, skin-on
20 pounds
10 ounces
Salt, kosher
Canola/olive oil blend
Method
Over medium heat, warm the oil and add onions
2. Stir fry until the onions are translucent.
3. Add all the spices and cook for 2-3 minutes
4. Add chickpeas and salt. Mix to combine well.
5. Add hot water and simmer the mixture for 20 minutes, stirring constantly until chickpeas soften slightly and mixture reduces to a chili consistency.
CCP-Minimum internal temperature should be 140°F. or above.
6. Wash and core apples and chop into 1/2-inch pieces.
7. Cook all ingredients in a saucepan over medium heat until fruit is cooked down to an applesauce consistency.
CCP-Minimum internal temperature should be 140°F. or above. CCP-Cool quickly (per HACCP) to internal temperature of 40°F. or below for use.
8. Scrub potatoes
9. Preheat oven to 375 degrees
10. Chop potatoes into large dice/wedge
11. Toss cut potatoes with oil & salt
12. Place 8 lb. potatoes on lined sheet pans
13. Roast for about 40 minutes
14. Serve 1/2 cup potatoes topped with 1/2 cup chickpea ragda and 3 tablespoons apple chutney. Serve immediately.
Source: Jeremy West, Greeley-Evans Weld County School District 6