Tangy Potato Ragda Bowl

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Fruit, Meat/ Meat Alternative, Vegetable, Snack/Side, Asian, Plant-Forward, Gluten Free, Vegan, Vegetarian

Yield: 100 Servings

Starchy vegetable: ½ cup

Meat/meat alternate: 2 oz. eq.

Fruit: ¼ cup

Ingredients

Chickpea Ragda

½ cup Canola/olive oil blend

7 pounds Onion, yellow, 1/4-Inch diced

2 cups Garam Masala

½ cup Cumin, ground

8 tablespoons Coriander, ground

20 pounds(about 5 #10 cans) Beans, chickpea, canned, drained

3 3/4 tablespoons Salt, Kosher

5 ½ quarts Water

Apple Chutney

5 pounds Apple, 198 count

6 pounds Cranberries, dried, sweetened

2 ½ cups Vinegar, apple cider

9 ½ cups Water

Roasted Potatoes

20 pounds 10 ounces Potato, diced, skin-on

2 tablespoons Salt, kosher

1 cup Canola/olive oil blend

Method

  1. 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