RAGADA PATTIES - CHAAT MELA

Ragada Patties

Ingredients:


For the Aloo Tikkis/Patties :
Potato- 3 numbers boiled and mashed
Wheat bread - 2 slices crumbled ( you can use white bread)
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Chaat masala -  1 tsp
Garam masala - 1/2 tsp
Amchoor powder (Dry Mango Powder) - 1/2 tsp
Salt
Oil - 3-4 tbsp for shallow frying


For Ragada/Choley (Chick pea curry) :
Chickpea / Chana - 1 cup ( soaked overnight and boiled)
Ginger -garlic paste - 1/2 tbsp
Onions - 2 med chopped finely
Tomato - 1 medium chopped
Coriander Powder - 1 tsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam masala - 1/2 tsp
Amchoor Powder - 1 tsp
Coriander leaves - 2 tsp
Salt
Oil - 3 tbsp

Preparation :

For Aloo Tikkis (potato cutlets) :
Mash potato nicely and add in all the ingredients and m ix properly. Then make small flat balls and shallow fry till golden brown in color and keep aside.

For Ragada:
Add in oil. Whe hot add in ginger garlic paste and saute. Then add int he onions and cook till onions turn transparent and then add in all the powders and cook till masala starts to leave the sides. Then add in the tomatoes and cook till tomatoes turn mushy. Then add in the drained cooked chickpeas, salt and little water. Cook on low flame till water is almost dried up. Garnish with coriander leaves.

How to serve Ragada Patties:

Yoghurt - 1/4 cup
Tamarind Chutney - 1/4 cup
Green Chutney - 1/4 cup
Onion - 1 chopped finely (optional)
Chaat masala - just for sprinkling

In a bowl/plate, place 2 patties, then pour on top yoghurt and and chutney's on top. Sprinkle liberal amount of onion and chaat masala. Best served as evening snack with a cup of masala chai :)

Cheers,
Neetz ;)

GREEN CHUTNEY FOR SANDWHICHES, CHAAT & DATES-TAMARIND CHUTNEY FOR CHAAT

Green Chutney

Ingredients:
For green chutney:
Coriander Leaves - 1 cup
Mint Leaves - 1 cup
Ginger - 2 tsp chopped
Green Chillies - 3-4
Tamarind - half of lime size (seeds removed)
Lemon juice - 1 tsp
Salt

Preparation :
Blend all the ingredients add little water till smaooth and store in a air-tight container. It can be stored for 2 weeks if kept in refrigerator.


Tamarind Chutney:

Ingredients:
Tamarind - 1/2 cup (pitted)
Dates paste - 1/2 cup or 1 cup pitted dates
Jaggery - 1 cup
Roasted cumin Powder - 1 tsp
Chilli Powder - 2 tsp
Rock Salt
Water - 3 cups

Preparation:

Melt the jaggery with little water and sieve for any impurities. Together with sieved jaggery syrup, add in the all the ingredients and cook till the chutney thickens. You will knwo the chutnies are ready when the chutney coats over a dipped spoon. Let it cool down completely and then run the whole mix in a blender. Store in an air tight container for later use.

Cheers,
Neetz ;)