Indian Food Recipes | Indian Cooking | Veg & Non Veg Recipes

Ragda Patties

India is known for its tasty street food which includes different cuisines, one of them being Chaat. Ragda Patties, also known as Aloo tikki chaat in the Northern part of India (made without the Ragda) makes for a tasty wholesome meal and can be prepared easily at home.

Ingredients for Ragda:

Ingredients for patties – aloo tikki:

Preparation method for Ragada:

Wash and soak white peas for 10 to 12 hours in warm salted water (can be done a night before the preparation day). Remove water and wash again. Add 1glass water to it. Add salt, turmeric powder and the green chilli and ginger paste to it. Mix it well and cook in the pressure cooker for upto 4 to 5 whistles. When steam settles in, open the pressure cooker and give tadka on it. For tadka keep oil in a pan on gas. Add mustard seeds in it. When mustard seeds start popping, add asafoetida and red chilli powder. Mix peas and tomato puree to the tadka on medium gas flame. Cook for 2 to 5 minutes. Put off the gas and remove in a serving bowl. Sprinkle coriander leaves on top.

Method for Patties/ Aloo tikki:

Boil potatoes in a pressure cooker. Remove potatoes from the cooker when steam settles. Peel off the potato skin. Smash them and add salt, green chilli and ginger paste and chopped coriander. Mix properly. Make 4 to 5 equal parts of this mixture. Make round shape and press a little in your palm to make flat round patties. Roll them in the bread crumbs such that the patties is covered by a layer of bread crumbs. Grease a flat non stick frying pan with cooking oil. Arrange the patties on it. If you are using gas the gas flame should be medium. Roast for about 5 to 10 minutes until the bottom part of the patties is brown, then turn them around and roast them until they are brown on the other side too.

Serving Ragda Patties:

Mix onion pieces, tomato pieces and salt in a bowl.

Arrange 2 patties in each plate, Add 1 to 2 serving spoon Ragada on it. Add adequate tomato and onion toppings. Add 2 tsp of sweet chutney and 2 tsp from coriander chutney on it and finally sprinkle chopped coriander on it.

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