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Ragda Patties Recipe

How to make street style ragda recipe

1
firstly, in a cooker heat 2 tbsp oil. add 2 bay leaf, ½ tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing.
2
saute on low flame until the spices turn aromatic.
3
now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. saute well.
4
further, keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder, 1 tsp aamchur and 1 tsp salt. saute until the spices turn aromatic.
5
further, add 1 cup white peas and 3 cup water.
6
cover and pressure cook for 4 whistles or until the peas are cooked well.
7
adjust the consistency by adding water. the ragda thickens once cooled.
8
further, add 2 potato and 1 tsp chaat masala.
9
mix well and get to a boil adjusting the consistency as required.
10
finally, ragda is ready to make chaats.

How to make aloo tikki

1
firstly, in a bowl take 3 potato, ¼ cup thick poha. adding poha helps to absorb the moisture.
2
add ¼ tsp cumin powder, ½ tsp coriander powder, ½ tsp chilli powder, 1 tsp chaat masala, ½ tsp garam masala and 2 chilli.
3
also add ½ tsp ginger paste, 2 tbsp coriander and ½ tsp salt.
4
mix well making sure everything is well combined.
5
grease hands with oil and prepares a small pattice.
6
shallow fry on medium flame or you can pan fry or deep fry.
7
fry on both sides until it turns golden and crisp.
8
aloo tikki is ready. keep aside.

How to make ragda pattice chaat

1
firstly, on a plate place 2 aloo tikki.
2
top with green chutney and tamarind chutney.
3
further, pour a ladleful of prepared ragda over it.
4
garnish with chopped onions, sev and chaat masala.
5
finally, enjoy ragda pattice with evening chai.ragda pattice

Video

Notes

  • firstly, you can add a pinch of baking soda while cooking peas to reduce the cooking time.
  • also, tikki needs to be crispy from out and soft from inside.
  • additionally, you can add bread crumbs or cornflour if you do not want to add poha in the tikki.
  • finally, ragda pattice recipe tastes great when served hot.