Ragada Patties

Ingredients:


To make the cutlet:

• Potato (Aloo)-3
• Coriander Leaves (Dhania Patta)- 1/4 tbsp
  
• Garam Masala- 1/2 tbsp
• Cumin Seed (Jeera)-1/4 tbsp
• Turmeric (Haldi)- 1/4 tbsp
  
• Bread crumbs
• Oil

To make ragada:

• Chaat Masala Powder- 1 tblsp
• Ginger Garlic Paste- 1/2 tblsp
• Chickpeas (brown) (Chana)
• Baking Soda-1/4 tblsp
• Oil- 4 tblsp
• Curd (Dahi)-1/4 cup
• Onion (Pyaj)-1
• Tomato (Tamatar)-1
• Garam Masala- 1/2 tblsp
• Turmeric (Haldi)-1/4 tblsp
• Red chili pepper (Lal Mirchi)-1/2 tblsp
• Coriander Leaves

Method:

• Boil, peel and mash the potatoes well.
• Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
• Mix and knead well into a dough.
• Now, add the bread crumbs and knead well.
• Divide the dough into balls.
• Press each ball with hand so that it would make into a round patty.
• Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
• Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
• To prepare the ragada:
• Wash and soak channa for about 6 - 8 hours.
• Boil channa with baking soda in pressure cooker till soft.
• Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
• Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
• Now add tomatoes and salt.
• Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
• Now, add the boiled peas, enough water, curd and mix well.
• Cover and cook on medium heat for 3-4 minutes.
• To serve cutlet ragada:
• Prepare tamarind chutney and mint chutney.
• Take the serving plate, put two cutlets in the plate.
• Pour the ragada on the cutlets.
• Sprinkle chopped onions and coriander leaves.
• Sprinkle a pinch of chat masala powder and serve hot.