Ingredients: Ragada patties

To make the cutlet:
3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil
To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
Chickpeas (brown) (Chana)
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)
Coriander Leaves






How to make ragada patties:
  • 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.