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Ragda Patties / Tikki ki Chaat Recipe
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Popular in Delhi as Tikki and in Mumbai as Ragda pattice, this is a hit with children and adults. You can spice this as per your taste
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Ragda Patties / Tikki ki Chaat Recipe Ingredients:
For the Patties -
3 large Potatoes
1/2 Tablespoon Coriander Leaves
1/2 Tablespoon Ginger- Garlic paste
1/2 Tablespoon Garam Masala
1/4 Tablespoon Cumin powder
Bread crumbs to bind
Salt to taste
For the Ragda
2 cups Garbanzo beans / chick peas (soaked overnight)
1 medium Potato
1 Tomato, finely chopped
1 Onion, finely chopped
1/2 Teaspoon Turmeric
1 Teaspoon Red Chili powder
1 Teaspoon Garam Masala
1 tblsp Oil
Other ingredients -
1 Onion, finely chopped
1/2 Tablespoon Red Chili pepper
2 Tablespoon Cilantro / Coriander Leaves for garnish
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Ragda Patties / Tikki ki Chaat Recipe Directions:
To make patties -
Boil, peel and mash the potatoes well.
Take the mashed potatoes into a bowl, add ginger garlic paste, cumin 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 shallow fry the prepared patties in the oil till golden brown on both sides.
Remove patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
Alternatively, you can also bake the patties in the oven for a low-calorie version of this recipe. For this, grease the baking tray slightly with butter. Lay the patties. Bake one side till reddish brown, turn over and bake the other side.
To make ragda -
Boil chickpeas with potato in pressure cooker. Add turmeric powder. Pressure cook up to 3 – 4 whistles.
Heat oil in a skillet. Add ginger garlic paste, garam 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 and water and mix well. Cover and cook on medium heat for 3-4 minutes.
To serve Ragda Patties -
Put two patties in the plate. Pour the ragda and sprinkle sweet chutney, green chutney, chopped onions and coriander leaves. Sprinkle a pinch of chat masala powder and serve hot.
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