Ragda Patties Chaat

Cook along · 16 steps

Method

1. 1

   Take 1½ cup white peas, wash 2-3 times and soak in water for 5-6 hours.

2. 2

   Drain the water. Transfer to a cooker. Add 1 tsp salt, ½ tsp turmeric powder, 1 cut potato, and 5 cups water.

3. 3

   Close the lid and cook on low flame for 5 whistles. For Tikkis:

4. 4

   Wash 6-7 medium potatoes, cut them. Place in a cooker, add ½ tsp salt and 2 cups water. Close the lid and cook for 3 whistles.

   

5. 5

   Once cooled, remove potatoes from water and let them cool completely. Peel and mash them.

6. 6

   Add salt to taste, ¾ tsp turmeric powder, 1 tsp chaat masala, 1 tbsp ginger and crushed green chillies, ½ cup poha powder, and finely chopped coriander. Mix well.

7. 7

   Apply oil on hands, take a portion of the mixture and shape into tikkis.

8. 8

   Heat 3-4 tbsp oil in a pan. Shallow fry tikkis on medium flame for 3-4 minutes on each side till golden and crispy. For Ragda Gravy:

   

9. 9

   Once the cooker cools down, check the boiled peas.

10. 10

    Heat 2 tbsp oil. Add 1 tsp cumin seeds, 1 tbsp crushed ginger and green chilies, and ¼ tsp asafoetida. Sauté on low flame.

11. 11

    Add ½ tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp red chili powder. Sauté on low flame.

12. 12

    Add boiled peas and mix. Add salt to taste and 1 cup water. Let it boil on low flame for 7-8 minutes.

    

13. 13

    Add ¾ tsp garam masala and mix. Garnish with green coriander. Turn off the stove. Serving:

14. 14

    Place ragda on a plate. Place 2 tikkis on top. Add a little ragda on top.

15. 15

    Garnish with green coriander chutney, date tamarind chutney, finely chopped sev, and green coriander.

16. 16

    Place Tulsi leaves and offer to Thakurji. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare