Ragda Pattice Chaat
Dig into Ragda Pattice Chaat – crispy Aloo Tikki with savoury Ragda, topped with tasty chutneys and spices - made with Tata Simply Better Cold-pressed Groundnut Oil.
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A Perfect Blend of Spices and Textures - A Delightful Dish for a Burst of Indian Flavors! Give this recipe a try!
Ingredients
For Ragda:
- ½ tsp turmeric
- 1 tsp salt
- 1 cup white peas, soaked overnight
- 3 cups water
- 1 tsp cumin
- 1 tbsp garlic chilli spice mix
For Aloo Tikki:
- 3 potatoes, boiled & mashed
- ¼ cup thick poha, soaked
- ½ tsp ginger garlic paste
- ½ tsp salt
- Tata Simply Better Cold-pressed Groundnut Oil for frying
For Chaat:
- Green chutney
- Tamarind chutney
- Chaat masala
- Red chilli powder
- Fresh coriander
- Sev or mixture
- Pomegranate seeds
Instructions
- Soak white peas for 6-7 hours.
- Add soaked white peas to the pressure cooker along with salt and turmeric powder. Cook for 4 whistles or until the peas are well-cooked.
- Adjust the consistency by adding water; the ragda thickens once cooled.
- In a pan, heat Tata Simply Better Cold-pressed Groundnut Oil and add cumin seeds and garlic chilli spice. Add the cooked peas and cook further until it reaches your preferred consistency.
How to make Aloo Tikki:
- In a bowl, combine 3 boiled and mashed potatoes, ¼ cup soaked thick poha, ginger garlic paste, and salt. Adding poha helps absorb moisture. Mix well, ensuring everything is thoroughly combined.
- Grease your hands with oil and shape the mixture into small patties.
- Shallow fry the patties on medium flame, or you can pan-fry or deep-fry them.
- Fry on both sides until they turn golden and crisp. Aloo Tikki is ready; set it aside.
How to make Ragda Pattice Chaat:
- 1. On a plate, place the prepared ragda and 2 aloo tikki.
- Top them with green chutney and tamarind chutney.
- Garnish with chopped onions, sev, chaat masala, red chilli powder, and pomegranate seeds.
- Enjoy your Ragda Pattice Chaat!
