Ragada Patties/ Ragada Pattice/Aloo Tikki Chat
Ragada Patties / Pattice also called as "Aloo Tikki Chaat" in Northern India is one of the famous Street foods in India. Its really difficult to resist a plate of Aloo Tikki Chaat with a cup of Garam Chai on a cold....windy day. More than the aloo patties, the semi gravy Ragada is my favourite. I can even have a bowl of hot spicy watery ragada without a tikki.. The Ragada serves as the main base for many chaats. Also its highly nutritious and adds more value to the Chaat. "Ragada" is a semi gravy made out of white peas / vatana along with tomatoes, onion and other spices and the "Patties" is a round shaped tikki made out of boiled potatoes. The Process of making is also simpler and its an excellent food variety and an after school snack for the kids.
Ingredients
For the Pattice/Patties/Aloo Tikki
Potatoes - 2 big or 3 medium
Multi grain bread corner ones / Brown Bread corner ones - 2
Peas - 1/4 cup
Coriander Leaves - 2 tbsp
Turmeric Powder - 1 tsp
Dhana Jeera Powder - 1 /2 tsp
Salt - To Taste ( Less than regular as you would be soaking the tikkis with Ragada )
Oil - Enough to Fry them in a pan.
For the Ragada
Vatana / Dried White Peas - 1 Cup
Tomatoes - 2
Red Onion shredded - 1 cup
Green Chillies shredded - 1 tbsp
Turmeric Powder - 2 tsp
Pav Bhaji Powder - 1 tbsp ( Not used garam masala powder for this recipe...)
Cumin Seeds - 1 tsp
Salt - To Taste
Sugar - 1/2 tsp
Oil - 1 tbsp
Ginger Garlic Paste - 1/2 tbsp
Tamarind Extract / Thick Tamarind Pulp - 1/2 cup
Red Chilli powder - 1 tsp
Coriander leaves - 1 tbsp ( To garnish)
Method
Ragada Preparation
- Pressure cook the vatana/white peas for 4-5 whistles till they get cooked softly but not mashed. Drain the water and keep it aside. Take 2 tbsp of cooked vatana and mash them nicely and keep the paste ready.
- In a cooking pan, add oil first. Add cumin seeds followed by ginger garlic paste. When the raw smell goes off, add the finely shredded onion and fry them till they turn golden brown. Add the cut tomatoes, green chillies and all powders and fry them till the tomatoes get mashy.
- Add the tamarind extract, sugar, required amount of salt and the drained cooked vatana/white peas into the cooking pan and mix them well.
- Add the drained water also into the pan and allow them to boil for 4-5 minutes. Finally add the mashed vatana paste and mix well.
- Garnish with coriander leaves and keep it ready for serving.
Patties / Aloo Tikki preparation
- Cook the potatoes in a separate vessel thoroughly. Peel the skin off and keep the mashed potatoes in a big mixing bowl.
- Add fine cooked peas also into the bowl. Soak the bread loaf in water and squeeze the water completely. Add them into the mixing bowl.
- To that, add all the powders, salt and mash and mix them without lumps. Make small rounds of tikki using the mashed mix and keep the rounds ready on a plate.
- In a flat frying pan, add little oil and fry the tikki rounds to golden brown on both sides. Keep them ready for the chaat.
Final Ragada Patties Chaat Making
Take a plate which is slightly deeper in the center. Arrange 2 or 3 Patties / Aloo tikki in the middle.Pour 2-3 servings of hot ragada over them. Sprinkle fine cut red onions and squeeze little lemon juice on its top. Garnish with fresh coriander leaves and serve. Likewise, make other chaat plates and enjoy the evening.
