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Before you jump to Ragda patties- aloo tikki chaat recipe, you may want to read this short interesting healthy tips about Nutritious Power Snacks.
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Whole grain snacks are an superb choice for a fast healthy snack. A mid-morning snack of whole grain bread along with some protein will keep you until it’s time for lunch. Eating on the run can be healthier with whole grain chips and crackers. Make the modification from refined products such as white bread to the healthier whole grain options.
A large selection of quick health snacks is easily available. When you make the decision to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to ragda patties- aloo tikki chaat recipe. You can cook ragda patties- aloo tikki chaat using 34 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Ragda patties- aloo tikki chaat:
- You need Ingredients for Ragda
- Take 1/2 cup White Peas soaked overnight
- Provide 1 onion finely chopped
- Get 1 tbs grated ginger
- You need 1 tbsp jeera
- Prepare 3 garlic cloves finely chopped
- You need 3 tbsp oil
- Take to taste Salt
- Get 1-2 green chilli finely chopped
- Get 1 tbs red chilli powder
- Take 1/2 tbsp turmeric powder
- Use 2-3 tbsp chaat massala powder
- Get Ingredients for patties
- Prepare 4-5 Potatoes, boiled, peeled and mashed
- You need Coriander leaves finely chopped
- Prepare Green chillies chopped
- You need to taste Salt
- Get 1 tbsp black pepper powder
- Take 2 tbsp red chilli powder
- You need 2 tbsp chaat massala powder
- You need 1/2 cup soaked poha
- Use 2 tbsp cornflour
- Provide 2 tbsp rice flour
- You need Oil
- Provide Others
- Get 1/2 cup green chutney
- Take 1/2 cup khatti meethi chutney
- Take 1/2 cup curd
- You need 1/2 cup chopped onion
- Provide 1/2 cup sev
- Take Jeera powder
- Provide Red chilli powder
- Prepare Chaat massala powder
- You need Coriander leaves chopped
Instructions to make Ragda patties- aloo tikki chaat:
- Ragda –White Peas - Soak the white peas overnight in water. Wash and drain out the water from peas.
- In a pressure cooker, heat oil and add jeera, green chilli, garlic & ginger. Fry for a few seconds and then add onions. Fry until onions are lightly golden brown.
- Add chaat powder, red chilli powder, turmeric powder, salt. Add the peas immediately and mix well all the spices with peas.
- Add the water and adjust the salt. - Close the cooker lid and Let it cook for 5-6 whistles. Switch off flame. Let pressure release completely.
- Open the lid and smash some of the peas with the back of your spoon. The peas should be well cooked. If not, cook again for a few more whistles.
- Ragda is ready. Check the consistency of ragda before serving. If it becomes too thick then add little water and give it a boil. Serve hot over hot patties.
- Otherway you can just simply boil the soaked peas with salt, turmeric and water. And then temper it with seasoning.
- For making patties. Make equal sized balls of the mixture. Gently press from the center and flatten it out to give the shape of patties. - - You can deep fry the patties. Or heat 5-6 tablespoons of oil on a tava. Shallow fry the formed patties. Cook the patties evenly on both sides on medium flame.
- Serving Ragda Patties - Place 1 or 2 patties on the plate. Pour generous amount of ragda over the patties. - - Add the sweet tamarind chutney & green chutney over the ragda. Also add the beaten curd. - - Garnish with onions, sev and coriander leaves. - - Sprinkle some chaat massala, red chilli powder. - - Serve immediately.
Ragda Patties recipe with step by step photos. Ragda Patties, one of the most famous street foods of Mumbai, is a satiating snack that is loved by people of all ages. From being a street food, it has grown in stature to become a popular dish in many Indian restaurants all over the world. Ragda patties is a tasty Bombay chaat dish made up of Potato patties served with curried white peas and chutneys. The aloo tikkis are largely adapted from Dassana's Veg Recipes of India but I used rice flour instead of cornflour.
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