Ragda patties recipe | cutlet chaat recipe
Ragda patties recipe | cutlet chaat recipe – one of the popular Indian street food made with potatoes and peas. Shallow fried potato patties are cooked along with ragda that is the dry peas curry.
while in many street foods here, you ask for cutlet chaat, they serve ragda patties. there are many variations of it in south Indian chaat shops. They do not add much of sauces or chutneys. Coriander chutney, red chutney, and imli chutney are added in some recipes.
There are a few chaat shops we hunt every now and then. In Rs Puram, Agra chaat and Calcutta chaat, they add sweet imli chutney and sev on top and our favorite of all is this plain cutlet chaat we have near race course without any chutneys. You can either place the cutlet as such and pour the ragda on top and garnish it. But I feel this one is tasting just like the street side ones.
To make this ragda chaat, there are few steps:
- Preparing the ragda curry
- Preparing the potato mixture for patties
- Shallow fry the patties
- Cooking the ragda and cutlet together.
- serving and garnishing
Ragda pattice video recipe
How to make cutlet chaat at home
1. Making of the ragda curry
For making the ragda patties recipe at home, Choose either white peas or green peas and soak them overnight. wash and take it in a pressure cooker along with 1.5-2 times water. pressure cook for 4-5 whistles. let the pressure settle on its own.
To make the curry , In a wide pan, heat oil and add chopped onions and ginger garlic paste. Fry till transparent.
Furthermore, add chopped tomatoes and fry for a minute. Well, it need not get mushy unlike other gravies, as we will be cooking it further along with the patties. let onions and tomatoes stay slightly raw.
as we have used only very little oil, it may scorch to the bottom, have water handy, add a little water along with all the spice powders. turmeric powder, chilli powder, coriander powder and garam masala. mix everything together until well combined.
Pout the cooked peas along with the water used for cooking. add salt to taste. mix well and boil the curry for about 5 minutes on high heat.
Put off and mash it slightly here and there. Our peas curry for the chaat is ready. this is so tasty that the extra curry can be used even for dosa, idli or chapathi.
2. Preparing potato mixture for patties
we need boiled potatoes. Boil them, peel and take it in a mixing bowl. add salt to taste.
Further, add cornflour, chilli powder, garam masala, ginger garlic paste, and mix everything to a smooth batter without adding any water. make patties out of it. never mind about the perfect shape as we will be mashing them.
3. cooking the patties
Toast the patties in iron tawa drizzling few tsps of oil all over.
Turn sides and keep cooking on both sides until golden in color. turn sides now and then to make it evenly cooked. Now that out patties/ aloo Tikki is ready, keep it aside until use.
4. Cooking ragda and patties together
Heat an iron tawa and pour a tsp of oil. Add ginger garlic paste to it.
drop a handful of chopped onions, little bit of grated carrots and coriander leaves. mix everything together for half a minute.
add salt, Kashmiri chilli powder, amchur/dry mango powder, chaat masala. If you do not have amchur powder replace it with lemon juice.
Add a little water and mix everything together with dosa ladle. chop it with the ladle and scrape from sides to center while repeating this action.
When the masala is ready, place a cutlet on top and press it to flatten.
furthermore, Cook the cutlet along with masala until the potatoes are roasted with masalas. You will get a nice aroma of roasted cutlets. You can add a little bit of oil or water if you find it dry. But only if necessary.
When the potatoes are roasted, add two ladleful curry and start mixing it. generally the curry is even more thick in the street side shops. cook it with the potato curry while following the same mixing technique. chopping action followed by scraping from sides to center.
We need not cook the curry for longer. cook until just combined and add a little water. mix and push onto the serving plate.
5. Serving and garnishing
garnish with onions, grated carrots, coriander leaves, chaat masala and chilli powder. optionally you can also add sev.
Serve it super hot and enjoy.
Ragda patties recipe
ragda patties recipe
Ingredients
for the patties
- 3 medium potatoes boiled
- 1/4 tsp salt
- 1/4 tsp chilli powder
- 2 tbsp corn flour
- 1 tsp ginger garlic paste
- 1/4 tsp garam masala
- 1-2 tsp oil for frying the patties
for the ragda curry
- 1 cup dry green peas or white peas soaked overnight
- 1 tsp oil
- 3 tbsp onions finely chopped
- 1/2 tbsp ginger garlic paste
- 3 tbsp tomatoes finely chopped
- 1/4 tsp turmeric powder
- 1/2 tsp chilli powder
- 2 tsp coriander powder
- 1/4 tsp garam masala
- 1 tsp salt
for cooking ragda and patties together
- 1 tsp oil
- 1/2 tbsp ginger garlic paste
- 2 tbsp chopped onions
- 2 tbsp carrots grated
- 1 tsp coriander leaves chopped
- 1/4 tsp kashmiri chilli powder
- 1/4 tsp salt
- 1 pinch dry mango powder
- 1/8 tsp chaat masala
for garnish
- 1 tsp onions chopped
- 1 tsp carrots grated
- 1/2 tsp coriander leaves chopped
- 1 pinch chaat masala
- 1 pinch kashmiri chilli powder
Instructions
for making ragda curry
- soak the dry peas overnight with enough water.
- wash, drain and add the soaked peas to cooker wioth1.5 times water. cook for 4-5 whistles. put off and let it settle down.
- heat oil and add chopped onions, ginger garlic paste and fry for half a minute.
- add chopped tomatoes and fry again for half a inute.
- add water, all the spice powders (turmeric, chilli, coriander, garam masala and salt )
- mix well and add the cooked peas.
- add more water if required and boil it for 5 minutes.
- keep aside the curry while we make patties.
making the potato mixture for patties
- boil potatoes, peel them and take it in a mixing bowl along with ginger garlic paste, salt, chilli powder, corn flour and garam masala.
- mix everything together with your hands until combined.
- make them to patties of even sized.
cooking the patties
- heat oil in a pan or tawa and cook the patties until both sides are golden. Need not brown them too much. cook just until light golden.
- take out the patties and keep aside until use.
cooking patties and ragda together
- heat oil in a dosa tawa and add ginegr garlic paste, chopped onions, graetd carrots and coriander leaves.
- mix everything together with the help of dosa ladle until raw smell leaves.
- add kashmiri chilli powder, salt, chaat masala, dry mango powder and mix everything together with few tbsps of water to get it well combined.
- when combined, place the cooked patties on centre and mash it with the ladle. cook along with the masala until the potatoes are roasted.
- when the potatoes are slightly roasted with masala, pour two ladle ful of ragda curry into the tawa and start mixing.
- mix for 1 minute and when combined, add little water to make it medium thick and serve it to a plate.
- garnish with chopped onions, grated carrots, coriander leaves, chaat masala and kashmiri chilli powder.
- serve it hot and enjoy!
