Ragda Patties.....popular Street food..!!!

Ragda patties is a popular street chaat in India especially in Mumbai and Delhi.Hot tikki's are covered with piping hot ragda and drenched in green and Imli chutney's and sprinkled generously with sev make this chaat more appetizing and tastes yummier.I love this chaat a lot and I always end up making this in large proportion and serve as dinner at home.If you are a regular follower of my blog,seeing these framed pictures you would have understood by now that this is a very old post and was sitting in my drafts for over 7 months.Finally I have decided to clear off my drafts before I start posting the newer one's.So for the next few weeks you will get to see my older posts getting published with a very amateurish photography(my initial stages of learning photography for blogging).I will update the new pictures definitely when I get a chance to cook them again definitely.Finally here comes the recipe of this popular yummy street Chaat to try in your kitchen's.

Ingredients:
2 medium onions,finely chopped
2 tbsp chopped coriander
1 large tomato,finely chopped
3 tbsp beaten curds
1/4 cup fine sev/bhujia
1/2 tsp roasted jeera powder
1/2 tsp sugar
salt to taste

For Patties:
3-4 Big potatoes(Alu)
2-3 Bread slices
1 tsp chilli powder
1/2 tsp garam masala
1 tbsp chopped coriander(optional)
Salt
oil for shallow frying

For Ragda:
1 1/2 Cup yellow dry Peas
2 medium onions,finely chopped
1" Ginger
5-6 cloves of garlic
1 tsp red chilli powder(can be replaced by 3-4 green chillies)
2 tbsp chopped coriander
1/2 tsp turmeric
1/2 tsp Garam masala
1 tsp roasted cumin powder
1 tbsp Amchur powder(can be replaced by 2 tbsp tamarind pulp)
1 tsp Cumin seeds
a pinch of hing
Salt to taste

For Green Chutney:
1 cup Coriander leaves
1/2 cup mint leaves
4-5 green chillies
1" ginger,chopped
1 lemon,squeezed
salt to taste

For Tamarind Chutney:
1/4 cup tamarind pulp
7-8 seedless dates
1/4 cup grated jaggery
1 tsp black salt/kala namak
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
salt to taste(add less)


Method:

For making Patties:

• Boil the potatoes or pressure cook for 2 whistles.Cool them,mash or grate potatoes in a bowl and keep it aside.
• Cut the brown edges of bread and slowly dip in water for few seconds and squeeze out extra water from it.Add the squeezed out bread chunks to the potato mixed and season with enough salt.
• Add red chilli powder,garam masala and coriander to it and mix well.
• Make Patties(either round,heart or oval shaped ones) around half inch thickness and keep them aside or keep in refrigerator for an hour.
• Take a wide bottom tawa/pan pour oil over it and shallow fry the tikki's until golden brown on both sides over medium heat.(I did it on the hot pan/tawa with minimum oil usage)

For making Ragda:

• Soak the yellow peas overnight and pressure cook with little salt and turmeric for 1-2 whistles.Do not pressure cook for long otherwise it will become very mushy.
• Grind Ginger,garlic,green chillies and coriander to a fine paste.(if green chillies are not used,do not add them).
• Heat oil and fry the finely chopped Onions till brown,now add the ground paste and fry until the oil leaves the sides and now add cooked peas and enough water and boil it until the gravy thickens,slightly mash some peas to get a thick and nice gravy.
• Add garam masala,roasted cumin powder,amchur powder,turmeric and enough salt to it and mix well.
• Keep it simmered while the patties are almost ready.
• Taste the ragda at this stage and adjust the salt,spicyness and sourness according to your taste.

For making Green Chutney:

• Wash coriander and mint leaves and drain them completely.
• Grind the leaves with remaining all ingredients(chillies,ginger,lemon juice and salt) to a smooth paste.
• You can store this in refrigerator in an air-tight bottle up to a week.Make it in a large proportion and you can even pour them in ice cube tray and freeze them to form ice cubes which can be stored for months together.

For making Tamarind Chutney:

• Boil tamarind pulp with chopped dates and jaggery until it forms a thick syrupy liquid and cool the mixture completely.
• Grind it into a fine paste and bring it to a boil again and add red chili powder,kala namak/black salt,roasted cumin powder and salt to it and mix well.
• Cool the mixture and pour them in air-tight bottles in refrigerator for months together.

Assembling them together:

• Beat curds with sugar until uniform and smooth.
• Arrange two patties on a serving plate and pour hot ragda over it.
• Sprinkle with onions and tomatoes over the ragda mixture.
• Drizzle green chutney,beaten curds all over and generously drizzle tamarind chutney over it.Add the chutney's according to your taste buds.
• Sprinkle roasted cumin powder and a pinch of salt and generously sprinkle sev over it.
• Garnish with coriander.

Serve hot immediately.