INGREDIANTS :

To make the cutlet:
3 Potato (Aloo)
1/4 tblsp Coriander Leaves (Dhania Patta)
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed (Jeera)
1/4 tblsp Turmeric (Haldi)
Bread crumbs
Oil

To make ragada:
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
Chickpeas (brown) (Chana)
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd (Dahi)
1 Onion (Pyaj)
1 Tomato (Tamatar)
1/2 tblsp Garam Masala
1/4 tblsp Turmeric (Haldi)
1/2 tblsp Red chili pepper (Lal Mirchi)
Coriander Leaves

HOW TO MAKE RAGDA PATTIES :

• Boil, peel and mash the potatoes well.
• Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
• Mix and knead well into a dough.
• Now, add the bread crumbs and knead well.
• Divide the dough into balls.
• Press each ball with hand so that it would make into a round patty.
• Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
• Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
• To prepare the ragada:
• Wash and soak channa for about 6 - 8 hours.
• Boil channa with baking soda in pressure cooker till soft.
• Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
• Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
• Now add tomatoes and salt.
• Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
• Now, add the boiled peas, enough water, curd and mix well.
• Cover and cook on medium heat for 3-4 minutes.
• To serve cutlet ragada:
• Prepare tamarind chutney and mint chutney.
• Take the serving plate, put two cutlets in the plate.
• Pour the ragada on the cutlets.
• Sprinkle chopped onions and coriander leaves.
• Sprinkle a pinch of chat masala powder and serve hot.