Ragda Patties


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    • 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
    • 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


    Step 1

    Boil, peel and mash the potatoes well.

    Step 2

    Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.

    Step 3

    Mix and knead well into a dough.

    Step 4

    Now, add the bread crumbs and knead well.

    Step 5

    Divide the dough into balls.

    Step 6

    Press each ball with hand so that it would make into a round patty.

    Step 7

    Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.

    Step 8

    Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.

    Step 9

    Wash and soak channa for about 6 - 8 hours.

    Step 10

    Boil channa with baking soda in pressure cooker till soft.

    Step 11

    Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.

    Step 12

    Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.

    Step 13

    Now add tomatoes and salt.

    Step 14

    Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.

    Step 15

    Now, add the boiled peas, enough water, curd and mix well.

    Step 16

    Cover and cook on medium heat for 3-4 minutes.

    Step 17

    Prepare tamarind chutney and mint chutney.

    Step 18

    Take the serving plate, put two cutlets in the plate.

    Step 19

    Pour the ragada on the cutlets.

    Step 20

    Sprinkle chopped onions and coriander leaves.

    Step 21

    Sprinkle a pinch of chat masala powder and serve hot.

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