RAGADA PATTICE

Ragada pattice, ragada samosa, ragada puri, ragada chaat???. The list goes on and on. Any thing served with ragada tastes awesome. This is one of the famous recipe in  the chaat world. The word chaat comes from the word chaatna??.finger licking. The tantalizing flavored recipes available at the chaatwalas are so delicious that you cannot stop licking your fingers  after finishing the dish. Now coming to our ragada pattice recipe, this is one of the recipe which has a bit of elaborate procedure of all the chaat recipes. The taste of it will be so tempting that you will not mind eating it every day. Basically I am a big fan of samosa ragada. A bowlful of ragada with two samosas will be a stomach filling menu for a happy evening. Well, coming to our ragada pattice, small mashed potato-patties are combined with a flavorful ragada to give  a best tasting chaat dish. This recipe is also called as Aloo tikki chaat.

INGREDIENTS

Potatoes                       2 Carrots                          1 Bread crumbs                 3 Tsp Onions                          1 large chopped Tomatoes                     2 chopped Coriander                      3Tsp chopped Chana                            1 cup Green chilies                  2 chopped Red chilly powder          1 tsp Turmeric                        1/2 tsp Chaat masala                  1 tsp Salt                                to taste Sugar                             1 tsp Coriander powder         1/2 tsp Jeera powder                1/2 tsp Ginger garlic paste         1/2 tsp Sweet chutney              2 Tsp Green chutney              1 Tsp Pomegranate seeds      for garnish Oil                                4 Tsp    

PROCEDURE

Soak the kabuli chana for at least 6 hours. If you are making the chaat in the evening soak the chana in the morning. White peas or green peas can also be substituted for the kabuli chana.

For making the aloo tikki or patties, only potatoes are used, but I like to use carrots also. You can even skip carrots.

Cook the potatoes, carrots, garbanzo beans in a pressure cooker.

For the aloo tikki

Mash the boiled and peeled potatoes and carrot. Add enough salt, Chopped green chilies, bread crumbs, a Tsp of chopped coriander leaves. Mix them well. Now make small thick patties out of the mix. Shallow fry the aloo tikki  with 2 Tsp of oil on a medium flame till they are crisp on the outside.

For making the ragada

Take a pan and heat 2 Tsp of oil and add the ginger garlic paste. Now add finely chopped onion pieces. When the onions turn brown add the finely chopped tomatoes, green chilies. Cook for about 2 minutes till the tomatoes turn soft and mushy. Now add the boiled chana. Mash half of the chana. Cook for two minutes. Now add the dry spices one by one. Turmeric, red chilly powder, coriander powder, jeera powder, chaat masala, sugar, salt. Add half cup of water and cook on a slow flame for 10 minutes with lid covered. Now the ragada is ready.

Arranging the Ragada pattice

Place two patties on a serving plate. Pour the ragada over the pattice. Now sprinkle a table spoon of finely chopped onions, tomatoes, chopped cilantro. Top it with sweet chutney and green chutney. Add a pinch of chaat masala and a spoonful of pomegranate seeds as a garnish.  Serve hot.