Ragda Aloo Tikki Chaat
Crisp potato tikkis topped with white-pea ragda, chutneys, curd and sev.
Ingredients
- Potato (boiled)6 pcsProduce
- Dried white peas1 cupLegumes & Pulses
- Onion (chopped)2 pcsProduce
- Tomato (chopped)2 pcsProduce
- Curd (beaten)1 cupDairy & Eggs
- Tamarind-date chutney0.5 cupPantry
- Green mint chutney0.5 cupPantry
- Sev / nylon sev1 cupPantry
- Cornflour3 tbspPantry
- Chaat masala1 tbspSpices & Herbs
- Roasted cumin powder1 tspSpices & Herbs
- Coriander0.5 cupProduce
- Oil6 tbspPantry
Method
- 1
Ragda: soak 1 cup dried white peas overnight; pressure-cook with salt 5 whistles. Mash lightly. Add ½ tsp turmeric, 1 tsp chili powder, 1 tsp cumin powder and 2 cups water; simmer 10 mins.
- 2
Tikkis: mash 6 boiled potatoes with 3 tbsp cornflour, 1 tsp chaat masala, chopped coriander, salt and chopped green chili. Shape 8 patties.
- 3
Shallow-fry tikkis in 4 tbsp oil on medium till deep golden and crisp on both sides.
- 4
To assemble (per plate): place 2 tikkis, ladle hot ragda generously over them.
- 5
Drizzle tamarind chutney and green chutney. Spoon beaten curd over.
- 6
Top with chopped onion, tomato, sev, chaat masala, roasted cumin powder and coriander. Serve immediately.
Adapted from Dassana's Veg Recipes – Ragda Patties