METHOD:
Cook the potatoes till soft. Peel the skin of the potatoes and mash it with a fork. Add the red chilli powder, coriander powder, cumin seed powder ,salt and if needed add cornflour. Mix well and make it into a tight mixture. Make it into small tikkis | patties .
Heat a tawa and add few drops of oil. Place the patties and shallow fry on both sides. Keep it aside.
Aloo tikkis are ready. Adding corn flour is optional. If you feel the potato mixture is not too tight just add 1 tblsp, else you can skip it too. Instead of shallow frying you can deep fry it too if you want to consume time.
FOR RAGDA GRAVY : OTHER INGREDIENTS: METHOD:
Soak the white peas for 6-7 hours or overnight. Pressure cook this till 3-4 whistles. Chop the onions and tomatoes finely. In a pan add oil and add in the jeera, add the onions and fry till they become pink. Add in the tomatoes and cook till mushy. Add in the coriander powder, red chilli powder,cumin seed powder and garam masala.
Cook this in alow flame for 2 minutes and add in the cooked white peas and add addin 1 and 1/2 cup of water. ( you can add the cooked water too) Let this boil in a medium flame for 7- 10 minutes.
Now the gravy is ready. Just before serving we can arrange the ragda patties. In a plate, place 2 aloo tikki and pour in 2 ladle full of white peas gravy.
Add in the sweet chutney as per your taste. Add the green chutney as per your taste.
Add the nylon sev , finely chopped onions and coriander leaves on the top for garnishing.
I personally love this chaat very much and it is quite filling too.
This gravy can be used as a side dish for chapathi too. You can add ginger garlic paste in the beginning if you want.
Check my other Chaat recipes too:
BHEL PURI MASALA POORI PAPDI CHAAT RECIPE
your thinking and my thinking is very similar. yesterday only i made this recipe and awaiting to post the same in my blog very delicious item as you said and quite filling too. Mumbai chaat items are awesome.
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