ઘરે લારી જેવી રગડા પેટીસ બનાવવાની રીત | ragda patties recipe | ragda chaat | street style ragda

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes are more nutritious.

white peas

🥗Healthier: chickpeas

💰Cheaper: canned peas

Chickpeas offer more protein.

Soak 1 cup dried white peas in water for 4-5 hours until doubled in size.

Drain the peas and add them to a pressure cooker with 2.5 cups water, 1/2 teaspoon turmeric powder, and salt to taste. Pressure cook for 5 whistles.

In a bowl, soak 3/4 cup poha in water and then drain.

Mash 5 medium-sized boiled potatoes and add them to the mixing bowl with the soaked poha.

Add 1 tablespoon green chili paste, 1/2 teaspoon ginger paste, 1/2 teaspoon turmeric powder, 1 tablespoon red chili powder, 1 tablespoon coriander powder, 1/2 teaspoon roasted cumin powder, 1 tablespoon chaat masala, 1/2 teaspoon garam masala, and salt to taste to the potato mixture. Mix well.

If the mixture is too wet, add 1-2 tablespoons cornflour or bread crumbs for binding.

Shape the mixture into round patties.

Heat 2 tablespoons oil in a pan over medium heat and fry the patties until crispy, about 5-7 minutes on each side.

In another pan, heat 2 tablespoons oil for tempering, add 1 pinch asafoetida, 1 tablespoon ginger garlic paste, and 1 tablespoon green chili paste. Saute until fragrant.

Add the cooked peas to the tempering along with 1 tablespoon red chili powder, 1 tablespoon coriander powder, and 1 tablespoon chaat masala. Mix well.

Add 1 tablespoon jaggery, 1 tablespoon tamarind pulp, and 1.5 cups water to adjust the consistency. Simmer for 5-6 minutes.

For the chutney, blend 1 cup fresh coriander leaves, 1/4 cup fresh mint leaves, 1 inch ginger, 2 green chilies, 3 garlic cloves, 1 tablespoon cumin seeds, 1 tablespoon chaat masala powder, 2 tablespoons lemon juice, 1/2 teaspoon sugar, and salt with 1/4 cup cold water until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens