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Aloo Ragda Tikki Chaat Recipe:
Course: Appetizers, SnacksCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
10
minutesCalories
300
kcalBoiling Time for Chickpeas
40
minutesTotal time
1
hourAromatic Aloo Ragda Pattice Chaat from Mumbai streets – crispy potato patties topped with spiced chickpea curry, chutneys, and crunchy sev for a flavourful snack.
Ingredients
- Ingredients for the Ragda (White Peas Curry):
* 1 cup white peas (ragda), soaked and boiled (pressure cook for about 2-3 whistles until just tender)
* 1 tsp roasted cumin powder
* 1 tbsp garlic, chopped
* 1 tsp dried mango powder
* 1 tbsp red chili powder (optional)
* ½ tsp turmeric
* Salt to taste
* 1 tsp black pepper powder
* 2 tbsp coriander leaves, roughly chopped
- Ingredients for the Tikki (Potato Patties):
* 2 medium-sized potatoes, boiled and grated
* 1 tbsp green chilies, finely chopped
* 1 tsp roasted cumin powder
* Salt to taste
* Oil for shallow frying
- Ingredients for Garnish:
* Chaat masala
* Coriander sprig
* Crushed Manda/Nylon sev
Directions
- Preparing the Ragda (White Peas Curry):
- In a pressure cooker, add the soaked white peas and enough water to cover them. Pressure cook for about 2-3 whistles or until the peas are just tender. Use a slotted spoon to scoop out the white peas from the water, reserving both the remaining peas and the boiled water.
- In a pan, heat some oil and add chopped garlic. Sauté until it becomes aromatic and releases its delightful fragrance.
- Add the scooped out white peas, roasted cumin powder, dried mango powder, red chili powder (if using), turmeric, salt, and black pepper powder and boiled potato.
- Allow the mixture to mix and dry, allowing the flavors to meld and the mixture to thicken. Garnish it with fresh coriander leaves.
- Preparing the Tikki (Potato Patties):
- In a mixing bowl, combine the ragda aloo mixture, finely chopped green chilies, roasted cumin powder, and salt. This mixture will be the heart of your Aloo Tikki.
- Shape the mixture into medium-sized balls and then flatten them between your palms to create those perfect potato patties.
- Heat a tawa or frying pan and add oil for shallow frying. Carefully place your Aloo Tikkis in the hot oil.
- Shallow fry the Aloo Tikkis until they turn a beautiful golden brown, occasionally pressing them gently with the back of a spoon to ensure even cooking.
- Once done, drain the crispy Tikkis on absorbent paper.
- Assembling the Aloo Ragda Tikki Chaat:
- Place the golden-brown Aloo Tikkis on a plate, creating a delightful base for your chaat.
- Pour the hot Ragda (white peas curry) generously over the tikkis, letting it soak into the patties.
- Now, the fun part! Add heaps of whipped yogurt, tangy tamarind chutney, and zesty green chutney over the patties.
- To elevate the flavors, sprinkle chaat masala and a touch of red chili powder generously over your chaat, creating that irresistible tangy kick.
- Finally, garnish your masterpiece with a fresh coriander sprig and a generous helping of crushed Manda or Nylon sev, adding a delightful crunch to every bite.
