Thursday, October 29, 2009

Aloo Ragada/ Ragada Patties... The Yummy Indian Street Food


For Potato Cutlets:

Potatoes - 3 boiled, peeled and mashed
Turmeric - 1/4 table spoon
Chaat Masala - 1/4 table spoon
Coriander Powder - 1/4 table spoon
Flour - 1/2 cup (to hold the cutlet)
Salt - per taste

For Ragada:
Chickpeas - 1 can (or) soak chickpeas in water for 8 hours, wash them and boil before use
Tamarind pulp - 1/2 cup
Jaggery juice - 1/2 cup
Mint chutney - 1 table spoon
Chaat Masala - 2 table spoons
Coriander Powder - 2 table spoons
Onion - 1 chopped
Tomato - 1 chopped


1. Add the turmeric, coriander powder, flour, chat masala and salt to the mashed potato. Mix well and divide the mixture into small balls, press them in between the palms to make patties.
2. Deep fry all the patties in oil until golden brown. Remove and keep aside.
3. Fry onions and tomatoes for 3 minutes.
4. Add chickpeas, tamarind pulp, jaggery juice. Cook for 10-15 minutes, until the chickpeas absorb the tangy taste.
5. Add mint chutney, chaat masala, coriander powder and salt.
6. Cook for another 3 minutes and serve hot with the aloo patties.