28 December, 2013

Aaloo tikki chaat (Ragda Patties)

Griddle fried Potato balls simmered in white peas gravy.
For Aaloo tikki:
Boiled Potatoes: 6 large
Lemon: 1
Salt to taste
Matar Gravy (white peas):
 Dried White peas: 1.5 Cups
Onions: 2 large
Oil: 3 tablespoon
Ginger Garlic Paste: 2 tablespoon
Roaster Cumin powder: 1/2 tablespoon
Roasted coriander powder: 1/2 tablespoon
Chat Masala Powder: 1 tablespoon
Chopped green Chili: 1
Red Chili Powder : 1/4 tablespoon
Lemon: 1
Salt as per taste
Water:2-3 Cups
For Garnish:
Green Chutney: as per taste
Meethi Chutney:as per taste
Coriander Leaves: handful
Grated radish: 1
Grated Carrot: 1
Pomegranate: 1

Mash the boiled potatoes with the potato masher or a fork. Add salt and squeeze in lemon. Divide the mashed potatoes into 8-10 equal portion and shape them into balls.

Soak the dried peas overnight and then pressure cook it for 4-5 whistles. It should not be too mushy.
In a deep pan, take oil and let it heat a bit. Add chopped onion, green chili and ginger garlic paste. Once the onions starts turning translucent, add roasted cumin powder, coriander powder, red chili powder, chat masala and salt. Stir the masalas. Add boiled dried peas. Stir it again so all the masala gets coated on the peas.
Add water and let it  simmer for 8-10 minutes. Your matar (White peas gravy) is done.
Meanwhile, pre heat a griddle. Drizzle some oil on it and shallow fry your mashed potato balls. Once the balls turns golden brown, flip it over and fry on the other side. Press it with a spatula to flatten the balls a bit. Your aaloo tikkis are ready.

To serve, place aaloo tikki in a plate. Pour a ladleful of white peas gravy over it. Garnish it with chat masala, red chili powder,roasted cumin powder, grated carrot, grated radish, finely chopped onions,coriander leaves and little bit of pomegranate seeds. Top it with green chutney and meethi chutney.
Repeat the process for the rest of the aaloo tikkis.

Your  delicious Aaloo Tikki Chaat is ready to eat !!

Enjoy !

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