Ragda Patties

                                

Dates and Tamarind chutney or Meetha chutney:

Ingredients :

Pitted Dates - 10 nos.

Tamarind puree - 1/4 cup

Jaggery - 2 Teaspoon

Black Salt - 1/2 Teaspoon

Chilly powder - 1/2 Teaspoon

Cumin powder - 1/2 Teaspoon

Dry Ginger powder - 1/2 Teaspoon

Salt - to taste

Method :

Cook the dates in water for 10 minutes or till the dates are soft. Heat a saucepan, add the tamarind pulp, cooked dates, jaggery, black salt, chilly powder, salt, cumin powder, and dry ginger powder. Mix all the ingredients and simmer for 5 minutes. Add water to adjust the consistency. Cool it and blend the mixture in a blender to a smooth puree. Strain the puree and your chutney is ready.

Green Chutney:

Ingredients:

Mint leaves - 1 cup

Coriander leaves - 1/2 cup

Roasted gram dal - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Chat masala powder - 1/2 teaspoon

Salt - to taste

Sugar - 1/4 Teaspoon

Ginger - One piece

Green chillies - 3

Asafoetida - a pinch

Water - for grinding

Juice of half lemon

Method :

Blend all the above ingredients in a blender to a smooth paste.

Aloo Tikki ( Patties):

Ingredients:

Potatoes - 4 Boiled and mashed

Turmeric powder - 1/4 Teaspoon

Chilly powder - 1/2 Tablespoon

Chaat masala - 1 Teaspoon

Flattened rice (poha) - 3/4 cup Powdered

Bread crumbs - 2 Tablespoon

Grated Ginger - 1/2 Teaspoon

Cumin powder - 1/2 Teaspoon

Amchur powder or Anardana powder - 1 Teaspoon

Coriander leaves chopped - 2 Tablespoon

Salt - to taste

Method:

In a large mixing bowl take boiled potatoes and mash them well. To it add all the above ingredients one by one and mix them well to form a dough. Grease hand with little oil and prepare the tikkis. Shallow fry them till they are golden brown from both sides. If you are using an air fryer brush the tikkis with very little oil and place them in the air fryer. Air fry till you get a golden colour on both the sides. i air fried them at 200 Degrees Celcius for 12 minutes. Turn over the tikkis once they are done from one side. 

Ragda:

Ingredients :

Dried White Peas : 1.5 cups (soaked overnight)

Onion - 2 Finely chopped

Green chillies - 2 Finely chopped

Turmeric powder - 1/2 Teaspoon

Kashmiri Chilly powder - 1 Tablespoon

Roasted Cumin seeds - 2 - 3 Tablespoon

Cumin seeds - 1/4 Teaspoon

Ginger - 1 inch

Coriander leaves - few sprigs

Salt - To taste

Oil - 1 Tablespoon

Coriander leaves - for garnish

Method :

Soak the dried white peas overnight in enough water. In the morning, drain the water and pressure cook the soaked peas with salt, water and turmeric powder for 2 whistles on high flame. Once cooked keep it aside. Take oil in a pan, add cumin seeds and let them sizzle. Now add onions, green chillies and ginger and saute them for 1 minute. When the onion starts to change colour add turmeric powder, chilly powder and salt. In another pan dry roast cumin seeds on low flame for 2 minutes stirring them occasionally. Powder them and add it to the peas curry. Add water if needed to adjust the consistency. Garnish with chopped coriander leaves.

Air fried patties

To serve Ragda Patties :

First place the patties (tikkis) on a plate and then top it with the ragda. Top it with the green chutney as well as the dates chutney and then with finely chopped onions, Coriander leaves and sev. Sprinkle chaat masala and black salt on top. Serve immediately.