Ragda Pattice Chaat | Potato Pattice chaat Recipe

Ragda Pattice Chaat | Potato Pattice chaat Recipe

Ingredients :
For the Potato Patty :
4 medium sized Boiled Potatoes
¼ tsp Garam Masala Powder
1 tsp Chaat Masala Powder
½ tsp Red Chili Powder
Oil as required for roasting patty
Salt to taste

For Serving :
4 Cups Cooked White Peas Curry
½ tsp Salt
2 Tbsp Green Chutney
2 Tbsp Tamarind Chutney
1 Medium sized Onion finely chopped
Coriander leaves finely chopped for garnishing
Bhujia or Sev for garnishing

Preparation :
Potato Patty :
1. Firstly Boil all the potatoes, then peel them.
2. Take the potatoes in a bowl and mash them.
3. Now Add Garam Masala, Chaat Masala, Red Chili powder, Salt and mix well.
4. Take some mixture of the above in your hands and roll them with your palm and flatten them to make potato patty. Do the same for all mixture.
5. Now take a Tawa and heat it and grease it with some oil.
6. Place number of pattice on the tawa as per the size of tawa.
7. Drizzle some oil over the patties and cook for a couple of minutes.
8. Similarly cook the other side of the patties until both sides are golden brown in colour.
9. Repeat the procedure for all the patties and keep aside. Your patties are ready.

Assembling the chat :
1. In a serving Cup or plate, Take a couple of Potato patties.
2. On top of the patties spread a cup of Hot Ragda Curry (White peas Curry).
3. On top of it spread ½ Tbsp green chutney, ½ Tbsp Tamarind Chutney.
4. Garnish with some Chopped Onion, Coriander Leaves and Sev on top
5. Serve immediately after assembling the Ragda Pattice Chaat.

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Handwa (Handvo) Recipe

Handwa (Handvo) Recipe

Ingredients :
Long Grain Rice – 1 cup (200 gms)
Channa Daal – 1/4 cup (50 gms)
Toor Daal – 1/4 cup (50 gms)
Urad Daal – 1 heaping Tbsp
Yogurt – 1/2 cup (150 gms)
Green Chilies – 2 – 3 or to taste, finely chopped or ground
Ginger Paste – 2 tsp
Garlic Paste- 2 tsp (approx 3 large cloves)
Opo/Bottlegourd/Doodhi/Lauki – 1.5 cup, shredded
Salt – 2 tsp or to taste
Ajwain – 1/2 tsp
Sugar – 2 tsp
Turmeric Powder – 1/2 tsp
Eno Fruit Salt – 1 tsp
Sesame Seeds – 2 Tbsp
Oil – 3 Tbsp (divided)
Mustard Seeds – 1 tsp
Asafoetida (Hing) – 1/4 tsp
Red Chili Powder – 1/2 tsp
Curry Leaves – few

Preparation :
Wash Rice and all Daals and soak them for at least 4-6 hours.
Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.
In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well.
In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
Add Eno Fruit Salt and mix well to make the batter foamy.
Heat a thick bottom non-stick shallow Pan,spread some oil. Take some mixture and spread into a thick circle.
Sprinkle Sesame Seeds over the top of the batter.
In a small skillet, heat remaining 2 Tbsp Oil.
Add Mustard Seeds and let them pop. Switch off the stove.
Add Asafoetida(Hing) to the oil.
Drizzle this oil seasoning over the top of the sesame seeds.
Cover and cook for 12min on medium flame.Flip and cook the other side for 10 min till light golden crust forms.
Serve hot with chutney.
Tip: To prepare the handwa, you can use the handwa vessel and bake in the oven.

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Khandvi

Khandvi Recipe

Ingredients :
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp oil
For seasoning :
2 tsp oil
1 tsp sesame seeds
1/2 tsp mustard seeds
1 tbsp coconut scraped
1 tbsp coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Preparation :
Mix water, flour, buttermilk, salt and turmeric to form a batter.
Heat oil in a heavy pan, add batter. Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour the mixture in a large flat base plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip.
Place in a serving dish.

Serving :
Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida,mustard seeds,curry leaves and chillies.
At last add sesame seeds to the heated oil and immediately pour over rolls.
Serve it as it is or with chutney.

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