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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Ragda Recipe | White Peas Curry | Bengali Ghughni Recipe

Ragda Recipe | White Peas Curry | Bengali Ghughni Recipe

Ingredients :
2 Cup Dry White Peas
Water As required
Salt to taste
½ tsp Sugar
1 tsp Turmeric Powder
1 Tbsp Oil
2 Dried Red Chili
1 Small piece Cinnamon stick
1 Clove
1 Cardamom
½ tsp Cumin Seeds
1 Onion (Chopped)
2 Tomatoes (Chopped)
1 Ginger (Chopped or Crushed)
1 Garlic (Chopped or Crushed)
1 Green Chili (Chopped)
½ tsp Garam masala Powder
½ tsp Dry Mango Powder (Amchur Powder)
2 Tbsp Grated Coconut
Cilantro (Coriander Leaves)

Preparation :
1. Wash the dry peas 2-3 times with water and then soak it for about 6 hours or overnight. Add ½ tsp salt and ½ tsp sugar in the water while soaking.
2. Drain the peas and boil them in a pressure cooker with 4 cups of water, salt and turmeric powder for 3 whistles on a high flame.
3. Heat ½ Tbsp oil in a small pan. Add cumin seeds, dried red chili, clove, cardamom, cinnamon stick. Saute for 3 minutes.
4. Add onion, ginger and garlic and saute till onions become light brown.
5. Add Tomatoes, green chili, Garam masala powder, amchur powder. Saute again for 4-5 minutes till tomatoes are cooked.
6. Now turn off the heat and let it cool.
7. Grind the masala Gravy to smooth puree.
8. Heat ½ Tbsp oil in a large pan. Add hing, boiled peas with water and grinded gravy. Mix well and let it boil for 7-8 minutes.
9. Turn off the heat. Your Ragda is ready. Garnish with coriander leaves.
10. Serve with Rice as a curry or serve with Ragda Pattice or as a Samosa Ragda chaat.

Notes :
1. You may add 2 cups of peeled and chopped potato pieces while boiling the peas. In this case add little more salt according to the potatoes.
2. Grinding the gravy masala is optional. You may directly add the peas and cook.

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Rajma Masala Recipe

Rajma Masala Recipe

Ingredients:
Rajma (soaked for 12 hrs) :- 2 cups
Tomato (chopped) :- 1
Onion (chopped) :- 2
Cinnamon stick :- 1
Bay leaf :- 1
Garlic-ginger paste :- 1 tsp
Cardamom pods :- 3
Salt :- To taste
Garam Masala powder :- As required
Dried Mango powder :- As required

Preparation:
• Cook the soaked rajma in a pressure cooker for about 15 minutes.
• Sauté bay leaf, cinnamon stick and cardamom pods in a little oil.
• Put garlic-ginger paste to it.
• Grind tomato puree, turmeric powder, coriander powder, chili powder and onion together to make a fine paste.
• Add this paste to the pan and fry till oil leaves.
• Mix this into the rajma.
• Combine dried mango powder, garam masala powder and salt. Stir well and simmer for around ten minutes.
• Serve hot with Rice or Chapatis/Roti

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