This Ragda Pattice recipe is my mom’s and trust me it’s amazing. The ragda is prepared in a very different way than any recipe I have seen online. And her tikkis too are just a family favourite.
1.5 cups dried white peas/vatana
Pinch of soda bicarb
2 big onions
2 big tomatoes
6 green chillies
3 tsp amchur
3/4 cup coriander leaves
1/2 tsp cumin
1/2 tsp coriander powder
1/4 tsp haldi
1 tsp garam masala powder
- Soak the peas overnight. Pressure cook the vatana with little soda bicarb and salt to 4 whistles.
- Fine chop or make a coarse puree of the tomatoes.
- Grind together the onions, chillies, coriander leaves and powder, cumin, amchur and garlic to a paste.
- Heat oil in a pan, add cumin
- When it sizzles add the paste and garam masala powder.
- Fry it well then add the boiled peas. Mix well and let it get into a thick gravy.
- Add the tomatoes and let it cook.
- Adjust seasoning and Serve hot
8 big potatoes
1/2 tsp haldi/turmeric
3-4 finely chopped chilli
1 tsp coriander powder
1/4 cup chopped coriander leaves
1-2 slices of bread powdered in a grinder
- Boil the potatoes, ensure it does not break else the tikki will be soft.
- Peel and mash the potatoes well.
- Add all the ingredients ans mix well. Adjust seasoning and spice
- Make tikki shape and pan fry on both sides to a crisp golden
1 bunch coriander leaves with stems
1/2 bunch pudina leaves
1/2 lime (adjust as per taste)
1 tsp raw mango PC’s (optional)
- Wash and chop all ingredients and put it in the mixer.
- Grind with none to minimal water. Adjust seasoning and spice
CHILLI GARLIC CHUTNEY
10 dried kashmiri chillies
1 tsp jeera
1 tsp oil
- Soak kashmiri chillies in hot water for half Hour
- Grind them with some garlic, jeera and a tsp of oil
IMLI DATE CHUTNEY – Vegrecipesofindia
½ cup tightly packed seedless tamarind
½ cup seedless dates
½ cup powdered or grated jaggery or as required – adjust as per your taste
2 cups water
½ teaspoon roasted cumin powder
½ teaspoon coriander powder
½ teaspoon dry ginger powder (saunth)
¼ or ½ teaspoon red chili powder or 1 dry red chili
black salt or rock salt as required.
- In a pan, take the tamarind, dates and water.
- Cook the tamarind and date for about 8 to 9 minutes on a low flame till they soften
- Now add the powdered jaggery and continue to cook.
- Let the jaggery dissolve and the mixture thicken a bit.
- Add all the spice powders – red chili powder, coriander powder, dry ginger powder and roasted cumin powder.
- Stir & simmer for a further 1-2 minutes more.
- Season with salt. Let the chutney mixture cool down.
- In a chutney grinder or small blender, grind this whole mixture till smooth.
- Add some water if required while grinding
- Strain the chutney through a strainer.
- Store the tamarind dates chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home
- Flatten two tikkis on a plate.
- Pour ragda over it
- Add the chutneys as per your taste
- Sprinkle some chaat masala
- Top it with chopped onions, chopped coriander and lots of sev