INGREDIENTS
- To make the cutlet:
- 3 Potato (Aloo)
- 1/4 tblsp Coriander Leaves (Dhania Patta)
- 1/2 tblsp Garam Masala
- 1/4 tblsp Cumin Seed (Jeera)
- 1/4 tblsp Turmeric (Haldi)
- Bread crumbs
- Oil
- To make ragada:
- 1 tblsp Chaat Masala Powder
- 1/2 tblsp Ginger Garlic Paste
- Chickpeas (brown) (Chana)
- 1/4 tblsp Baking Soda
- 4 tblsp Oil
- 1/4 cup Curd (Dahi)
- 1 Onion (Pyaj)
- 1 Tomato (Tamatar)
- 1/2 tblsp Garam Masala
- 1/4 tblsp Turmeric (Haldi)
- 1/2 tblsp Red chili pepper (Lal Mirchi)
- Coriander Leaves
- METHOD
- Boil, peel and mash the potatoes well.
- Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
- Mix and knead well into a dough.
- Now, add the bread crumbs and knead well.
- Divide the dough into balls.
- Press each ball with hand so that it would make into a round patty.
- Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
- Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
- To prepare the ragada:
- Wash and soak channa for about 6 - 8 hours.
- Boil channa with baking soda in pressure cooker till soft.
- Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
- Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
- Now add tomatoes and salt.
- Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
- Now, add the boiled peas, enough water, curd and mix well.
- Cover and cook on medium heat for 3-4 minutes.
- To serve cutlet ragada:
- Prepare tamarind chutney and mint chutney.
- Take the serving plate, put two cutlets in the plate.
- Pour the ragada on the cutlets.
- Sprinkle chopped onions and coriander leaves.
- Sprinkle a pinch of chat masala powder and serve hot.
