Ragda Patties | Chaat Recipes

Ragda Patties is one of the popular street food or chaat item in North India and it’s one of the chaat items that I make the most and never really got the chance to post the recipe for the simple reason that it’s get’s over so fast before any clicking can be done!  So this time I made this for a friend and decided to post the recipe.  Slowly ragda pattices has been one of our favorite chaat cause it’s works perfect as a chaat/snack and also as a meal, I mostly do this for dinner. List of ingredients looks long but it's actually quite easy to prepare and if we have the chutney ready then it's quick too.


Bursting with so many flavors and spices, ragda pattice is a treat.  I have made this couple of times for guests and they started to love these too.  Ragda here is almost same as sundal that we get in Chennai from street hawkers, it was fun to eat hot piping sundal on raining days! I do the same some times too just make the ragda/sundal and relish it.  And ya ofcourse I did disappear for some time now but that’s was not a planned break, let's checkout the recipe now.



Ingredients:

For Ragda: [Serves 3-4 people]
White Dry Peas/ White Vatana – 1 1/2 cups
Water – 4 cups or as required
Salt – To taste
Oil – 2 tbsp
Asafoetida/Hing – 1/4 tsp
Cumin Seeds – 1/2 tsp
Mustard Seeds – 1/2 tsp
White Sesame Seeds – 1 tsp
Crushed Peanuts – 2 tbsp [optional]
Curry Leaves – 1 sprig
Fresh minced ginger-garlic – 1 tbsp [or ginger-garlic paste 1 tbsp]
Onion – 2 medium
Green Chillies – 2
Tomato – 1 large
Red Chili Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Amchur/Dry Mango Powder – 1 tsp Or Lemon Juice – 1 tbsp
Cumin Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Cilantro – to garnish

For Patties (Aloo Tikki)
Please refer the recipe here

For Serving:
Green Chutney – To taste
Sweet Chutney – To taste
Chopped Onion
Chopped Cilantro
Sev



Method:
1. Wash and soak vatana/dry peas over night.

2. Drain, rinse and pressure cook vatana with water and salt for 2 whistles.
 
3. Meanwhile finely chop onion, green chillies, tomato and cilantro, keep aside.

4. In a pan or wok heat oil add Asafoetida/Hing, cumin, mustard seeds and allow to splutter. Followed by peanuts (if using), curry leaves and sesame seeds, allow it to pop. (keep a lid handy, after adding sesame seeds over the pan or it will pop all over) Add ginger-garlic and sauté until light brown.



5. Now add onion, green chillies and fry until onion becomes translucent, Add all powder spices except amchur powder and give a good stir.



6. Add tomato and  cook until tomato mashes well or oil starts to leave side of pan.  Now add boiled vatana/peas and mix everything well.



7.  Add more water if required and adjust salt, add amchur powder or lemon juice, bring it to good boil and simmer in slow for 5 minutes.  Garnish with cilantro.


Our ragda is ready.



To Assemble/Serve
1. In a bowl or flat plate keep 2 pattices/tikki and pour radga over. 
2. Add green and sweet chutney, sprinkle onion, sev and cilantro.
Have it warm and enjoy. 



Have a nice day ~~

Urad Dal Bada | Ulundu Vadai Recipe

Urad Dal Vada, ulundu vadai, bada is medhu vada or vadai popular snack all over time with different names. Made with urad dal batter and deep fried into delicious vada or vadai is treat either as snack or served along main course specially during festival treat. Like Medhu vada or urad dal bada cabbage vada is made in similar way with just extra addition of finely chopped cabbage which I have posted some time back.

Wagh Bakri Tea Review

Yes, it’s a review! A plan that was overdue for years now.  I wanted to write reviews for so long but it didn’t materialize until few friends forced me to do it.  I am starting with Wagh Bakri Strong CTC Leaf Tea review, I am tea person and like to have tea more than coffee.  Only recently we started using Wagh Bakri tea and totally loved it, love for wagh bakri started from having plenty of tea @ Mumbai Domestic Airport. 



Product: Wagh Bakri Strong CTC Leaf Tea

Price: SGD 6.90 for 500 gms

Product Claim: A legendary brand with extraordinary brand loyalty built and preserved painstakingly for more than 5 years.  It’s the best selling brand in Western India.  Customers are known to carry along supplies on long and overseas journeys!
A blend of select Assam teas, WaghBakri is high on strength and instantly refreshes a person.  Consistency of quality through the years is another feather in our cap.  It is available in Leaf, Dust and Fanning varieties.

About Wagh Bakri: Waghbakri tea house is a premium tea house in inception since the year eighteen ninety two. The tea baron, Sir Narandas Desai started the company in Ahemadabad being experienced in the art of blending and tea growing which he learned while owning a tea estate in South Africa. Sir Narandas Desai was praised by Mahatma Gandhi for his commendable work. The generations that followed gave boost to his pioneering efforts and developed the business to its present status of being one of the largest tea houses in India.
During childhood days  Wagh  Bakri ads used to be famous.  This is the first tea brand that we liked very much and so quickly. The quality is consistent, the blend is just right for the aroma, for the taste and strength well balanced.  



Aroma of this tea is very good, rich & refreshing and it’s taste like  tea we get in hotel, restaurants which is always different from homemade tea.  The tea base is a granular CTC black tea.



This is pure Assam tea/chai in blend and bring a wonderful colour to the tea too, brew the tea with milk and it will be same colour as shown on Wagh Bakri website. Just a little tea leaves and it does the trick, I have reduced the amount of tea leaves I used while brewing by 1tsp and the tea comes more strong and better than all the tea brands I have been using so far, isn’t that wonderful?  Now my tea pack will run for long. 



A side note is if you making black tea/laal chai don’t boil it for long as just a minute or 2 and it becomes very strong and might give little bitter taste but if you add milk then it’s perfectly fine. 

Overall I would rate it 3.5/5

Note:  This is not a paid review and all views expressed here are my personal thoughts. 

Eid Ul Adha Mubarak with Aloo Tikki | Potato Patties Recipe | Chaat Recipes

Wishing Eid Mubarak to everyone celebrating.

Now a days there is no festive for any particular Religion, most of us celebrate everything or at least enjoy the holiday coming along with festive.  I wanted to do a sweet post for today but then it didn’t happen, never the less I am here with Aloo Tikki, one of the easy chaat recipe.  The good thing about these tikkies is; it can be a dish by itself or compliments any other chaat items so well, if you ever notice any road side chaat wala hot smoking tawa, there will be always aloo tikki align so beautiful in the corner.  Aloo tikki or patties makes a good party appetizer, a quick snack or breakfast and perfect for kids snack/lunch box. 

Ingredients: [Makes 6 medium size patties]

Potato – 3 medium size
Red Chilli Powder – 1 tsp
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/4 tsp
Corn Flour – 2 tbsp
Cilantro Chopped – 2 tbsp
Mint Chopped – 1 tbsp [optional]
Salt – to taste
Oil – For pan fry
To Serve
Green Chutney
Sweet Chutney



Method:
1. Wash and pressure cook potato for 3 whistles or boil in water until cooked.
2. Once pressure released from cooker, remove potatoes, rinse in tap water and remove skin.
3. Mash potato (avoid any lumps).  Add all the ingredients except oil and mix well to form a smooth dough.  Add more corn flour if needed. 
4. Divide the dough in equal portion and make medium size tikki/patties.


5. Heat a tawa or pan and drizzle little oil around 1 tsp, place patties and cook until golden brown in medium flame.  Flip to other side, drizzle some more oil and cook until golden brown.



Serve hot with Green or Sweet chutney or with tomato sauce/ketchup.  Enjoy these with hot tea or coffee or as breakfast. 


Have a nice day ~~

Keema Matar | Matar Keema | Minced Mutton with Peas & Spices | Bakrid Recipes

Keema Matar or Qeema Matar is traditional Indian Meat dish which is nothing but minced mutton curry with peas.  If keema matar is made properly then the people who don’t like mutton would also eat it. Popular during Eid and Bakrid, this recipe calls for the main ingredients call Patience's but then it’s paid off in the form of delicious keema matar or matar keema whatever we may like to call it.  Not only as side dish but keema matar can be used as filling for naan, paratha, samosa or even serve with pav.  DH made this for a get together with my help of only chopping onion, tomato and it was highlight of the menu. The only other effective recipe was Chicken Masala again made by DH and Dahi Bhalla done by me.  DH tried to find the recipe online but he was not happy with anything, in the end he did it his way which was super delicious, list of ingredients looks long but it’s a simple recipe. 


Ingredients: [Serves 5-6]

Minced/Grounded Mutton – 1/2 kg
Peas – 1.5 cup
Onion – 2 large
Tomato – 2 medium
Ginger-Garlic Paste – 1 tbsp
Bay Leaf –1
Cinnamon – 1” piece
Cloves – 2
Red Chilli Powder – 1 tbsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tbsp
Garam Masala – 1 tsp
Salt – To taste
Chopped Cilantro – 3 tbsp
Oil/Ghee – 4 tbsp
Red Food Colour – a pinch [if required]
Water – 1 Cup


Method:

1. Wash minced mutton few times and keep aside.  Finely chop onion, tomato and cilantro.
2. In a pressure cooker heat oil/ghee add bay leaf, cinnamon, cloves and sauté for 30 seconds.  Add onion, ginger-garlic paste and sauté until onion becomes transparent. 
3. Add turmeric, red chilli, garam masala and coriander seeds powders, mix everything well and sauté for 2-3 minutes. 
4. Add mutton and stir well and sauté for 5-7 minutes on slow to medium flame or until oil starts to ooze out.  Add peas sauté for another minute. 
5. Mix colour with 1 tbsp of water and add to mutton along with salt and cilantro, add 1 cup water give a stir, close the cooker and pressure cook for 1 whistles and then simmer for 10 minutes in slow flame.  Let the cooker cool down and then mix well, if there is any water left then put the cooker back to flame on slow heat and simmer until water dries without closing the cooker this time. 
Our Keema Matar is ready, have it naan, parata, pulao or anything of your choice. 



Variations:
~ Use ghee for rich and flavour keema matar.
~ Thaw peas if using frozen.
~ Use mined chicken and do the same if you like.
~ Discard all whole garam masala before serving.

Have a nice day ~~