Aloo Tikki Chat/ Ragda Patties
If you are from north you will call it tikki chat. If you are from Mumbai or Maharastra, you will call it as Ragda Patties. So you belong to north, west, east or south, this mouth watering street food is the king of all street foods. I feel nostalgic when i heard the name chat. So many childhood memories with this street food.
How many of you had bunked a lecture for this tangy chatpata chat?
I don’t know if anybody has ever. But I have bunked many classes in my college days for this ragda/ chat. I have always seen the chat stall crowded with students. You go at any point of time you will not find any chat stall empty. Especially if they are placed near school and colleges.
Normally these tikkis are made from potatoes. They are deep fried and that to double fried many times. But here in this recipe, I have shallow fried the tikkis. And I have used only 1 tsp oil for the whole process. Isn’t it healthy than the fried original street food of tikki chat.
Preparing this aloo tikki chat or ragda patties is a 3 step process in short.
- Boil and prepare tikking from them
- Prepare ragda/ chole
- Assemble them with other chutneys
Now lets start preparing this Aloo Tikki Chat/ Ragda Patties.
Aloo Tikki Chat/ Ragda Patties - A Street food in a healthy way
- 1 tsp Oil to shallow fry
- 4 boiled potatoes
- 1/2 cup white peas soaked overnight
- 1 Onion finely chopped
- 2 tbsp Coriander leaves finely chopped
- 1 Tomato finely chopped
- 4 tbsp green chutney (coriander + mint + green chilli)
- 1 tsp Chat Masala
- 1/2 tsp Garam Masala
- 1/2 tsp Salt
- 1 tbsp sweet chutney
- 2 tbsp tamarind paste/ juice
- Clean, wash and soak white peas over night. pressure cook them for 5 - 6 whistles or they are cooked soft.
- if you find some are cooked well and some are still bit hard, then cook for another 4 - 5 whistles. We need is over cooked or mushy for the recipe.
- Boil potatoes. Once they are cold peel off the skin and mash them completely. Its advised to boil and cool them for at least 4 - 5 hrs. It will help in binding as they release starch.
- Add salt and mix well. Make balls and press them to form patties like structure.
- Greeze a pan with 1 tsp oil. Place the tikkis on pan. Shallow fry both till they turn light brown in color. Flip gently as they are soft.
- Take a bowl. Place 1 - 2 aloo tikki. Add 5 tbsp ragda. Add in green chutney and sweet chutney, finely chopped onion, green chillies, coriander leaves, curd. Add chat masala, garam masala, salt, black salt, curd (optional) and mix well.
- Sprinkle sev and papdi (I didn't have papdi so i have skipped this).