shadenights

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

How to make ragada patties:

* 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.

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