Ragda Patties, Aloo Tikki Chaat

          Ragda Patties/Pattice, this is one of my favorite chaats, it's basically aloo tikkis/potato patties served with dried white peas gravy, topped with different chutneys, onions and sev. Like most of the chaat dishes, if we have the chutneys ( green and sweet ones ) then making Ragda Patties is not very difficult, we can even make the chutneys a couple of days ahead and refrigerate them. I have adapted the recipe from here, it turned out really good and we loved it..

Need To Have

• For The Ragda/Peas Gravy
• Dried White Peas (Vatana) - 1/2 cup
• Mustard Seeds - 1/2 teaspoon
• Sesame Seeds - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Red Chilly Powder - 1 teaspoon
• Jaggery - 2 teaspoons
• Lemon Juice - 1 teaspoon
• Salt to taste

Patties/Aloo Tikkis/Potato Patties

• Boiled And Mashed Potatoes - 1 + 1/2 cups
• Green Chilly - 1, chopped
• Sugar - 1/2 teaspoon
• Lemon Juice - 2 teaspoons
• Corn Flour - 1 + 1/2 tablespoons

For Assembling The Ragda Patties

• Green Chutney - as required, about 1/2 cup
• Dates And Tamarind Chutney - about 1/2 cup
• Onion - 1 medium, chopped finely
• Fine Sev for adding on the top
• Chopped Coriander to garnish

Original Recipe here

Method

          Have the chutneys ready and soak the dried white peas overnight or for about 7 to 8 hours. Pressure cook the soaked peas till done.

          Heat some oil, add the mustard seeds and sesame seeds, once it starts sputtering, reduce the heat and add the turmeric powder followed immediately by the cooked peas and about a cup of water.

          Add the chilly powder, salt and cook for about 6 to 7 minutes. Finally add the jaggery and lemon juice, mix and remove, the Ragda is ready.

          Now let's make the patties. Take the mashed potatoes, add the chopped green chilli, sugar, lemon juice and corn flour and mix everything together. Take small balls of the potato mixture and shape it into patties.

          Heat some oil, add the shaped patties, cook till golden on both sides, remove, drain excess oil and keep, the Patties are ready. To serve, take some Ragda/Peas Gravy, place the Patties on top, top up with a teaspoon or 2 of the green chutney and sweet chutney, chopped onions and sev, garnish with the chopped coriander and serve.

Note
Ragda Patties tastes best when served hot, you can always heat up the Peas Gravy and the Patties and also assemble everything just before serving it.
The corn flour is added to reduce the moisture content in the mashed potatoes, so add more or less depending upon how the potato mixture is.