Tikki Ki Chaat - Ragda Pattice

 

Ingredients:

• 6 large potatoes boiled, peeled and mashed
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp raw mango powder
• 1/2 cup finely chopped coriander
• 2 onions finely chopped
• Salt to taste
• 1 can of chickpeas roughly mashed
• 6 cloves
• 3 pods cardamom
• 8 peppercorns
• 1 cup Tamarind Chutney
• 1 cup Mint-coriander Chutney
• Coriander chopped fine to garnish
• Chaat masala to garnish
• Vegetable/canola/sunflower cooking oil to shallow fry

Preparation:

• Mix the mashed potatoes, red chilly, coriander, cumin and raw mango powders, chopped coriander, 1 chopped onion and salt to taste. Make into a smooth paste. Form into equal-sized patties.
• Heat oil on a griddle and shallow fry these patties till crisp and golden. Drain on paper towels.
• Add 1 cup of water to the roughly mashed chickpeas. Add the cloves, cardamom and peppercorns and salt to taste. Bring to a boil, stirring often. Turn off the heat. Remove the whole spices and discard.
• To serve the Tikki Ki Chaat, put 2 hot patties in a plate and spoon some chickpea mixture over them. Add the Tamarind and Mint-coriander Chutneys according to taste. Sprinkle chopped onion and corainder to garnish. Sprinkle chaat masala over the whole dish.
• A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients.