Ingredients:

• For the cutlets:
• 3 – Potatoes
• 1/4 tbsp – Coriander leaves
• 1/2 tbsp – Garam Masala
• 1/4 tbsp – Cumin seeds
• 1/4 tbsp – Turmeric
• Bread crumbs – 2-3 tbsp
• Oil
• To make ragada:
• 1 tbsp – Chaat masala powder
• 1/2 tbsp – Ginger-garlic paste
• Chickpeas – 250 gms
• Baking soda – 1/4 tsp
• Oil – 4 tbsp
• 1/4 cup – Curd
• 1 – Onion
• 1- Tomato
• 1/2 tbsp – Garam Masala
• 1/4 tbsp – Turmeric
• 1/2 tbsp – Red Chilli pepper
• Coriander leaves – A small bunch, chopped

Method:

1. To make the patties:
2. Boil, peel and mash the potatoes well in a bowl.
3. Now add the ginger-garlic paste, dhania powder, jeera powder, turmeric powder and the salt and mix well.
4. Knead well into a dough.
5. Now, add the bread crumbs and knead well.
6. Divide the dough into balls. Press each ball and shape it into a round patty.
7. Heat oil in a kadai and fry the patties until brown on both sides.
8. Place the fried patties in a bowl with tissue paper to soak the excess oil.
9. To prepare the ragada:
10. Wash and soak channa for about 6 – 8 hours.
11. Pressure cook with baking soda until soft.
12. Heat oil in a kadai and saute the chopped onions until pink.
13. Add the ginger-garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
14. Now add the tomatoes and salt.
15. Cover and cook on medium heat for 3-5 minutes until the tomatoes soften.
16. Add the boiled peas, water, curd and mix well.
17. Cover and cook on medium heat for 3-4 minutes.
18. Pour the ragada on the cutlets, serve cutlet ragada with chutney.
19. Garnish with chopped onions and coriander leaves. Sprinkle a pinch of chat masala powder and serve hot.

Recipe courtesy of Nidhi Aggarwal