RAGADA-PATTIES

FOR PATTIES:

Potatoes boiled	3
Bread crumbs	1/2 cup
Lime juice	2-3tbsp
Corn Flour	2tbsp
Salt	to taste
Oil	for shallow frying
Cumin powder	1tsp

• Peel the potatoes and mash them.
• Add bread crumbs, lime juice, corn flour, cumin powder and salt. Knead the mixture.
• Make 8-12 equal portions (balls) of potato mixture and flatten them like patties or like round cutlets.
• Shallow fry these patties on both sides by adding tbsp of oil (OR) deep fry in oil.
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FOR RAGADA:

White peas or Kabuli chana	1.5 cups
Onions chopped	1 cup (chopped)
Tomatoes medium sized	2 (puree)
Green chillies	4 split
Red chilly powder	1 tsp
Oil	5 tbsp
Cloves	6
Coriander seeds	1tsp
Pepper corns	10
Cinnamon	2 small pieces
Cardamom	3
Ginger and garlic paste	2 tsp
Turmeric	1/4tsp
Salt	to taste

• Dry roast cloves, coriander seeds, pepper corns, cinnamon, cardamom and make into fine powder
  
• Soak peas/chana overnight and cook them in pressure cooker by adding 1/2tsp of salt.
• Heat oil and fry onions and green chillies. When onions are light golden brown add ginger garlic paste and fry for 2-3mins.
• Now add red chilly powder, turmeric, salt, ground garam masala, 1tsp amchur powder and tomato puree. Fry till oil on sides.
• Add cooked chana/peas and add little water and cook for another 5mins. The consistency should not be too thick or too lite.
  
• Ragada is ready.

SERVING:

• Place the cutlet on center of the plate.
• Pour Ragada and top with sweet chutney, green chutney and whipped curd, onions, lime juice and chopped coriander.
• Sprinkle chat masala and serve.