Ragda Pattice Recipe | Mumbai Street Style Chaat | रगड़ा पेटिस और चाट की चटनी | Chef Sanjyot Keer
Full written recipe for Ragda pattice
Prep time: 20-25 minutes
Cooking time: 30-35 minutes
Serves: 4-5 people
Sweet tamarind chutney
Ingredients:
● Tamarind (imli) ½ cup / 75 grams
● Seedless dates (khajoor) 250 gm
● Jaggery 750 gm
● Salt to taste
● Black salt 1 tsp
● Ginger powder ½ tsp
● Kashmiri red chilli powder 1 tbsp
● Jeera powder 1 tbsp
● Black pepper a pinch
● Water 1 litre
Methods:
● Soak the imli and khajoor separately in hot water for 15-20 minutes, further squeeze the imli to remove the pulp.
● Transfer the imli pulp and soaked khajoor in a mixer grinder and grind to a fine paste.
● Now, take a wok and, strain the grinded imli & khajoor pulp through a sieve, further, add jaggery, and the remaining powdered spices along with salt & pepper. Switch on the flame & let the jaggery melt.
● As and when you start to cook, a layer of scum will form, remove the scum with a spoon and cook the chutney for 30 minutes on medium flame, while stirring occasionally.
● Cook until the chutney has reached a thin syrup like consistency. Switch off the flame and allow it to cool down, do not cook for too long as it will thicken a bit as it cools down.
● Sweet tamarind chutney is ready, as this chutney takes time for cooking, you can make them in bulk and store them in a well sterilized & airtight jar and refrigerate them for couple of days. Use accordingly.
Green chutney
Ingredients:
● Hara dhaniya (coriander leaves) 1 cup (packed)
● Pudina (fresh mint leaves) ½ cup (packed)
● Adrak (ginger) 1 inch
● Teekhi hari mirchi (spicy green chillies) 2-3 nos.
● Roasted Chana dal 1 tbsp
● Kala namak (black salt) ½ tsp
● Jeera (cumin) powder 1 tsp
● Amchur (dry mango) powder 1 tsp
● Salt to taste
● Ice cubes 2-3 nos.
● Water as required
Method:
● Add all the ingredients in a grinding jar and grind into a fine chutney, store this in refrigerator and use accordingly.
Ragda
Ingredients:
• Safed matar (Dry White peas) 250 gm
• Water as required
• Haldi (Turmeric) powder ½ tsp
• Jeera (Cumin) powder ½ tsp
• Dhaniya (Coriander) powder ½ tsp
• Saunf (Fennel) powder ½ tsp
• Ginger 1 inch (julinned)
• Fresh coriander (chopped)
Method:
• I've soaked the white peas overnight or minimum 8 hours in water, drain the water and rinse with fresh water.
• Set a cooker on medium heat, add the soaked white peas and fill water until its 1 cm above the matar surface.
• Further I’ll add powdered spices, salt & stir well, close the lid and pressure cook for 1 whistle on high flame, further reduce the heat and pressure cook for 2 whistles on medium low heat.
• After the whistle, switch off the heat & allow the pressure cooker to depressurize naturally, further open the lid and check for its doneness by mashing with hands.
• Further we need to make the ragda, for that continue to cook in the pressure cooker without the lid, switch on the flame and bring it to a boil, once it comes to boil, use a potato masher and mash it lightly while keeping few chunks intact.
• Cook the starch from the vatana releases and it becomes thick in consistency.
• Add ginger julienned and freshly chopped coriander leaves, stir once. The ragda is ready, keep it aside to be used later.
For aloo pattice
Ingredients:
• Oil 1 tbsp
• Jeera 1 tsp
• Green chillies 1-2 nos. (chopped)
• Boiled Potatoes 5-6 medium size
• Salt to taste
• Fresh coriander a handful
• Ginger ½ inch
• Oil for cooking the tikki
Method:
• Set a pan on medium heat, add oil and let the oil heat, further add jeera & green chillies, stir & cook briefly.
• Further add boiled potatoes, mash the potatoes while adding, further add salt, fresh coriander & ginger, mix & cook while mashing it potato masher, do not mash it completely. Cook for 2-3 minutes, further transfer in a bowl and cool down to room temperature.
• Once the mixture cools down, take spoonful of mixture and shape to make tikki.
• Set a pan on medium heat, add enough oil and shallow fry the tikkis on medium heat from both the sides until crisp and golden brown in colour.
• Your aloo pattice are ready.
Assembly:
• Crispy aloo pattice
• Ragda
• Methi chutney
• Green chutney
• Chaat masala
• Ginger julienned
• Chopped onions
• sev
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4 Ingredient - Simple & Easy Mint Chutney | Mint & Coriander Chutney |
This simple and easy freshly homemade mint chutney will be an added bonus to your indian nights in. Refreshing and cool with a hint of spice makes this the perfect relish to team up with your kebabs, poppadoms and curries.
This recipe is Vegetarian, Vegan, Gluten Free and Keto Friendly!
Healthy and easy to make at home.
Ingredients:
Yoghurt - natural or greek style, as much or as little as you like ????
1 bowlful or good handful of fresh mint leaves
1 bowlful or good handful of fresh coriander leaves with stalks
4 green chillies (or as per taste)
1 tspn salt
Enjoy ???? & Happy Eating!
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Masala Aloo Tikki Chaat Recipe By Food Fusion
One of the best Masala Aloo tikki chaat recipes you will find. Give it a try and enjoy #HappyCookingToYou #FoodFusion
Written Recipe:
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Aloo Tikka Chaat
Recipe in English:
Ingredients:
Prepare Aloo Tikki:
-Matar (Peas) boiled 1/4 Cup
-Chana daal (Split Bengal gram) boiled ½ Cup
-Zeera (Cumin seeds) roasted & crushed 1 & ½ tsp
-Chaat masala 1 tsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Hari mirch (Green chilli) chopped 1 tbs
-Namak (Salt) 1 tsp or to taste
-Hara dhania (Fresh coriander) chopped 2 tbs
-Podina (Mint leaves) chopped 2 tbs
-Aloo (Potato) boiled & peeled ½ kg
-Corn flour 4-5 tbs
-Chawal ka atta (Rice flour) 3 tbs
-Namak (Salt) 1 tsp or to taste
-Cooking oil for frying
Prepare Green Chutney:
-Lehsan (Garlic) 4-5 cloves
-Podina (Mint leaves) ½ Cup
-Hara dhania (Fresh coriander) ½ Cup
-Hari mirch (Green chili) 3-4
-Namak (Salt) ½ tsp or to taste
-Zeera (Cumin seeds) roasted & crushed ½ tbs
-Dahi (Yogurt) 3 tbs
Prepare Meethi Chutney:
-Cheeni (Sugar) ½ Cup
-Gur (Jaggery) grated 2 tbs
-Amchor powder (Dried mango powder) 2 tbs
-Kashmiri lal mirch (Kashmiri red chili) powder 1 tbs
-Kala namak (Black salt) ½ tsp
-Zeera (Cumin seeds) roasted & crushed 1 tsp
-Garam masala powder ½ tsp
-Lal mirch powder (Red chili powder) 1 tsp or to taste
-Namak (Salt) 1/4 tsp or to taste
-Pani (Water) 3/4 Cup or as required
Assembling:
-Chanay (Chickpeas) boiled
-Meethi chutney
-Dahi (Yogurt) whisked
-Green chutney
-Tamatar (Tomato) chopped
-Pyaz (Onion) chopped
-Nimco sev
Directions:
Prepare Aloo Tikki:
-In a bowl add peas, split Bengal gram, cumin seeds, chaat masala, red chili powder, green chili, salt, fresh coriander, mint leaves and mix well then mash slightly & set aside.
-In a bowl, grate potatoes with the help of the grater.
-Add corn flour, rice flour, salt and mix until well combined.
-Grease hands with oil and take a mixture. Make a ball and flatten the ball with the help of the hand.
-Add prepared filling in the center then press and seal all edges to make a kabab (makes 8-10).
-In a frying pan add cooking oil and fry kababs from both sides until golden brown.
Prepare Green Chutney:
-In a chopper add garlic, mint leaves, fresh coriander, green chilli, salt, cumin seeds, yogurt and blend until well combined.
Prepare Methi Chutney:
-In a saucepan add sugar, jaggery, dried mango powder, Kashmiri red chili powder, black salt, cumin seeds, garam masala powder, red chili powder, salt and water, mix well and bring it to boil. Cook on low flame for 5 minutes.
Assembling:
-On serving plate place aloo tikki, boiled chickpeas, red chutney, yogurt, green chutney, tomato, onion, yogurt, methi chutney, nimco sev & serve !
Recipe in Urdu:
Tarkeeb:
Prepare Aloo Tikki:
-Bowl mein matar, chana daal, zeera, chaat masala, lal mirch powder, hari mirch, namak, hara dhania aur podina daal ker ache tarha mix karein phir slightly mash ker lein & side per rakh dein.
-Bowl mein aloo ko grater ki madad sa grate ker lein.
-Corn flour, chawal ka atta aur namak daal ker ache tarha mix ker lein.
-Haathon ko oil sa chikna karein aur mixture ki balls bana lein aur haath ki madad sa flat ker lein.
-Tayyar filling ko bech mein rakh dein aur press ker k edges ko seal ker ka kabab tayyar ker lein (makes 8-10).
-Frying pan mein cooking oil daal dein aur kababs ko dono sides se golden brown hunay tak fry ker lein.
Prepare Green Chutney:
-Chopper mein lehsan, podina, hara dhania, hari mirch, namak, zeera aur dahi daal ker ache tarha blend ker lein.
Prepare Meethi Chutney:
-Saucepan mein cheeni, gur, amchor powder, Kashmiri lal mirch powder, kala namak, zeera, garam masala powder, lal mirch powder, namak aur pani daal ker ache tarha mix karein. Ubaal anay ka baad 5 minutes tak halki ancch per paka lein.
Assembling:
-Serving plate mein aloo tikki, boiled chanay, meethi chutney, dahi, green chutney, tamatar, pyaz, dahi, red chutney aur nimco sev daal ker serve karein !