Aloo Tikki Chole Chaat/Ragda Patties

Aloo Tikki Chole Chaat/Ragda Patties

Ingredients

1. For The Tikkis

A. Potatoes 3 medium sized

B. Coriander leaves handful for garnish

C. Red chilli powder 1/2 tsp

D. Turmeric powder 2 pinches

E. Coriander powder 1/2 tsp 

F. Garam masala 1/4 tsp 

G. Chaat masala 1/2 tsp 

H. Black salt 1/4 tsp

I. Salt 

2. For The Chole

A. Kabuli(White) Chana 1 cup

B. Tea bags 1

C. Pomegranate seeds 4-5

D. Salt 

E. Turmeric powder 1/2 tsp 

F. Chilli powder 2 tsp 

G. Coriander powder 3 tsp 

H. Garam masala 1/2 tsp

I. Juice of tamarind/aamchur powder lemon sized tamarind

J. Coriander leaves a handful 

K. Onions 1/2 cup 

L. Tomatoes 11/2 cups

M. Oil 1 tbsp

N. Ginger garlic green chilli paste 1/2 tbsps 

O. Cumin seeds 1 tsp 

3. For The Dates-Tamarind Chutney

A. Dates 8 deseeded 

B. Tamarind lemon sized

C. Red chilli powder 1/2 tsp

D. Jaggery 1 small cube 

E. Black salt or Salt a pinch.

4. For The Spicy Red Chutney 

A. Dry red chillies 8 dry chilli flakes

B. Garlic 4

C. Tamarind 1/2 tsp

D. Cumin seeds 2 tsp

E. Salt 

F. Lemon juice 1 tsp

G. Ginger a small piece 

5. For The Yogurt

A. Yogurt 3 cups

B. Roasted jeera 2 tsp

C. Black Salt a pinch

D. Sugar 1 tbsp or more

6. Mint-Coriander Chutney

A. Mint leaves 1 cup

B. Coriander leaves 1/2 cup

C. Garlic 2

D. Jeera/cumin 1 tsp 

E. Tamarind 1/2 tsp

F. Urad dal 1/2 tsp

G. Salt 

7. For Garnish

A. Chopped onions

B. Chopped coriander leaves

C. Sliced tomatoes

D. Plain sev

Method Of Preparation 

1. For Making The Tikkis

A. Boil three potatoes. When it's cooled, peep the skin & mash them & add salt, chilli powder, garam masala, chaat masala, turmeric powder, coriander powder & black salt. Mix well. Add coriander leaves & again mix everything together.

B. Take lemon sized balls & shape them into cutlets. 

C. Grease a non stick pan with oil & place the Tikkis on the pan. Drizzle a few drops of oil on them & fry both the sides until golden brown.

 

2. For the Chole

A. Soak the chana for 6-8 hours in water.

B. Discard the water & pressure cook the dal with salt, tea bags & pomegranate seeds upto 5 whistles or until soft.

C. Add water in the cooker only a little above the chana. Do not add too much water.

D. Add oil in a skillet. Add jeera/cumin seeds.

E. When it splutters add the onions.

F. When the onions turn translucent add the ginger garlic green chilli paste & sauté well.

G. Add the tomatoes & salt & cook until the tomatoes become soft & cooked well.

H. Add the boiled chana to this & and mix well.

I. Add turmeric powder, chilli powder, coriander powder, garam masala & mix well & sauté for a minute or two or till the raw smell goes away.

J. Now add 1.5 cups of water & let the chana boil on medium flame. 

K. When the Chana starts boiling add the juice of tamarind & give it a stir.

L. Let this cook & simmer on medium-low flame for 10-15 minutes stirring in between.

M. You can add more water, if needed.

N. Do not make the chana too thick or too watery. 

3. For the Dates-Tamarind Chutney

A. Soak dates & tamarind in a little warm water for 30 minutes.

B. After 30 minutes, grind the mixture along with chilli powder & jaggery adding very little water(the little water that was used to soak tamarind & dates)

C. The chutney should be a little thick & not watery.

D. Transfer from the blender into a bowl & add black salt & mix well. 

4. For Spicy Red Chutney

A. Deseed & soak dry red chillies in warm water for 30 minutes.

B. Drain the water & add the red chillies along with salt, ginger, garlic & cumin seeds to a blender & grind to a smooth mixture adding a little water. 

5. For The Yogurt 

A. Beat the yogurt to make it lump free & then add roasted jeera or roasted jeera powder, sugar & black salt & mix well.

B. For roasted jeera/jeera powder, dry roast the jeera.

6. For The Mint-Coriander Chutney 

A. Heat oil in a pan. Add cumin seeds, when it starts spluttering add urad dal.

B. When it becomes golden in color, add the garlic, when the garlic starts to brown, add the greenchillies & sauté well. 

C. Then add the mint & coriander leaves & sauté till they wilt & shrink in size.

D. Add tamarind & sauté for a few seconds.

E. Turn off the gas & let it cool. Add water & grind to a smooth mixture.

F. Again this chutney should not be too watery.

G. Remove the chutney from the blender into a bowl & add salt & mix well.

Assembling & Serving

1. Place 2-3 Tikkis on a plate & pour 1-2 ladleful of chole. On top of it drizzle teaspoon full of spicy red chutney, 3 tsps full of dates-tamarind chutney, 3 tsps full of mint coriander chutney, 3 tbsp of yogurt. Then add a handful of chopped red onions, followed by plain sev, followed by chopped coriander leaves.

2. Serve hot.

Notes:

1. To make tamarind juice, add tamarind to a little warm water & let it soak for 20-30 minutes. After 30 minutes squeeze the tamarind & throw it away & add use only the water in which you soaked the tamarind & squeezed the tamarind into.

2. I missed to take pictures of the red chutney but I have added the procedure above, so do not miss to make this chutney. It is as important as the other chutneys.

3. Use hung yogurt for the Yogurt Mixture.

4. Adjust the quantity of spices as per your spice level tolerance. 

5, I have added the juice of tamarind to chana. You may add tht or if you do not want to, then you can add 1/4 or 1/2 tsp aamchur powder.