To make the cutlet
3 Potato
1/4 tblsp Coriander Leaves
1/2 tblsp Garam Masala
1/4 tblsp Cumin Seed 
1/4 tblsp Turmeric 
Bread crumbs

To make ragada
Chickpeas (brown) 
1 tblsp Chaat Masala Powder
1/2 tblsp Ginger Garlic Paste
1/4 tblsp Baking Soda
4 tblsp Oil
1/4 cup Curd 
1 Onion 
1 Tomato 
1/2 tblsp Garam Masala
1/4 tblsp Turmeric 
1/2 tblsp Red chili pepper 
Coriander Leaves

    - Boil, peel and mash the potatoes well.
    - Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder, jeera powder, turmeric powder and salt.
    - Mix and knead well into a dough.
    - Now, add the bread crumbs and knead well.
    - Divide the dough into balls.
    - Press each ball with hand so that it would make into a round patty.
    - Heat oil in a kadai and fry the prepared patties in the oil till golden brown on both sides.
    - Take out the patties from the oil and put them into a bowl with tissue paper to drain the excess oil.
Ragada preparation
    - Wash and soak channa for about 6 - 8 hours.
    - Boil channa with baking soda in pressure cooker till soft.
    - Heat oil in a kadai, add chopped onions, fry till the onions are light golden brown.
    - Add ginger garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
    - Now add tomatoes and salt.
    - Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.
    - Now, add the boiled peas, enough water, curd and mix well.
    - Cover and cook on medium heat for 3-4 minutes.
To serve cutlet ragada
    - Prepare tamarind chutney and mint chutney.
    - Take the serving plate, put two cutlets in the plate.
    - Pour the ragada on the cutlets.
    - Sprinkle chopped onions and coriander leaves.
    - Sprinkle a pinch of chat masala powder and serve hot.

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