Ragda Patties aka Alu Tikki Chaat10:23 AM
Come winter and I miss Delhi the most. The busy and hot city with all the dust and grime totally changes during this time. With its foggy yet romantic mornings, chilly weather and brightly attired fashionable people on road it becomes very lively and vibrant. With all its cultural programs, trade fairs, festivals, fashion and flower shows Delhi in winter flaunts to be a perfect hangout place. You can start with a lazy stroll in one of its foggy morning on the picturesque but high security roads of CP, have breakfast at Chandni Chowk, shop at Sarojini Nagar, bargain your hearts contain at Janpath, buy handicrafts and snack on various state’s cuisine at Delhi Haat, wander around India gate in the evening, do window shopping at Karol Bagh, take dinner at some roadside Dhaba…Delhi has something to offer to everyone. But the things I love most is shopping and food and to be more specific ‘Chaats’ top my list of favourites.
Among friends am known to be a Chatori which means a person who loves chaat. Now, Chaat is a kind of spicy and tangy snack mostly available as a street food. The name chaat has evolved from the Hindi word Chatna which literally means licking…and chaats having all the tangy, salty, sweet, hot n spicy tastes mingling in one plate will definitely make you lick your plate. I believe among all the places I ever visited, Delhi has the best chaats…the golgappas at Lajpat, katora chaat at Sarojini nagar or the Dahivalla at Chandni Chowk all has a spice mix that balances all tastes perfectly. And am not ashamed to admit that I could actually survive on these mouth watering, lipsmackingly good chaats.
Here in Bangalore we don’t get good chaats around the place I live. I have tasted some good ones at Commercial Street but that’s quite far from my place…so like everything else I also have to make them when I have those cravings. The chaat I make most is Ragda patties or aloo tikki chaat, the reason being I often make ghugni which could be used to top this. this dish require some preparation as it calls for certain chatneys to be mixed together. The bottom layer of ragda patties have the aloo or potato patties, it is then topped with curried peas, curd, sweet tamarind chutney, green coriander chutney and a spinkle of roasted cumin powder. All together it’s burst of flavours and taste of heaven in each spoonful. Just a mere thought of it and my mouth waters. Cant talk much now here come the recipe.
Ragda Patties aka Alu Tikki Chaat
Ingredients: (for 2)
or the Ragda or the curried peas go here. Substitute yellow peas for soybeans and skip mushroom.
For the patties:
Boiled potatoes: 1 big
Bread: 1 slice
Roasted cumin powder: 1 teaspoon
Chopped onion: one small
Green chilli: 1
Method: soak the tamarind in water and take the thick juice. Mix salt and sugar. The taste would be more on sweeter side.
Method: grind everything together in the mixie. Check the seasoning.
Curd: beat the curd with salt and reserve.
To garnish: Aloo bhujia or sev
Roasted cumin powder
To assemble: take two pieces patties in a plate. Top with curried peas. Add a spoon full of all chutneys and beaten curd. Sprinkle some sev and roasted cumin powder.
In every spoonful you will experience 'Explosion of Flavors' in your mouth which will tingle your taste buds and will make you crave some more!
Am sending this to RCI: Mumbai hosted by Kitchen chronicles:the flavor of life. This wonderful series of Regional cuisine based events is a brain child of Lakshmi of veggie Cuisine.