Ragda Chaat by @samsweetandspicetreats

1h10
Hard

4 servings

🥔

500 g

Boiled Potatoes

🌶️

2.5 ml

Chili Powder

🧂

5 ml

Salt

🟡

5 ml

Turmeric

🌿

0.5 tsp

Cumin

🌿

60 ml

Fresh Coriander

🌶️

1 tbsp

Green Chillies

🌽

24 g

Corn Flour

🥚

50 g

Egg

🌾

16 g

Flour

🫗

120 ml

Oil

🧅

150 g

Onion

🫚

10 ml

Ginger Garlic Paste

🍅

120 g

Tomato

🫘

330 g

Boiled Chickpeas

🫘

36 g

Red Lentils

🧂

1 tsp

Salt

💧

710 ml

Water

🌿

0.5 tsp

Turmeric

🫙

2.5 ml

Garam Masala

🌶️

5 ml

Kashmiri Chili Powder

🌿

15 ml

Coriander Powder

🌿

1 tsp

Roasted Cumin Powder

🍯

120 ml

Tamarind Chutney

💚

120 ml

Green Chutney

🌿

30 ml

Mint Leaves

❤️

85 g

Pomegranate Seeds

✨

5 ml

Chaat Masala

🌰

7.5 ml

Roasted Cumin

Preparation Steps

  1. Step 1/20

    Place the 500 g boiled potatoes in a mixing bowl and mash until mostly smooth.

    boiled potatoes
    🥣mixing bowl
    🥔potato masher

  2. Step 2/20

    Add chili powder, 1/2 tsp ground turmeric, 1/2 tsp ground cumin, salt, chopped fresh coriander, and chopped green chilies to the mashed potatoes.

    boiled potatoes
    chili powder
    ground turmeric
    ground cumin
    salt
    fresh coriander
    green chilies
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/20

    Mix the potato mixture well, then stir in 3 tbsp corn flour until the mixture holds together.

    corn flour
    🥣mixing bowl
    🥄spatula

  4. Step 4/20

    Divide the potato mixture into 8 equal portions and roll each portion into a ball.

    boiled potatoes

  5. Step 5/20

    Flatten each ball between your palms into a small tikki, then lightly dust both sides with all-purpose flour.

    all-purpose flour

  6. Step 6/20

    Crack the egg into a bowl and whisk it until uniform.

    egg
    🥣mixing bowl
    🥄spatula

  7. Step 7/20

    Heat 120 ml neutral cooking oil in a frying pan over medium heat.

    neutral cooking oil
    🍳frying pan

  8. Step 8/20

    Dip each tikki in the whisked egg, then place it carefully into the hot oil.

    egg
    🍳frying pan

  9. Step 9/20

    Shallow-fry the tikkis for 3 to 4 minutes per side until golden brown, then set them aside.

    neutral cooking oil
    🍳frying pan
    🥄spatula

  10. Step 10/20

    Roughly chop the onion and tomato, then add them to a blender with 2 tsp ginger garlic paste.

    onion
    tomato
    ginger garlic paste
    🔪knife

  11. Step 11/20

    Blend the onion, tomato, and ginger garlic paste into a smooth puree.

    onion
    tomato
    ginger garlic paste

  12. Step 12/20

    Heat 1 tbsp neutral cooking oil in a cooking pot, then add the prepared onion-tomato puree.

    neutral cooking oil
    onion
    tomato
    ginger garlic paste
    🍲cooking pot
    🥄spatula

  13. Step 13/20

    Add red lentils, 1/2 tsp ground turmeric, garam masala, roasted ground cumin, coriander powder, Kashmiri chili powder, and salt to the pot.

    red lentils
    ground turmeric
    garam masala
    ground cumin
    coriander powder
    🌶️Kashmiri chili powder
    salt
    🍲cooking pot
    🥄measuring spoons
    🥄spatula

  14. Step 14/20

    Pour in 3 cups water and bring the ragda mixture to a boil.

    water
    🍲cooking pot
    🥄spatula

  15. Step 15/20

    Cover and simmer the ragda for 15 minutes, stirring occasionally until the lentils are almost tender.

    red lentils
    🍲cooking pot
    🥄spatula

  16. Step 16/20

    Add the 2 cups boiled chickpeas and simmer for 8 to 10 minutes until the ragda reaches a thick, spoonable consistency.

    boiled chickpeas
    🍲cooking pot
    🥄spatula

  17. Step 17/20

    Spoon the hot ragda onto a serving platter and arrange 2 fried aloo tikkis over each serving.

    boiled chickpeas
    boiled potatoes
    🍽️serving platter
    🥄spatula

  18. Step 18/20

    Drizzle tamarind chutney and green chutney generously over the tikkis.

    tamarind chutney
    green chutney
    🍽️serving platter

  19. Step 19/20

    Garnish with fresh coriander, fresh mint leaves, and pomegranate arils.

    fresh coriander
    fresh mint leaves
    pomegranate arils
    🍽️serving platter

  20. Step 20/20

    Sprinkle chaat masala and a little roasted ground cumin over the chaat, then serve immediately while the tikkis are crisp.

    chaat masala
    ground cumin
    🍽️serving platter
    🥄measuring spoons

Composition

Ingredients

Types

Vegetables, Spices, Seasonings, Herbs, Grains, Eggs, Aromatics, Legumes, Liquids, Condiments

Ingredients

Boiled potatoes, Chili powder, Salt, Turmeric, Cumin, Fresh coriander, Green chillies, Corn flour, Egg, Flour, Oil, Onion, Ginger garlic paste, Tomato, Boiled chickpeas, Red lentils, Water, Garam masala, Kashmiri chili powder, Coriander powder, Roasted cumin powder, Tamarind chutney, Green chutney, Mint leaves, Pomegranate seeds, Chaat masala, Roasted cumin

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian, Halal

Calories

430 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 62g, Fat: 15g, Fiber: 12g, Sugars: 12g

Nutritional Information

Minerals

Potassium: 820mg, Iron: 4.2mg, Calcium: 90mg, Sodium: 650mg

Vitamins

Vitamin C: 24mg, Vitamin A: 110mcg, Folate: 150mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

20 steps

Equipments

Utensils

mixing bowl, frying pan, cooking pot, spatula, potato masher, knife, serving platter, measuring spoons

Appliances

blender, stovetop

Type

Type

Type Of Dish

Snack, Appetizer, Street Food

Occasions

Iftar, Ramadan, Party, Tea Time

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Crispy, Creamy, Soft, Saucy, Crunchy

Flavors

Spicy, Tangy, Sweet, Savory, Herbal, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Serve immediately after assembling,Do not leave egg-coated fried tikkis and chickpea ragda out longer than 2 hours), fridge : 3 days (Store ragda, tikkis, chutneys, and garnishes separately in airtight containers,Reheat ragda on the stovetop with a splash of water,Reheat tikkis in a pan or oven to restore crispness,Assemble only before serving), freezer : 30 days (Freeze cooked ragda and fried tikkis separately in freezer-safe containers,Do not freeze fresh herbs, pomegranate arils, or assembled chaat,Thaw in the refrigerator before reheating thoroughly)