Ingredients

• For the cutlets:
• 3 - Potatoes
• 1/4 tbsp - Coriander leaves
• 1/2 tbsp - Garam masala
• 1/4 tbsp - Cumin seeds
• 1/4 tbsp - Turmeric
• Bread crumbs - 2-3 tbsp
• Oil
• To make ragada:
• 1 tbsp - Chaat masala powder
• 1/2 tbsp - Ginger-garlic paste
• Chickpeas - 250 gms
• Baking soda - 1/4 tsp
• Oil - 4 tbsp
• 1/4 cup - Curd
• 1 - Onion
• 1- Tomato
• 1/2 tbsp - Garam Masala
• 1/4 tbsp - Turmeric
• 1/2 tbsp - Red chilli pepper
• Coriander leaves - A small bunch, chopped

How to Make Ragada Cutlets

• To make the patties:
• Boil, peel and mash the potatoes well in a bowl.
• Now add the ginger-garlic paste, dhania powder, jeera powder, turmeric powder and the salt and mix well.
• Knead well into a dough.
• Now, add the bread crumbs and knead well.
• Divide the dough into balls. Press each ball and shape it into a round patty.
• Heat oil in a kadai and fry the patties until brown on both sides.
• Place the fried patties in a bowl with tissue paper to soak the excess oil.
• To prepare the ragada:
• Wash and soak channa for about 6 - 8 hours.
• Pressure cook with baking soda until soft.
• Heat oil in a kadai and saute the chopped onions until pink.
• Add the ginger-garlic paste, turmeric powder, garam masala powder, chat masala powder, red chilli powder and fry for 30 seconds.
• Now add the tomatoes and salt.
• Cover and cook on medium heat for 3-5 minutes until the tomatoes soften.
• Add the boiled peas, water, curd and mix well.
• Cover and cook on medium heat for 3-4 minutes.
• Pour the ragada on the cutlets, serve cutlet ragada with chutney.
• Garnish with chopped onions and coriander leaves. Sprinkle a pinch of chat masala powder and serve hot.