Smooth Peas masala with a crisp aalu tikki and lots of flavors defines this street food. I made this delight for a girl friends night out at my place few days back. Gujju’s certainly love this a lot.
You shall need: [Feeds 4]
1.5 cup… White/Green Dried Peas [Soak overnight or for atleast 8 hrs]
2… medium size tomatoes [pureed]
1… Large onion [Cut finely]
1-2…green chillies [finely chopped]
2 tbsp… Oil
1 tsp… Jeera
1/2 tsp… Turmeric powder
1/2 tsp… chilly powder
1/2 tsp… Dhaniya powder
1/2 tsp… Amchoor powder
3-4… Medium boiled potatoes
1/4 cup… Bread crumbs
2 tbsp… Corn Flour
1/4 tsp… Red Chilly powder
Oil to shallow fry
Saunth n green chutney [Optional]
- Wash and drain the peas and boil it with 2 times water for about 3 whistles on full gas and 1 on a low-medium flame.
- Prepare the masala by the time the steam escapes the cooker.
- In a pan, heat oil. Add the jeera, green chilly and onions.
- Once the onions are cooked, add the puree and let it cook well.
- Add all the masalas except Amchoor. Cook until the fat comes on top of the masala.
- Add the peas, cover and cook with lid on for 10 min on medium flame.
- Stir ocassionally.
- Taste and adjust the seasoning. The consistency should be curry like as the pattice soak up the liquid of the ragda.
- To the boiled and mashed potatoes, add the corn flour and bread crumbs.
- Add the masalas and taste to adjust the seasoning.
- In a pan, pour some oil.
- Make small 1/4 inch thick tikkis and shallow fry.
- Take them out on a paper towel and keep aside until assembled.
- In the serving plate, put about 2-3 patties and add ragda on top.
- You may add green chutney and khajur/dates chutney if you like.
- Serve hot.
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