Ragda Pattice | Chaat Recipe | Mumbai Street Food Recipe

Ingredients

For the pattice

Potatoes – 4 boiled
and mashed

Cornflour – 1 tbl.sp

Red chilli powder –
1 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼
tsp

Salt as per taste

For making ragda

White peas – ½ kg

Turmeric powder – ¼
tsp

Chilli powder – 1 tsp

Garlic flakes – 3 to
4

Ginger – 1 small
piece

Garam masala – ½ tsp

Salt as per taste

For garnishing

Tomatoes – 2 chopped

Onion – 2 chopped

Green chutney

Few chopped coriander
leaves

Dates and tamarind
chutney

Nylon sev

Chaat masala

Method

White peas soaked
in water for 5 to 6 hours and then pressure cook it by adding salt and turmeric
powder till it becomes soft.

Crush ginger and
garlic and keep aside.

Boil and grate
potatoes and then to it add corn flour, red chilli powder, cumin powder,
turmeric powder and salt and mix it well. Make flat  round balls and shallow fry in oil till
golden brown in color.

In another pan,
heat oil and add ginger garlic and sauté for few seconds, then add cooked peas
and red chilli powder, garam masala and salt. Mix well and let it cook till it
becomes little thick.

In  a serving plate, first keep pattice 2 to 3
then put ragda on it and then  garnish it
with green chutney and  dates tamarind
chutney and then sprinkle it with chopped onions, tomato, coriander leaves and
nylon sev and chaat masala. Serve hot.

Chatpata Chana

Ingredients
Chana/whole gram/chickpeas - 250 gm
Cumin seed - 1 tsp
Ginger green chilli paste - 1 tsp
turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Roasted cumin powder - 1 tsp
Salt as per taste

For chutney
Few coriander and mint leaves
Garlic cloves - 1
Green chilli - 1
Small piece of tamarind

For Garnishing
Few chopped onions and tomatoes
Few chopped mint and coriander leaves


Method
Soak whole gram in a bowl for 3 to 4 hours and then pressure cook it by adding little salt till it becomes soft.
Blend the ingredients given for making chutney.

Heat one tbl.sp of oil in a pan and  add cumin seed. When it splutters, add ginger green chilli paste and saute for few seconds till the raw smell goes.

Add cooked chana and all the powdered masala and salt. Mix well and cook till the gravy becomes dry.

Remove in a bowl. add chutney to it and mix it well. While serving garnish it with onion, tomatoes, mint and coriander leaves.

Corn Bhel

Ingredients

Corn kernels boiled – 1 cup

Potato boiled and chopped – 1 cup

Chopped onions

Chopped tomatoes

Sweet chutney

Green chutney

Coriander leaves and nylon sev

For making sweet chutney

Tamarind pulp – ½ cup

Dates soaked in water – 7 to 8

Jaggery – 1 tsp

Roasted cumin powder – 1 tsp

Red chilli powder – 1 tsp

Black salt as per taste

Green chutney

Mint and coriander leaves – 1 cup

Green chillli – 1 or 2

Lemon juice – ½ tsp

Salt as per taste

Method

 Take a bowl, first add  boiled corn kernels, then chopped potatoes.

Top it with chopped tomatoes and onion. Add sweet chutney and green chutney as per taste. Garnish with coriander leaves and nylon sev and serve.

Corn Chaat

Ingredients

Boiled  fresh corns – 1 cup

Boiled green peas – 4 tbl.sp

Grated ginger – ½ tsp

Lemon juice – 1 tsp

Paneer – 7 to 8 cubes

Chaat masala

Pepper powder as per taste

Coriander leaves for garnishing

Method

Roast paneer in a pan for few minutes.

In a bowl, combine together corn, green peas and roasted paneer.

Sprinkle pepper powder and chaat masala as per taste and garnish with coriander leaves and serve.

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