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Ragada pattise Katori chaat

Jun-09-2018
safiya abdurrahman khan
600 minutes
Prep Time
60 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Ragada pattise Katori chaat RECIPE

To make this chat I have made Ragada Pattis to feel katoris. Tamarind jaggary made chat more spicy and tangy. Kids will surely love This!!!

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Indian
  • Shallow fry
  • Pressure Cook
  • Frying
  • Snacks

Ingredients Serving: 8

  1. For katori
  2. Maida 1and 1/2cup
  3. Salt 1/2 tsp
  4. Oil 1 tsp +for frying
  5. For ragada
  6. Dry peas 200 gm
  7. Salt 1/2 tsp
  8. For masala
  9. Cumin seeds 1/2 tsp
  10. Onion 2 chopped
  11. Tomato 1
  12. Green chilly paste 1 tsp
  13. Red chilly powder 1 tsp
  14. Coriander powder 1 tsp
  15. Garam masala powder 1/4 tsp
  16. Turmeric powder 1/4 tsp
  17. Chopped coriander leaves 1 tbsp
  18. Oil 1 tbsp
  19. Salt to taste
  20. For pattise
  21. Boiled potatoes 5 medium
  22. Green chilly paste 1 tsp
  23. Roasted cumin powder 1/4 tsp
  24. Garam masala powder 1/4 tsp
  25. Salt 1 tsp
  26. Semolina for coating
  27. Oil 4 tbsp
  28. For garnishing
  29. Gud imli chutney
  30. Sev

Instructions

  1. For ragada : soak dry peas for overnight. Next day rinse it and boil with salt and sufficient water in pressure cooker.
  2. In nonstick pan heat 1 tbsp oil ad cumin seed, when crackles ad onion to it and saute until transparent.
  3. Ad spices, tomatoes and cook for few minutes.
  4. Ad 1/4 cup water, cover the lid and cook masala until tomatoes soft.
  5. Ad boiled peas, mash it lightly and cook for 1 minute. Ad chopped coriander leaves. Switch off the flame .ragada is ready.
  6. For pattise : mash potatoes, ad green chilly paste, roasted cumin powder, garam masala powder, salt.
  7. Mix well and make tikkis. Coat with semolina and shallow fry on medium to low heat on both sides till crisp.
  8. Now in mixing bowl ad maida, salt and 1 tsp oil, rub for 5 minutes. And knead medium hard daugh.
  9. Make small sized balls, roll it and place small katori in centre, wrap the dough around it. Preak bottom part with fork to prevent for puffing up.
  10. For frying oil should be very hot, so drop katori wrapped with dough, and fry it.
  11. Using tong remove the dough from the katori carefully, draining oil, pull katori out.
  12. Keep frying the dough shaped katori in oil till golden. Make all katoris like this. Let it cool.
  13. Now take one katori, place one aalu pattis .
  14. Pour 2 tbsp of prepared ragada over it.
  15. Drop some gud imli chutney, and garnish with sev and serve immediately.

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