Name: Ragada pattise Katori chaat recipe by safiya abdurrahman khan at BetterButter
Prep time: 600 min
Cook time: 60 min
Total time: 660 min
Yield: 8
Ingredients: For katori; Maida 1and 1/2cup; Salt 1/2 tsp; Oil 1 tsp +for frying; For ragada; Dry peas 200 gm; Salt 1/2 tsp; For masala; Cumin seeds 1/2 tsp; Onion 2 chopped; Tomato 1; Green chilly paste 1 tsp; Red chilly powder 1 tsp; Coriander powder 1 tsp; Garam masala powder 1/4 tsp; Turmeric powder 1/4 tsp; Chopped coriander leaves 1 tbsp; Oil 1 tbsp; Salt to taste; For pattise; Boiled potatoes 5 medium; Green chilly paste 1 tsp; Roasted cumin powder 1/4 tsp; Garam masala powder 1/4 tsp; Salt 1 tsp; Semolina for coating; Oil 4 tbsp; For garnishing; Gud imli chutney; Sev

Ingredients Serving: 8

For katori
Maida 1and 1/2cup
Salt 1/2 tsp
Oil 1 tsp +for frying
For ragada
Dry peas 200 gm
Salt 1/2 tsp
For masala
Cumin seeds 1/2 tsp
Onion 2 chopped
Tomato 1
Green chilly paste 1 tsp
Red chilly powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1/4 tsp
Turmeric powder 1/4 tsp
Chopped coriander leaves 1 tbsp
Oil 1 tbsp
Salt to taste
For pattise
Boiled potatoes 5 medium
Green chilly paste 1 tsp
Roasted cumin powder 1/4 tsp
Garam masala powder 1/4 tsp
Salt 1 tsp
Semolina for coating
Oil 4 tbsp
For garnishing
Gud imli chutney
Sev

Instructions

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

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