CUMIN - 1 TSP

firstly, in a cooker heat 2 tbsp oil. add 2 bay leaf, ½ tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing

1

TURNS AROMATIC

saute on low flame until the spices turn aromatic

2

ONION - 1 CHOPPED

now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. saute well.

3

CHILLI POWDER 1- TSP

further, keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp coriander powder, 1 tsp aamchur and 1 tsp salt. saute until the spices turn aromatic.

4

WHITE  PEAS - 1 CUP

further, add 1 cup white peas and 3 cup water

5

FOUR WHISTLES

cover and pressure cook for 4 whistles or until the peas are cooked well

6

WATER - 1 CUP

adjust the consistency by adding water. the ragda thickens once cooled

7

POTATO -2 BOILED

further, add 2 potato and 1 tsp chaat masala

8

MIX WELL

mix well and get to a boil adjusting the consistency as required

9

RAGDA IS READY

finally, ragda is ready to make chaats

10

ALOO - 3 BOILED

firstly, in a bowl take 3 potato, ¼ cup thick poha. adding poha helps to absorb the moisture

11

GARAM MASALA

firstly, in a bowl take 3 potato, ¼ cup thick poha. adding poha helps to absorb the moisture

12

CORIANDER CHOPPED

also add ½ tsp ginger paste, 2 tbsp coriander and ½ tsp salt

13

SQUEEZE & MIX

mix well making sure everything is well combined

14

FLATTEN SLIGHTLY

grease hands with oil and prepares a small pattice

15

SHALLOW FRY

shallow fry on medium flame or you can pan fry or deep fry.

16

FLIP OVER

shallow fry on medium flame or you can pan fry or deep fry.

17

CRISPY ALOO  TIKKI

finally, enjoy instant pulao with cucumber raita.

18

ASSEMBLING

firstly, on a plate place 2 aloo tikki

19

ADD GREEN CHUTNEY

top with green chutney and tamarind chutney.

20

ADD RAGDA

further, pour a ladleful of prepared ragda over it

21

OINION SALAD

garnish with chopped onions, sev and chaat masala

22

READY TO EAT

finally, enjoy ragda pattice with evening chai

22