Ingredients: (serves 4)
4-5 large potatoes
1 medium onion
2 red chillis
½ tspoon aamchur (dry mango) powder
½ tspoon turmeric
½ tspoon cumin seeds
½ tspoon coriander powder
2 tbspoon oil
1 1/2 cans chickpeas
2 cloves garlic – paste
1 cube ginger – paste
1 medium onion – chopped finely
1 medium tomato – chopped finely
1 tspoon Garam masala
½ tspoon turmeric powder
½ tspoon chilli powder
Salt to taste
Onions – chopped finely
Tomato – chopped finely
Green chilli & cilantro – chopped finely
Fresh lime juice
Boil the potatoes and mash it well. Keep it aside.
Heat oil in a wide pan and temper it with cumin seeds and red chillis.
Add the onions and sauté it for a couple of minutes. When onions start turning brown, add the potatoes. Stir well.
Then add all the dry masalas and mix it together stirring every couple of minutes.
Let it cook for 4-5 minutes. Take it off the heat and cool.
Divide the potato dough in small portions. I had about 14-15 balls for the patties.
Put the potato mix on your palm and flatten it into small patty.
Heat oil/butter on a flat skillet. When it starts sizzling, put the patties.
Shallow fry on each side on medium low heat for 2-3 minutes till they turn golden brown.
Let it cool on paper towel to drain excess oil.
Heat oil in a thick bottomed pan and temper it with cumin seeds and chillis.
Add the ginger garlic mix and sauté for a couple of minutes.
Then add the onion and fry till they turn golden brown. Add the tomoatoes and cook on closed lid till they turn soft.
Add the masalas and sauté till they all mix together. Then add the chickpeas and salt and let it cook on medium heat for 7-8 minutes.
Then mash some of the chickpeas in the gravy. It makes it thick and gives a nice consistency.
Assembling ragda patties
Generously add the chole on top.
Garnish it with onions, tomatoes, cilantro, green chillis and lemon juice.
You can also add mint and tamerind chutney.
Serve it hot. It is not generally served with bun, but I was hungry!