Ragada pattise katori chaat Recipe

Cooking Directions

• STEP 1.To make the katori (bowl), prepare a dough using all-purpose flour, salt, and water. Roll out small circles and shape them into small bowls using a muffin tray. Bake them until crispy and golden brown.
• STEP 2.For the ragada, soak white peas overnight and pressure cook them until soft. In a pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the oil separates.
• STEP 3.Add the cooked white peas to the pan and mix well. Add water and simmer for a few minutes. Mash some of the peas to thicken the curry. Add garam masala and chopped coriander leaves. Adjust the seasoning according to taste.
• STEP 4.To assemble the chaat, place a crispy potato patty in the katori. Pour some ragada over it. Top it with sweet chutney, green chutney, yogurt, sev, and chopped onions. Garnish with chopped coriander leaves and serve immediately.

Cooking Tips

• You can also deep fry the katori instead of baking them if you prefer a more indulgent version.
• You can add chopped tomatoes and green chilies to the ragada for extra flavor.
• Adjust the spiciness of the ragada and chutneys according to your preference.
• Serve the chaat immediately after assembling to enjoy the crispiness of the katori and patties.

Storage and Serving

• Ragada Patties Katori Chaat is best served fresh and hot.
• If you have any leftover ragada or potato patties, store them separately in airtight containers in the refrigerator.
• Reheat the ragada and patties before serving, and assemble the chaat just before serving to maintain the texture and flavors.