Tuesday, November 17, 2009

Ragda Pattice

2 cups Yellow Vatana1 tsp Mustard SeedsOil
1 small Onion2 Green chilliesSalt
2 large Tomatoes1 tbsp Grated Ginger
Thin Crisp Sev1 clove Garlic
Dhania Chutney1 pinch Garam Masala
Tamarind Date Chutney1 pinch Turmeric
Garlic Chutney1 tsp Kitchen King
1/2 tsp Red Chilli Powder
1 pinch Chat Masala
1/2 tsp Aamchur
1 tsp Jeera Powder
Fresh Dhania
Lemon Juice

Find Tikki recipe here - Aloo Tikki Chole.
Soak the vatana overnight and pressure cook with 2 cups water for about 4-5 whistles.
Finely chop the onions, green chillies, ginger and tomatoes.
In a heavy bottom pan, splutter the mustard seeds in 2 tbsp oil and saute the ginger garlic and green chillies.
Add the onions and saute until pink.
Add the turmeric, kitchen king, red chilli powder, jeera powder, aamchur and chat masala.
Saute until the oil starts to separate.
Add the tomatoes and cook until mushy.
Add the cooked dal, salt and simmer on low heat for about 30- 40 minutes stirring occasionally.
To assemble:
Place two tikkis on a plate.
Pour Ragda generously on top.
Add a dash of all three chutneys.
Garnish with fresh dhania, lemon juice and sev.

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