This famous Chaat item is a mixture of potato and spices shaped into patties and shallow fried and is used as a base to make Chaat.This mixture can also be used as a stuffing for pani puri along side the jeera water usually served this way in south India.
Ingredients:
2 cups boiled coarsely mashed potatoes(about 3 medium pressure cooked for 2 whistles)
1/2 teaspoon coriander powder
1/4 teaspoon cumin powder
2 green chili minced
1/4-1/2 teaspoon chaat masala
1/4 teaspoon red chili powder
pinch turmeric powder
4+1 tablespoons breadcrumbs
oil to shallow fry
1/2 cup cilantro loosely packed chopped fine
Procedure:
1.Take all the ingredients in a bowl and leaving out 4 tablespoon breadcrumbs and the oil and mix well to combine.
2.Heat oil on the pan and make rounds from the potato mixture and shape into patties.
3. Coat them with breadcrumbs
4.Shallow fry on both sides until a golden brown color is reached on both sides.
Tips:
These can be served as is with green chutney, tamarind chutney,ketchup or added to ragda to make ragda chaat.
| Preparation time | 30 minutes |
| Serves | 12 |
| Serving Size | 1 patty |
| Calories Per Serving | Approximately 80 per serving |
| Difficulty | Medium |
Ingredients:
2 cups boiled coarsely mashed potatoes(about 3 medium pressure cooked for 2 whistles)
1/2 teaspoon coriander powder
1/4 teaspoon cumin powder
2 green chili minced
1/4-1/2 teaspoon chaat masala
1/4 teaspoon red chili powder
pinch turmeric powder
4+1 tablespoons breadcrumbs
oil to shallow fry
1/2 cup cilantro loosely packed chopped fine
Procedure:
1.Take all the ingredients in a bowl and leaving out 4 tablespoon breadcrumbs and the oil and mix well to combine.
2.Heat oil on the pan and make rounds from the potato mixture and shape into patties.
3. Coat them with breadcrumbs
4.Shallow fry on both sides until a golden brown color is reached on both sides.
Tips:
These can be served as is with green chutney, tamarind chutney,ketchup or added to ragda to make ragda chaat.
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