Ingredients:

To make the cutlet:

3 Potato

1/4 tblsp Coriander Leaves

1/2 tblsp Garam Masala

1/4 tblsp Cumin Seed

1/4 tblsp Turmeric

Bread crumbs

Oil

To make ragada:

1 tblsp Chaat Masala Powder

1/2 tblsp Ginger Garlic Paste

1/2 Cup Chana

1/4 tblsp Baking Soda

4 tblsp Oil

1/4 cup Curd

1 Onion

1 Tomato

1/2 tblsp Garam Masala

1/4 tblsp Turmeric

1/2 tblsp Red chili pepper

Coriander Leaves

How to make ragada patties:

Boil, peel and mash the potatoes well.

Take the mashed potatoes into a bowl, add ginger garlic paste, dhania powder,

jeera powder, turmeric powder and salt.

Mix and knead well into a dough.

Now, add the bread crumbs and knead well.

Divide the dough into balls.

Press each ball with hand so that it would make into a round patty.

Heat oil in a kadai and fry the prepared patties in the oil till golden brown on

both sides.

Take out the patties from the oil and put them into a bowl with tissue paper to

drain the excess oil.

To prepare the ragada:

Wash and soak channa for about 6 - 8 hours.

Boil channa with baking soda in pressure cooker till soft.

Heat oil in a kadai, add chopped onions, fry till the onions are light golden

brown.

Add ginger garlic paste, turmeric powder, garam masala powder, chat masala

powder, red chilli powder and fry

Now add tomatoes and salt.

Cover and cook on medium heat for 3-5 minutes until the tomatoes are soft.

Now, add the boiled channa, enough water, curd and mix well.

Cover and cook on medium heat for 3-4 minutes.

To serve cutlet ragada:

Prepare tamarind chutney and mint chutney.

Take the serving plate, put two cutlets in the plate.

Pour the ragada on the cutlets.

Sprinkle chopped onions and coriander leaves.

Sprinkle a pinch of chat masala powder and serve hot.