Amchi Mumbai Street Food - Aloo Tikki with Ragda

(....A.k.a Chaat or ragda patties...)

When I first visited Mumbai, the only thing I liked is the street food. Next time, I fell in love with the city itself; bustling with life, busy and hard working people trying to make ends meet. It is a good way to unwind the day's stress with a vada-pav or pav-bhaji or ragda-patti or pani-puri etc etc and piping hot chai. What separates an outsider from the city crowd is the bewildered look on his/her face while watching the street-wallah churning up these delicacies :-) Many of these street vendors have improved their hygiene in the recent past so we can devour these all time favs.

For Tikkies:
2 medium-sized boiled potatoes
3-4 baby carrots
1 green chili
salt to taste
2 tbsp chopped cilantro
enough oil to shallow-fry the tikkies
3-4 tbsp sooji or rava

For Ragda:
1.5 cups whole dried yellow peas
salt to taste
3 - 4 cups water
1 tsp chaat masala
1/2 tsp turmeric powder
1/2 - 1 tsp red chili powder
1 medium tomato, chopped fine
1 medium onion, chopped fine
1 tbsp cooking oil
1 tsp mint leaves, finely chopped
a pinch jaggery
1 tsp finely chopped cilnatro

Prep Work:
Pick and wash the peas. Soak for 2 hours.
Take all the ingredients listed under Tikkies except for rava (sooji), and oil in a food processor. Process until it becomes corase somewhat dry paste. Do not add any water. Make lemon sized balls, flatten evenly, sprinkle lightly with sooji on both sides, and keep aside.

Method:
To make Tikkies:
Heat a tablespoon of cooking oil in a skillet. Shallow-fry the tikkies 3 mins each on both sides or until they are golden brown. Sprinkle oil now and then if required. Finish all the tikkies, place them on a kitchen towel.

To make Ragda:

• Drain peas. Add 2-3 cups water and pressure cook for 1-3 whistles or until they are well-done.
• While they are still hot, add salt and half of chaat masala and keep aside
• In a saucepan, heat 1 tbsp oil. Add jeera, half of onions, turmeric powder. When the onions become translucent, add half of tomatoes. Add Salt, remaining chaat masala powder, mint leaves, jaggery, red chili powder.
• Cook until done. Remove from heat, cool for a while. Blend into smooth puree. Return to stove, add the cooked peas, mix gently. Cook until it starts simmering. Reduce the heat to lowest setting and simmer for 3 min.
• Remove from heat. Cool for a while.
• If the ragda is too thin, mash some of it and simmer for few more minutes.

For serving, serve two to three tikkies per person and a ladle or two ragda. Garnish with chopped onions, tomatoes and cilantro.

My contribution for RCI - Mahararashtrian Cuisine