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by Chetna Makan from her book ‘Chai, Chaat & Chutney’ (Octopus)

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This ragda pattice also known as alu tikki chaat is a delicious combination of lots of flavours. The potato cakes are made fresh on massive pans deep fried in ghee and served with chickpeas or whole beans. Topped with chutney this is a really good street food from India. Found in all sorts of combinations all over the country but more so in Delhi and Mumbai.

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For the ragda

1 tbsp sunflower oil

1 tsp black mustard seeds

pinch of asafoetida

650 gms of tinned chickpeas

½ tsp salt

½ tsp chaat masala

½ tsp turmeric powder

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For the pattice

3 boiled potatoes, mashed

1 tbsp ghee or sunflower oil

½ tsp salt

¼ tsp turmeric powder

¼ tsp chilli powder

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tamarind chutney

plain sev

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To make the ragda or the chickpea mix:

Heat the oil in a pan and add the mustard seeds and when they begin to pop add the asafoetida. Once that is hot add the salt, chaat masala and turmeric and mix well. To this add the chickpeas with the liquid as well. Cook on high heat for 10-15 minutes until very little liquid is left.

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In another pan heat the oil for the pattice. Mash the potatoes and mix all the spices to it. Combine it well and make 8 portions of it. Cook them in the oil until golden brown and crispy.

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Place 2 on a plate and put 2 tbsp of the chickpea mix on top. Then put 1 tbsp of the tamarind chutney on the chickpeas followed by a sprinkling of the fine sev. Serve immediately.Ìý