Raggada Patties or Aloo Tikki Channa

During my early school years, my father was posted in Dhanbad, Bihar. It was here that I was exposed to the lip smacking tangy chaats that I love even today.

I was in my fifth grade when a chaat shop opened near my house in Dhanbad. The other kids in the colony all raved about this shop and my brother and I insisted that our parents also take us there. So on a Friday evening; my parents took us to the shop.

My brother had his favorite bhelpuri, and my mom and dad shared a kachori chaat. I was a very poor eater as a child, and hence my mom suggested that I share with everyone. I did not like the idea one bit and said I would have one dish for myself. My father agreed and I choose the first thing I could see on the menu – Aloo tikki Channa.

I had never had this before and didn’t know the quantity or the taste. So, our chaats arrived. My brother and parents stared having their food and all I could do was stare at my plate. My plate was fully heaped with channa and allo tikkis beneath them. I had never had even half the quantity of food that was in front of me at one sitting before that time. But I had to eat now, as the dish was ordered only because I had refused to share.

So, slowly I started eating. The aloo tikkis along with the channa was surprisingly a very good combination and somehow I seemed to like the taste. It did take me an easy 45 minutes to finish off the plate, but the experience was worth every morsel.

Since then, aloo tikki channa is one of my favorite chaat items. Here’s the recipe for this lovely chaat for all of you to try it at your homes.

Ingredients

For channa

Dry white peas – 5 to 6 ladles (soaked overnight)

Onion – 2 finely chopped

Ginger-garlic paste – 2 tbsp

Tomatoes – 2 to 3 finely chopped

Turmeric powder – ½ tsp

Chilli powder – 1 tbsp

Green chillies – 3 to 4

Chaat masala – ½ tsp

Aamchur powder – ¾ tsp

Black salt – ½ tsp

Salt to taste

Oil – 3 to 4 tbsp

Coriander leaves – 1 cup

For tikkis

Potatoes – 6 to 8 small (boiled and mashed)

Green chillies – 3 to 4 finely chopped

Bread crumbs – 1 cup

Coriander leaves – 4 tbsp

Turmeric powder – 1 tsp

Chilli powder – 1 tbsp

Aamchur powder – 1 tbsp

Salt to taste

Oil – 3 to 4 tbsp

For serving

Onion – 1 cup finely chopped

Green chutney – ½ cup

Tamarind chutney – ½ cup

Coriander leaves – ½ cup

Lemon – 1 or 2 cut into small pieces

Method

In a big bowl, mix the potatoes, breadcrumbs (¾ cup), green chillies, coriander leaves, turmeric powder, chilli powder, aamchur powder and salt to make smooth dough. Divide the dough into equal portion and make them into small discs. Roll the discs in the remaining breadcrumbs.

Heat a tawa and evenly spread 1 to 2 tbsp of oil in it. Simmer the stove and place the tikkis in it. Cook the tikkis by flipping them over from time to time until they become crisp on all sides. Once done, keep the tikkis separately.

Heat oil in a pan, add the chopped onions and sauté until the onions turn translucent. Add the ginger garlic paste, green chillies and the tomatoes. Cook for five minutes and then add all the masalas – Turmeric powder, chilli powder, salt, black salt, chaatmasala and aamchur powder. Cook for 2 to 3 minutes and then add the cooked peas. Cook for 5 minutes or until the whole gravy is well blended.

Take serving plates and add 2 or 3 tikkis on each plate.  Cover the tikkis with the cooked channa. Be generous in adding the channa. Add one or two spoons of green chutney and tamarind chutney on top of the gravy. Garnish with chopped onions and chopped coriander leaves. Place a piece of cut lemon on each plate and serve.