Baked Potato Ragada Chaat

Potatoes, ragada, with chutney toppings...yum! this is an addictive combination of the mouth watering chaat or street foods we enjoy. This is my take on the ragada patties chaat. The patties are made with potatoes. Instead of the patties this mouth-watering chaat is made with baked potatoes (saves some time making the patties). Try making this ragada chaat instead of making baked potatoes in the same old way, and you'll be amazed with the wonderful flavors of this ultimate take on simple street food.

Ragada is a simple and delicious curry made with dried yellow peas. The soaked peas are pressure cooked. Then simmered with sautéed onions, tomatoes, and spices. Doesn't it sound delicious? Since it uses dried peas, making this needs a little planning as you need to soak them. They can be quick soaked by adding them to boiling water and soaking them further instead of starting them with cold water. I often soak the beans, drain and freeze them. In this way you will always have some protein rich beans ready to be used in any recipe. This is vegan too!

I have used medium sized russet potatoes and as a snack each one can easily be shared by two persons. This is great to serve as a meal too. Sometimes, I make this for an early dinner on weekends like a big snacky dinner. This can be served for parties too! Just use very small or baby russets to bake. This helps in keeping the portion size while serving for a large crowd. Both meaty potatoes and protein rich peas are going make this a very filling one and hence these pointers help in deciding the portion size.

Break open the roasted potato, ladle the ragada, add the chutneys, sev, onions, and cilantro. With every bite of the potatoes along with ragada, and sauces....mmmmmm...it is absolutely delicious and very satisfying. This can serve about 4-8 persons. When the potatoes are baking, the ragada can be made and this dish can be assembled in about 50 minutes of time.

Did you know that Aug 19, 2021 is National Potatoes Day! Who doesn't love potatoes? We are celebrating that in our #FoodieExtravaganza group by sharing any potato recipes that we like. Karen is hosting this month's event. Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page.

I am also linking this Sundays on Silverado, Happiness is Homemade, and Wonderful Wednesday.

Potatoes are very versatile and can be cooked un numerous ways like thisand the list is innumerous . Potatoes are meaty can be used as a meat substitute, and this Ohn No Khauk Se - Vegan Version turned out to be scrumptious. Patriotic Potato Pizza is another comforting meal. Potato pancakes are famous all over the world and try this simple Boxty! They are great in soups like in Potato, Cauliflower, and peas soup, and Potato and Spinach Soup. Try this Baked Aloo Pulao for an yummy aloo curry. Yellow peas are very delicious and try this Bangalore style Masal puri.

Salt - 1 tsp

Oil - 1-2 tsp

For ragada

Heat oil in a pan on a medium flame, add the cumin and asafetida. Add the ginger and garlic, sauté for 30 seconds. Add the onions and sauté for 3-5 minutes till it becomes translucent.

Add the tomato puree and cook till reduces .

Cook for 2 whistles in a pressure cooker.

 Mash them a little.