Baked Potato Ragada Chaat
This baked potato ragada chaat is a healthier spin on ragada patties with oven-baked potatoes, loads of warm, spiced pea ragada, tangy tamarind chutney, herby mint chutney, and crunchy, creamy toppings.
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Servings: 4
Ingredients
- 4 Russet Potato medium sized
- 1 tsp Salt
- 1-2 tsp Oil
For the Ragada
- 1 cup Dried yellow peas
- 3 cups Water plus more for soaking
- 1¼ tsp Salt
- ⅓ tsp Turmeric
- 1 tsp Chili powder
- ½ tsp Cumin powder
- ¾ tsp Garam masala
- ½ tsp Coriander powder
- ¾ cup Onions chopped
- 1½ cups Tomatoes chopped
- 1 tbsp Garlic finely chopped
- 1 tbsp Ginger finely chopped
Toppings
- Cilantro - mint chutney
- Sweet chutney
- Onions finely chopped
- Cilantro
- Sev
Instructions
- Soak the dried peas for about 5-6 hours with adequate water. Rinse and drain the water.
- 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 .
- Add the dried peas to the pressure cooker, add the rice and spices. Mix thoroughly.
- Cook for 2 whistles in a pressure cooker.
- Mash them a little.
- Set aside in a serving container. Add about a tsp of chopped cilantro.
- Preheat the oven to 400 degrees F. In a baking tray, add the potatoes, apply a little oil and sprinkle each potato with 1/8th teaspoon oil. Bake for 20 minutes. Flip them and cook for another 20 minutes. Remove from the oven, break open them.
- Transfer the potato to a serving plate or bowl. Add the ragada as required.
- Top with chutneys, sev, onion, and cilantro. Serve hot.