A good trick is to add in corn flour in case the mixture for the Patties is a little runny.
Corn flour (2 tbsp)
Lal Mirch Red Chilli Powder (½ tsp)
Salt (to taste)
Oil (for frying)
Ragada (1 cup)
Coriander leaves (hara dhania) chutney ((¼ cup)
Sweet chaat chutney ((¼ cup)
Onion, finely chopped (1)
Tomato, finely chopped (1)
Chaat masala ( as required)
Black salt (kala namak) ( as required)
Lemon juice (as per taste)
Roasted cumin seeds (jeera) powder (1 tsp)
Wash the potatoes and boil them in a pressure-cooker till they have cooked. Then, peel and mash them.
Mix the corn flour and salt with the mashed potatoes.
Then, make medium-sized balls of the mashed potato mixture.
Flatten and shape them into round Patties. Keep aside.
Heat oil on a tava. Place the potato patties on the hot oil for frying.
Keep frying on both the sides till the Patties have become golden brown and crisp.
The Patties are now ready. Serve with ragada.
Procedure for Mixing Ragada and Patties:
Both the ragada and the Patties should be warm while mixing.
Place 2 Patties onto a plate. Then, top them with chopped onions and sweet chaat chutney on ragada .
Next, add in some hara dhania chutney and some more chopped onions.
Now, sprinkle on the chaat masala, black salt and jeera powder along with a few drops of lemon juice.
Serve Ragada-Patties immediately.