In all of this party planning to-do's, trust me when I say that thinking of a fun and exciting dish to make was the first and most difficult part. After going through scores and scores of recipes, ragda patties/pattice or Aloo tiki chaat was chosen just based on the fun, ease and its mass appeal factor. Famous in most parts of the country, this Indian street food has different names - Ragda pattice (Yes its been misspelled!! Ragda Patties not Ragda Pattice) in the west, aloo tikki chaat in the north and Aloo guguni chaat in the east and it's as tasty in all its numerous renditions. It truly has a high crowd pleasing potential with really not a lot of effort and of course what better than to invite friends over for a plate of Indian street food?
This strikingly colorful, savory Indian street food is a delightful combination of aromatic potato patties served with a dollop of spicy yellow pea curry. Generous sprinklings of assorted chutneys, crispy sev ( fried chickpea noodles) and chopped onions add the extra sparkle to the glory of this dish.
This is my way of making this spicy and tangy yellow pea curry and it is incredibly easy and tastes exactly like the one in the roadside stalls. A surprising ingredient is responsible for these ease. Read on and find out.
Some useful notes:
If making it for a party,
- Soak the peas two nights before the event and boil the next day. Store it in the refrigerator for the day of the event when you prepare the guguni.
- You can prepare the tikkis the day before the event and refrigerate it. Fry it just before the party begins. That way the patties hold together much better leaving you with little work to do on the day of the party.
- You can even prepare all the chutneys beforehand and refrigerate.
- After you are done frying up the patties, cover the dish containing them with aluminium foil and keep it hot in the oven (250 oF) till the guests arrive.
- Place all the components of this dish on your counter and watch the guests get creative with their plate of chaat.