Ingredients
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1.5 cups white mutter (dried white peas), soaked overnight
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2 medium potatoes, peeled
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Salt to taste
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1/2 tsp turmeric powder
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2 tbsp oil
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1 tsp cumin seeds
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3 cloves
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1 small cinnamon stick
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2 bay leaves
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2 tsp coriander powder
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2 tsp chili powder
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1/2 tsp garam masala or kitchen king masala
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1/4 cup water (plus more for adjusting consistency)
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1 cup makhana (fox nuts)
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150 gm paneer
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1/4 cup hung curd
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3 green chillies, finely chopped
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1 small piece of ginger, grated or finely chopped
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Fresh coriander, finely chopped
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Salt to taste
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Ghee, butter, or oil for pan-frying
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Spicy green chutney
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Sweet tamarind date chutney
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Fresh pomegranate arils
About
Looking for a high-protein street food fix that won’t derail your fitness goals? I have completely transformed the classic Ragda Patties into these protein-packed Makhana Paneer Tikkis with a comforting bowl of Ragda. It is gluten free and absolutely guilt-free!
Nutrition
This chaat is a fantastic source of vegetarian protein from the paneer and makhana, while the white mutter provides excellent dietary fiber to keep you feeling full and energetic.
Estimated Nutritional Values (Assuming 4 Servings):
* Calories: 380 kcal
* Protein: 15g
* Carbohydrates: 45g
* Fats: 16g
Steps
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1
Done
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To make the ragda, add the overnight-soaked white mutter, peeled potatoes, salt, and turmeric powder into a pressure cooker. Cover with the lid and pressure cook on a medium flame for 7 to 11 whistles. |
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2
Done
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Once the pressure cooker cools down naturally, open it and coarsely mash some of the mutter along with the potatoes. |
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3
Done
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In a pan, heat the oil. Add the cumin seeds, cloves, cinnamon stick, and bay leaves. |
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4
Done
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Once you hear a crackling sound, lower the heat and add the coriander powder, chili powder, garam masala, salt, and 1/4 cup of water to prevent the spices from burning. |
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5
Done
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Add the boiled mutter and potato mixture into the pan. Mix everything well, adjust the consistency by adding a little more water if needed, and cook until it comes to a boil twice. |
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6
Done
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To make the tikkis, dry roast the makhana in a pan until it becomes completely crispy. |
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7
Done
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Remove from the heat, let it cool down completely, and then blend it into a fine powder. |
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8
Done
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In a mixing bowl, combine the makhana powder, paneer, hung curd, chopped green chillies, ginger, fresh coriander, and salt to taste. |
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9
Done
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Mix everything well and shape the mixture into tikkis (patties). |
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10
Done
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Cook these tikkis on a hot pan using ghee, butter, or oil until you get a beautiful golden color on both sides. |
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11
Done
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To serve the chaat, take a bowl and add a ladle of hot ragda. Place the crispy tikkis on top. |
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12
Done
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Drizzle with spicy green chutney and sweet chutney, garnish with pomegranate arils, and enjoy. |
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13
Done
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Zero-Waste & Substitutes Don't throw away your potato peels! If you wash the potatoes thoroughly before peeling, you can toss the peels in a little olive oil, salt, and pepper, and air-fry them for a crispy, zero-waste evening snack. If you do not have white mutter on hand, dried green peas or even chickpeas will work beautifully for the ragda. For a vegan alternative, I suggest swapping the paneer for extra-firm tofu, using peanut curd instead of dairy hung curd, and cooking your tikkis in oil instead of ghee. |
