PROTEIN PACKED BREAKFAST PATTY | TIKKI | KEBAB

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INGREDIENTS:
3 Cups Boiled Black/Brown Chickpeas (Kala Chana)
250 Grams Cottage Cheese (Paneer)
2 Medium Boiled Potatoes (Optional)
3 Bread Crumbs (Optional)
5 Carrots
1 Tbsp Garam Masala/Tandoori Masala
Salt
1 Tbsp Oil

METHOD:

  • Wash Carrots and pat them dry with a paper towel. Chop off the edges. Grate or chop them finely. I used a vegetable chopper. You can also pulse it a couple of times in a grinder to get finely chopped carrot pieces. Keep them aside.
  • Also wash Cottage Cheese and dry them with a paper towel and keep aside.
  • Boil Brown Chickpeas in a pressure cooker until soft. Let them cool completely. Also boil Potatoes in a different pressure cooker. Let them cool down as well. You can do this the previous night and store in the refrigerator to save time.
  • Once the Brown Chickpeas cool down, drain the water. You can use this water as cooking stock or water your plants. Make sure there is no water left in the Chana. Crush them coarsely in a grinder. The idea is to mash them a little so it helps us in binding the patties. Keep aside.
  • Once the Potatoes cool down, peel the potatoes and keep aside.
  • If you have breadcrumbs you can use those or you can easily make them at home. I had a few old slices of bread which I had saved in the refrigerator. I dry roasted them on a hot tava. I also sometimes roast them in my halogen oven. After they cool down I add this to a large mixer jar. I used the same which was used to grind Chana. Grind until it resembles a powder. Keep aside.
  • If you don’t have breadcrumbs or want to make this gluten free, you can skip this entirely or use Rice/Almond/Sattu Flour instead.
  • In a large mixing bowl, add the chopped Carrots, Crushed Black Gram, Boiled Potatoes, Paneer and Breadcrumbs.
  • Add Tandoori Masala or Garam Masala and salt. Adjust the ingredients and spices as you wish. As long as it all comes together, doesn’t matter. It will taste amazing and that’s a guarantee.
  • Mash and combine everything and you should get a dry but malleable dough that can be rolled into Tikkis/Patties.
  • Taste test and if everything seems good, take a small portion in your palm and roll into a small ball. Then flatten them a little and form a thick patty. Do the same with the rest. I could make 15 Tikkis.
  • Grease a hot griddle/tava with some Olive oil. You can use any oil.
  • Place these patties in batches. So at one time I places 8 Tikkis and then 7 as the second batch.
  • Let them cook on a medium flame. Flip them over and let them brown on both sides.
  • Serve this with Green Sattu Chutney & Yogurt Dip/Sour Cream.
  • This is loaded with proteins from Chana, Paneer and Sattu from Chutney. Ideal for Breakfast or as a snack!
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Boiled Black Chickpeas
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Coarsely ground Black Chickpeas
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Finely chopped Carrots
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Added to the Ground Black Chickpeas
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Toasted Whole Wheat Multigrain Bread
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Bread powdered in the mixer
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Bread crumbs in seconds!
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Cottage Cheese
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Breadcrumbs added to the bowl
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Potatoes mashed
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Combined Patty Dough
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Patties rolled & flattened
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Served with Sattu Green Chutney & Sour Cream
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A little bit of Vitamin D
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All brown and cooked well

RAGDA PATTICE I POTATO PATTIES WITH WHITE PEAS CURRY

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INGREDIENTS I RAGDA
3 Cups Boiled White Peas (Safed Matar)
1 Tbsp Oil
1 Tsp Cumin Seeds
1 Tsp Ginger Garlic Paste
1 Green Chilli
1 Onion
1 Tomato
1 Tsp Turmeric Powder
1 Tsp Garam Masala Powder
1/2 Tsp Asafoetida (Hing)
2 Tbsp Coriander Leaves
Water

INGREDIENTS I POTATO PATTIES
1 Tbsp Oil
10 Boiled Potatoes
2-4 Tbsp Corn Flour
1/4 Cup Mint Leaves / 1 Tbsp Mint Powder
1/4 Cup Coriander Leaves
2 Tbsp Ginger – Garlic – Green Chilli Paste
1/2 Tsp Dry Mango Powder (Amchur)
Salt to taste

INGREDIENTS I OTHER
Cups Yogurt (Skip for Lactose Intolerance/Vegan)
Ketchup / Date Tamarind Chuntey
1 Green Spicy Chutney
Nylon Sev
Sugar/Rock Salt

METHOD I RAGDA

  • In a wide pan, heat oil.
  • Splutter Cumin Seeds.
  • Add Ginger Garlic Paste and sauté for a few seconds.
  • Also add one finely chopped Green Chilli.
  • Now add finely chopped Onions and sauté until they brown a little.
  • Now add the finely chopped Tomatoes and mix.
  • Add salt and sauté until the Tomatoes soften.
  • Add the spice powders – Turmeric Garam Masala & Asafoetida. Mix and let the mixture cook for 2 minutes.
  • Now add the cooked White Peas (Safed Matar). Make sure the peas are cooked well and not hard.
  • You can add water and adjust the consistency as you desire. For Rotis I keep it dense and for Potato Patties a little gravy so I can pour easily.
  • Add salt and garnish with finely chopped Coriander Leaves.

METHOD I POTATO PATTIES

  • Boil the Potatoes in a pressure cooker. Cool them completely and peel the skin. You can do this the previous day/night and store in the fridge.
  • Add the Potatoes in a deep mixing bowl.
  • Add finely chopped Mint & Coriander Leaves. I added Dry Mint Powder I had, instead.
  • Also add the Ginger – Garlic – Green Chilli Paste.
  • Also add Amchur powder along with Salt.
  • Mash and mix everything together.
  • If the dough feels moist add Cornflour to this. Cornflour helps in binding. You can otherwise skip this.
  • You can add boiled green peas, carrots or other veggies too. But since we are making street style Ragda Pattice, we will skip them this time.
  • Now divide the dough into equal parts, roll them into balls and then flatten them into small but thick patties, like Burger patties.
  • Spread some cornflour/rice flour on a plate and cover both sides of the patty very lightly.
  • On a hot griddle/tava, spread oil and place these patties.
  • On a medium flame, cook both sides evenly until they brown well.

ASSEMBLING & SERVING SUGGESTION FOR RAGDA PATTICE

  • Lay a Potato patty on a plate or wide bowl.
  • Pour the hot White Peas curry over it.
  • Top with some smoothened out Yogurt. You can add either Sugar or Rock Salt to Yogurt depending on the taste you prefer.
  • Spread some Spicy Green Chutney and/or Sweet & Sour Date Tamarind Chutney.
  • Add chopped Onion, Tomatoes, Mint & Coriander Leaves.
  • Garnish with some Nylon Sev or some crispy puris if you have them.
  • There are so many ways to enjoy this! Do share in the comments below if you liked this recipe or tried a different pairing.
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Potatoes to boil
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Mashed Potatoes
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Dry Mint Powder
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Rolled & Flattened Patty
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Cook well until brown on both sides
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Patties ready to be curried!
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Crisp exterior
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Ragda Pattice
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Ragda
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Ragda for the Pattice
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Blend of flavours