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In most of the places in Andhrapradesh ragada Is served on the name of cutlet. I used to have this very often when I was in India, after my marriage this was the first item that we had outside. Here in USA it is had to find chaat recipes in menu. Only few states such as Texas, california etc have this kind of recipes In the menu. So I tried this in my kitchen. It came out really good. Now coming to recipe

Ingredients
For potato cutlet
Potato 2 boiler and mashed
Turmeric 1/4 tbsp
Coriander/ cilantro chopped 1/4 cup
Salt to taste
Rice flour 1 tbsp

For ragada
White peas(batani) 1/2 cup soaked for 6hrs and cooked in a pressure cooker with little salt
Salt to taste
Chat masala.1 tbsp
Red chili powder 1/2 tbsp
Salt to taste
Dhania powder 1/2 tbsp
Cilantro / coriander chopped 2 tbsp
Onions finely chopped 1-2 cup
Water as needed
Butter/ oil as needed
Green chutney
Tamarind sauce
Save
Curd

Method
For potato cutlet
Mix all the above mentioned ingredients and make them like a small size balls and flatten them. Now heat pan with little oil and fry them on both sides under medium flame till they turn golden brown.

For ragada
Heat some oil/ butter in a pan and add onions & ginger and when the onions turn transparent add tomatoes and cook till raw flavor goes away. Now add turmeric, red chili powder salt to taste and mix well. Now add cooked batana and mix well. Cook under medium flame for 4 min and Check for taste. Now ragada is ready.

Take 2 potato cutlets and add ragada on top of it. Sprinkle onions, save , green chutney, curd or tamarind sauce or chili sauce what ever flavor you like to. I like to add crushed panu poori and enjoy it.

Hope you all like my recipe. Plz come back again for mire recipes.

POTATO AND LEEK FRY
I brought some leek stalks this week to prepare soups but they ended up in a completely different dish…I am glad they did! If you love lots of onions in potato fries or other non-vegetarian dishes, you are sure to love this one. This potato fry had lots of onion flavor but that did not overpower the dish. I have used my grandma’s recipe here. She uses fennel seeds in almost everything, so I have stuck to that and did not use any other spices. If needed, a teaspoon of garam masala can be added along with the chili and coriander powder.

INGREDIENTS:
Medium size potatoes, 3.
Red onions, medium-size, 4.
Leeks, 2 stalks.
Ginger-garlic paste, 1 teaspoon.
Fennel seeds, ¼ teaspoon.
Mustard seeds, ½ teaspoon.
Chili powder, 2 teaspoons.
Coriander powder, 2 teaspoons.
Salt as per taste.
Curry leaves and cilantro for garnishing, 1 sprig of each.

PREPARATION:
Wash the potatoes and cook them in a pressure cooker or microwave with the skin on and let it cool. When the potatoes are cool enough to be handled, peel the skin and mash them into large pieces. Discard the green part of the leeks and then cut the white portion vertically once. Rinse them over running water to remove the sand in between. Dice them into small pieces and keep aside. Dice the onions finely. Remove the curry leaves from the sprig and chop the cilantro finely. Heat a pan with some oil. When the oil turns hot enough, add the mustard seeds and let it splutter. Then add the diced onions and curry leaves and sauté them for a few minutes. When the onions are well caramelized, add ginger-garlic paste and fennel seeds and sauté for a few more minutes. Then add the chili powder, coriander powder, salt, and mix everything well. Keep frying them for a minute or two until there is no raw smell emanating from the powders. Then add the mashed potatoes and leeks, mix everything, and keep frying under medium flame for 5 minutes. It can also be cooked closed under low-flame for 5 minutes until the potatoes absorb all the flavors and they get a roasted texture. A few more teaspoons of oil can also be added at this stage to aid in caramelizing, I have omitted that. Garnish with chopped cilantro and serve hot with rotis or rice.

2 pounds of red potatoes, cubed into one inch pieces
1 tbsp salt, divided
2 tbsp butter
1 pkg frozen roasted corn, thawed; about 3 cups
I used Trader Joes brand.
You can also substitute regular corn or grilled corn on the cob, kernels removed after roasting.
1 large white onion, finely chopped
3 cups reduced fat (2%) milk, plus 1/2 cup, divided
1/2 cup half and half
2 lemon thyme sprigs
3 tbsp chives, finely chopped
1 1/2 tsp fresh lemon thyme, chopped
kosher salt & freshly ground black pepper

First, prep all of your ingredients and have them handy. Place the potatoes and 2 tsp of salt in a large pot of water. Bring to a boil and cook until just fork tender, about 10-15 minutes. Place your frozen corn in a saucepan and bring to room temperature

Once the corn is room temperature, puree one cup of roasted corn and 1/2 cup milk. Set aside. When the potatoes are fork tender, drain and set aside, still in the colander.

Melt the butter in a stockpot or deep skillet over medium heat. Add the onions and the last teaspoon of salt. While they are cooking, use a knife to further rough chop the potatoes in the colander. Once the onions are translucent, about 3-5 minutes, add the milk, half and half, potatoes, roasted corn, roasted corn puree, and thyme sprigs. Raise temperature to simmer ingredients.

Simmer ingredients in the pot for 20 minutes. Remove from heat and stir in chopped chives & 1 1/2 tsp fresh thyme. Remove thyme sprigs {the leaves will have mostly fallen off so fish out those pesky stems}. Serve hot with bread sticks and/or a salad. I cheated - those bread stick beauties are store bought! They were garlicky and buttery and delicious! And once you dunk those suckers into the chowder, you wont be able to stop. Its THAT GOOD!

glad i found this recipe at dwell on joy