Masala Puffed Rice Mixture

Bajji Pappu.

Puffed rice mixture is quite famous chaat all over India. In this Andhra version of puffed rice mixture / maramarala mixture, puffed rice is tossed with a cooked spicy yellow peas gravy along with freshly chopped onion and tomato for freshness and crunch. The puffed rice chaat is spicy and mouthwatering and served instantly.
Makes: around 2 1/2 Cups of Masala Puffed Rice Mixture.

Ingredients:

Puffed Rice 2 Cups
Onion 1 Small
Tomato 1 Large
Green Chiles 1
Cilantro a handful Leaves
Lemon Juice 1/2 tsp
Roasted Peanuts 1 tbsp
Salt to taste

Masala:

Cooked Yellow Peas 2 tbsps
Cloves 1
Cinnamon 1/2 inch Stick
Star Anise 1/4 inch Piece
Whole Red Chiles 1 – 2
Onion 1/2 of Small One
Besan / Gram Flour 1 tsp
Salt to taste
Oil 1/2 tsp

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the tomato.
Remove stems, wash and finely chop the green chiles.
Clean, wash and finely chop the cilantro leaves.
Add few tablespoons of water to the besan and mix well without any lumps.
Keep it aside as a thickening agent.

Heat oil in a pan, add cloves, cinnamon, star anise and red chiles.
Fry for few seconds or until aromatic, add chopped onion.
Fry till onion turns translucent.
Cool all the ingredients to room temperature and grind them into fine paste adding enough water.

Heat a sauce pot on medium flame, add cooked yellow, and ground masala paste and salt.
Add quarter cup of water and boil for 5 – 10 minutes.
Stir in the besan mixture and cook for a minute or two.
Remove from heat and cool the masala mixture to room temperature.

In a mixing bowl, add puffed rice, chopped onion, tomato, green chiles, cilantro, lemon juice, roasted peanuts and masala mixture.
Mix everything together with hands while lightly squeezing the puffed rice.
Taste and adjust the salt if necessary.
Instantly serve masala puffed rice mixture as a chaat.
Notes: Make sure to serve the masala puffed rice mixture immediately, else it turns soggy.

Suggestions: Add few pinches of red chile powder to the puffed rice for spice.
Variations: You can also crumble some plantain fritters or green chile fritters if you wish.
Other Names: Maramarala Mixture, Bajji Pappu, Spicy Mamra Chaat, Andhra Puffed Rice Chaat.

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Ragda Patties

Ragda is a popular Indian street food made with dried yellow peas. It is generally paired with potato patties for “ragda patties”. Potato is boiled and mashed with other spices to form into patties and either deep fried or shallow fried till light golden brown. It is generally served layered with green chutney and tamarind chutney.
Makes: 1 Serving of Ragda Patties

Ingredients:

For Patties:

Potato 2
Corn Flour 1 tsp
Ginger 1/2 inch Piece
Green Chiles 1
Lemon Juice 1/2 tsp
Mint Leaves few Sprigs
Cilantro few Sprigs
Salt to taste
Oil as required

To Serve:

Ragda 1 Cup
Green Chutney 1 tbsp
Tamarind Chutney 1 tsp
Onion for garnish
Cilantro for garnish

Method of preparation:

Peel and mince the ginger
Remove stem, wash and finely chop the green chiles.
Wash and finely chop the cilantro and mint leaves.

Wash the potatoes and cut them into halves.
Bring few cups of water to boil in a sauce pot.
Add halved potatoes and boil them till cooked and just soft.
Cool the potatoes a bit and remove the peel.
Break the potatoes into crumbles with help of hands and thoroughly mash the crumbled potatoes.

In a mixing bowl, mix together potatoes, corn flour, ginger, green chiles, mint, cilantro, lemon juice and salt.
Take a big lemon sized portion of the potato mixture and form into ball and lightly flatten with help of hands.
Repeat the same with remaining mixture.

Heat a flat pan on medium heat, grease the pan with little oil.
Place the patties on the pan and drizzle little oil on each one.
Fry the potato patties on both sides till light golden brown on both sides.

To serve,
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
In a serving plate, place the potato patties, pour ragda over them.
Garnish with cilantro and onion and layer it with green and tamarind chutney.
Serve ragda patties immediately.
Notes: You can store patties, ragda and chutneys in refrigerator and assemble when necessary.

Suggestions: For more gravy, add more ragda to the plate. Add garlic chutney for spice.
Variations: You can also add boiled potato to the radga. You can also garnish ragda patties with sev. Patties also be made with peas, corn, paneer, arvi, mixed vegetables etc..
Other Names: Ragda Patties, Ragda Patis.

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