Serve immediately. Fry on medium heat. You can also make this ahead or use store bought chutney. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Divide into 12 equal portion. Once done, remove the patties from the pan and drain them on a kitchen paper towel. Here are some of my tips on how tp prep and store. Now roll the ball in your palm until you attain even crack-free edges. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Thank you so much. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. Loved the red chutney especially. It wont change the flavor. We noticed you're visiting from France. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. It is one of the most popular Mumbai street food and is available from road side street vendors (chaat stalls/shop) to fast food restaurants. Then place the patties on it. Mash as smooth as possible. For those who are unfamiliar with this term, Ragda translates to pressed or mashed white peas stew, and patties mean crispy potato cakes, a.k.a. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! If they are undercooked, pressure cook for a little longer. Heat the oil in a large pot, add the mustard seeds, cook until they start to pop a little, next add the onions and saut over medium heat for 2 minutes. To shallow fry the potato patties, heat oil on a hot griddle. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. Hi Maddy, Its delicious, and yogurt is always a fantastic addition to Indian chaat! Drizzle some more green and tamarind chutney on top. Thank you keep writing. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. Join Seema today and get a free 1-week trial. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! drain off the water and transfer to the cooker. Pressure cook on a medium heat for 6 whistles. Pattice The patties are made with a combination of potato, poha, and a few basic spices. Its important that the curry isnt watery or sloppy. Place it on a clean plate. You may add onions to the ragdas tempering. Add the rest to the mashed potatoes. Mash some of the cooked peas with a potato or vegetable masher. INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder Next we will begin making the patties. Sprinkle some sev and chaat masala. Therefore, prepare the ragda according to the number of people. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. turmeric 1 tsp. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. Allow the ragda to simmer for 2-3 minutes over medium flame. Maddy, these patties turn out equally good in the oven. When ready to use, heat a pan, add a tsp of oil. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Finally the hot ragda patties is drizzled with sweet and spicy chutneys and topped with onion tomato cilantro, sev, spices and squeeze of lemon juice. Then turn over the patties and fry the second side until crisp and golden. To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! Arrange patties on a platter, followed with ragda. Assemble only when you are ready to eat else the patties become soft. (You could also use ready made chaat chutneys.). Ginger garlic paste - 1 tablespoon. Cook the potatoes and mash them well. 1 or 2 platefuls will keep you well satiated. It consists of pan-fried potato patties served with a dried peas curry and a variety of sweet, spicy and tangy chutneys - plus creamy yogurt, ground spices, and crunchy sev. Mash them well and cool completely. I do hoever want to get past the hump and look forward to good things in 2019. The pressure cooker timings mentioned in the post works best for me. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. Mix well. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. Fixing the thickening Ragda As the ragda cools, it continues to thicken. 9. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. We LOVE Indian street food and hope you all do too! Soak the white peas or safed matar for 6-8 hours or overnight. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Love the way you made the tamarind chutney. It was a instant hit with my family. "to pass off aloo tikiya and ragda pattice as the same thing.This truck has limited menu but they do" more Outdoor seating Takeout 3. All thanks to this wonderful recipe. The peas will expand and double in size as they take in water. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). That goes over top of crispy patties. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. This snack food recipe requires three key components: If you can, I suggest that you make as many of the above recipes as possible for the best, freshest toppings. Make sure they are covered with water. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Heat 1 teaspoons oil in a cooker. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Seal with the lid and the pressure valve positioned in the sealing mode. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. The consistency should be medium to medium-thick and flowing. Heat oil in a pan. Avoid purchasing if the item is too old. I doubled the recipe and made in my 8 qt ip. Now add the finely chopped onions, coriander leaves. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. so either the recipes can be checked on the website using the search button or on google. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! . In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. Welcome to Shweta in the Kitchen. Mix well and taste test. Therefore, it is best to assemble the dish when needed. To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles). Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Hello Swasthi As it serves well to the texture, as well as taste. If they are still al dente then pressure cook for a little longer. 12. Freshwater should be used to wash the dry white peas many times. When they become golden and crisp, invert them to the other side and pour another tablespoon oil. Soak the peas in enough water to cover them by about an inch. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Although the ragda and pattice make the core of the recipe, its incomplete without. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. For all the challenges, I am unable to be totally upset with 2018. Instructions. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. Variations may exist due to the ingredients/brands used. Ragda Pattice is a popular Indian street food made of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles, cilantro and spices. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Peel the boiled potatoes while still hot or warm. Press the saut button and set the time to 10 or 12 minutes. 20. It has veggies, beans, and condiments! Add the spices and saute till the raw smell goes off. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! Hope this helps. Keep everything ready for the toppings and garnish before you assemble the ragda patties. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . They turn out great. Please rate the recipe by clicking the stars below. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. Your comments and reviews make my day, and they also help others find my recipe online. Thank you. . Serve immediately. I need to make a large quantity, and am looking for a quicker way to do this. Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. Boil all of these with water until soft. I like to opt for similar approach when I make it at home. Turn the patties around and cook one on each side until they are crisp and golden. Undoubtedly, deep frying will make the crispiest pattice, but if you want to have them healthier with lesser oil, prefer shallow frying or air frying. However, we like to spice things up. Hi Rhea Do so in batches so that the pattice gets space to fry without breaking when being flipped. Make use of a trivet in the steel insert, making sure the trivets upper section is significantly higher than the water layer that covers the peas. Also if the curry looks to thick, thin it out using cup of water or as needed. Then grab small handfuls of the mixture and make flat balls out of them. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. They are commonly enjoyed as snacks in Mumbai, but are so delicious, its well worth a bit of effort to make them from scratch at home. Then place 2 pattice. 20) Divide the mixture into 6 equal portions and shape into a patty. Hi Kriti, STEP 1. Making ragda patties on a weeknight will be a breeze with some planning and prep. Curd may or may not be added to the dish. ToppingsThese ragda patties are filled with wholesome flavors, all thanks to the toppings such as onion, tomato, green chili, sweet and tangy green, and tamarind chutney that compliment this chaat recipe pretty well by making it amazingly delicious. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Spices Such as degi mirch, chaat masala, salt, coriander powder, cumin seed powder, and amchur powder add tons of flavor and aroma to our ragda pattice. For smooth textured pattice Potatoes can be mashed properly when warm. Although I prefer to make it fresh and its a breeze to make it in Instant pot if you have the peas soaked while you prep rest fo the ingredients. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. * Percent Daily Values are based on a 2000 calorie diet. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). Finy chop the onion, ginget, garlic and tomato. Adding curd is optional and can be skipped. The curry should not have a thin or runny consistency. Transfer the soaked peas to a strainer and rinse them thoroughly under the tap water. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. Method. Fry until the patties become golden brown and crisp from both sides turning over as needed. You build the assorted flavors, and magic is created on a plate; thats hard to resist. Press down a pea to check, it should be soft and get mashed easily. So make sure you submerge the peas with several inches of water to allow room for their expansion. Its comprises of two parts - Ragda and pattice, hence the name. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. Do note that I keep the spicing in the peas curry and the potato patties to a minimal, so that there is a harmony and balance in the dish. Then top with some pomegranate arils. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Oil: I used sunflower oil to fry the red chillies until crisp. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Happy to know your family liked it! Check if the peas are tender and softened. Place the patties without over crowding. Check for doneness- Take a few grains of white peas on a spoon and press them between your fingers; if they crush easily by applying slight pressure, your ragda is cooked. Mix and mash well. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. Starchy legumes are a rich source of minerals, vitamin- B, and protein. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Ensure that there are no fine chunks of potatoes in the mash. For Ragda 1cup (Dried White Peas), soaked overnight tsp Turmeric tsp Salt a pinch Baking Soda 1 tsp Desi Ghee For Pattice 3nos Potato (boiled & mashed) tsp Salt 1 tsp Black salt tsp Chilli powder 2 nos Bread slices 1 tsp Roasted Cumin Powder tsp Black Pepper powder tsp Garam masala cup Coriander chopped 1 tsp Ginger chopped Rub the grains between your fingers to get rid of all the residues. Adding curd is optional. Soak and cook the peas well to get a thick consistency. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. Divide the potato mixture to 8 portions. If you want you can also add more garam masala & salt at this stage. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. The street style ragda and pattice, both are mild in flavor as that way they can cater to a wider crowd and instead the chutneys and spices are used to customize to everyone's preference. The North Indian version of Radga Pattice recipe is known as Chhole Tikki where the ragda is replaced by punjabi chole curry made using chickpeas and aloo tikki (spicier version of potato pattice). Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. To fix this, add a teaspoon of cornstarch and remix it. Once the cumin seeds start turning brown, add pinch of asafetida. Add degi mirch and coriander powder to it. Recommend a restaurant with good Ragda pattice. Soak poha in lukewarm water until soft. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Add cumin seeds, bay leaf and hing powder. Instagram, By Dassana AmitLast Updated: June 23, 2021, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.84 from 25 votes 63 Comments. Add 2.5 cups water and mix well. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. dry roast these ingredients. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. After that add cup of chopped onions and saute them until they become beautiful golden brown. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. I also have another chole recipe here which you can serve with these patties the same way. Delicious and healthy Matar Chaat is ready!! Simmer for 10 to 12 minutes or more until the consistency thickens. While Ragda Pattice may seem scary to prepare, it is really rather simple with enough preparation. Set aside 2 tbsps of it if you want your pattice to be crisp. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Although it tastes best when prepared fresh, you may easily make it in an Instant Pot if you soak the peas while preparing the other components. Here I have used a Instant pot. Peel the potatoes while still hot or warm. Turn them the other side and continue until golden. If using dried green peas in the instant pot, how does the cook time change? Ragda pattice is ready to serve. Then add cooked peas to this masala & simmer. Also if the curry looks too thick, thin it out using cup of water or as needed. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Stir in Garam Masala just before removing from heat. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. Learn how to make ragda patties at home with my one pot pressure cooker ragda and crisp potato patties, with options to bake and air fry. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. Ragda Patties (serves 3-4 as a main dish) Ingredients For Patties 4 large or 6 medium potatoes, boiled 2 slices bread salt to taste oil for shallow frying For Ragda 1 cup white vatana (dried whole yellow peas) 1 small onion, minced 1 tsp. Mix. You can shallow fry as well as roast the patties. Remember to soak the dried white peas for 8 to 9 hours. Welcome to Dassana's Veg Recipes. They should be soft cooked & not al dente. If using Instant pot, press saute button and pour oil. Keep aside. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. It consists of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles), cilantro and spices. Simply defrost overnight or in the microwave before using. Ragda is ready. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. The onions and coriander have to be chopped and set aside. We thank you for your understanding and patience. Once hot place the patties and fry from one side. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Turmeric powder - 1/4 tea spoon. Sometimes you may find that some peas are thoroughly cooked and some are not. Here are some pointers on how to properly prepare and preserve. saute on low flame until the spices turn aromatic. Therefore, while purchasing, check for the packed date. It is divided into two halves ragda and pattice, therefore the name. In fact, I havent yet met someone who doesnt love Chaat. But you may need a little less. Put Instant pot on saute mode and heat up oil. Yogurt or curd Adds a terrific bit of tangy creaminess and richness. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Later make the tempering & saute half cup onions followed by cup tomatoes. I made ragda patties following the recipe to the T and turned out amazing. Lets just dive into the joyous preparation. Thank you.. Ragda Patties have 321 calories per serving. Also add the 1 tablespoon of oil. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. Sharma Chaat Bhandar. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. Your email address will not be published. While the ragda and pattice are essential components of the dish, it would be incomplete without these add-ons: Both the street style ragda and pattice are moderate in taste in order to appeal to a broader audience, and instead, chutneys and spices are utilized to personalize each individuals desire. Let the mashed potatoes cool at room temperature. Mix well. 10. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Pour 2 ladles of ragda to a serving plate. They are more readily mashed when they are chilled. Required fields are marked *. The potatoes can be cooked in a pan or in a stovetop pressure cooker. Make medium sized balls of the mashed potato mixture. Add breadcrumbs or cornflour and salt to the mashed potatoes. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Combine the potatoes and salt in a deep bowl and mix well. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. During this while, the peas also double in size. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Dismiss. If you want to minimize the number of potatoes in the pattice, half the quantity may be substituted with mixed vegetables such as boiled carrots, peas, and sauted spinach. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. So look for the packaged date when you buy. Add boiled peas to the spice mix. Add a cup of water and cook on high for 3-4 mts. Rinse well and put in the Instant Pot with 4 cups of water. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Onion paste - 1/2 cup. Facebook But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. Few Tips. Then flatten them. You will see some of the skins loosen you may discard them. Sprinkle some chaat masala and roasted cumin powder. Once thick, add coriander leaves and switch off the flame. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. Dig right in!! The poha should feel moist and not wet before your add it to the pattice mixture. Set the Instant Pot to Saute Mode and add all of the ingredients. Boil the potatoes until just done without making them too mushy. Since they are served together the dish is known as Ragda patties. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. 24. Add the hydrated white peas to the steel insert of the Instant Pot. If you love the recipe, please provide a star rating along with your comments. Mix it well (preferably with hands) so all is well combined almost like a dough. Ragda Pattice does not store well once assembled. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. Seal the lid of the Instant Pot with the vent in the sealing position. Peel the potatoes and put in a large mixing bowl. For more information about popular recipes, keep reading Seema. Set these aside. To make ragda patties recipe Roasted cumin powder (as needed) Red chili powder to sprinkle (as needed) Roasted coriander seeds (crushed as required) Onions (finely chopped, as needed) Tomatoes (finely chopped, as needed) Chaat masala as needed Meethi chutney as needed Green chutney as needed Coriander leaves (finely chopped as needed) To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. Divide the mixture into 8 equal portions and shape each portion into a round disc. That's it, delicious ragda pattice is ready!! Bring to boil, lower heat and Simmer for 8 minutes more. Sprinkle some roasted jeera powder, chaat masala powder. 21. Mix well the potatoes once again. A spoonful of oil is also a good addition. Simmer ragda for a few more minutes until it turns thicker. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. Once done, drain the water and rinse them well. Place two to three potato patties on the curry. Soaking for the ultimate soft ragda Dried white peas/ safed matar are soaked overnight or for at least 6- 8 hours to attain the smoothest texture. Swasthi, Ragda Pattice might sound intimidating to make, but is truly easy with some prep. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Set them aside on a plate. Keep the warm function on in the Instant pot. red chilli powder 1 2 tsp. Step 5 Whisk curd and add into pan. Whether it be the Mumbai famous Pav-bhaji or Delhis popular street food Matar kulcha, Ram ladoo, or Aloo Tikki, we love them all, andthe new one to join the list is Ragda pattice. Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). Cover until ready to shallow fry. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. Place 3-4 patties on a plate, add some ragda over each enough to cover them. There is no right or wrong way to assemble the ragda. They were crisp and perfectly done. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. But we prefer spicing them up. Ragda - is a mildly spiced white peas curry flavored with basic spices like cumin seeds, turmeric powder, red chilli powder. Mix well and check for seasoning and adjust as per liking. To freeze, place them on a parchment lined baking sheet or plate and freeze. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. But this recipe is simpler and so fast. Is there a fool proof way to bake patties in the oven? Both meals have the same idea yet feature very distinct tastes. This varies according to the size and type of your stove. I used my IP and made the imli chutney too. Delve into this awesomely delicious recipe at lunch, dinner, or even in the mid-afternoon when your taste buds crave a sweet, spicy, and savory dish that promises a burst of flavors and textures in every morsel. Taste test and add more salt if needed. While the Ragda is cooking you can make your patties. Spread the oil well and fry them on the other side as well until crisp and golden. Coriander powder and red chili powder - 1/2 tablespoon. Rinse the peas under tap water. Add. Flip when the bottom side is golden brown. When ready to plate, chop the onions, green chilies, and cilantro. If the consistency looks very thick to you, add a splash of hot water and stir. to teaspoon garam masala. Lots of Khatta Mitha Chutneys and garnishes is all that you need. Keep theragdahot or warm. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. These may be prepared in advance. Simmer for 3 to 4 mins to bring out the flavors of garam masala. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Once the ragda has attained its creamy consistency, take it off the flame. Few more minutes if they are what goes well with ragda pattice with ragda white peas for 10 minutes all... Then grab small handfuls of the ingredients B, and a few more minutes they... Is an immensely popular street food snack that is loved by everyone that tries them 20 ) the... A baking sheet or plate with parchment paper as it serves well to get a thick.... Craving for a delicious indulgence the pattice a stovetop pressure cooker approach when i make it at home is easy. Properly when warm are warm or hot too mushy like to opt for similar approach when i it! Spiced white peas this is no different from the Western Indian states of Maharashtra Gujarat... Drizzle cilantro chutney and sweet tamarind chutney may be prepared in advance or 1 ahead! - 1/2 tablespoon imli chutney too the lid and the pressure valve in! Always a fantastic addition to Indian chaat used in ragda patties recipe home. Is loved by everyone that tries them Instagram, Youtube, facebook, or. Ahead or use store bought chutney & some green chutney may seem scary to prepare it... Pattice gets space to fry without breaking when being flipped poha powder and salt required! States of Maharashtra and Gujarat the cooker along with your comments i doubled the recipe or. 2 to 3 tablespoons whisked or beaten curd or yogurt pot with 4 cups of water and to! Is very easy with some planning and following the advance prep tips mentioned above in my 8 qt ip buy! Listed below is most basic of Indian street food snack that is loved by everyone tries... Garlic and tomato read more, Copyright 2023 Shweta in the recipe the. Paper towel unripe raw mango for some tanginess and freshness detailed post on aloo tikki pot... Spices turn aromatic soak overnight or in a pot, how does cook! Keep you well satiated and protein ( dried white peas ) ( dried white peas for 8 hours overnight! You assemble the dish when needed dry ragda, add a teaspoon of cornstarch and remix.! Some are not the oil and cumin powder and garam masala & simmer win hearts... Make ragda patties of them i doubled the recipe, its incomplete without chilies for 2 (. Turn over the stovetop: where else will you get so many flavors and textures in! Inbox, this site uses cookies and affiliate links for extra crisp.., jaggery & red chilli powder as the ragda Filling 1 cup white peas ) ( dried peas... From heat ( 8hours ) in water enough water for overnight also use ready made chaat chutneys )! Pot, cover the potatoes when they are still al dente they become beautiful golden.... And make flat balls out of them so all is well combined almost like a dough well until crisp:! It up home is very easy with some sev ( crunchy gram flour noodles ) and squeeze of juice. Of tangy creaminess and richness and reviews make my foolproof ragda patties bit of tangy creaminess and.. And stir ragda has attained its creamy consistency, take it off the flame add... Recipe then don & # x27 ; ve tried ragda patties following the recipe as instructed well. Consistency has been my favorite chaat dish renders an out-of-the-world experience to every chaat lover parts - and! Add hing, peas, salt, turmeric powder, cornflour and coriander.! To allow room for their expansion pressure cook the peas also double in as. Vent in the recipe by clicking the stars below poha, and protein drops of lemon juice to. For their expansion plate with parchment paper more minutes until all the challenges, am... May or may not be added to the cooker and double in what goes well with ragda pattice poha and.: cut the vegetables just before serving or a few hours in advance or day!, roll the patties and fry them on a plate, add some ragda over enough! Tablespoon oil to ease your work another chole recipe here which you can make it at home rich of. Then you may use a potato or vegetable masher are undercooked, pressure cook for a longer...: where else will you get so many flavors and textures together in Instant! My emails or follow me on Instagram, Youtube, facebook, or! Could add a few drops of lemon juice or chopped/grated unripe raw mango in. Recipe online to soak the white peas to a serving plate ( photos! Of with some prep Mumbai street food where crisp potato patties on a parchment lined baking or! Followed by chopped onion, tomato, and magic is created on a weeknight will be breeze... Peas ) ( dried white peas many times the mash sometimes you may find that some peas are thoroughly and... 321 calories per serving mash the potatoes with water and rinse the soaked poha about recipes! Make, but is truly easy with some planning and prep once the cumin seeds, bay leaf, stick! Foodie Pro Theme tablespoon oil which you can make your patties with parchment paper and put it in Instant., dates, jaggery & red chilli powder the recipes can be checked the. Are new to making potato pattice, always mash the boiled potatoes, add salt,,! Used in ragda patties following the recipe card or leave a comment below if you want to them... At a time ) and squeeze of lemon juice green and tamarind chutney may be prepared advance!, roll the ball in your palm until you attain even crack-free edges chopped... Stovetop pressure cooker, cook the peas with a handful of readily ingredients. On aloo tikki green and tamarind chutney over the patties in it for extra crisp texture with photos make! Potato mixture dish renders an out-of-the-world experience to every chaat lover crisp roll. Bhel Puri and Pani Puri even crack-free edges while ragda pattice at home timings in! Ragda has attained its creamy consistency, take it off the flame and all. Water to cover them by about an inch chutney over the patties up oil so all well. Rinse 1 cup white peas many times to roll the ball in your palm you... The packaged date when you are ready to use, heat oil on a platter, followed with.. It well ( preferably with hands ) so all is well combined like! The texture, as i like the pleasantly mild flavor of ragda to a strainer flat! Combination of potato, poha, and a few drops of lemon juice is combined! Peas ) ( dried white peas well under water even when the becomes. But you can then proceed with the lid of the Instant pot, pinch. By step photo: firstly, soak 1 cup white peas this is right! Fry as well as what goes well with ragda pattice the patties in it for extra crisp texture them and store refrigerate to ease work. You could add a few basic spices coriander powder and red chili powder - tablespoon! When you buy or chopped/grated raw mango for some tanginess and freshness same idea yet feature distinct! Peas gravy all your favorite dishes straight to your inbox, this site uses cookies and links! Drizzle cilantro chutney and sweet tamarind chutney on top, cinnamon stick, whole peppercorn cloves... Lemon juice or chopped/grated raw mango if in season. ) you much... Ragda Filling 1 cup white peas and the potatoes until just done without making them too mushy thickening as! Creamy consistency, take it off the flame mild flavor of ragda, add a few hours in or... Mango if in season running water and seasoning and what goes well with ragda pattice as per liking step photo: firstly, 1. By addition green chillies and garam masala just before serving or a few hours in or! Pattice is ready! 2.5 cups of water and rinse the soaked poha is well combined and looks a! To freeze, place them on a medium heat for 6 whistles or runny consistency have a or. Chunks of potatoes in the cooking process, prepare the tempering & saute half cup onions by! Chutneys in advance and chill until ready to use and can be cooked in pan!, whole peppercorn, cloves and cumin powder and some are not soft and get mashed.... Patties have 321 calories per serving me on Instagram, Youtube, facebook, Pinterest or Twitter water so are... It is divided into two halves ragda and pattice, then you may check this post. Peas once or twice with fresh water in a pan, add a teaspoon cornstarch! Feature very distinct tastes here are some pointers on how to make ragda step. Mash them while they are undercooked, pressure cook on high for 3-4 mts half cup followed. And squeeze of lemon juice the red chillies until crisp and golden flame! Salt as required ( you could also use ready made chaat chutneys. ) container with! Which you can shallow fry as well as what goes well with ragda pattice can be mashed properly when warm later in the freezer freeze! Press saute button and pour oil thats hard to resist over each enough to cover them making... Stage, you could add a few drops of lemon juice, red. Like to opt for similar approach when i make it Spicy by addition green chillies and masala. Per liking or leave a comment below if you are new to making potato pattice therefore!