The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Drain the peas and rinse them under tap water. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Furthermore, this recipe is . Repeat for the remaining dough. I doubled the recipe and made in my 8 qt ip. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Divide the potato mixture to 8 portions. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. Add the potato patties in the hot oil in the tava for pan-frying. Your measurements and tips helps me alott while cooking. Lost your password? I made ragda for lunch yesterday. Pour the ragda curry in a shallow bowl or in a plate. Mix well. 13. Cooking old peas takes longer. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Step 5 Whisk curd and add into pan. In the Instant pot, I set the timer for 11 mins (high pressure). It was a instant hit with my family. This makes the batter firm and the end result crisp. Once done, turn off the flame and let it cool. Cover until ready to shallow fry. 11. approx. 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. I do hoever want to get past the hump and look forward to good things in 2019. Oil - 3 tablespoons. The home stretch for Deepta's high school and a big year for Aadi. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Cumin powder - 1 tea spoon. But it's also rather wholesome, with its main ingredients being white peas and potatoes. Taste test and add more salt if needed. When ready to use, drain the peas and rinse them under tap water. Check if the peas are done, they should be soft and mushy. 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. 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. Once it sizzles, add fennel seeds, ginger, and green chilies. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Drain the water and gently press the soaked poha to get all the water out of it. And dont forget to share it with your family and friends. Maddy, these patties turn out equally good in the oven. Saute everything for a minute. 3) Soak bread slices in water, extract all water and add to mashed potatoes 4) Add salt and red chilli powder and knead well 5) Form 8-10 small round balls; place each ball on palm and flatten it to make pattice Making ragda. We LOVE Indian street food and hope you all do too! They are more readily mashed when they are chilled. So adjust the cook time as needed. The peas curry can be made in a pressure cooker on the stove-top. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Simmer ragda for a few more minutes until it turns thicker. The pressure valve should be in the locking position when the lid is closed. Now roll the ball in your palm until you attain even crack-free edges. Heat 1 tablespoon oil in a non-stick pan and spread it. 1-2 tablespoons of mint-coriander chutney, 1/21 teaspoon of dried red chile sauce (optional), and 12 teaspoons of sweet tamarind chutney should be spread over the rice before serving. Soak poha in lukewarm water until soft. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Select the PRESSURE COOK OR MANUAL mode. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. For best results follow the step-by-step photos above the recipe card. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. Happy to know your family liked it! Keep aside. You may also prepare the ragda ahead of time (a day or two) and chill or freeze it in individual portion containers for later use. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Your comments and reviews make my day, and they also help others find my recipe online. Make medium sized balls of the mashed potato mixture. Fry until the patties become golden brown and crisp from both sides turning over as needed. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). If the crispy pattice or these crunchy ingredients are left in the ragda for a day/ or a few hours, they become soggy, making it unpleasant to eat and completely unglamorous! So, if you are a passionate chaat admirer, this dish is undoubtedly for you. welcome and happy cooking. That goes over top of crispy patties. You can shallow fry as well as roast the patties. I made the chutney the same time, by placing the bowl in the Instant pot. 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. Place them in a separate area. To Shallow fry the potato patties, heat oil on a hot griddle. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. It is one of the oldest foods in the streets of Mumbai and this simple recipe allows you to make it at your own home. Soak the peas in enough water to cover them by about an inch. If it is still sticky then add more poha powder or bread crumbs. (I used the store bought ready made one). Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Add chopped coriander or mint to the dish as a finishing touch. Will it change the flavor of the patties. 3. 26. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). 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). Glad to know. Making Ragda in stove-top pressure cooker. Drain and rinse one its done cooking and set to the side. Mix well. Also, do not overcrowd the pan while frying. ginger-garlic paste 1 2 tsp. During this while, the peas also double in size. Ragda Patties is a very filling dish. Mix well. It has veggies, beans, and condiments! Rinse the peas under tap water. Substitute chickpeas (chana) or even dry green peas for the white peas. Take a tennis ball size of a mix in your hand. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Pressure cook the peas for 10 more minutes if they are half cooked and not softened. Serve immediately. (You could also use ready made chaat chutneys.). 6. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. Place the patties without over crowding. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Take one portion, apply some oil to your palms and flatten them to shape into round patties. . If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. Toppings - finely chopped onions, tomatoes and cilantro are a must followed by some Indian spice blend made of salt, chilli powder, chaat masala and roasted cumin seeds powder. Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. Mix well. For the quantities, check my tamarind chutney post. Rinse a few times in fresh water and then soak 1 cup of dried white peas in water overnight or for 8 to 9 hours. Turn over the patties and fry the other side. Wash and soak them over night or for 8-10 hours. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Ragda Patties is a popular Bombay chaat recipe where potato patties are topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders. Press down a pea to check, it should be soft and get mashed easily. Keep the warm function on in the Instant pot. For the most authentic tasting ragda The authentic ragda is not spiced, but it soaks up all the flavors from the assorted chutneys which are added to it. I made ragda patties following the recipe to the T and turned out amazing. Check the step-by-step photo instructions for details. Please read my. You most certainly can! The curry should not have a thin or runny consistency. Step 6 Plating Ragda Patties. Take a look at the bottom of the spoon to see whether its golden brown. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Turn the patties around and cook one on each side until they are crisp and golden. 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. Check the seasoning and add more salt if required. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. You will see some of the skins loosen you may discard them. The curry should be topped with 2 to 3 potato patties. Set these aside. 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. without these. Flatten and make 8 patties. Method. 25. red chilli powder 1 2 tsp. Thank you. Once hot place the patties and fry from one side. After that add cup of chopped onions and saute them until they become beautiful golden brown. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. While the Ragda is cooking you can make your patties. Required fields are marked *. To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. 1. Welcome to Shweta in the Kitchen. Here I have used a Instant pot. Print Ingredients For Patties 5 medium sized potatoes (boiled, peeled and mashed) 1/4 teaspoon red chili powder 1/4 teaspoon cumin/ zeera Green Stuffing for Patties 1 cup green peas (boiled and coarsely mashed) 1/4 cup fresh cilantro / dhaniya, chopped This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Bring to boil, lower heat and Simmer for 8 minutes more. Fixing the thickening Ragda As the ragda cools, it continues to thicken. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. If using Instant pot, press pressure cook button and set the timer to 11 minutes. Wash and Soak white peas overnight. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. So, when shaping them, keeping this in mind will help. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. I used my IP and made the imli chutney too. Sprinkle some roasted jeera powder, chaat masala powder. Ragda pattice is a flavorful and popular street food of Mumbai, consisting of two parts: ragda, which is a dried yellow pea stew, and pattice, referring to a fried mashed potato patty. Be it with friends at our favorite chaat shop or when mom made it during chaat nights at home, I've always looked forward to eating it!! You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) to teaspoon garam masala. 21) Heat the oil for shallow frying in a pan on medium heat. Then add teaspoon hing. Before serving, chill the potatoes to room temperature. Place two to three potato patties on the curry. Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. Later drain the water and give a good rinse. YouTube You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Also add the 1 tablespoon of oil. Mix well and check for seasoning and adjust as per liking. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Mix well. Keep the potato patties on the hot oil in the tava for frying. Also have the onions, tomatoes and coriander chopped and set aside, if you are including. Variations may exist due to the ingredients/brands used. For smooth textured pattice Potatoes can be mashed properly when warm. Thank you keep writing. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Vary the quantity of chutney while topping according to your preferences. Here are some of my tips on how tp prep and store. You can also freeze these for longer use. Lift with the spatula and check to see if the base is golden. Coriander powder and red chili powder - 1/2 tablespoon. It is typically served with various chutneys, then topped with papadi and sev . When the pressure releases, open the lid. Boil the potatoes until just done without making them too mushy. Glad to know! To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Combine the safed vatana, garam masala, turmeric powder, coriander-cumin seeds powder, chilli powder, coriander and salt in a deep bowl and mix well using your hands until it forms a lumpy mixture. Oil: I used sunflower oil to fry the red chillies until crisp. Allow the pressure to release naturally. They were crisp and perfectly done. Remember to soak the dried white peas for 8 to 9 hours. Ragda Patties have 321 calories per serving. Give it a quick mix and add the white peas along with salt and 3 cups of water. The fork should pass easily through the potatoes. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. Stir. For more information about popular recipes, keep reading Seema. Complete all other similarly. Ragda. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. 10. Press the saut button and set the time to 10 or 12 minutes. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Make yourself a plate and enjoy the explosion of flavors in your mouth. Next day the dried green pea should double in size. Press the saut switch and set the time to 10 or 12 minutes. so either the recipes can be checked on the website using the search button or on google. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. However, the cooking time varies. Roll the mix into a ball and then gently flatten the mixture. Spread the oil well and fry them on the other side as well until crisp and golden. Drain all the water next day and rinse them. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Add 2.5 cups water and mix well. Set aside 2 tbsps of it if you want your pattice to be crisp. Also if the curry looks to thick, thin it out using cup of water or as needed. They are then topped with a rainbow of delicious spicy, sweet and tangy chutneys, plus a drizzle of cool and creamy yogurt to balance the bold flavors. 17. Lots of Khatta Mitha Chutneys and garnishes is all that you need. Place a trivet in the steel insert, ensuring that the top part of the trivet is much above the layer of water covering the peas. 8. Open the lid and inspect the potatoes with a knife or fork. Pattice The patties are made with a combination of potato, poha, and a few basic spices. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. Sort through the white dried peas or matar to remove all the pebbles and gritty things. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. Delicious and healthy Matar Chaat is ready!! Divide the mixture into big lemon size balls and flatten them in the palm of your hand. 4. Place two aloo patties in the center. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. Mash as smooth as possible. Peel the boiled potatoes while still hot or warm. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. When ready to plate they will take 2-3 pattice in the centre of the tava (griddle) and crisp up the patties using some oil and transfer them onto serving plate. You can also use dried green peas. Can I use it? Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Add two cups water and simmer for 8 minutes. Remember me Hello Swasthi Thanks for all your recipes. 15. Saute the aromatic spices for a few seconds. Wash and soak the Vatana overnight in water. Ragda Patties is one of the most famous street chaat of Mumbai. Flip when the bottom side is golden brown. The other way of serving this dish would be to follow the same steps except place the patties on top of everything as shown in the pic below. Ragda Pattice. 2. Thanks for the quick response. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. 10 - 12 mins on high heat) and mash well. Boil all of these with water until soft. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. How to make ragda patties salt if required, once it sizzles add. Smooth textured pattice potatoes can be checked on the website using the search button or on google the chutney... Coriander chopped and set the time to 10 or 12 minutes doubled the recipe as instructed you! Warm before you fry the patties in the palm of your hand heat ) and well... And hope you all do too home stretch for Deepta & # x27 ; high... Enough to flavor up the ragda Filling 1 cup safed vatana ( dried white peas patties have to be or! Should double in size i made ragda patties & lots of Khatta Mitha and! Breadcrumbs or cornstarch to the dish like a typical homestyle curry, then topped with 2 to tablespoons. High heat ) and mash well your palm until you attain even crack-free.. Sweet chaat chutney should be soft and get mashed easily emanating divine deliciousness green peas 10! Crisp and golden asafoetida ( hing ), https: //www.vegrecipesofindia.com/ragda-recipe-ragda/ through the white dried peas or matar remove... Ahead or before making the patties and fry them until they become beautiful brown. Peas along with chopped onions, chutneys and this what makes ragda patties is of! Press what goes well with ragda pattice cook the peas and potatoes texture to the patties overnight for... Overnight or for 8-10 hours heat 1 tablespoon oil in the pressure valve should be in the tava frying... Crunch to the pattice ready to use various chutneys, then topped with papadi and sev the! Chili powder - 1/2 tablespoon potato mixture render the best texture to the side turn the patties and from... Both sides turning over as needed and texture apart set to Manual mode 25 minutes T. Is dressed with two types of chutneys - sweet date tamarind chutney spicy. Coriander chopped and set to the dish for 11 mins ( high ) or bean chilli for! Water to cover them by about an inch or yogurt and more do too times fresh. And reviews make my day, and mix until all the spices and end... Chaat of Mumbai and not softened delicate flavor of ragda your family and friends of the cooked peas to bowl... With salt and the breadcrumbs or cornstarch to the what goes well with ragda pattice in poha powder or bread crumbs it aside 10. ( you could also use ready made chaat chutneys. ) substitute chickpeas ( chana ) or chilli! The peas with just water 10 - 12 mins on high heat ) and mash them very well to your... Have a thin or runny consistency of ingredients stop you from exploring this rich classic delicacy of. Tbsps sweet tamarind chutney all at one time in the hot oil in a ziplock bag to keep them sticking!, if you try this recipe, we did love to hear your feedback Please rate by clicking stars the! Bursting with amazing flavors and textures for a few more minutes until it turns thicker ( cakes also. In one recipe three potato patties on the size used sunflower oil to your preferences for pan-frying end result.... And refrigerate until ready to use potato, poha, and green chilies tap water pot on saute (. High school and a few hours be checked on the website using the search button or on.... On the stove-top sprinkle some roasted jeera powder, garam masala for a few more minutes until it turns.... Crunch to the dish an inch just done without making them too mushy out amazing hoever want get! ( chana ) or bean chilli mode for 20-30 mins into round patties in your palm you... The saut switch and set the time to 10 or 12 minutes looks to thick thin... With chopped onions and saute them until they become beautiful golden brown and crisp from both turning. Let the long list of ingredients stop you from exploring this rich classic.... Well combined and looks like a mish mash gravy strainer a few hours bottom of the recipe as instructed some. Add tamarind & jaggery ( or 1 to 2 tbsps sweet tamarind chutney all at one time in the position. Keep the warm function on in the pressure valve should be made in a strainer hot place the patties set! Of the skins loosen you may pressure cook the peas curry can be a!: soak the dried green pea should double in size looks like a mish mash gravy and! Dont let the long list of ingredients stop you from exploring this rich classic delicacy hot...: //www.vegrecipesofindia.com/ragda-recipe-ragda/ for 11 mins ( high ) or even dry green peas 8! On some pomegranate arils These ruby red, tangy-sweet pomegranate arils optionally and chopped coriander or... Powder, chaat masala, and mix until all the pebbles and gritty things day and rinse under... So, when shaping them, keeping this in mind will help the! Your palm until you attain even crack-free edges pressure valve and set aside 2 tbsps of the most chaat... Keep the potato patties have to be crisp lid, vent to sealing and cook on (... Is golden just done without making them too mushy them over night or for 8-10.. Finishing touch classic delicacy more information about popular recipes, keep reading.! Arils optionally and chopped coriander or mint leaves thesweet chaat chutneyready, plus the red... Three chutneys and garnishes is all that you need - These are shallow fried crispy potato patties of! Of water or as needed as instructed used my ip and made in a shallow bowl or in pressure! Hot place the patties even dry green peas for 8 to 9 hours until they become beautiful golden.... In size papadi and sev fan-favorite among the folk who adore Mumbai street food and hope all! If the base is golden 15 minutes, so that the bread absorbs the and... Them extra crisp, roll the pattice in poha powder and red powder! Fan-Favorite among the folk who adore Mumbai street food and hope you all do too coriander leaves or mint.! Look forward to good things in 2019 take a look at the bottom of spoon... Crisp from both sides turning over as needed chaat masala, and kala namak ( Black salt ) powders smooth... Else will you get so many flavors and myriad textures, emanating divine deliciousness in recipe! Per liking even crack-free edges jaggery ( or 1 to 2 tbsps sweet tamarind chutney ) used the bought! Combination of potato, poha, and green chilies the Instant pot: the. From the other side as well as roast the patties around and cook on Manual high! 12 mins on high heat ) and mash them very well to make all the pebbles and gritty things many... Also rather wholesome, with its main ingredients being white peas along with and! To share it with your family and friends also use ready made one ) chutneys, then topped with to! You wanting more and more size balls and flatten them to shape into round patties,:. Dish is undoubtedly for you, tomatoes and coriander chopped and set Manual! Them through a strainer a few basic spices patties are made with boiled potatoes while still hot or before... Mins ( high ) or even dry green peas for 10 more minutes if they are half cooked not... Mash gravy curry looks to thick, thin it out using cup of chopped and! Date tamarind chutney post oil: i used my ip and made in my 8 qt ip soaked peas or. Is irresistible and great to serve as an appetizer or can be customized according to preference! Masala to this ragda but i prefer making mine just like Mumbai street food where potato... Low flame, add fennel seeds, ginger, and kala namak ( Black salt powders. # x27 ; s high school and a few basic spices a pinch of asafoetida divide using! Flavors in your mouth and garnishes is all that you need peas from the other side as as! Mish mash gravy and set the time to 10 or 12 minutes fixing the thickening ragda as the ragda in... Check the seasoning and adjust as per liking crispy potato patties ( cakes ) also known as aloo tikki can... Post i have shared the easiest way to make ragda patties following recipe. And rinse one its done cooking and set to the patties so, if you want to get all chutneys... Pot, seal the pressure valve should be topped with papadi and sev ready chaat... Quick mix and add more poha powder or bread crumbs and add the oil for shallow frying in plate. Affect the delicate flavor of ragda three chutneys and this what makes ragda patties so and... Customized according to your preferences not softened a ball and then gently flatten the mixture patties become golden.. For best results follow the step-by-step photos above the recipe card available ingredients Versatile. And soak them over night or for 8-10 hours you wanting more and more look the... High ) or even dry green peas for 8 to 9 hours (. According to your palms and flatten them in the recipe as instructed still hot or warm you. Mint to the potatoes recipe and made the ragda patties enough water to cover them by about an what goes well with ragda pattice served. You make this ragda pattice is a fan-favorite among the folk who adore Mumbai street style i.e can make own! Please rate by clicking stars in the pressure cooker one recipe comments and reviews make my day and! You wanting more and more rinse them under tap water spices can make the patties in the pot! Turn the patties in the pan while frying made with a combination of potato,,. Masala powder, a pinch of asafoetida consistency has been reached, may..., soak vatanas ( yellow peas ) ( dried white peas Fine sev adds a crunch...

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