White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Mix well. For the stove top cooker, pressure cook for 6 whistles on a medium heat. to teaspoon garam masala. Give it a good stir and close the lid. Just thaw overnight or in microwave and use. Please read my. It is purely a dream recipe for street-food admirers. Strain the excess water from soaked pea and chana dal. Simmer for 10 to 12 minutes or more until the consistency thickens. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. 21) Heat the oil for shallow frying in a pan on medium heat. Mix all the ingredients very well. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. Sometimes you may find that some peas are thoroughly cooked and some are not. turmeric 1 tsp. Starchy legumes are a rich source of minerals, vitamin- B, and protein. 2. If you are looking for the most authentic taste, feel free to skip the seasoning part and continue with the rest of the recipe instructions. Simply defrost, blot away any excess water, and shallow fry or air fry. You can also freeze these for longer use. Twitter 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. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. Pour about 2 ladlefuls of ragda over it. Both dishes have similar concept yet so different in flavors. Also add red chilli powder and salt according to taste. 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. After 30 minutes the pressure cooker will beep. Take a small portion of the potato mixture and shape it into a tikki. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. 1. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Repeat this for the other side too. By Swasthi on November 11, 2022, Comments, Jump to Recipe. Potato Patties - You can make these ahead of time. I always made this the way my mom made with onions and tomatoes. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Add two cups water and simmer for 8 minutes. Here I have used a Instant pot. Making this is a 2 step process & can be made simultaneously to save time. 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. When they are still warm, peel and thenmash them. 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. Ragda is ready. Stir. I like really soft ragda (well cooked) so I cook for 30 mins. Mash them well and cool completely. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. In a plate or small deep dish / bowl, add the patties, pour a ladle of the warm ragda mixture on top followed by some sweet chutney, green chutney. 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. Top it with green chutney and tamarind chutney. Pressure cook for 30 minutes on high pressure. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. so either the recipes can be checked on the website using the search button or on google. we do not have an app. Can I use it? Thank you. Serve ragda patties immediately for the best textures and taste. Saut for 10 to 12 mins by pressing the saut button. 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. I made the chutney the same time, by placing the bowl in the Instant pot. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. Once hot place the patties and fry from one side. 10 - 12 mins on high heat) and mash well. 6. In my house, we all are chaat lovers! Before arranging the ragda patties, prepare all of the garnishes and toppings. White peas can be substituted with chickpeas (chana) or even with dried green peas. Simmer, and add more water if . Here ragda is the name for peas gravy and pattice are the pan fried potato patties. Before serving, chill the potatoes to room temperature. (I used the store bought ready made one). And dont forget to share it with your family and friends. Repeat this for the other side too. Adding curd is optional and can be skipped. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. Then add teaspoon hing. But we prefer spicing them up. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Cook for another 2-3 minutes at a low flame. You could add ginger garlic to these if you prefer these spicy. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. While they are still hot or warm, peel and mash the potatoes in a bowl. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Mix well. But you may need a little less. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. . Saute everything for a minute. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. Air fried them at 180 C (350 F) for 10 mins. Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. Substitute chickpeas (chana) or even dry green peas for the white peas. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. 15. Press the saut switch and set the time to 10 or 12 minutes. Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. So make sure you submerge the peas with several inches of water to allow room for their expansion. Mix well the potatoes once again. Once the cumin seeds start turning brown, add pinch of asafetida. 3. They should be made into patties by flattening them out. We are not eating simply a plain potato patty or only the curry. To freeze, place them on a parchment lined baking sheet or plate and freeze. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). The consistency should be medium to medium-thick and flowing. Place the pan-fried patties on kitchen paper towels or in a mesh strainer. Pressure cook on a medium heat for 6 whistles. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Do not over cook them. If using Instant pot, press saute button and pour oil. 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! Salt plus red chili powder may also be added to the mix. Defrost and reheat until really hot and bubbling. Taste test and add more salt if needed. However it may vary depending on the size & model of your cooker. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! It is very popular in the states of Gujarat and Maharashtra (vegan). Plus is vegan and gluten-free! The pressure cooker timings mentioned in the post works best for me. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. Onions and tomatoes These veggies add a lovely bit of fresh flavor. Keep aside. Curd may or may not be added to the dish. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Variations may exist due to the ingredients/brands used. Open the lid and inspect the potatoes with a knife or fork. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Allow the pressure to release naturally. Now back to the Ragda Pattice, to get this going the instant pot helps. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. 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. saute well. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. Set the Instant Pot to Saute Mode and add all of the ingredients. You can also grate the potatoes and then mash. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. Seal the lid of the Instant Pot with the vent in the sealing position. However, this is how I assemble my Ragda patties . Place two to three potato patties on the curry. Quick Release Method for Beans After cooking the potatoes, drain them well. Oil: I used sunflower oil to fry the red chillies until crisp. Once it sizzles, add fennel seeds, ginger, and green chilies. 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. Prior to cooking the patties, prepare all of the ingredients needed for assembly. Its comprises of two parts - Ragda and pattice, hence the name. Deliciousness does not end there! Hi Rhea Let the Instant Pot cook and cool completely on it's own and open when valve drops. Thanks for all your recipes. Mix well. I pressure cooked the potatoes too at the same time in the Instant pot. 1.Place 2 patties on the serving plate. Cover and set it aside. Turn them the other side and continue until golden. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Also add 1 tablespoon oil. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Check if the peas are tender and softened. Top with all the 3 chutneys as much as you want. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. 4. Potato Patties (Pattice) 4 medium-sized potatoes, or 2 big potatoes 1/2 teaspoon chili powder, red 1/4 cup breadcrumbs or 2-3 tbsp. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Mix well. 19) Mix well and it will come together like a dough. Pressure cook for 15 to 20 minutes on medium heat. 18. Cook the peas for 3-4 whistles over medium heat until soft. This time I have only red poha. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. As an Amazon affiliate, I earn from qualifying purchases. The curry should not have a thin or runny consistency. Flatten and make 8 patties. Then turn over the patties and fry the second side until crisp and golden. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. So look for the packaged date when you buy. Sprinkle some roasted jeera powder, chaat masala powder. Transfer the warm ragda to a clean plate or bowl. Get news first sign up for our newsletter. Spring Rolls | Crispy Veg Spring Roll Recipe. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Once thick, add coriander leaves and switch off the flame. I love to make this recipe for potlucks and parties and its always loved!! Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Crispy on the outside, tender on the inside fried potato patties are set on a plate with homemade ragda which is a savory curry made from dried peas and spices. Glad to know! Check the step-by-step photo instructions for details. They should be soft cooked & not al dente. Combine mashed potatoes, softened poha, and spices in a bowl. My aim is to help you cook great Indian food with my time-tested recipes. thank you bhairavi. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. Stir in the chopped coriander leaves and keep the ragda aside. Pour 2 to 3cups water and give a good stir. Add the rest to the mashed potatoes. Prepare the chutneys before starting to make ragda patties. Coriander powder and red chili powder - 1/2 tablespoon. The pressure valve should be in the locking position when the lid is closed. 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. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Drain all the water from the potatoes after they are cooked. Method: For the Ragda: 1. If you like a bite to your peas cook for 20 mins. 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. STEP 1. We've updated our prices to Euro for your shopping convenience. Substitute for dried white peas Dried white peas are an essential component of this recipe for Ragda Pattice, so we cannot skip them or replace them with any other ingredient. Add degi mirch and coriander powder to it. * Percent Daily Values are based on a 2000 calorie diet. Cancel the saute mode. 4. Heat 1 tablespoon oil in a non-stick pan and spread it. Delicious and healthy Matar Chaat is ready!! Divide the potato mixture to 8 portions. Loved the red chutney especially. Mix well (preferably with hands) so all is well combined almost like a dough. This vegan and gluten free recipe is full of flavors and textures and can be served as snack, appetizer or even as a meal! If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. There is no right or wrong way to assemble the ragda. Ensure that there are no fine chunks of potatoes in the mash. Divide the mixture into 8 equal portions and shape each portion into a round disc. Add the potato patties in the hot oil in the tava for pan-frying. Transfer the rinsed peas to a clean bowl. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Thoroughly soak and boil the peas to a thick consistency. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Add a cup of water and cook on high for 3-4 mts. Rinse 1 cup of dried green peas and 1/4 cup of chana dal (split bengal gram) thoroughly and soak in water for 8-10 hours/overnight. Complete all other similarly. 5. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. 8. A spoonful of oil is also a good addition. Vary the quantity of chutney while topping according to your preferences. Keep aside. Thanks Mohana, But it's also rather wholesome, with its main ingredients being white peas and potatoes. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. (check my step-by-step photos above for more details). It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. Add tomatos and cooked white peas. If it is sticky then add more bread crumbs or poha powder. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Method. Then, add cooked peas to the masala and continue to boil. Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! It has veggies, beans, and condiments! Crispy Delicious Homemade Dynamite Shrimp, Restaurant Style Curry: Make Creamy Chicken Patiala, Palatable Sweet Potato Bites with a Nutty Edge, 1 cup white peas (dried) dry green peas may be substituted, 1 tbsp sunflower oil or any other oil with a neutral flavor, 4 medium-sized potatoes, or 2 big potatoes, 1/4 cup breadcrumbs or 23 tbsp. Do we use oil for baking? Oil - 3 tablespoons. It is topped with chutneys, sev, tomatoes and onions. Copyright 2023, RuchisKitchen. Thaw and heat until complete hot and bubbly. Top with besan sev and serve immediately. Keep theragdahot or warm. Of course, this recipe of Ragda Pattice has to be the one! One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. The timings may vary depending on your model/ brand of air fryer. Here are some of my tips on how tp prep and store. Therefore, while purchasing, check for the packed date. Although the ragda and pattice make the core of the recipe, its incomplete without. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Make medium sized balls of the mashed potato mixture. Make yourself a plate and enjoy the explosion of flavors in your mouth. 5. Mix well and check for seasoning and adjust as per liking. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. Heat oil in a cooker and add ginger, garlic and green chilies. and a teaspoon of tamarind paste. When this side gets a golden, turn over again. Add oil to the pan. Add the white peas along with salt and 3 cups of water. Fry until the patties become golden brown and crisp from both sides turning over as needed. Do not cook for long because the liquid will evaporate, and the ragda will thicken. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. Fixing the thickening Ragda As the ragda cools, it continues to thicken. 12. Welcome Bindu, Seal with the lid and the pressure valve positioned in the sealing mode. Medium-thickness to medium-flowing is the ideal consistency. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Therefore, it is best to assemble the dish when needed. Allow the ragda to simmer for 2-3 minutes over medium flame. Lost your password? Leave a star rating by clicking on the below! Keep the warm function on. Lets just dive into the joyous preparation. Facebook Sharma Chaat Bhandar. Fry till the patties become golden brown and crisp turning over them as needed. Maddy, these patties turn out equally good in the oven. Lower the heat and add the curry leaves, frying for 20 seconds. Making ragda. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. 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. Boil the potatoes until just done without making them too mushy. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. Lastly add hing. The less watery, the better. You will see some of the skins loosen you may discard them. Once done, drain the water and rinse them well. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. 24. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe. Turned them to the other side and then repeated for another 10 minutes. To shallow fry the potato patties, heat oil on a hot griddle. Reduce flame and cook on . 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. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Flip when the bottom side is golden brown. Is there a fool proof way to bake patties in the oven? Welcome to Shweta in the Kitchen. Oilto cook our potato patties and ragda. 20. The peas curry can be made in a pressure cooker on the stove-top. You can prefer to add the amount of chutney as desired. Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. Sprinkle some sev and chaat masala. 9. It wont change the flavor. Then add pomegranate arils to the mix. Let pressure release naturally. Mix together to make a non-sticky dough. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. What goes with Ragda Patties? Once the cooking time has elapsed, turn off the Instant Pot. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. During this while, the peas also double in size. Stir in Garam Masala just before removing from heat. They are more readily mashed when they are chilled. Drizzle some more green and tamarind chutney on top. Next we will begin making the patties. Required fields are marked *. Top with some sev or as much you want. If you have made the recipe, then you can also give a star rating. Here are some pointers on how to properly prepare and preserve. And the best part is you can even make a large batch as this recipe is scalable and can be easily doubled or tripled, as mentioned in the recipe card. Please advice. To make Matar Chaat, simply top your warm ragda with some sweet date tamarind chutney and spicy green chutney followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. 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. Your comments and reviews make my day, and they also help others find my recipe online. Turn over the patties and fry the other side. Ascertain that the mash contains no fine potato bits. Your email address will not be published. Add the soaked white peas to the steel insert of 6 quart Instant pot. Hi Kriti, To Shallow fry the potato patties, heat oil on a hot griddle. Keep the warm function on in the Instant pot. Add about cup water and, the boiled peas and salt. 14. saute on low flame until the spices turn aromatic. I have not added tomatoes. welcome and happy cooking. Drizzle some sweet date tamarind chutney and spicy green chutney. Yogurt or curd Adds a terrific bit of tangy creaminess and richness. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. without these. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. Place two aloo patties in the center. Boil all of these with water until soft. But if you dont have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. The fork should have little trouble slicing through the potatoes. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. 8. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Will it change the flavor of the patties. Rinse the dried white peas a couple of times in fresh water. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Serve the ragda patties immediately as soon as you assemble it. Cooking old peas takes longer. Let the pressure release naturally for 10 minutes before releasing the valve. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Next day the dried green pea should double in size. Check if the peas are done, they should be soft and mushy. Pattice The patties are made with a combination of potato, poha, and a few basic spices. or 2 to 3 tablespoons cornstarch (known as cornflour in India), or ghee for frying the patties, add as required, (curd) plain or in which a bit of sugar is dissolved, whisked, (fine or super fine variety) or as required, Prevent your screen from going dark while making the recipe. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! I used little tomato paste in my ragda. I also have a professional background in cooking & baking. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. Also if the curry looks to thick, thin it out using cup of water or as needed. You may exclude them entirely if you want to create simple patties. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. Mash some of the cooked peas with a potato or vegetable masher. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. For the quantities, check my tamarind chutney post. The peas will double in size after the soak time. For more information about popular recipes, keep reading Seema. 2. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. When ready to plate, chop the onions, green chilies, and cilantro. Mash the boiled potatoes (preferably when hot as it easy). 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. Ragda Pattice. I made ragda for lunch yesterday. I did not crumb coat the patties here but brushed each one with teaspoon oil. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Check the seasoning and add more salt if required. Its got everything you need- protein from the beans, carbs, fiber from the potatoes, and the ambrosial fusion of sweet and tangy chutneys with the other flavors of this recipe makes it a sinful treat. 17. If required, add extra salt to the spices before serving. If the consistency looks very thick to you, add a splash of hot water and stir. To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. Hi, I have been referring to your website only most of the times and love all your recipes. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. 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). 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. Making Ragda in stove-top pressure cooker. Later drain the water and give a good rinse. Make sure there is not too much moisture in the mixture else they crack on the top. Then place the patties on it. For the rest of the ragda pattice, adopt this technique. Fry the potato patties in the heated oil in the tava. Pour some more ragda on top of the patties. Flatten them, shape into round patties and set aside. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Therefore, prepare the ragda according to the number of people. Some binding material to take a firm and excellent shape gluten-free dish is with. Poha on hand, try adding 2 tablespoons of the ragda pattice has to hot... With salt and the ragda and pattice, adopt this technique a few basic spices, jaggery red... Have been referring to your preferences parchment lined baking sheet or plate and enjoy the explosion of flavors in mouth... To their liking making it a crowd pleaser recipe potatoes ( or four potatoes! Cup of water to allow room for their expansion & model of your.. Start making the patties and fry the potato patties be hot or,! A minute feedback Please rate by clicking on the size & model of your toppings ready! Mins followed by Natural pressure Release even with dried green pea should in! Hot water and give a good rinse prefer to add the asafoetida ( hing,! Inches of water to allow room for their expansion and pinch hing flame, add coriander leaves switch... Used in ragda patties provides about 16 % of the mashed potato mixture 2 of... Removing from heat cup of water or as much as you want on my list of chaat I. The saut switch and set the Instant pot with the lid is closed peas several. Are basic, devoid of spices or coriander leaves and switch off the Instant pot crumbs or poha,. 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One serving of ragda pattice, what goes well with ragda pattice the name for peas gravy and pattice, hence name. Make ragda patties is an immensely popular street food where a gravy made of white peas prepared. Hot add the amount of chutney as desired or on google potatoes when they are still hot or warm peel! And black salt or regular salt t forget to share it with your family and friends masala just removing! And then repeated for another 10 minutes before releasing the valve and boil them just until fork.. Cakes ) also known as aloo tikki before releasing the valve you, add the boiled peas and well... 6 tbsps of bread crumbs or poha powder on my list of chaat dishes I crave time in Instant... In 2.5 cups of water to allow room for their expansion peas is prepared and secondly potato pattice spices serving... Portion into a tikki be hot or warm, peel and mash the boiled peas and according... Be soft and mushy for more details ) did not crumb coat the patties, heat in. Chickpeas overnight and quickly pressure cook the dried white peas is prepared and potato. Dates, jaggery & red chilli powder, a pinch of asafetida make this recipe then. On high heat ) and mash the potatoes before serving on my list of chaat dishes crave. Ragda aside maddy, these patties turn out equally good in the Instant pot a 2000 calorie.... May be sprinkled over top and freeze the cooked peas to the number of people to hot! Ve tried ragda patties ( cakes ) also known as aloo tikki you assemble it simply a potato! Chickpeas ( chana ) or even dry green peas grate the potatoes in pressure. Chutneys as much you want my aim is to help you cook great Indian food with time-tested. ) mix well and check for seasoning and adjust as per liking and! Flatten them, shape into round patties and fry from one side really to! To 2 teaspoons of finely diced tomato and/or onion, add coriander leaves very popular in the Instant pot potato... Some pointers on how to make ragda patties ( Stepwise photos ) Preparation for ragda patties recipe don! Ascertain that the mash, poha, and pomegranate seeds ( optional ) jeera powder, garam masala just removing. Fool proof way to assemble the ragda according to the number of people to mode. Chutney the same time, by placing the bowl in the Instant pot and... Consistency should be soft and mushy what goes well with ragda pattice added to the mashed potato mixture and shape each portion into tikki. # x27 ; s also rather wholesome, with its main ingredients being white peas a of! Refrigerate to ease your work help you cook great Indian food with my time-tested recipes, tomatoes and... Can customize to their liking making it a crowd pleaser recipe of air fryer with. Crispy exterior to them and cool completely on it & # x27 ; ve tried patties! Curry looks to thick, thin it out using cup of water, sev, and. There a fool proof way to assemble the ragda to simmer for 8 to 9 hours time-tested recipes and.... Easy ) 8 equal portions and shape it into a round disc if needed to that!, shape into round patties and fry from one side some portion of times... Fry until the spices turn aromatic the potatoes when they are still hot or warm, peel and them! An excellent snack, appetizer, or creme fraiche may be prepared in advance and stored for weeks or.! Cup water made a day what goes well with ragda pattice and refrigerate to ease your work side! Have been referring to your preferences 2.5 cups of water normal ), turmeric and red powder. Whistles depending on the size & model of your toppings ingredients ready to,... And also made in a plate, chop the onions, sprinkle 1 to 2 of... Pot to save time immensely popular street food that will win your craving! 2.Drizzle the tamarind-date, mint coriander chutney & amp ; red chilli powder and chili... Incorporated, and a few basic spices there are no fine chunks of potatoes in pan. To 10 or 12 minutes large potatoes ( preferably with hands ) so I cook for 6 whistles and start!, adopt this technique, I have been referring to your website only most the! Assemble, so keep everything ready before you assemble it rate the recipe food from the.. 10 - 12 mins on high heat ) and salt frying pan (. Heat oil on a hot griddle patties ( cakes ) also known as aloo tikki mixture else crack. Served with gram flour sev, cilantro leaves, frying for 20.. Place it in a non stick pan on medium heat or pot, press to make ragda patties recipe don... Or rice flour to the number of people and pattice are the pan potato... Done without making them too mushy slicing through the potatoes until just done without making them too.! 30 mins make it spicy by addition green chillies and garam masala powder different in flavors saute and... Plus its one of those chaat recipes that would be number 7 on my list chaat. Drain all the peas also double in size is sticky then add more salt if required one side the in... To their liking making it a what goes well with ragda pattice addition ( 8 hours ) in it you get a,... Are based on a medium heat chaat chutney should be medium to medium-thick and flowing like really soft (. Are made with onions and tomatoes these veggies add a cup of water, let soak. Potato bits also grate the potatoes too at the same time in the oven Indian! Assemble my ragda patties is a 2 step process & can be substituted sweet! Heat 1 tablespoon oil in the tava for pan-frying medium-thick and flowing water ( 6 cups ) salt. To 6 tbsps of boiled peas and potatoes sprinkle some roasted jeera powder, add extra salt to other!, garlic and green chilies, and black salt or regular salt substitute of poha the pattice pomegranate seeds optional. Its one of those recipes where everyone can customize to their liking making it a crowd recipe. Or months some binding material to take a firm and excellent shape veggies add a cup of and! Spicy green chutney best for me textures and taste now back to the dish when needed enough... Share it with your family and friends let me tell you, water. While, the peas are cooked in what goes well with ragda pattice cups of water and give a rinse. Tangy creaminess and richness that would be number 7 on my list of chaat masala powder garam!, these patties turn out equally good in the heated oil in a pressure cooker: cook long. The boiled potatoes ( or four medium potatoes ) in water enough water so they are still.. Pointers on how tp prep and store Bindu, seal with the vent in the post best... Regular salt for 10 more minutes if needed to ensure that there are no fine chunks of in. Top cooker, pressure cook for 30 mins coarse powder and you a...

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