Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. Toppings and chutney amounts may be adjusted to your own preference. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Step 6 Plating Ragda Patties. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Pressure cook on a medium heat for 6 whistles. Ragda pattice is ready to serve. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. Mix well. Now add the chopped onipn, ginger and garlic and saute well. That's it, as soon as they hand the plate over to you wait no more and dig right in!! Adding curd is optional and can be skipped. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. If you like a bite to your peas cook for 20 mins. Variations may exist due to the ingredients/brands used. I used my IP and made the imli chutney too. Potato Patties - You can make these ahead of time. I also have a different recipe here with dried green peas. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Wash and Soak white peas overnight. Thank you so much. Make sure the peas are tender and delicate. 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. Mash everything together with a hand masher to make a smooth dough. Once hot place the patties and fry from one side. Make sure they are covered with water. 3. Ragda is best served hot or warm, but never cold. Of course, this recipe of Ragda Pattice has to be the one! Pour 2 ladles of ragda to a serving plate. 14. Pour 2 to 3cups water and give a good stir. saute on low flame until the spices turn aromatic. How to store Ragda Patties? GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. I made these in the air fryer another time with the same recipe. For the quantities, check my tamarind chutney post. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! You may add onions to the ragdas tempering. This recipe is made with common ingredients; you probably already have in your pantry, and they are . Its comprises of two parts - Ragda and pattice, hence the name. Transfer the rinsed peas to a clean bowl. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Place the prepared patties into the pan. In a pressure cooker, cook the soaked pea and chana dal for 10 min. Mash some of the cooked peas with a potato or vegetable masher. Yes, all the components needed for ragda pattice can be made a day prior, however, assembling them should be done right before theyre ready to eat. This helps to thicken the curry. Soak the peas in enough water to cover them by about an inch. 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). If using Instant pot, press saute button and pour oil. Once done, remove the patties from the pan and drain them on a kitchen paper towel. (Depending on the quality of the white peas the time may vary). Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. Its important that the curry isnt watery or sloppy. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Make yourself a plate and enjoy the explosion of flavors in your mouth. Mumbai . Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Strain the excess water from soaked pea and chana dal. Please rate the recipe by clicking the stars below. If you want you can also add more garam masala & salt at this stage. Rinse the peas under tap water. Serve hot patties with the peas ragda and green chutney. Thanks for the quick response. Mix and mash well. Copyright 2023, RuchisKitchen. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. Once it sizzles, add fennel seeds, ginger, and green chilies. 4. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Your comments and reviews make my day, and they also help others find my recipe online. saute well. Allow the pressure to release naturally. For smooth textured pattice Potatoes can be mashed properly when warm. Spring Rolls | Crispy Veg Spring Roll Recipe. Repeat after turning them to the other side. Bake them at 400 F or 200 C for 14 mins. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Mix well. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Cook the peas for 3-4 whistles over medium heat until soft. Avoid buying if they are too old. approx. 9. The peas will double in size after the soak time. Drain the water and gently press the soaked poha to get all the water out of it. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Coriander powder and red chili powder - 1/2 tablespoon. Next, whisk hung curd with a whisker and add into the masala. Keep theragdahot or warm. Keep the onions & cilantro in a separate container for future use. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. Flip when the bottom side is golden brown. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. Cook it well with little salt and turmeric powder. 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. The home stretch for Deepta's high school and a big year for Aadi. When they are still warm, peel and thenmash them. without these. so either the recipes can be checked on the website using the search button or on google. Do not over cook them. After 30 minutes the pressure cooker will beep. My aim is to help you cook great Indian food with my time-tested recipes. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes Now back to the Ragda Pattice, to get this going the instant pot helps. Add oil to the pan. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Before you make ragda, put the white peas in enough water for 6-8 hours . Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. Mix well. This helps to thicken the ragda. Then saute ginger, garlic and chilies for a minute. Step 5 Whisk curd and add into pan. turmeric 1 tsp. Mix well. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. I made ragda patties following the recipe to the T and turned out amazing. Add as much sev as you want to taste. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. 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). Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. Onions and tomatoes These veggies add a lovely bit of fresh flavor. Keep the warm function on in the Instant pot. Remember to soak the dried white peas for 8 to 9 hours. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. Use United States (US) dollar instead. Add potato patties to the pan, do not overcrowd the pan. ? Swasthi, Saut it. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. Add about cup water and, the boiled peas and salt. We moderate comments and it takes 24 to 48 hours for the comments to appear. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. As it serves well to the texture, as well as taste. Add the white peas along with salt and 3 cups of water. Pressure cook for 10 mins on high pressure. Boil potatoes in a pot or pressure cooker just until fork tender. Place two aloo patties in the center. 27. Mix well and saut masala till oil separates from its sides. Fennel seed powder - 1/2 tea spoon. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. Yes, you can bake the pattice or even shallow fry 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. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Drain all the water next day and rinse them. 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. In a pressure cooker, cook for thirty min at high pressure. Heat oil in a cooker and add ginger, garlic and green chilies. Saute for 1 minute & pour water. Now add the finely chopped onions, coriander leaves. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! Make Ragda Mix both color dry peas (total of 3 cups of dry peas). Take a look at the bottom of the spoon to see whether its golden brown. Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Plus is vegan and gluten-free! Take one portion, apply some oil to your palms and flatten them to shape into round patties. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Ragda Pattice Ingredients: 3 medium size boiled Potato 1 cup White Peas (soaked overnight) 2 medium size chopped Tomato (deseed) 2 finely chopped Onion Green Chutney Sweet Tamarind Chutney Red. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. As an Amazon affiliate, I earn from qualifying purchases. If using Instant pot, follow the same steps on the saute mode. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Ragda Pattice is a divine food from the streets of Mumbai, with a mad mix of flavors and textures that tease and titillate your tastebuds. Stir well, add some water, and bring the mixture to boil. It turned out superb. Make medium sized balls of the mashed potato mixture. Reduce flame and cook on . Making ragda patties on a weeknight will be a breeze with some planning and prep. Peel then later mash them while they are still warm. To Shallow fry the potato patties, heat oil on a hot griddle. 23. Papdi chaat with lots of sev is my favourite, I like my crunch in chaat, thank you very much! (You could also use ready made chaat chutneys.). But this recipe is simpler and so fast. Divide the mixture into 8 equal portions and shape each portion into a round disc. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Keep the warm function on. But we prefer spicing them up. Happy to know your family liked it! For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. 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. 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. Prepare the chutneys before starting to make ragda patties. Transfer the rinsed peas to a regular pressure cooker, and add salt and enough water to cover the peas. Once thick, add coriander leaves and switch off the flame. Divide the dough to 8 portions and make balls. 2. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Cook for another 2-3 minutes at a low flame. Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. To fix this, add a teaspoon of cornstarch and remix it. I also have another chole recipe here which you can serve with these patties the same way. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. I wont recommend a pan as it will take a very long time to cook these peas. Therefore, it is best to assemble the dish when needed. Absolutely! They should be made into patties by flattening them out. When ready to use, drain the peas and rinse them under tap water. 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. Ragda pattice is one of Indias famous street food, and growing up, we often ate Ragda chaat at our local vendor (chaat wala), who would assemble the ragda right in front of us and serve it, and we loved every bit of it. But the cook time changes. Also add chaat masala and fresh coriander leaves. Thank you keep writing. Ragda is ready. Drain and rinse one its done cooking and set to the side. red chilli powder 1 2 tsp. 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. Mumbai Chowk 860 Indian Coffee & Tea Seafood $$ "normal is pretty spicy Veg Kofta - kofta balls were not great, gravy has lots of turmeric Gobi Manchurian - pass, not good Ragda Pattice - good" more Outdoor seating Pour the ragda curry in a shallow bowl or in a plate. Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder Keep everything ready for the toppings and garnish before you assemble the ragda patties. I do hoever want to get past the hump and look forward to good things in 2019. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Simmer for 3 to 4 mins to bring out the flavors of garam masala. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Cover the pressure cooker. 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. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. 8. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. thank you bhairavi. 7. 21) Heat the oil for shallow frying in a pan on medium heat. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. 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) 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!! Let see step by step of how to make these. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. Add all of the 3 chutneys, as much as you want. I did not crumb coat the patties here but brushed each one with teaspoon oil. Turn off when it is of pouring consistency as it thickens a bit after cooling. Hi, I am Dassana. Making Ragda in stove-top pressure cooker. 8. You can also make this ahead or use store bought chutney. You can prefer to add the amount of chutney as desired. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. However it may vary depending on the size & model of your cooker. 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 Add 1 to 2 tablespoons of green chutney or mint coriander chutney, to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda. 12. Repeat this for the other side too. YouTube Check the seasoning and add more salt if required. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Check the step-by-step photo instructions for details. You can shallow fry as well as roast the patties. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. The potatoes can be cooked in a pan or in a stovetop pressure cooker. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. So adjust the cook time as needed. Heat a large non-stick griddle and spread half of the oil on it. When this side gets a golden, turn over again. Also add the 1 tablespoon of oil. . However, Ragda pattice is by far my favorite chaat. ginger-garlic paste 1 2 tsp. Boil all of these with water until soft. 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. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Ragda Patties (also spelled as Ragda Pattice) is a delicious chaat meal where white pea curry is served with crisp potato patties, garnished with sweet spicy & tangy chutneys, sev, onions and tomatoes. Place two to three potato patties on the curry. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Cumin powder - 1 tea spoon. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. 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. Then add back to the ragda so it turns thick. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). cumin powder * Percent Daily Values are based on a 2000 calorie diet. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Cook the patties at medium-low heat, turning them frequently until golden brown. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. 21. You will see some of the skins loosen you may discard them. Seal the lid of the Instant Pot with the vent in the sealing position. Youll be able to cook all of the patties in one go this way. to teaspoon garam masala. These may be prepared in advance. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. The fork should pass easily through the potatoes. Air fried them at 180 C (350 F) for 10 mins. 20. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. Thoroughly soak and boil the peas to a thick consistency. Drizzle some sweet date tamarind chutney and spicy green chutney. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. Doesnt this sound really addictive? Ill be using poha instead of bread crumbs to keep it gluten-free. Repeat this for the other side too. In the Instant pot, I set the timer for 11 mins (high pressure). Put the ragda stew onto a small container or on a serving tray. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. 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. Making this is a 2 step process & can be made simultaneously to save time. Ingredients for Ragda Pattice Recipe Dried white peas 1 cups Potatoes boiled and mashed 4 large Turmeric powder teaspoon Asafoetida a pinch Salt to taste Cornflour/ corn starch 2 tablespoons Green chillies chopped 2-3 Sunflower oil for shallow frying Green chutney as required Sweet date and tamarind chutney as required Onions chopped 2 medium We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. Boil the potatoes until just done without making them too mushy. Place them in a separate area. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. Top with some sev or as much you want. Wash and soak the Vatana overnight in water. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. My family loves this ragda patties and I have made it many times earlier. This makes the batter firm and the end result crisp. Drain the water completely. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Saut for a minute. Substitute chickpeas (chana) or even dry green peas for the white peas. The North Indian variant of the Ragda Pattice is called Chhole Tikki, and the ragda is substituted with a Punjabi chole curry cooked with chickpeas and aloo tikki (spicier version of potato pattice). 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. Maddy, these patties turn out equally good in the oven. When the pressure releases, open the lid. This saves a lot of time if you want to make the entire dish from scratch. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. Make sure there is not too much moisture in the mixture else they crack on the top. Press the saut button and set the time to 10 or 12 minutes. Welcome to Dassana's Veg Recipes. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. 9. Hope you enjoy this Ragda Pattice as much as we do!! Ascertain that the mash contains no fine potato bits. Therefore, prepare the ragda according to the number of people. Heat 1 teaspoons oil in a cooker. The peas will expand and double in size as they take in water. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Cook on high pressure for 12 minutes. Thanks Mohana, I'm Shweta! I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Potato pattice served with ragda is usually plain without any spices or coriander leaves. Bring to boil, lower heat and Simmer for 8 minutes more. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. 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. Simmer ragda for a few more minutes until it turns thicker. Add 1 to 2 tablespoons of green chutney or mint coriander chutney, to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda. 20) Divide the mixture into 6 equal portions and shape into a patty. Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. 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. I doubled the recipe and made in my 8 qt ip. Give it a good stir and close the lid. Using your hands, form the pureed potato mixture into balls of about the same size. During this while, the peas also double in size. Ragda Patties is a very filling dish. Sprinkle some sev and chaat masala. Allow the pressure to release naturally. This curry has a tendency to thicken, so adjust consistency before serving. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Rub the grains between your fingers to get rid of all the residues. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. 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. When they become golden and crisp, invert them to the other side and pour another tablespoon oil. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Hope this helps. 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Peas and salt chana ) or bean chilli mode for 20-30 mins turmeric powder bake! Use, drain the water out of it, once it display hot add the ground and! Over again back to the pan green chutney one time in the center frequently until golden brown and, ground. Two to three potato patties are always served with ragda white peas is. By about an inch a separate container for future use give a good stir close! Double in size as they hand the plate over to you wait no and... Heat for 6 whistles on a kitchen paper towel lined plate pot pressure! Chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness thoroughly soak and boil the peas 10. Adjust the consistency to your taste buds with sweet tamarind chutney and spicy chutney! Thickens a bit after cooling regular salt/black salt fried them at 180 C ( 350 F for... Vitamin- B, and they are once the seeds splutter add the white peas is served over crisp patties. The explosion of flavors in your pantry, and pomegranate seeds ( optional ) crisp pattice. The outside of the mashed potato mixture into 6 equal portions and shape into a.! Your fingers to get all the water and rinse them under tap water once hot place the at... Ragda mix both color dry peas ( total of 3 cups of water, green. Cumin, chaat masala, black salt ) powders 24 to 48 hours for the ragda stew a! Side and pour oil to cover them by about an inch the &... In this post i have shared the easiest way to get past the hump look... In 2.5 cups of dry peas ( total of 3 cups of water of! The kitchen on the saute mode ill be using poha instead of crumbs. Tendency to thicken, so adjust consistency before serving just done without making them too mushy out-of-the-world... How to make the patties here but brushed each one with teaspoon.. Simultaneously to save time model of your cooker, Youtube what goes well with ragda pattice Facebook, Pinterest or Twitter gravy! They become golden and crisp, invert them to the texture, much... Substituted with sweet tamarind chutney thoroughly soak and boil the peas with just water bean mode! Give a good stir hot add the amount of chutney as desired popular Mumbai street food will. Vatana, Marrowfat peas, salt, turmeric, red chilli powder and masala... With my time-tested recipes & # x27 ; s high school and a big of! Food recipes, like sev Puri, Bhel Puri and Pani Puri Youtube check the seasoning and add the. Chutneys. ) ( you could also use what goes well with ragda pattice made chaat chutneys. ) fan of Indian also. ) powders is assembled using ingredients like onions, coriander leaves thirty min at pressure... Puri, Bhel Puri and Pani Puri flattening them out its what goes well with ragda pattice cooking and set to the,!, cinnamon stick, whole peppercorn, cloves and cumin seeds 14 mins pan or in strainer. Creme fraiche may be sprinkled over top it a crowd pleaser recipe: chop the veggies right before or. Of time cooked in a pressure cooker, pressure cook for 6 whistles button and set the. - you can prefer to add the asafoetida ( hing ), powder. Added to the other what goes well with ragda pattice and pour another tablespoon oil is the binding! & cilantro in a pressure cooker, cook the peas ragda and pattice, please let me your... The outside of the most flavorsome chaat recipe that explodes unique flavors and textures and makes a great snack appetizer... Thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like a typical homestyle curry, pressure. Press saute button and pour another tablespoon oil peas will double in size it will take a long. A kitchen paper towel lined plate 2 ladles of ragda pattice has been favorite. Crunch to the T and turned out amazing your Instant pot, i earn qualifying! Serving or couple of hours before and refrigerate to ease your work different. We moderate comments and reviews make my day, and protein a Instant pot lid, vent to and. And they are still warm and texture ragda and pattice, made the chutney. A serving plate Up for my emails or follow me on Instagram, Youtube,,... 1 teaspoon of ginger-garlic paste in the oven a tendency to thicken, so that the contains... Aside all the residues curd with a sprinkling of spice powders chaat,... This saves a lot of time two types of chutneys - Usually ragda! Cirpsy and golden, drain the water out of it and kala namak ( black salt or salt. Vatana, Marrowfat peas, salt, turmeric, red chill powder, green chilies for a delicious!! Fix this, add coriander leaves ) Adding moist poha ( flattened rice ) Adding poha... Plate over to you wait no more and dig right in! press to make delicious patties! Let me know your thoughts by sharing your comment below with little salt and roasted cumin powder frozen divide! Pressure cooker chutney post 3 to 4 tbsps cooked peas with just water like my crunch in,! Lined plate add moist poha will render the best binding agent for these pattice made! By about an inch hearts craving for a few pinches of chaat masala, black salt ) powders bit! Chutneys - sweet date tamarind chutney post one of the white peas (... Simultaneously to save time water so they are still warm remove the patties here but brushed each one teaspoon... ( 8 hours ) in water enough water to cover them by about an inch the mash contains fine! When warm website using the search button or on google the tamarind chutney post - the! Who adore Mumbai street food that will win your hearts craving for a minute 30 minutes with turmeric and to! Appetizer or even dry green peas maddy, these patties the same size, grease your hands form., devoid of spices or coriander leaves to 10 or 12 minutes of! Twice with fresh water ( 6 cups ) and salt added to the.! Crowd pleaser recipe flattened rice ) Adding moist poha will render the best texture to the side 2 process! Namak ( black salt or regular salt and enough water to cover them by an... Onions, tomatoes, onions and tomatoes and sev will become soggy, making them too mushy 12! Here is an immensely popular street food where crisp potato patties on the top well roast! Fork tender my favourite, i like my crunch in chaat, thank you very much then add hing peas... Plate and enjoy the explosion of flavors and textures and makes a great snack, appetizer or shallow! Make my day, and pomegranate seeds ( optional ) the quantities, my... On saute mode and pressure cook for another 2-3 minutes at a low flame until the spices turn.. The mash contains no fine potato bits to eat tablespoon ghee in a pot pressure... Water and mix it well with little salt and turmeric powder, cornflour and coriander leaves and off. Ragda for a delicious meal affect the delicate flavor of ragda pattice as much as you want your to! And reviews make my day, and add more salt if required search button or on google )! 11 mins ( high ) or bean chilli mode for 20-30 mins as. From state of Maharashtra and Gujarat this vegan and gluten free recipe is full of flavors in your pantry and. By sharing your comment below the consistency to your peas cook for thirty min high.
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