Once done, remove the patties from the pan and drain them on a kitchen paper towel. Mash as smooth as possible. 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. I also have another chole recipe here which you can serve with these patties the same way. Let see step by step of how to make these. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Do not cook for long because the liquid will evaporate, and the ragda will thicken. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. Thaw and heat until complete hot and bubbly. Soak and cook the peas well to get a thick consistency. 1.Place 2 patties on the serving plate. Your email address will not be published. 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. Cook the peas for 3-4 whistles over medium heat until soft. Cover and set it aside. Hello Swasthi Transfer the warm ragda to a clean plate or bowl. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. Wash and soak them over night or for 8-10 hours. 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. For Ragda 1cup (Dried White Peas), soaked overnight tsp Turmeric tsp Salt a pinch Baking Soda 1 tsp Desi Ghee For Pattice 3nos Potato (boiled & mashed) tsp Salt 1 tsp Black salt tsp Chilli powder 2 nos Bread slices 1 tsp Roasted Cumin Powder tsp Black Pepper powder tsp Garam masala cup Coriander chopped 1 tsp Ginger chopped We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! These can be added as per your preference. Add the hydrated white peas to the steel insert of the Instant Pot. Give it a quick mix and add the white peas along with salt and 3 cups of water. If using Instant pot, press saute button and pour oil. Method. Welcome to Shweta in the Kitchen. Join Seema today and get a free 1-week trial. Mix well. 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. When they become golden and crisp, invert them to the other side and pour another tablespoon oil. Ingredients For making Ragda you will require: 1 cup chole/kabuli chana/chickpeas/garbenzo beans 4 green chillies 1 big onion 4 tomatoes puree 4 cloves garlic 1 inch ginger However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Take a small portion of the potato mixture and shape it into a tikki. Drain the water and gently press the soaked poha to get all the water out of it. I prefer making them in my Instant Pot. Although the ragda and pattice make the core of the recipe, its incomplete without. saute on low flame until the spices turn aromatic. Its delicious, and yogurt is always a fantastic addition to Indian chaat! I doubled the recipe and made in my 8 qt ip. Ragda pattice is ready to serve. Taste test and add more salt or garam masala if needed. 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. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. Not too thick or thin. Add the white peas along with salt and 3 cups of water. Now add the finely chopped onions, coriander leaves. Close the lid and push the bean pre-set. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. Add two cups water and simmer for 8 minutes. Before serving, chill the potatoes to room temperature. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Check for doneness- Take a few grains of white peas on a spoon and press them between your fingers; if they crush easily by applying slight pressure, your ragda is cooked. After that add cup of chopped onions and saute them until they become beautiful golden brown. The soup will be very runny. Lets just dive into the joyous preparation. dry roast these ingredients. 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. Repeat this for the other side too. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. Simply defrost, blot away any excess water, and shallow fry or air fry. Arrange patties on a platter, followed with ragda. Will it change the flavor of the patties. Soaking for the ultimate soft ragda Dried white peas/ safed matar are soaked overnight or for at least 6- 8 hours to attain the smoothest texture. Sharma Chaat Bhandar. Do not over cook them. Simmer, and add more water if . Ragda - is a mildly spiced white peas curry flavored with basic spices like cumin seeds, turmeric powder, red chilli powder. Thank you! Just thaw overnight or in microwave and use. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. Cook the potatoes and mash them well. Prepare the chutneys before starting to make ragda patties. Flip when the bottom side is golden brown. I made the chutney the same time, by placing the bowl in the Instant pot. To make the ragda, heat the oil in a heavy-based lidded pan over a medium heat and fry the mustard seeds and asafoetida until the seeds begin to splutter. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. Add the tomatoes and cook until soft. However, this is how I assemble my Ragda patties . But we prefer spicing them up. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. welcome and happy cooking. After thirty min, the cooker will make an audible beep. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. 20) Divide the mixture into 6 equal portions and shape into a patty. However, the cooking time varies. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Check if the peas are done, they should be soft and mushy. Oil: I used sunflower oil to fry the red chillies until crisp. Flatten and make 8 patties. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Thank you so much. 2. turmeric 1 tsp. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Hack for potato patties: Use the hash brown or tater tots you get at grocery stores, Crisp them up and use in place of potato patties. Youll be able to cook all of the patties in one go this way. Fry on medium heat. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Add the ground spices turmeric powder, red chilli powder and salt. Here I have used a Instant pot. It turned out superb. Get news first sign up for our newsletter. Add degi mirch and coriander powder to it. I always made this the way my mom made with onions and tomatoes. Combine mashed potatoes, softened poha, and spices in a bowl. The mixture must be non-sticky. 20. 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. Leave a star rating by clicking on the below! Potato Patties - You can make these ahead of time. I mean, who would not love a fresh plate assembled of ragda pattice? After 30 minutes the pressure cooker will beep. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. When the oil becomes hot, place the patties and fry them on a medium high flame. Heat 1 teaspoons oil in a cooker. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. 27. Avoid making it watery. 18. 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. These will need to be pressure cooked either in pressure cooker or Instant Pot. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. Flatten them, shape into round patties and keep aside. 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. Pressure cook for 30 minutes. Making Ragda in stove-top pressure cooker. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. The three chutneys contribute so much in the taste and flavor department, that you do not need to heavily spice the curry and the patties. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. Then add cooked peas to this masala & simmer. 4. 1. 3. Thank you so much! Can I use it? It is topped with chutneys, sev, tomatoes and onions. The fork should pass easily through the potatoes. Transfer the soaked peas to the Instant Pot insert and pour in water. Drain all the water from the potatoes after they are cooked. 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. 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. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Serve immediately. Boil potatoes in a pot or pressure cooker just until fork tender. Mash some of the cooked peas with a potato or vegetable masher. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. Please advice. You may exclude them entirely if you want to create simple patties. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Check if the peas are tender and softened. Turn the patties around and cook one on each side until they are crisp and golden. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Mix well. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. I hope all works out well! I also have a professional background in cooking & baking. Allow the pressure to release naturally. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? 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. Select the PRESSURE COOK OR MANUAL mode. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. This helps to thicken the curry. Add the soaked white peas to the steel insert of 6 quart Instant pot. So, when shaping them, keeping this in mind will help. The onions and coriander have to be chopped and set aside. There is something about crispy potato cakes dunked in hot ragda dressed in all those chutneys, topping and spices that you make you fall in love with this dish instantly! 13. Ragda Patties have 321 calories per serving. Rinse the dried white peas a couple of times in fresh water. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. If you need to, keep turning the patties until theyre a nice golden brown color. * Percent Daily Values are based on a 2000 calorie diet. Keep the onions & cilantro in a separate container for future use. Garnish with chopped coriander leaves or mint leaves. The fork should have little trouble slicing through the potatoes. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! 7. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. This snack food recipe requires three key components: If you can, I suggest that you make as many of the above recipes as possible for the best, freshest toppings. Twitter Place them in a separate area. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Stay up to date with new recipes and ideas. 10. Medium-thickness to medium-flowing is the ideal consistency. Next day the dried green pea should double in size. Add the tomatoes, turmeric, coriander, garam masala, red chili powder, and salt and stir for 2-3 minutes until the mixture becomes soft and the spices are well incorporated. Glad to know. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Old peas need longer time to cook. Welcome to Dassana's Veg Recipes. 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) Its comprises of two parts - Ragda and pattice, hence the name. Turmeric powder - 1/4 tea spoon. When this side gets a golden, turn over again. So, if you are a passionate chaat admirer, this dish is undoubtedly for you. Soak the white peas or safed matar for 6-8 hours or overnight. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. 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. You can also freeze these for longer use. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. Set the Instant Pot to Saute Mode and add all of the ingredients. Drizzle some sweet date tamarind chutney and spicy green chutney. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. Sprinkle some roasted jeera powder, chaat masala powder. Saute for 1 minute & pour water. 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 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. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. If they are undercooked, pressure cook for a little longer. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Quick Release Method for Beans The recipe can be scaled to make a small or big batch. But it's also rather wholesome, with its main ingredients being white peas and potatoes. 5. Ragda Pattice does not store well once assembled. 2. For best results follow the step-by-step photos above the recipe card. If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. to teaspoon garam masala. Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. Cook on high pressure for 12 minutes. You should not get a runny or thin consistency. Flatten them, shape into round patties and set aside. 9. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. It was a instant hit with my family. When ready to use, drain the peas and rinse them under tap water. Mix. Add ginger, chilies, salt, and corn starch. To thicken the sauce more, cook for another 12 15 minutes. If the consistency looks very thick to you, add a splash of hot water and stir. Do we use oil for baking? Then, add cooked peas to the masala and continue to boil. Mash as smooth as possible. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. Keep everything ready for the toppings and garnish before you assemble the ragda patties. Stir well, add some water, and bring the mixture to boil. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Additionally, you may freeze them for extended usage. Stir in Garam Masala just before removing from heat. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! You may either buy a pre-made sev or create one yourself. Soak the peas in enough water to cover them by about an inch. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. Pressure cook for 30 minutes on high pressure. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. Add salt, green chilli paste, garlic paste and white bread and mix well. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! Simmer ragda for a few more minutes until it turns thicker. Thank you. 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. Heat oil in the pressure cooker on medium high heat. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. That's it, delicious ragda pattice is ready!! While they are still hot or warm, peel and mash the potatoes in a bowl. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! This saves a lot of time if you want to make the entire dish from scratch. Open the lid and check the potatoes with a fork or knife. Turned them to the other side and then repeated for another 10 minutes. To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. Thanks Mohana, Once done, turn off the flame and let it cool. The peas will expand and double in size as they take in water. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. To Shallow fry the potato patties, heat oil on a hot griddle. Mix well and saut masala till oil separates from its sides. Pour 2 to 3cups water and give a good stir. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Here I have used a Instant pot. Drain the water completely. Dismiss. Check the seasoning and add more salt if required. Please rate the recipe by clicking the stars below. Saute them until aromatic for about 1 minute. You can prefer to add the amount of chutney as desired. Taste test and add more salt if needed. 11. We LOVE Indian street food and hope you all do too! I have not added tomatoes. we do not have an app. Copyright 2023, RuchisKitchen. Hope you enjoy this Ragda Pattice as much as we do!! The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. Air fried them at 180 C (350 F) for 10 mins. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Hi Rhea Add about cup water and, the boiled peas and salt. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. Before you make ragda, put the white peas in enough water for 6-8 hours . Serve immediately. Check if the peas are tender and softened. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! You build the assorted flavors, and magic is created on a plate; thats hard to resist. Method: For the Ragda: 1. 9. It has veggies, beans, and condiments! Add 2.5 cups water and mix well. This post may contain affiliate links. 1. You can also cook the peas in a pressure cooker. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. Oil - 3 tablespoons. To make Ragda patties in advance . Combine the potatoes and salt in a deep bowl and mix well. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Place the patties without over crowding. Lift with the spatula and check to see if the base is golden. Ensure that there are no fine chunks of potatoes in the mash. They should be soft cooked & not al dente. Sure will keep sharing The poha should feel moist and not wet before your add it to the pattice mixture. approx. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. Add chopped coriander or mint to the dish as a finishing touch. drain off the water and transfer to the cooker. Place two to three potato patties on the curry. Set aside 2 tbsps of it if you want your pattice to be crisp. The ragda should have thick in moderate amount. Cancel the saute mode. Ragda Patties is a very filling dish. These can be cooked on stove top too but will take longer. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. After cooking the potatoes, drain them well. 19. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. . Make sure there is not too much moisture in the mixture else they crack on the top. Thank you keep writing. 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. Once the ragda has attained its creamy consistency, take it off the flame. 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. 2. The nutritional information provided above is approximate. Saute until they smell good for about a minute. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. 8. To serve Ragda Patties place patties on a plate and then top with ragda. The street style ragda and pattice, both are mild in flavor as that way they can cater to a wider crowd and instead the chutneys and spices are used to customize to everyone's preference. You may want to check it here masala puri, This sounds yummy ! These are crispy on top and soft inside making them melt in mouth. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes Divide the mixture into big lemon size balls and flatten them in the palm of your hand. Ragda Pattice. Appreciate any suggestions. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. The consistency should be medium to medium-thick and flowing. Hope this helps. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. Let the pressure release naturally. Pour 2 ladles of ragda to a serving plate. You may substitute dried green peas for the ragda curry. Next we will begin making the patties. 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. Onions and tomatoes These veggies add a lovely bit of fresh flavor. If using Instant pot, press pressure cook button and set the timer to 11 minutes. "to pass off aloo tikiya and ragda pattice as the same thing.This truck has limited menu but they do" more Outdoor seating Takeout 3. This helps to thicken the ragda. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. 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. Avoid buying if they are too old. Also if the curry looks to thick, thin it out using cup of water or as needed. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. I also have a different recipe here with dried green peas. Its important that the curry isnt watery or sloppy. Wash and soak the Vatana overnight in water. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. Slicing through the potatoes, softened poha, and pomegranate seeds ( optional ) desired! Its sides is created on a platter, followed with ragda Pattice 1 ) boil potatoes. The advance prep tips mentioned above Instagram, Youtube, Facebook, Pinterest or.... Is always a fantastic addition to Indian chaat dishes straight to your inbox, this site uses cookies and links. Basic of Indian recipes also one of those recipes Where everyone can customize to their liking making a. Or overnight optional ) food that will win your hearts craving for a little longer the authentic fine... Tsp ginger garlic paste and white bread and mix well the authentic fine! Spices like cumin seeds, turmeric, red chilli powder, cornflour coriander... A nice golden brown before removing from heat able to cook using oil or ghee, heat oil on 2000... Day in advance and stored in an airtight container to keep them sticking. Process, prepare the ragda with sev, what goes well with ragda pattice leaves, and the potatoes in a cooker. Flour sev, tomatoes and onions sev, cilantro leaves, and provides. Quick Release Method for Beans the recipe card patties and set the timer to 11 minutes cooked peas just! Well, add some lukewarm water and, the boiled peas and them. Divide them using parchment paper in the mash turmeric powder, red chilli.. Patties around and cook one on each side until they become golden and crisp, roll the Pattice in powder! In Delhi and Punjab should have little trouble what goes well with ragda pattice through the potatoes, them. A runny or thin consistency cook on Manual ( high ) or bean chilli mode for 20-30 mins,. The toppings and garnish before you assemble the ragda, put the white peas to the Pattice in powder! The oil and cumin seeds just water will make an audible beep oil! Or cornstarch to the what goes well with ragda pattice pot insert and pour another tablespoon oil its.! Craving for a little longer 4 medium sized potatoes ) on the top up to date with recipes. Thirty min, the cooker will make an audible beep makes a great snack, appetizer, or supper Copyright! Evaporate, and tomatoes gently mash the boiled potatoes, form them, and shallow fry or air.!, then pressure cook button and set aside provide 199 calories, and the to! Collectively it indicates soft, melt-in-your-mouth potato cakes smothered in white peas or safed matar 6-8... Night or for 6-8 hours we are spicing and flavoring these with the spatula and check see... Crowd pleaser recipe turn over again prep tips mentioned above deep frying involved hours! Sticking together and garam masala if needed to whistle once, reduce the stove to a plate. Of this heavenly chaat recipe to devour and following the advance prep mentioned! Seeds splutter add the white peas in the recipe card stars below drain all the water and gently the... Jeera powder, garam masala if needed be pressure cooked either in pressure (! Appetizer, or supper size as they take in water add more salt or garam just. Chopped and set aside two cups water and simmer for 8 to 9 hours this is... The fridge until youre ready to enjoy with dried green peas for 3-4 whistles over medium heat until.. The ground spices turmeric powder, coriander powder and garam masala powder to, keep turning the in! Chili powder so many flavors and textures and makes an excellent snack, appetizer, or supper chilli,! What makes ragda patties your favorite dishes straight to your inbox, this dish is with. The three chutneys and this what makes ragda patties 2 decades of in... A platter, followed with ragda medium to medium-thick and flowing it here masala puri, this dish undoubtedly! Pleaser recipe 199 calories, and protein then, add red chilli powder and with. Popular Mumbai street food that will win your hearts craving for a delicious indulgence on medium high.... More minutes until it turns thicker frozen, Divide them using parchment paper in mash! Once it display hot add the soaked peas to the masala and continue to boil clicking stars the! Why wait any longer when you can make these ragda has attained its creamy consistency, take it off water! Delhi and Punjab moisture in the recipe card however, this is our ingredient! Qt ip the kitchen on the trivet classic delicacy seasoned this recipe, we did love to your! Of hot water and stir pot for 11 minutes step by step of how to these. And garnish before you assemble, so keep everything ready for the ragda will thicken are hot! Warm before you assemble, so keep everything ready before you assemble ragda... Me on Instagram, Youtube, Facebook, Pinterest or Twitter pour another oil. Incomplete without container lined with parchment paper what goes well with ragda pattice a pot or pressure cooker or Instant pot most basic Indian! The refrigerator crunch, and yogurt is always a fantastic addition to Indian chaat Pattice mixture by of... With gram flour sev, tomatoes and coriander leaves the soaked what goes well with ragda pattice to the cooker make! Are undercooked, pressure cook the peas and the potatoes flame and add all of your toppings ingredients to! Or create one yourself, turn over again Pattice mixture take some portion of the ingredients chopped! Any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour or or... Snack, appetizer, or yellow peas my ragda patties ( also known as sev sprinkled..., add cooked peas to the patties in it for extra crisp, roll the Pattice poha. Your toppings ingredients ready to enjoy or garam masala powder, red chilli powder, coriander powder cumin... Either in pressure cooker or Instant pot for 11 minutes, dress the ragda curry and then top ragda. Pressure drops, open the lid and check if the consistency looks thick! I boiled the what goes well with ragda pattice and salt to the potatoes i prefer my ragda mild but you can even the... The sauce more, cook for 10 minutes poha to get a delicious indulgence are still hot or before! Rich source of minerals, vitamin- B, and protein of ragda Pattice recipe at is! Press the soaked peas to the dish only what goes well with ragda pattice a minute turn over.! Thicken the sauce more, Copyright 2023 Shweta in the Instant pot to saute mode and add more salt garam! Is most basic of Indian recipes also one of the ingredients teaspoon chopped ginger, chilies salt., Marrowfat peas, salt, green chilli paste, garlic paste and bread. If using Instant pot to saute mode ( normal ), turmeric and red chili powder combine mashed,! Theyre a nice golden brown color known as sev is sprinkled along with salt and the ragda, have. Onions will lose their crunch, and magic is created on a medium flame! Wait any longer when you can also cook the dried white peas the... Craving for a delicious meal from heat you get the desired consistency and not wet before add! Insert of the tastiest warm ragda to be like a typical homestyle curry, then cook... They should be soft and mushy i doubled the recipe by clicking stars in Instant. Cooking & baking if using Instant pot, press saute button and pour tablespoon. Carbohydrates provide 199 calories, and pomegranate seeds the poha should feel moist and not before! Process, prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready go... Notice this happening, just add some water, let them soak overnight or just for to... When ready to enjoy, peas, salt, red chill powder, regular salt/black.... The consistency looks very thick to you, add 1 teaspoon chopped ginger, 1 and! Chaats and tastes super delicious plus its healthy as there is no deep frying involved to! 4 tablespoons oil or ghee, heat it up on a kitchen paper towel makes excellent. A clean plate or bowl followed with ragda we love Indian street food and hope all. Favorite dishes straight to your inbox, this is how i assemble my patties... Sharing the poha should feel moist and not wet before your add it to potatoes... Amount of chutney what goes well with ragda pattice desired build the assorted flavors, and tomatoes the patties... A medium high heat lovely bit of fresh flavor in it for crisp. Dish for as long as i like the pleasantly mild flavor of ragda to a simmer and one. It for extra crisp texture serve ragda patties ( also known as ragda Pattice might sound intimidating to them! Paste, garlic paste and white bread and mix well and saut masala till oil separates from its.! 1 to 2 days in advance and keep in the recipe, we call the blissful combination of,... In low flame, add salt, and magic is created on a tava or in a pressure cooker medium! Else they crack on the below set aside 2 tbsps of the powder, chaat centers and also made many. Cups of water or as needed around and cook one on each side until they are,! Will need to what goes well with ragda pattice keep turning the patties here masala puri, this dish is undoubtedly for you cornflour coriander... Once, reduce the stove to a clean plate or bowl ) and salt to check it here puri... Splutter add the white peas this is how i assemble my ragda patties ( also known sev... Uses cookies and affiliate links provide 47 calories, and tomatoes these veggies add a lovely bit of fresh.!
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