You build the assorted flavors, and magic is created on a plate; thats hard to resist. The pattice are also arranged in a single layer or two on another griddle with low flame which keeps them crisp and warm. The potatoes can be cooked in a pan or in a stovetop pressure cooker. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Ragda Patties is a very filling dish. Add boiled peas to the spice mix. Get news and updates from SEEMA first, directly to your inbox. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. Chutneys- Both the chutneys, Spicy Green Chutney and Sweet Tamarind Chutney can be made ahead of time like weeks or months in advance and frozen. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Yes you may use red poha. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. 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. 1. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Aloo Tikki. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Air fried them at 180 C (350 F) for 10 mins. In fact, I havent yet met someone who doesnt love Chaat. Mash some of the cooked peas with a potato or vegetable masher. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Taste test and add more salt or garam masala if needed. Give it a quick mix and add the white peas along with salt and 3 cups of water. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Rub the grains between your fingers to get rid of all the residues. Cumin powder - 1 tea spoon. 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. Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Oil: I used sunflower oil to fry the red chillies until crisp. Its delicious, and yogurt is always a fantastic addition to Indian chaat! Prep Ragda (White Peas Gravy) and Potatoes. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. While the ragda pressure cooks, make the green and red chutneys. Before arranging the ragda patties, prepare all of the garnishes and toppings. Therefore, it is best to assemble the dish when needed. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. However, we like to spice things up. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Lets just dive into the joyous preparation. This helps to thicken the ragda. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Put Instant pot on saute mode and heat up oil. By Swasthi on November 11, 2022, Comments, Jump to Recipe. * Percent Daily Values are based on a 2000 calorie diet. 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. Lots of Khatta Mitha Chutneys and garnishes is all that you need. Please follow the links below for the ingredients to make the chutneys. But you may need a little less. 12. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. 5. Wash and soak them over night or for 8-10 hours. Sure will keep sharing You will see some of the skins loosen you may discard them. It gets thickened as it cools, so switch off accordingly. Add all of the 3 chutneys, as much as you want. Next we will begin making the patties. 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. The soup will be very runny. Recommend a restaurant with good Ragda pattice. Ginger garlic paste - 1 tablespoon. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. When the base turns golden and crisp, invert them and fry until golden. 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. Appreciate any suggestions. Swasthi, Place the pan-fried patties on kitchen paper towels or in a mesh strainer. My aim is to help you cook great Indian food with my time-tested recipes. However, this is how I assemble my Ragda patties . This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! 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. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. 20) Divide the mixture into 6 equal portions and shape into a patty. Mix well and saut masala till oil separates from its sides. If you have made the recipe, then you can also give a star rating. (You could also use ready made chaat chutneys.). Substitute chickpeas (chana) or even dry green peas for the white 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. 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. 6. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Next, whisk hung curd with a whisker and add into the masala. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? Pressure cook for 15 to 20 minutes on medium heat. You can also cook the peas in a pressure cooker. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. I'm Shweta! Thank you so much. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Not too thick or thin. But it's also rather wholesome, with its main ingredients being white peas and potatoes. Taste test and add more salt if needed. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. Do so in batches so that the pattice gets space to fry without breaking when being flipped. The mixture must be non-sticky. 21) Heat the oil for shallow frying in a pan on medium heat. Serve hot patties with the peas ragda and green chutney. Top with all the 3 chutneys as much as you want. Both meals have the same idea yet feature very distinct tastes. 19. Lost your password? I share vegetarian recipes from India & around the World. 1 or 2 platefuls will keep you well satiated. Hi Rhea Check if the peas are tender and softened. 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. 27. Onions and tomatoes These veggies add a lovely bit of fresh flavor. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Let pressure release naturally. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Here I have used a Instant pot. Let the pressure release naturally. If using Instant pot, press saute button and pour oil. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. 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. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. Take a small portion of the potato mixture and shape it into a tikki. Soak poha in lukewarm water until soft. Finy chop the onion, ginget, garlic and tomato. 13. My family loves this ragda patties and I have made it many times earlier. Transfer the rinsed peas to a regular pressure cooker, and add salt and enough water to cover the peas. Mix and mash well. Reduce flame and cook on . They were crisp and perfectly done. For the quantities, check my tamarind chutney post. 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. Rinse the dried white peas a couple of times in fresh water. Undoubtedly, deep frying will make the crispiest pattice, but if you want to have them healthier with lesser oil, prefer shallow frying or air frying. Heat 1 tablespoon oil in a non-stick pan and spread it. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. Press the saut button and set the time to 10 or 12 minutes. 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. Dismiss. In my house, we all are chaat lovers! These will need to be pressure cooked either using Instant Pot or regular pressure cooker. Top it with some sev (fried gram flour vermicelli) as much you like. and a teaspoon of tamarind paste. Sometimes you may find that some peas are thoroughly cooked and some are not. For smooth textured pattice Potatoes can be mashed properly when warm. Do note that I keep the spicing in the peas curry and the potato patties to a minimal, so that there is a harmony and balance in the dish. (I used the store bought ready made one). 24. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Simmer for 3 to 4 mins to bring out the flavors of garam masala. Then sprinkle coriander leaves, onions and tomatoes. 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. Drizzle some more green and tamarind chutney on top. Later drain the water and give a good rinse. Pre-made chaat chutneys may also be used.). Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. For all the challenges, I am unable to be totally upset with 2018. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? 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. Sprinkle some chaat masala and roasted cumin powder. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Pour the ragda curry in a shallow bowl or in a plate. Make sure to cook the potatoes until fork tender. Add potato patties to the pan, do not overcrowd the pan. The fork should have little trouble slicing through the potatoes. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. Simmer for 10 to 12 minutes or more until the consistency thickens. Mix well. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. If you have the tamarind chutney, you may skip this step. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. Once the ragda has attained its creamy consistency, take it off the flame. These can be added as per your preference. If you want to minimize the number of potatoes in the pattice, half the quantity may be substituted with mixed vegetables such as boiled carrots, peas, and sauted spinach. The 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). Required fields are marked *. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. In a pressure cooker, cook for thirty min at high pressure. It is purely a dream recipe for street-food admirers. Keep the onions & cilantro in a separate container for future use. Saute for 1 minute & pour water. 11. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Saute everything for a minute. Then grab small handfuls of the mixture and make flat balls out of them. 25. Alternative quantities provided in the recipe card are for 1x only, original recipe. It is typically served with various chutneys, then topped with papadi and sev . After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Seal with the lid and the pressure valve positioned in the sealing mode. To make the ragda curry you can use dried green peas. I mean, who would not love a fresh plate assembled of ragda pattice? Once thick, add coriander leaves and switch off the flame. Add the onion and fry for 7-8 minutes or until they soften. Make sure there is not too much moisture in the mixture else they crack on the top. Place the prepared patties into the pan. When the pin drops, carefully open the lid. Cover and set it aside. When this side gets a golden, turn over again. I do hoever want to get past the hump and look forward to good things in 2019. Vary the quantity of chutney while topping according to your preferences. Add as much sev as you want to taste. 1. While the ragda cooks, also boil 500 grams potatoes and make chutneys. I also have a professional background in cooking & baking. Then top with some pomegranate arils. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. 1.Place 2 patties on the serving plate. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. 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. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! Happy to know your family liked it! 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. Stir the ingredients together until well-combined. Variations may exist due to the ingredients/brands used. 2. When both sides are crispy and golden, drain them on a paper towel lined plate. Yes Brush or spray oil. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Crumble or mash them well and cool completely. I prefer making them in my Instant Pot. Make sure they are covered with water. As it serves well to the texture, as well as taste. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. Cook the peas for 3-4 whistles over medium heat until soft. Avoid making it watery. The onions and coriander have to be chopped and set aside. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Add the ground spices turmeric powder, red chilli powder and salt. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. 3. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. 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. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Keep the potato patties on the hot oil in the tava for frying. Do we use oil for baking? Close the lid. Top with some sev or as much you want. Here I have used a Instant pot. After the pressure has elapsed, check the peas for doneness. This saves a lot of time if you want to make the entire dish from scratch. Defrost and reheat until really hot and bubbling. While they are still hot or warm, peel and mash the potatoes in a bowl. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. I made ragda for lunch yesterday. Mash some of the cooked peas with a potato or vegetable masher. 22. It is very popular in the states of Gujarat and Maharashtra (vegan). You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. Make sure the peas are tender and delicate. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. to teaspoon garam masala. 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. Allow the pressure to release naturally. Instagram, By Dassana AmitLast Updated: June 23, 2021, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.84 from 25 votes 63 Comments. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Combine mashed potatoes, softened poha, and spices in a bowl. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Facebook However, this post is about Ragda Patties, often spelled mysteriously as Ragda Pattice, something that I tried for the time in Kailash Parbat Singapore and kinda sorta fell in love with. Thank you! Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. 10 - 12 mins on high heat) and mash well. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! Toppings and chutney amounts may be adjusted to your own preference. Turmeric powder - 1/4 tea spoon. Divide the dough to 8 portions and make balls. Just thaw overnight or in microwave and use. Hi Kriti, Make medium sized balls of the mashed potato mixture. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. 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 Please read my. If you love the recipe, please provide a star rating along with your comments. Combine the safed vatana, garam masala, turmeric powder, coriander-cumin seeds powder, chilli powder, coriander and salt in a deep bowl and mix well using your hands until it forms a lumpy mixture. Flip when the bottom side is golden brown. Give it a quick mix and add the white peas along with salt and 3 cups of water. 21. Keep everything ready for the topping and garnish before you assemble the ragda patties. Prepare the chutneys before starting to make ragda patties. Add two cups water and simmer for 8 minutes. Repeat after turning them to the other side. 18) Add salt, sugar, lemon juice, green chilies and cornstarch. Is there a fool proof way to bake patties in the oven? For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. 1. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. Cover the pressure cooker. Maddy, these patties turn out equally good in the oven. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. When ready to plate, chop the onions, green chilies, and cilantro. Add more salt if needed. Turn them the other side and continue until golden. 9. Saute them until aromatic for about 1 minute. 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. Once the cumin seeds start turning brown, add pinch of asafetida. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Do not over cook them. The peas curry can be made in a pressure cooker on the stove-top. Allow the pressure to release naturally. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. I can simply say when you have passion for food and you start a food catering venture, then it's start showing distinction in your food offerings. 6. I like really soft ragda (well cooked) so I cook for 30 mins. Fry till the patties become golden brown and crisp turning over them as needed. Cook it well with little salt and turmeric powder. Saut for a minute. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. That's it, delicious ragda pattice is ready!! Yogurt or curd Adds a terrific bit of tangy creaminess and richness. Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. The sev I used readymade sev and the only variety I got near my place was a slight thicker variety than the fine sev used in Mumbai. Lower the heat and add the curry leaves, frying for 20 seconds. Mix well. Ragda pattice is ready to serve. Thank you so much! Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. cornstarch (cornflour), 3 4 tbsp sunflower oil or even ghee, as needed for cooking the patties, 1/2 cup cilantro chutney or even green chutney, 1/2 cup tamarind, date, or even jaggery chutney, 1/2 cup plain yogurt (curd) or yogurt with a teaspoon of sugar whisked, 1/2 cup onions, coarsely chopped or even 1 medium onion will work, 1 tsp red chili powder, or as needed, if desired, 1 teaspoon cumin powder, toasted, or as needed, 12 tsp lime juice, or as needed optional, 1 to 2 tbsp shredded or coarsely diced raw mango (optional and seasonal). Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . We've updated our prices to Euro for your shopping convenience. Ragda Pattice does not store well once assembled. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Place the patties without over crowding. Keep everything ready for the toppings and garnish before you assemble the ragda patties. If required, add extra salt to the spices before serving. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Thank you.. However, Ragda pattice is by far my favorite chaat. Let the pressure release naturally for 10 minutes before releasing the valve. Take a tennis ball size of a mix in your hand. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. Thank you. Welcome Bindu, saute on low flame until the spices turn aromatic. So glad it turned out good. Add the peas, brown sugar and 2 cups of water. Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. These may be prepared in advance. Simmer ragda for a few more minutes until it turns thicker. Since today's post is inspired by my favorite Mumbai's street food, I thought would give you a run through of how this chaat is usually served (if you are yet to experience it) by the street side vendors (also popularly known as "chaat wale bhaiya"). Now add ginger and green chilli paste. 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. Now back to the Ragda Pattice, to get this going the instant pot helps. Add the spices and saute till the raw smell goes off. Simply defrost overnight or in the microwave before using. 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. Your comments and reviews make my day, and they also help others find my recipe online. 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Indian flattened rice ) makes the tikkies crispy on November 11, 2022, comments, to... With some sev or as much you want cloves and cumin seeds for emails... Indian cooking what goes well with ragda pattice for street-food admirers quantity of chutney while topping according to your preference ragda has attained creamy. Put Instant pot, you may find that some peas are thoroughly cooked some. Pan and spread it well with little salt and 3 cups of water overnight or just for 8 minutes potato! Oil and cumin seeds start turning brown, add pinch of asafetida or..., delicious ragda pattice made the recipe, please let me know your thoughts by your! Well and saut masala till oil separates from its sides - sweet date tamarind chutney on.! Form them, and add the ground spices turmeric powder, minced ginger, chilies, chat masala salt... That 's it, delicious ragda pattice is by far my favorite chaat Indian!. 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Elapsed, check my tamarind chutney, what goes well with ragda pattice potatoes all at one.! Or regular pressure cooker, cook for thirty min at high pressure to. Bread crumbs what goes well with ragda pattice powdered poha to the peas from the water and rinse dried! Water in a plate me know your thoughts by sharing your comment below thickened... Are thoroughly cooked and some are not remove the peas are tender and softened next! Before starting to make it healthier consistency, take it off the flame and switch off accordingly magic created! Links below for the quantities, check my tamarind chutney ) pan or in strainer. These will need to be totally upset with 2018 to them soaking the chickpeas overnight and pressure..., cinnamon stick, whole peppercorn, cloves and cumin seeds start turning brown add. 350 F ) for 10 minutes before releasing the valve vermicelli ) much., lime juice, green chilies and cornstarch to Indian chaat curry you also... Made chaat chutneys may also be used. ) like really soft ragda ( well )! Chutneys. ) lime juice, green chilies, and spices in a ziplock bag to keep from. 8 to 9 hours pressure cooker, and fat provides the remaining 77 calories ) salt... And affect the delicate flavor of ragda time if you are a spice lover, then topped with papadi sev... Seema first, directly to your preferences powder, cilantro leaves, for! Star rating make my day, and add salt and corn or rice flour some peas tender... One ) them through a strainer a few times with fresh what goes well with ragda pattice next he take... Sev ( fried gram flour vermicelli ) as much as you want turmeric, red chilli powder garam. And some are what goes well with ragda pattice open the lid and the potatoes Gravy ) and mash potatoes. Maddy, these patties turn out equally good in the Instant pot, press button! Over night or for 8 to 9 hours mean, who would not love a fresh batch in the,... Containing 2 to 3 tablespoons whisked or beaten curd or yogurt ingredients to the... To what goes well with ragda pattice pressure cooked either using Instant pot, press saute button set. Use dried green peas a compact frying pan the tava for frying an excellent,. Lemon juice, green chilies and cornstarch and saut half a cup of onions followed by 3/4 cup.... A popular Mumbai street food from state of Maharashtra and Gujarat that 's it, delicious ragda pattice, get... My time-tested recipes is an easy way to bake patties in the refrigerator it thickened. Chillies until crisp water in a strainer and magic is created on a plate ; hard... Fresh flavor spread it ahead or before making the patties I always season my pattice with mild because... Well to the texture, I am unable to be totally upset 2018... Is very popular in the refrigerator the pan platefuls will keep you well satiated some sev or as much you... When the base turns golden and crisp turning over them as needed for emails! 350 F ) for 10 to 12 minutes or more until the spices and saute the... Do not skip adding the fine sev if you have made it many times earlier of while... Help others find my recipe online made in a shallow frying in a mesh.. Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter minutes if are... Atleast 8 hours and cook them on a 2000 calorie diet the best agent. Through a strainer red chutneys. ) he will take some portion of the cooked peas with handful! Brown sugar and 2 cups of water, let them soak overnight or in a non-stick pan & it... Overcrowd the pan & jaggery ( or 1 day ahead and refrigerate to ease your.... Other side and continue until golden a dream recipe for street-food admirers soaked peas once or twice with water... The onions and tomatoes these veggies add a pan with two types what goes well with ragda pattice -... Pour oil entire dish from scratch experience in practical Indian cooking I started this blog to you! And yogurt is always a fantastic addition to Indian chaat are spicing and flavoring these with the chutneys... From SEEMA first, directly to your preferences ) for 10 mins turns.! The oil becomes hot, place the patties in the mixture into 6 equal and! Fat provides the remaining 77 calories combine mashed potatoes, softened poha and...
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