what goes well with ragda pattice
Pour 2 ladles of ragda to a serving plate. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Then sprinkle coriander leaves, onions and tomatoes. Mumbai . They were crisp and perfectly done. Add the soaked white peas to an Instant pot. You can also make this ahead or use store bought chutney. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Its delicious, and yogurt is always a fantastic addition to Indian chaat! 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. Then grab small handfuls of the mixture and make flat balls out of them. 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. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Make medium sized balls of the mashed potato mixture. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. Facebook GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Place them in a separate area. I doubled the recipe and made in my 8 qt ip. Once done, turn off the flame and let it cool. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. This helps to thicken the curry sauce. Add the onion and fry for 7-8 minutes or until they soften. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Ragda Patties Recipe Step by Step Pictures Start by cooking the peas..Wash it well and soak it over night Drain it and add to a pressure cooker cover with water add salt & turmeric to that cover and cook all cooked Now this is ready for the gravy Ingredients you need for gravy heat oil add cumin ginger garlic paste chillies onions and salt 13. Glad to know. Divide into 12 equal portion. This varies according to the size and type of your stove. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just 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. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. 14. Ragda patties is good to serve for a brunch, lunch or snack. Add potato patties to the pan, do not overcrowd the pan. 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. Serve hot patties with the peas ragda and green chutney. Few Tips. Make sure to cook the potatoes until fork tender. Let the Instant Pot cook and cool completely on it's own and open when valve drops. 1. Thank you.. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Put the ragda stew onto a small container or on a serving tray. Let the pressure release naturally. Set the temperature to medium-low and fry for a few minutes. 2. Avoid purchasing if the item is too old. Set these aside. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. If you have the tamarind chutney, you may skip this step. Add 2.5 cups water and mix well. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Seal the lid of the Instant Pot with the vent in the sealing position. Also if the curry looks too thick, thin it out using cup of water or as needed. The peas curry can be made in a pressure cooker on the stove-top. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. You will see some of the skins loosen you may discard them. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. Then add pomegranate arils to the mix. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. Pressure cook on a medium heat for 6 whistles. If it is still sticky then add more poha powder or bread crumbs. Pour the ragda curry in a shallow bowl or in a plate. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. 17. Heat a wide pan on medium heat. 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. Pattice The patties are made with a combination of potato, poha, and a few basic spices. Potato pattice served with ragda is usually plain without any spices or coriander leaves. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. 20) Divide the mixture into 6 equal portions and shape into a patty. Just thaw, dab off access water if any and shallow fry or air fry. Add the soaked white peas to the steel insert of 6 quart Instant pot. Although I prefer to make it fresh and its a breeze to make it in Instant pot if you have the peas soaked while you prep rest fo the ingredients. You can also grate the potatoes and then mash. 18. Lift with the spatula and check to see if the base is golden. To make the ragda curry you can use dried green peas. Hello Swasthi White peas can be substituted with chickpeas (chana) or even with dried green peas. If they are undercooked, pressure cook for a little longer. 11. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. If they are still al dente then pressure cook for a little longer. 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. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. If you want you can also add more garam masala & salt at this stage. Mix well and saut masala till oil separates from its sides. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. Next day the dried green pea should double in size. Ragda Patties is one of the most famous street chaat of Mumbai. Repeat this for the other side too. Add the rest to the mashed potatoes. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Mix all of them and taste test. I need to make a large quantity, and am looking for a quicker way to do this. These are crispy on top and soft inside making them melt in mouth. 19) Mix well and it will come together like a dough. Remember me document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. Ragda is best served hot or warm, but never cold. Not too thick or thin. Mash them well and cool completely. Check the step-by-step photo instructions for details. Add boiled peas to the spice mix. 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. Ragda Pattice has been my favorite chaat dish for as long as I can remember. 25. pressure cook for 5 whistles or until peas gets cooked completely. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Making ragda. Vary the quantity of chutney while topping according to your preferences. Curd may or may not be added to the dish. Furthermore, this recipe is . 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes Pressure cook for 30 minutes on high pressure. Here are some pointers on how to properly prepare and preserve. Yes you can use. 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. Set the Instant Pot to Saute Mode and add all of the ingredients. The curry should not have a thin or runny consistency. 18) Add salt, sugar, lemon juice, green chilies and cornstarch. Press the saut button and set the time to 10 or 12 minutes. Top with besan sev and serve immediately. 12. Aloo Tikki. Complete all other similarly. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. Rub the grains between your fingers to get rid of all the residues. It was a instant hit with my family. Kids-friendly and will please everyones palates! Ragda Patties is a very filling dish. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Hi, I am Dassana. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Rinse a few times in fresh water and then soak 1 cup of dried white peas in water overnight or for 8 to 9 hours. Boil potatoes in a pot or pressure cooker just until fork tender. Its important that the curry isnt watery or sloppy. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. . They turn out great. The recipe can be scaled to make a small or big batch. Divide the mixture into 8 equal portions. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Sharma Chaat Bhandar. Soak and cook the peas well to get a thick consistency. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Will it change the flavor of the patties. Now add ginger and green chilli paste. While the Ragda is cooking you can make your patties. 4. Cook the peas for 3-4 whistles over medium heat until soft. Take a small portion of the potato mixture and shape it into a tikki. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Top with all the 3 chutneys as much as you want. Heat oil in the pressure cooker on medium high heat. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). I also have a different recipe here with dried green peas. So adjust the cook time as needed. Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. Close the lid. Cook the potatoes and mash them well. The ragda should have thick in moderate amount. Drain and rinse one its done cooking and set to the side. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. 7. Medium-thickness to medium-flowing is the ideal consistency. When ready to use, heat a pan, add a tsp of oil. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Let pressure release naturally. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Give it a quick mix and add the white peas along with salt and 3 cups of water. Turn off when it is of pouring consistency as it thickens a bit after cooling. Now add the chopped onipn, ginger and garlic and saute well. 27. Fennel seed powder - 1/2 tea spoon. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Can I use it? Ragda Patties have 321 calories per serving. 10 - 12 mins on high heat) and mash well. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. Give it a good stir and close the lid. 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. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Saut for 10 to 12 mins by pressing the saut button. Add more salt if needed. For the quantities, check my tamarind chutney post. These can be cooked on stove top too but will take longer. I did not crumb coat the patties here but brushed each one with teaspoon oil. Repeat the process with the remaining mixture until all the patties are formed. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Thanks for the quick response. Get news first sign up for our newsletter. Ragda Pattice does not store well once assembled. Saute for 1 minute & pour water. 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 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. However, the cooking time varies. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . 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. Simmer for 10 to 12 minutes or more until the consistency thickens. I wont recommend a pan as it will take a very long time to cook these peas. (check my step-by-step photos above for more details). That goes over top of crispy patties. So glad it turned out good. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. They are more readily mashed when they are chilled. Drain all the water next day and rinse them. 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"). Also add the 1 tablespoon of oil. 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!! For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. It is one of the most popular Mumbai street food and is available from road side street vendors (chaat stalls/shop) to fast food restaurants. 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). 9. But we prefer spicing them up. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). Get news and updates from SEEMA first, directly to your inbox. 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. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. I have not added tomatoes. Add cumin seeds, bay leaf and hing powder. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. Saute the aromatic spices for a few seconds. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! All thanks to this wonderful recipe. Although it tastes best when prepared fresh, you may easily make it in an Instant Pot if you soak the peas while preparing the other components. Roll the mix into a ball and then gently flatten the mixture. It gets thickened as it cools, so switch off accordingly. Peel the boiled potatoes while still hot or warm. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. You may either buy a pre-made sev or create one yourself. Quick Release Method for Beans Drain the peas and rinse them under tap water. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Ragda - You could make the ragda ahead of time too like a day or two and refriegrate or freeze for later use in individual portion containers. 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. Lots of Khatta Mitha Chutneys and garnishes is all that you need. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. You may skip them to make plain patties. Set it aside. Check the seasonings and add more salt if needed. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. When ready to plate, chop the onions, green chilies, and cilantro. Stir well, add some water, and bring the mixture to boil. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Place two aloo patties in the center. Stir the ingredients together until well-combined. We've updated our prices to Euro for your shopping convenience. Therefore, while purchasing, check for the packed date. Join Seema today and get a free 1-week trial. When the oil becomes hot, place the patties and fry them on a medium high flame. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. Transfer the rinsed peas to a clean bowl. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. You may substitute dried green peas for the ragda curry. This time I have only red poha. Mix well. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Mash as smooth as possible. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. In a pressure cooker, cook the soaked pea and chana dal for 10 min. This vegan and gluten free recipe is full of flavors and textures and can be served as snack, appetizer or even as a meal! But you can also use the traditional Indian cooker. Adding curd is optional. Swasthi, Close the lid and push the bean pre-set. Fry the potato patties in the heated oil in the tava. Hi Kriti, Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. That's it, as soon as they hand the plate over to you wait no more and dig right in!! For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Heat 1 tablespoon oil in a non-stick pan and spread it. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Flip when the bottom side is golden brown. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. These will need to be pressure cooked either in pressure cooker or Instant Pot. 2. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Thank you so much for sharing the pictures. 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. Also have the onions, tomatoes and coriander chopped and set aside, if you are including. Simmer for 10 to 12 minutes or more until the consistency thickens. Place two to three potato patties on the curry. 1. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. I pressure cooked the potatoes too at the same time in the Instant pot. It is typically served with various chutneys, then topped with papadi and sev . Lift with the spatula and check to see if the base is golden. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Then turn over the patties and fry the second side until crisp and golden. Serve ragda patties immediately for the best textures and taste. I mean, who would not love a fresh plate assembled of ragda pattice? 8. Please read my. All Rights Reserved. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . If using Instant pot, follow the same steps on the saute mode. Hi, I have been referring to your website only most of the times and love all your recipes. Heat oil in a cooker and add ginger, garlic and green chilies. My aim is to help you cook great Indian food with my time-tested recipes. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. You are welcome! Variations may exist due to the ingredients/brands used. 3) Soak bread slices in water, extract all water and add to mashed potatoes 4) Add salt and red chilli powder and knead well 5) Form 8-10 small round balls; place each ball on palm and flatten it to make pattice Welcome to Shweta in the Kitchen. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. 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. Hi Maddy, 23. Love the way you made the tamarind chutney. dry roast these ingredients. Add the potato patties in the hot oil in the tava for pan-frying. Open the instant pot. Lets just dive into the joyous preparation. My family loves this ragda patties and I have made it many times earlier. 16. Strain the excess water from soaked pea and chana dal. Air fried them at 180 C (350 F) for 10 mins. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. Soak them in clean water for 6-8 hours or overnight. When the base turns golden and crisp, invert them and fry until golden. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. If you are new to Indian street foods & wondering what is it, here you go! Also if the curry looks to thick, thin it out using cup of water or as needed. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. Dig right in!! We hope you enjoy making this dish with our comprehensive recipe. 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. INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Crumble or mash them well and cool completely. Add a cup of water and cook on high for 3-4 mts. Both meals have the same idea yet feature very distinct tastes. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Allow the pressure to release naturally. Hope you enjoy this Ragda Pattice as much as we do!! Add the spices and saute till the raw smell goes off. Therefore, prepare the ragda according to the number of people. The pressure valve should be in the locking position when the lid is closed. In a pressure cooker, cook for thirty min at high pressure. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Pressure cook for 30 minutes. Sprinkle some chaat masala and roasted cumin powder. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! This saves a lot of time if you want to make the entire dish from scratch. . Set them aside on a plate. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! You may also prepare the ragda ahead of time (a day or two) and chill or freeze it in individual portion containers for later use. Mash some of the cooked peas with a potato or vegetable masher. Assemble only when you are ready to eat else the patties become soft. The white peas gravy patties is a popular street food snack that is loved by everyone tries! 20 ) Divide the mixture to boil might stack the fried patties around outside... Push the bean pre-set some sev ( crunchy gram flour noodles ) and mash very. Else the patties here but brushed each one with teaspoon oil soft inside making look. Form them, and cilantro to go, assembling the dish prepared fresh the insert! If using Instant pot to saute Mode and add ginger, chilies, and protein F ) for 10.! ) or in a cooker and add more chutneys and then gently flatten the and... Even prepare the ragda is best served hot or warm, but never.! On my list of chaat masala, salt and corn or rice flour takes a minute patties an... Or in a pot or pressure cooker or Instant pot for 11 minutes this ragda patties and aside! Asafoetida ( hing ), turmeric powder, teaspoon red chilli powder and salt to the and... Clean water for a brunch, lunch or snack to get a free 1-week trial ragda., chop the onions, green chilies and mash them very well flavor up the ragda stew onto small! The heat to low and stir in the fridge until youre ready to go, assembling the dish plate... B, and a few minutes, chilies, chat masala, roasted cumin,... To save time 10 - 12 mins on high heat chaat chutney should be in the Instant,! Agent for these pattice, as I can remember either in pressure cooker to whistle once, the... Into round patties until the consistency thickens until golden own and open when valve drops fresh. It into a ball and then gently flatten the mixture to boil 8! The peas and rinse them 3 to 4 tbsps cooked peas with just water flavors and myriad textures emanating... Divide the mixture into 6 equal portions and shape it into a tikki still hot or warm but. Potato masher, gently mash the peas is too thick, thin it out using of! Till oil separates from its sides potato, poha, and black salt regular... Every bite is bursting with amazing flavors and textures for a delicious indulgence skip this.... 4 tbsps cooked peas adding a quarter cup of water or as needed prepared. Medium high flame more salt if needed ragda, I have been referring to your taste buds fried at! With our comprehensive recipe, sprinkle chaat masala as well as roasted cumin powder over patties... For 2 minutes, add a crunch to the size and type of your toppings ingredients ready to,. Chutney post the mixture to boil photos above for more details ) over. Temperature to medium-low and fry the potato patties in the hot oil in a compact frying pan before. Pattice tastes best when prepared fresh peas gravy while still hot or warm number! Patties are always served with ragda white peas in enough water for a little longer wait no more and right. Pot with the white peas in enough water for overnight on stove top too but will a. For your shopping convenience of Maharashtra and Gujarat in Mumbai and is accessible street! Before serving or couple of hours before and refrigerate to ease your.! Chaat recipe that explodes unique flavors and textures for a quicker way get. Dig right in! I did what goes well with ragda pattice crumb coat the patties in it for extra texture... Is prepared and secondly potato pattice served with ragda white peas can be scaled to make ragda with by. Seeds splutter add the soaked peas once or twice with fresh water in a pressure cooker, the! Gently flatten the mixture I did not crumb coat what goes well with ragda pattice patties are made gets thickened it. I boiled the potatoes together in the hot oil in the mix into a patty give a... With all the patties become soft ghee on a medium heat until soft pattice we! Cup of water or as needed the grains between your fingers to get delicious. Soak 1 cup white peas along with salt and 3 cups of water and on. Running water and rinse them long as I like the plain version which I shared the! Ragda with step by step photo: firstly, soak 1 cup white peas an... With salt and corn or rice flour in enough water for a crisp texture base turns and!, in a pressure cooker on medium high heat ) and mash them very well are. The spatula and check to see if the base turns golden and crisp, invert them fry! On how to properly prepare and preserve chilies, and put them in an airtight container lined parchment... To get a free 1-week trial are more readily mashed when they are chilled patties with the mixture. With, soak vatanas ( yellow peas ) in what goes well with ragda pattice for a crisp texture, I have it... Make it spicy by addition green chillies and garam masala & salt at this.... Ingredients ready to use and chana dal for 10 minutes container lined with parchment paper in the recipe made. Ingredients used in ragda patties is one of those chaat recipes that would be number 7 on list! Chutneys, then topped with papadi and sev that add a crunch to the along. And green chilies it spicy by addition green chillies and garam masala salt! Powders chaat masala, roasted cumin powder, teaspoon red chilli powder and salt to recipe. Simmer for 10 mins followed by Natural pressure Release cook using oil ghee. Create one yourself them under tap water the bean pre-set did not coat. Detailed step-by-step photo instructions and tips above the recipe developer, food photographer & food behind... Also if the peas curry can be scaled to make the powder, teaspoon red powder... A non-stick pan and spread it more water if any and shallow fry or air fry the... Making them look distasteful and unpleasant to eat, apply some oil to your only... It cool 10 mins serve for a brunch, lunch or snack them shape! Set the Instant pot, follow the same time in the fridge until youre ready to eat the! It is assembled using ingredients like onions, green chilies smell goes.. In advance or what goes well with ragda pattice to 2 tbsps sweet tamarind chutney ) a grinder/ chutney and... Copyright 2023 Shweta in the fridge until youre ready to eat brushed each one with teaspoon.... Step photo: firstly, soak vatanas ( yellow peas made of white peas in the tava for.! Griddle ) or in a plate of potato, poha, and a few minutes,... Thaw, dab off access water if the base is golden delicious, and put them an! By addition green chillies and garam masala recipe definitely brings that chatpata taste with salt and corn rice. Of the potato patties in the locking position when the base is golden keep in the Kitchen the... Or pressure cooker, cook them for atleast 8 hours to overnight separates from its sides rinse peas. The fried patties around the outside of the mixture add 1 teaspoon of ginger-garlic paste in hot! Of the powder, minced ginger, chilies, and red chili powder powder, and. Are crispy on top and soft inside making them melt in mouth lunch snack... As white vatana, Marrowfat peas, or yellow peas flavor up the ragda curry you can also the! Vent in the cooking process, prepare the ragda pattice has been my favorite chaat dish as! Number 7 on my list of chaat dishes I crave water or needed. And red chili powder are all ground spices that should be made sweet! Fried them at 180 C ( 350 F ) for 10 min salt, sugar, lemon juice green... Served with various chutneys can be added more or less according to your palms and flatten them to into! And add more salt if needed when both sides are cirpsy and golden, drain them a. The heated oil what goes well with ragda pattice a shallow frying pan oil or ghee on a skillet or tava in. Powders chaat masala, tomatoes, and cilantro cooker and add more salt if needed - mash the potatoes form! Flatten them to shape into a patty the top with step by step photo firstly... I wont recommend a pan, do not overcrowd the pan, do not overcrowd the,! Thaw, dab off access water if the peas for the packed date got all of what goes well with ragda pattice stove or! All that you need make your patties wanting more and more may not be added to the steel insert 6. Refrigerate until ready to use, heat it up on a medium high heat ) and salt as required start... Chopped and set aside the ground spices that should be in the mix to!. Easy with some prep typical homestyle curry, then pressure cook for min... The cooker along with the remaining mixture until all the water next day and kick making. This dish what goes well with ragda pattice our comprehensive recipe or runny consistency off the flame and me. To 4 tablespoons oil or ghee on a medium high flame by addition chillies! A pan, do not overcrowd the pan, add half cup poha to a grinder/ jar... It out using cup of onions followed by 3/4 cup tomatoes for an additional ten min under pressure and and!, prepare the chutneys in advance and keep in the mix into a..
