Garnish with chopped coriander leaves or mint leaves. Turmeric powder - 1/4 tea spoon. 12. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. Mix it well and adjust the consistency to your liking. Here ragda is the name for peas gravy and pattice are the pan fried potato patties. I did not crumb coat the patties here but brushed each one with teaspoon oil. Its important that the curry isnt watery or sloppy. INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder The recipe can be scaled to make a small or big batch. Yes, all the components needed for ragda pattice can be made a day prior, however, assembling them should be done right before theyre ready to eat. so either the recipes can be checked on the website using the search button or on google. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Some chaat stalls/shops also add red chilli garlic chutney. Mash the boiled potatoes (preferably when hot as it easy). This vegan and gluten free recipe is full of flavors and textures and can be served as snack, appetizer or even as a meal! When the pin drops, carefully open the lid. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Stir in Garam Masala just before removing from heat. . without these. 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. I wont recommend a pan as it will take a very long time to cook these peas. Oil: I used sunflower oil to fry the red chillies until crisp. 23. Plus is vegan and gluten-free! When they are still warm, peel and thenmash them. Onions and tomatoes These veggies add a lovely bit of fresh flavor. While they are still hot or warm, peel and mash the potatoes in a bowl. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Making ragda patties on a weeknight will be a breeze with some planning and prep. Add chopped coriander or mint to the dish as a finishing touch. I made ragda for lunch yesterday. Then grab small handfuls of the mixture and make flat balls out of them. Its comprises of two parts - Ragda and pattice, hence the name. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. In a pressure cooker, cook for thirty min at high pressure. Soak the peas in enough water to cover them by about an inch. You can also freeze these for longer use. Once the cumin seeds start turning brown, add pinch of asafetida. Divide the potato mixture to 8 portions. 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. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Then, add cooked peas to the masala and continue to boil. pressure cook for 5 whistles or until peas gets cooked completely. 19) Mix well and it will come together like a dough. Set it aside. Make sure they are covered with water. Close the lid. Cook the potatoes and mash them well. You will see some of the skins loosen you may discard them. Twitter Swasthi, Its delicious, and yogurt is always a fantastic addition to Indian chaat! 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. 9. Also add chopped onions and coriander leaves over the top. Add breadcrumbs or cornflour and salt to the mashed potatoes. The mixture must be non-sticky. (You could also use ready made chaat chutneys.). Making ragda. Later make the tempering & saute half cup onions followed by cup tomatoes. Pour 2 ladles of ragda to a serving plate. Rinse the dried white peas a couple of times in fresh water. Therefore, it is best to assemble the dish when needed. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Pressure cook for 10 mins on high pressure. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. Is there a fool proof way to bake patties in the oven? Use United States (US) dollar instead. Transfer the warm ragda to a clean plate or bowl. To serve Ragda Patties place patties on a plate and then top with ragda. Mint chutney - 3 tablespoons. Serve the ragda patties immediately as soon as you assemble it. 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. Instructions. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Simply defrost overnight or in the microwave before using. Thanks for the recipe. 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 For all the challenges, I am unable to be totally upset with 2018. Mix well and check for seasoning and adjust as per liking. Drizzle some more green and tamarind chutney on top. 25. 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. Ragda is similar to the North Indian Chole tikki and Bangalore Masala puri chaat but here we use white peas for ragda whereas to make masala puri, green peas are used. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! It will also serve the purpose quite brilliantly. Keep everything ready for the toppings and garnish before you assemble the ragda patties. 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. 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. Repeat this for the other side too. But you may need a little less. Give it a quick mix and add the white peas along with salt and 3 cups of water. Vary the quantity of chutney while topping according to your preferences. I used my IP and made the imli chutney too. For smooth textured pattice Potatoes can be mashed properly when warm. Welcome to Shweta in the Kitchen. 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!! If you have made the recipe, then you can also give a star rating. Add the soaked white peas to an Instant pot. If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. Whether it be the Mumbai famous Pav-bhaji or Delhis popular street food Matar kulcha, Ram ladoo, or Aloo Tikki, we love them all, andthe new one to join the list is Ragda pattice. Heat a large non-stick griddle and spread half of the oil on it. Add about cup water and, the boiled peas and salt. After the pressure has elapsed, check the peas for doneness. Place 3-4 patties on a plate, add some ragda over each enough to cover them. 4. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Add potato patties to the pan, do not overcrowd the pan. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. Maddy, these patties turn out equally good in the oven. It is divided into two halves ragda and pattice, therefore the name. For best results follow the step-by-step photos above the recipe card. Heat oil in a cooker and add ginger, garlic and green chilies. Cancel the saute mode. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. Add. Later drain the water and give a good rinse. Divide the mixture into 8 equal portions. Also add chaat masala and fresh coriander leaves. Then add pomegranate arils to the mix. 2. Get news first sign up for our newsletter. Soak the white peas or safed matar for 6-8 hours or overnight. That goes over top of crispy patties. 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. This helps to thicken the curry sauce. Lift with the spatula and check to see if the base is golden. saute on low flame until the spices turn aromatic. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. Mix. Mix well. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. These are crispy on top and soft inside making them melt in mouth. 7. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. Give it a quick mix and add the white peas along with salt and 3 cups of water. Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. Alternative quantities provided in the recipe card are for 1x only, original recipe. Glad to know. 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. The consistency should be medium to medium-thick and flowing. Mix well. Substitute chickpeas (chana) or even dry green peas for the white peas. Using your hands, form the pureed potato mixture into balls of about the same size. I do hoever want to get past the hump and look forward to good things in 2019. Simply defrost, blot away any excess water, and shallow fry or air fry. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Welcome to Dassana's Veg Recipes. 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. Add the ground spices turmeric powder, red chilli powder and salt. Heat the oil in a large pot, add the mustard seeds, cook until they start to pop a little, next add the onions and saut over medium heat for 2 minutes. I also have another chole recipe here which you can serve with these patties the same way. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Peel the potatoes while still hot or warm. we do not have an app. 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. . Set the temperature to medium-low and fry for a few minutes. Add the soaked white peas to the steel insert of 6 quart Instant pot. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. Please advice. The pressure valve should be in the locking position when the lid is closed. 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). Press down a pea to check, it should be soft and get mashed easily. Mix and mash well. and a teaspoon of tamarind paste. Add cooked peas, tamarind extract and jaggery. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. (check my step-by-step photos above for more details). also add 1 potato, tsp turmeric and tsp salt, 3 cup water. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. When ready to plate, chop the onions, green chilies, and cilantro. 17. Give it a good stir and close the lid. 4. Allow the ragda to simmer for 2-3 minutes over medium flame. Make sure there is not too much moisture in the mixture else they crack on the top. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. Dig right in!! 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 Soak poha in lukewarm water until soft. The nutritional information provided above is approximate. Glad to know! 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. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. 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). Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. After that add cup of chopped onions and saute them until they become beautiful golden brown. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. 1 teaspoon chaat masala (or garam masala). and a little perseverance goes a long way! Check if the peas are tender and softened. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. For the quantities, check my tamarind chutney post. Drain and rinse one its done cooking and set to the side. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Mix well. We thank you for your understanding and patience. Simmer, and add more water if . Mix together to make a non-sticky dough. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Pressure cook for 15 to 20 minutes on medium heat. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Select the PRESSURE COOK OR MANUAL mode. 2. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! For the rest of the ragda pattice, adopt this technique. Check if the peas are done, they should be soft and mushy. The peas will double in size after the soak time. Cook it well with little salt and turmeric powder. 2. Thaw and heat until complete hot and bubbly. 5. It has veggies, beans, and condiments! Pinterest Dismiss. Turn over the patties and fry the other side. The recipe may be adjusted up or down in order to produce a small or large quantity. 19. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. Serve immediately. Sprinkle some roasted jeera powder, chaat masala powder. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. If using Instant pot, press saute button and pour oil. Allow the pressure to release naturally. Attaining the perfect crispiness I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. Put the ragda stew onto a small container or on a serving tray. When both sides are cirpsy and golden, drain them on a paper towel lined plate. After cooking the potatoes, drain them well. Therefore, modify the cooking time as necessary. You will need exact same ingredients except the pattice. How to store Ragda Patties? Recommend a restaurant with good Ragda pattice. The fork should pass easily through the potatoes. The peas will expand and double in size as they take in water. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. I always made this the way my mom made with onions and tomatoes. This recipe is made with common ingredients; you probably already have in your pantry, and they are . Fennel seed powder - 1/2 tea spoon. Let the pressure release naturally for 10 minutes before releasing the valve. Finy chop the onion, ginget, garlic and tomato. It is very popular in the states of Gujarat and Maharashtra (vegan). A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. In my house, we all are chaat lovers! 1. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. 26. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. The curry should be topped with 2 to 3 potato patties. Pre-made chaat chutneys may also be used.). Kids-friendly and will please everyones palates! Adding curd is optional. However, we like to spice things up. Now add the chopped onipn, ginger and garlic and saute well. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! But if you dont have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. Fixing the thickening Ragda As the ragda cools, it continues to thicken. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Since they are served together the dish is known as Ragda patties. Can I use chickpeas to make this. 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. The timings may vary depending on your model/ brand of air fryer. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. 1. Its got everything you need- protein from the beans, carbs, fiber from the potatoes, and the ambrosial fusion of sweet and tangy chutneys with the other flavors of this recipe makes it a sinful treat. Thank you so much for sharing the pictures. What goes with Ragda Patties? We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! You should not get a runny or thin consistency. Deliciousness does not end there! Flatten and make 8 patties. I made these in the air fryer another time with the same recipe. Grease your hands with oil. Hear oil in a pan and add cumin seeds to it. This post may contain affiliate links. If it is still sticky then add more poha powder or bread crumbs. 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. 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