You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. 11. Fry on medium heat. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. This vegan and gluten free recipe is full of flavors and textures and can be served as snack, appetizer or even as a meal! Set these aside. Crumble or mash them well and cool completely. Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. After that add cup of chopped onions and saute them until they become beautiful golden brown. 1 or 2 platefuls will keep you well satiated. Then sprinkle coriander leaves, onions and tomatoes. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. So adjust the cook time as needed. Then place the patties on it. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. Ragda Patties is one of the most famous street chaat of Mumbai. 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. I share vegetarian recipes from India & around the World. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Please read my. Pressure cook for 30 minutes on high pressure. Serve the ragda patties as soon as theyre finished being prepared. Do not over cook them. Make medium sized balls of the mashed potato mixture. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Roll the mix into a ball and then gently flatten the mixture. After cooking the potatoes, drain them well. Thanks for all your recipes. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Add the white peas along with salt and 3 cups of water. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. The recipe can be scaled to make a small or big batch. 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. Keep the potato patties on the hot oil in the tava for frying. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. But this recipe is simpler and so fast. Next we will begin making the patties. Turn off when it is of pouring consistency as it thickens a bit after cooling. Allow the pressure to release naturally. Ragda Patties is a very filling dish. thank you bhairavi. Mix well. This saves a lot of time if you want to make the entire dish from scratch. 17. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. If using Instant pot, press pressure cook button and set the timer to 11 minutes. Is there a fool proof way to bake patties in the oven? Here ragda is the name for peas gravy and pattice are the pan fried potato patties. Starchy legumes are a rich source of minerals, vitamin- B, and protein. When ready to use, heat a pan, add a tsp of oil. Cook it well with little salt and turmeric powder. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Keep everything ready for the topping and garnish before you assemble the ragda patties. I hope all works out well! 1 teaspoon chaat masala (or garam masala). Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. To Shallow fry the potato patties, heat oil on a hot griddle. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. The poha should feel moist and not wet before your add it to the pattice mixture. Close the lid and push the bean pre-set. I also have a different recipe here with dried green peas. So, if you are a passionate chaat admirer, this dish is undoubtedly for you. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Check the seasonings and add more salt if needed. This post may contain affiliate links. Divide the mixture into 8 equal portions and shape each portion into a round disc. After the pressure has elapsed, check the peas for doneness. Fennel seed powder - 1/2 tea spoon. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. For smooth textured pattice Potatoes can be mashed properly when warm. Let the Instant Pot cook and cool completely on it's own and open when valve drops. While Ragda Pattice may seem scary to prepare, it is really rather simple with enough preparation. . Sign up for my FREE Beginners Guide to Delicious Indian Cooking. (You could also use ready made chaat chutneys.). Here are some of my tips on how tp prep and store. 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. 7. Defrost and reheat until really hot and bubbling. To fix this, add a teaspoon of cornstarch and remix it. It is purely a dream recipe for street-food admirers. Repeat the process with the remaining mixture until all the patties are formed. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. During this while, the peas also double in size. Before serving, chill the potatoes to room temperature. We are not eating simply a plain potato patty or only the curry. Variations may exist due to the ingredients/brands used. Hi, I have been referring to your website only most of the times and love all your recipes. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. 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. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Method: For the Ragda: 1. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. 4. Get news and updates from SEEMA first, directly to your inbox. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. Pressure cook on a medium heat for 6 whistles. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. If it is still sticky then add more poha powder or bread crumbs. It wont change the flavor. Heat 1 tablespoon oil in a non-stick pan and spread it. Place two to three potato patties on the curry. Therefore, while purchasing, check for the packed date. Heat oil in a pan. But if you dont have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. Turn over the patties and fry the other side. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Mix well. Open the instant pot. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. These may be prepared in advance. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. 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. Alternative quantities provided in the recipe card are for 1x only, original recipe. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Add the hydrated white peas to the steel insert of the Instant Pot. 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. Medium-thickness to medium-flowing is the ideal consistency. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. Its comprises of two parts - Ragda and pattice, hence the name. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! 5. Pinterest Cumin powder - 1 tea spoon. Glad to know. Heat oil in the pressure cooker on medium high heat. Preferable refrigerate for at least an hour. Add the soaked white peas to the steel insert of 6 quart Instant pot. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. 20) Divide the mixture into 6 equal portions and shape into a patty. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). Remember me ginger-garlic paste 1 2 tsp. It is typically served with various chutneys, then topped with papadi and sev . 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. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Add the peas, brown sugar and 2 cups of water. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Dismiss. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. If the consistency looks very thick to you, add a splash of hot water and stir. Then place 2 pattice. Avoid buying if they are too old. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Mix all the ingredients very well. Pre-made chaat chutneys may also be used.). Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). Take a look at the bottom of the spoon to see whether its golden brown. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. 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. Doesnt this sound really addictive? dry roast these ingredients. Simmer ragda for a few more minutes until it turns thicker. Yes, you can bake the pattice or even shallow fry them. 19) Mix well and it will come together like a dough. Required fields are marked *. Drain and rinse one its done cooking and set to the side. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . The recipe may be adjusted up or down in order to produce a small or large quantity. Thank you. I wont recommend a pan as it will take a very long time to cook these peas. July 1, 2013 May 22, 2020 by . 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. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! To boil them in a pot, cover the potatoes with water and boil them just until fork tender. Flip when the bottom side is golden brown. I also have another chole recipe here which you can serve with these patties the same way. 4.Next, sprinkle finely chopped onion and tomatoes. Ragda is ready. Give it a good stir and close the lid. Repeat this for the other side too. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. 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