One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. Welcome to Shweta in the Kitchen. Sprinkle some roasted jeera powder, chaat masala powder. Add the spices and saute till the raw smell goes off. Your comments and reviews make my day, and they also help others find my recipe online. Cover until ready to shallow fry. This helps to thicken the curry. Remember to soak the dried white peas for 8 to 9 hours. Thoroughly soak and boil the peas to a thick consistency. Ragda patties is good to serve for a brunch, lunch or snack. But if you dont have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes Let the pressure release naturally for 10 minutes before releasing the valve. or 2 to 3 tablespoons cornstarch (known as cornflour in India), or ghee for frying the patties, add as required, (curd) plain or in which a bit of sugar is dissolved, whisked, (fine or super fine variety) or as required, Prevent your screen from going dark while making the recipe. For more information about popular recipes, keep reading Seema. When the pressure releases, open the lid. Ragda Patties is one of the most famous street chaat of Mumbai. Then sprinkle coriander leaves, onions and tomatoes. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Mix it well and adjust the consistency to your liking. Soak and cook the peas well to get a thick consistency. Mix well. Keep theragdahot or warm. 5. Also add the 1 tablespoon of oil. You should not get a runny or thin consistency. Peel the potatoes while still hot or warm. It is purely a dream recipe for street-food admirers. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Ragda Pattice does not store well once assembled. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. Mix all of them and taste test. These are crispy on top and soft inside making them melt in mouth. Set it aside. Cook the patties at medium-low heat, turning them frequently until golden brown. Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. 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. Alternative quantities provided in the recipe card are for 1x only, original recipe. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. They were crisp and perfectly done. For smooth textured pattice Potatoes can be mashed properly when warm. These may be prepared in advance. All Rights Reserved. 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 seeds splutter add the asafoetida (hing), turmeric and red chili powder. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Thank you. I pressure cooked the potatoes too at the same time in the Instant pot. Make all the remaining portions of ragda pattice this way. Transfer the soaked peas to the Instant Pot insert and pour in water. I prefer making them in my Instant Pot. Repeat this for the other side too. The potatoes can be cooked in a pan or in a stovetop pressure cooker. Divide the mixture into 8 equal portions. 20) Divide the mixture into 6 equal portions and shape into a patty. 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). They turn out great. Some chaat stalls/shops also add red chilli garlic chutney. Add about cup water and, the boiled peas and salt. Cook it well with little salt and turmeric powder. Drizzle some more green and tamarind chutney on top. Once done, drain the water and rinse them well. Prior to cooking the patties, prepare all of the ingredients needed for assembly. If required, add extra salt to the spices before serving. Then saute ginger, garlic and chilies for a minute. Put Instant pot on saute mode and heat up oil. Sprinkle some chaat masala and roasted cumin powder. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. Hope you enjoy this Ragda Pattice as much as we do!! Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Pattice The patties are made with a combination of potato, poha, and a few basic spices. Cumin powder - 1 tea spoon. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. When this side gets a golden, turn over again. You can also bake these in the oven by placing them on a baking tray. 10. 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. 8. 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). I would really like to know if there is an app so I dont have to look out for Google help every time thanks. These will need to be pressure cooked either in pressure cooker or Instant Pot. You can shallow fry as well as roast the patties. Saute for 1 minute & pour water. Get news and updates from SEEMA first, directly to your inbox. You will see some of the skins loosen you may discard them. If you like a bite to your peas cook for 20 mins. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. My family loves this ragda patties and I have made it many times earlier. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. While the ragda pressure cooks, make the green and red chutneys. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Reduce flame and cook on . Preferable refrigerate for at least an hour. I made the chutney the same time, by placing the bowl in the Instant pot. Aloo Tikki. Add potato patties to the pan, do not overcrowd the pan. Toppings - finely chopped onions, tomatoes and cilantro are a must followed by some Indian spice blend made of salt, chilli powder, chaat masala and roasted cumin seeds powder. 13. 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. 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. 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. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. Simmer for 10 to 12 minutes or more until the consistency thickens. Turned them to the other side and then repeated for another 10 minutes. This post may contain affiliate links. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Take one portion, apply some oil to your palms and flatten them to shape into round patties. Rinse well and put in the Instant Pot with 4 cups of water. Add ginger, chilies, salt, and corn starch. 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. 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. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Keep everything ready for the toppings and garnish before you assemble the ragda patties. I always made this the way my mom made with onions and tomatoes. Pour about 2 ladlefuls of ragda over it. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Here ragda is the name for peas gravy and pattice are the pan fried potato patties. How to store Ragda Patties? Heat oil in a pan. Press down a pea to check, it should be soft and get mashed easily. 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. Fry until the patties become golden brown and crisp from both sides turning over as needed. Saute everything for a minute. Happy to know your family liked it! Hi Maddy, 2. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. We noticed you're visiting from France. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. The ragda should have thick in moderate amount. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. Additionally, you may freeze them for extended usage. 12. Now back to the Ragda Pattice, to get this going the instant pot helps. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Let pressure release naturally. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. This makes the batter firm and the end result crisp. Oil: I used sunflower oil to fry the red chillies until crisp. 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 basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. After cooking the potatoes, drain them well. If it is sticky then add more bread crumbs or poha powder. After 30 minutes the pressure cooker will beep. I also have a professional background in cooking & baking. Join Seema today and get a free 1-week trial. 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. To serve Ragda Patties place patties on a plate and then top with ragda. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. If using Instant pot, follow the same steps on the saute mode. Love the way you made the tamarind chutney. Thank you so much. Heat oil in a pan. Oilto cook our potato patties and ragda. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. Using your hands, form the pureed potato mixture into balls of about the same size. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Making ragda patties on a weeknight will be a breeze with some planning and prep. To Shallow fry the potato patties, heat oil on a hot griddle. Swasthi, Keep aside. Quick Release Method for Beans Make Ragda Mix both color dry peas (total of 3 cups of dry peas). Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. 1.Place 2 patties on the serving plate. However, Ragda pattice is by far my favorite chaat. Also add 1 tablespoon oil. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. Saut for a minute. Heat oil in the pressure cooker on medium high heat. So, if you are a passionate chaat admirer, this dish is undoubtedly for you. When the pin drops, carefully open the lid. Add tomatos and cooked white peas. Stay up to date with new recipes and ideas. Add a cup of water and cook on high for 3-4 mts. Add boiled peas to the spice mix. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. For all the challenges, I am unable to be totally upset with 2018. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. Let the mashed potatoes cool at room temperature. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. In a plate or small deep dish / bowl, add the patties, pour a ladle of the warm ragda mixture on top followed by some sweet chutney, green chutney. Rinse 1 cup of dried green peas and 1/4 cup of chana dal (split bengal gram) thoroughly and soak in water for 8-10 hours/overnight. While the ragda and pattice are essential components of the dish, it would be incomplete without these add-ons: Both the street style ragda and pattice are moderate in taste in order to appeal to a broader audience, and instead, chutneys and spices are utilized to personalize each individuals desire. Add two cups water and simmer for 8 minutes. Then top with some pomegranate arils. (Depending on the quality of the white peas the time may vary). Once hot place the patties and fry from one side. Once thick, add coriander leaves and switch off the flame. The mixture must be non-sticky. dry roast these ingredients. Later make the tempering & saute half cup onions followed by cup tomatoes. I also have a different recipe here with dried green peas. Simmer for 10 to 12 minutes or more until the consistency thickens. Simply defrost, blot away any excess water, and shallow fry or air fry. In the Instant pot, I set the timer for 11 mins (high pressure). To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Stir. Onions and tomatoes These veggies add a lovely bit of fresh flavor. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Rub the grains between your fingers to get rid of all the residues. Your measurements and tips helps me alott while cooking. Ragda Patties is a popular Bombay chaat recipe where potato patties are topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders. Lift with the spatula and check to see if the base is golden. The street style ragda and pattice, both are mild in flavor as that way they can cater to a wider crowd and instead the chutneys and spices are used to customize to everyone's preference. Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles). Boil the potatoes until just done without making them too mushy. Youll be able to cook all of the patties in one go this way. Combine well. drain off the water and transfer to the cooker. If using dried green peas in the instant pot, how does the cook time change? Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Sprinkle some sev and chaat masala. Thank you so much for sharing the pictures. So glad it turned out good. 2. 22. 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. Let see step by step of how to make these. 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. Once it sizzles, add fennel seeds, ginger, and green chilies. In a pressure cooker, cook the soaked pea and chana dal for 10 min. They are more readily mashed when they are chilled. Hi Rhea Absolutely! How will the recipe change if I use chana, Hi Sushma Spread the oil well and fry them on the other side as well until crisp and golden. Place them in a separate area. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Open the lid and inspect the potatoes with a knife or fork. Thaw and heat until complete hot and bubbly. Soak poha in lukewarm water until soft. Seal with the lid and the pressure valve positioned in the sealing mode. For the rest of the ragda pattice, adopt this technique. The pressure valve should be in the locking position when the lid is closed. Air fried them at 180 C (350 F) for 10 mins. Ill be using poha instead of bread crumbs to keep it gluten-free. Heat a large non-stick griddle and spread half of the oil on it. Ragda pattice is one of Indias famous street food, and growing up, we often ate Ragda chaat at our local vendor (chaat wala), who would assemble the ragda right in front of us and serve it, and we loved every bit of it. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. It is topped with chutneys, sev, tomatoes and onions. 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.
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