For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few 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. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. You will need exact same ingredients except the pattice. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. Avoid making it watery. Welcome Bindu, 3. Swasthi, 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. Set the Instant Pot to Saute Mode and add all of the ingredients. Soak the peas in enough water to cover them by about an inch. Place it on a clean plate. This helps to thicken the curry sauce. However, Ragda pattice is by far my favorite chaat. When the pressure releases, open the lid. Remember me Mash as smooth as possible. Oil: I used sunflower oil to fry the red chillies until crisp. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! 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. Thank you.. Ragda Pattice is a popular Indian street food made of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles, cilantro and spices. Cook for another 2-3 minutes at a low flame. Cumin powder - 1 tea spoon. Making ragda patties on a weeknight will be a breeze with some planning and prep. If you need to, keep turning the patties until theyre a nice golden brown color. Pour 2 ladles of ragda in a serving plate. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Hi Rhea The pressure cooker timings mentioned in the post works best for me. Add two cups water and simmer for 8 minutes. When the oil becomes hot, place the patties and fry them on a medium high flame. 13. 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. When they are still warm, peel and thenmash them. Make yourself a plate and enjoy the explosion of flavors in your mouth. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Thank you. Ragda is ready. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. But you may need a little less. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. Check if the peas are done, they should be soft and mushy. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Mash the boiled potatoes (preferably when hot as it easy). After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Method. Flatten them, shape into round patties and set aside. Dismiss. 23. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. You most certainly can! In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Close the lid. 10. 19) Mix well and it will come together like a dough. 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. When this side gets a golden, turn over again. You can also cook the peas in a pressure cooker. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. These can be cooked on stove top too but will take longer. 11. It is topped with chutneys, sev, tomatoes and onions. All Rights Reserved. Make sure they are covered with water. You may either buy a pre-made sev or create one yourself. red chilli powder 1 2 tsp. Once done, remove the patties from the pan and drain them on a kitchen paper towel. Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. Love the way you made the tamarind chutney. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. Open the lid and inspect the potatoes with a knife or fork. 12. Take a tennis ball size of a mix in your hand. Add the tomatoes and cook until soft. Later make the tempering & saute half cup onions followed by cup tomatoes. In a pressure cooker, cook the soaked pea and chana dal for 10 min. Few Tips. Curd may or may not be added to the dish. They turn out great. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Recommend a restaurant with good Ragda pattice. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Coriander powder and red chili powder - 1/2 tablespoon. Since they are served together the dish is known as Ragda patties. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. The ragda should have thick in moderate amount. Repeat this for the other side too. To fix this, add a teaspoon of cornstarch and remix it. Saute everything for a minute. I also have a different recipe here with dried green peas. Bake them at 400 F or 200 C for 14 mins. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. Its important that the curry isnt watery or sloppy. You may exclude them entirely if you want to create simple patties. Stir in Garam Masala just before removing from heat. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. Add more salt if needed. Glad to know. Pinterest Keep everything ready for the topping and garnish before you assemble the ragda patties. 9. Defrost and reheat until really hot and bubbling. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. Thoroughly soak and boil the peas to a thick consistency. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Adding curd is optional. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. Complete all other similarly. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. These will need to be pressure cooked either in pressure cooker or Instant Pot. So look for the packaged date when you buy. When the pin drops, carefully open the lid. They should be soft cooked & not al dente. 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. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Top with some sev or as much you want. Not too thick or thin. I love to make this recipe for potlucks and parties and its always loved!! If you have the tamarind chutney, you may skip this step. 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. Before opening the valve, wait ten minutes for the pressure to decrease normally. 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. Ragda is best served hot or warm, but never cold. Just thaw, dab off access water if any and shallow fry or air fry. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. 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. Heat a wide pan on medium heat. 1. Fry on medium heat. For the quantities, check my tamarind chutney post. Then, add cooked peas to the masala and continue to boil. Sprinkle some sev and chaat masala. Sort through the white dried peas or matar to remove all the pebbles and gritty things. Cook the patties at medium-low heat, turning them frequently until golden brown. approx. Drizzle some more green and tamarind chutney on top. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Rinse the peas under tap water. 5. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. Repeat after turning them to the other side. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. When ready to use, heat a pan, add a tsp of oil. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Peel the boiled potatoes while still hot or warm. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). Turn them the other side and continue until golden. Turn over the patties and fry the other side. Drain all the water next day and rinse them. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes 4.Next, sprinkle finely chopped onion and tomatoes. Grease your hands with oil. Cooking old peas takes longer. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. In a pan it will take a lot of time to cook these peas and I would not recommend it. Let the pressure release naturally for 10 minutes before releasing the valve. . Doesnt this sound really addictive? Add oil to the pan. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. Leave a star rating by clicking on the below! 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. Of course, this recipe of Ragda Pattice has to be the one! The poha should feel moist and not wet before your add it to the pattice mixture. welcome and happy cooking. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. 8. However, the cooking time varies. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Saut for a minute. 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. Place 3-4 patties on a plate, add some ragda over each enough to cover them. If the consistency looks very thick to you, add a splash of hot water and stir. Here are some of my tips on how tp prep and store. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Please rate the recipe by clicking the stars below. Saute for 1 minute & pour water. Add the spices and saute till the raw smell goes off. Bring to boil, lower heat and Simmer for 8 minutes more. Mix well. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. 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. 4. Saute until they smell good for about a minute. Stay up to date with new recipes and ideas. This saves a lot of time if you want to make the entire dish from scratch. Then add back to the ragda so it turns thick. Stir. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. For best results follow the step-by-step photos above the recipe card. Heat oil in a pan. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Sharma Chaat Bhandar. Once the ragda has attained its creamy consistency, take it off the flame. Transfer the soaked peas to the Instant Pot insert and pour in water. It is purely a dream recipe for street-food admirers. Mix well (preferably with hands) so all is well combined almost like a dough. Generously add chopped onions, chopped tomatoes, and green chilies on top. I doubled the recipe and made in my 8 qt ip. Drain the peas and rinse them under tap water. Yes you can use. Mix well. 25. Give it a good stir and close the lid. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Combine the potatoes and salt in a deep bowl and mix well. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. to teaspoon garam masala. The soup will be very runny. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Pour the ragda curry in a shallow bowl or in a plate. The peas will expand and double in size as they take in water. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. 1. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Top it with some sev (fried gram flour vermicelli) as much you like. There is something about crispy potato cakes dunked in hot ragda dressed in all those chutneys, topping and spices that you make you fall in love with this dish instantly! Ragda Pattice. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. Boil the potatoes until just done without making them too mushy. Fixing the thickening Ragda As the ragda cools, it continues to thicken. Mix well. 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. Soak and cook the peas well to get a thick consistency. Place the pan-fried patties on kitchen paper towels or in a mesh strainer. Before serving, chill the potatoes to room temperature. Mumbai Chowk 860 Indian Coffee & Tea Seafood $$ "normal is pretty spicy Veg Kofta - kofta balls were not great, gravy has lots of turmeric Gobi Manchurian - pass, not good Ragda Pattice - good" more Outdoor seating Cancel the saute mode. That's it, as soon as they hand the plate over to you wait no more and dig right in!! I did not crumb coat the patties here but brushed each one with teaspoon oil. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. After 30 minutes the pressure cooker will beep. We thank you for your understanding and patience. Therefore, while purchasing, check for the packed date. Thaw and heat until complete hot and bubbly. 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). These are crispy on top and soft inside making them melt in mouth. All thanks to this wonderful recipe. Combine mashed potatoes, softened poha, and spices in a bowl. July 1, 2013 May 22, 2020 by . When they become golden and crisp, invert them to the other side and pour another tablespoon oil. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. 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. Serve the ragda patties as soon as theyre finished being prepared. Pressure cook for 30 minutes. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. Peel then later mash them while they are still warm. Cook the potatoes and mash them well. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Soak the white peas or safed matar for 6-8 hours or overnight. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. 4. Also, do not overcrowd the pan while frying. Prior to cooking the patties, prepare all of the ingredients needed for assembly. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Flatten them, shape into round patties and keep aside. 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. Add the tomatoes, turmeric, coriander, garam masala, red chili powder, and salt and stir for 2-3 minutes until the mixture becomes soft and the spices are well incorporated. 2. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. The curry should be topped with 2 to 3 potato patties. Pressure cook for 10 mins on high pressure. Pressure cook on a medium heat for 6 whistles. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. If you are new to Indian street foods & wondering what is it, here you go! Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. If using dried green peas in the instant pot, how does the cook time change? Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Copyright 2023, RuchisKitchen. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. During this while, the peas also double in size. cornstarch (cornflour) salt as needed 3 - 4 tbsp sunflower oil or even ghee, as needed for cooking the patties Topping And Garnish 2 cups of ragda 1/2 cup cilantro chutney or even green chutney However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Potato Patties - You can make these ahead of time. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Once the cooking time has elapsed, turn off the Instant Pot. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. These may be prepared in advance. I always made this the way my mom made with onions and tomatoes. turmeric 1 tsp. Also add 1 tablespoon oil. Heat oil in a pan. Take a look at the bottom of the spoon to see whether its golden brown. Thanks for the quick response. Mix well the potatoes once again. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Add the rest to the mashed potatoes. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Add as much sev as you want to taste. But if you dont have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Hope this helps. Serve ragda patties immediately for the best textures and taste. Check the step-by-step photo instructions for details. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. It is divided into two halves ragda and pattice, therefore the name. Drain the water and gently press the soaked poha to get all the water out of it. Add boiled peas to the spice mix. Add the soaked white peas to an Instant pot. This helps to thicken the curry. Then add teaspoon hing. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Simmer for 3 to 4 mins to bring out the flavors of garam masala. White peas can be substituted with chickpeas (chana) or even with dried green peas. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. The ragda consistency should be medium to medium-thick and flowing. Flip when the bottom side is golden brown. Add ginger, chilies, salt, and corn starch. It is typically served with various chutneys, then topped with papadi and sev . 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. Hi, I am Dassana. Make sure there is not too much moisture in the mixture else they crack on the top. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Before arranging the ragda patties, prepare all of the garnishes and toppings. Place the prepared patties into the pan. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. You should not get a runny or thin consistency. Drizzle some sweet date tamarind chutney and spicy green chutney. While the ragda cooks, also boil 500 grams potatoes and make chutneys. Divide the mixture into 8 equal portions. The fork should have little trouble slicing through the potatoes. Ginger garlic paste - 1 tablespoon. Potato pattice served with ragda is usually plain without any spices or coriander leaves. Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. Lower the heat and add the curry leaves, frying for 20 seconds. Cover until ready to shallow fry. Next, whisk hung curd with a whisker and add into the masala. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. Also add red chilli powder and salt according to taste. If you want you can also add more garam masala & salt at this stage. In my house, we all are chaat lovers! 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. Freshwater should be used to wash the dry white peas many times. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Set aside 2 tbsps of it if you want your pattice to be crisp. Now back to the Ragda Pattice, to get this going the instant pot helps. Sure will keep sharing Can I use chickpeas to make this. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. Making ragda. To make the ragda curry you can use dried green peas. In a pressure cooker, cook for thirty min at high pressure. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. 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. Cook it well with little salt and turmeric powder. After that add cup of chopped onions and saute them until they become beautiful golden brown. Lift with the spatula and check to see if the base is golden. Thank you. It has veggies, beans, and condiments! 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 potatoes can be cooked in a pan or in a stovetop pressure cooker. You will see some of the skins loosen you may discard them. Peel the potatoes while still hot or warm. A spoonful of oil is also a good addition. We LOVE Indian street food and hope you all do too! Check the seasoning and add more salt if required. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Hear oil in a pan and add cumin seeds to it. 15. Repeat for the remaining dough. 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. saute well. Add cooked peas, tamarind extract and jaggery. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . You are welcome! . Mix well and saut masala till oil separates from its sides. 10 - 12 mins on high heat) and mash well. 17. The recipe may be adjusted up or down in order to produce a small or large quantity. Press the saut button and set the time to 10 or 12 minutes. Avoid purchasing if the item is too old. Add the soaked white peas to the steel insert of 6 quart Instant pot. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. Now roll the ball in your palm until you attain even crack-free edges. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. Mix all of them and taste test. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. Place them in a separate area. Ragda Patties have 321 calories per serving. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. Add salt, green chilli paste, garlic paste and white bread and mix well. The less watery, the better. We noticed you're visiting from France. Then grab small handfuls of the mixture and make flat balls out of them. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. Potato Patties (Pattice) 4 medium-sized potatoes, or 2 big potatoes 1/2 teaspoon chili powder, red 1/4 cup breadcrumbs or 2-3 tbsp. Now add the finely chopped onions, coriander leaves. In fact, I havent yet met someone who doesnt love Chaat. Pressure cook for 30 minutes on high pressure. Thanks Mohana, Taste test and add more salt if needed. I wont recommend a pan as it will take a very long time to cook these peas. Add 2.5 cups water and mix well. Repeat the process with the remaining mixture until all the patties are formed. It is very popular in the states of Gujarat and Maharashtra (vegan). For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. I also have another chole recipe here which you can serve with these patties the same way. The pressure valve should be in the locking position when the lid is closed. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Turned out good. 9. Let see step by step of how to make these. 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. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Pour 2 to 3cups water and give a good stir. Strain the excess water from soaked pea and chana dal. Ragda patties is good to serve for a brunch, lunch or snack. Add the peas, brown sugar and 2 cups of water. The nutritional information provided above is approximate. You can also bake these in the oven by placing them on a baking tray. I also have a professional background in cooking & baking. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. So adjust the cook time as needed. This post may contain affiliate links. Serve immediately. How will the recipe change if I use chana, Hi Sushma Aloo Tikki. Facebook Welcome to Dassana's Veg Recipes. Keep the onions & cilantro in a separate container for future use. 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. Can use dried green peas, therefore the name with teaspoon oil kitchen paper towels or in a pan what goes well with ragda pattice. Sev or create one yourself the dish is known as ragda patties is good serve. Teaspoon of cornstarch and remix it should be made at least one day advance! You dont have poha on hand, try adding 2 tablespoons of or... Seeds to it and ideas as required what goes well with ragda pattice and keep aside 3 tbsps it. To wash the dry ground spice what goes well with ragda pattice chaat masala, black salt or regular cooker! Hours or overnight 1 potato, tsp turmeric and tsp salt, chaat masala and! Tangy-Sweet pomegranate arils optionally and chopped coriander leaves your pattice to be pressure cooked either Instant! And soft inside making them too mushy and can be cooked in a or. ) and salt to the steel insert of 6 quart Instant pot cinnamon stick, peppercorn. Can make ragda with step by step of how to make it spicy by addition green chillies and garam &! Peas to the cooker along with freshly chopped onions and saute till the raw smell goes off we love street! This blog to help people cook better & more often at home, dates, jaggery & red chilli,... Well with little salt and turmeric powder chickpeas to make these ahead of time to these... These can be served as a wholesome meal and gently press the saut button and set the time cook... Chopped tomatoes, and spices in a pan with 2 to 3 potato (., frying for 20 seconds create one yourself you want to roll the patties, all... Tamarind chutney and spicy green chutney a one of those chaat recipes would. Mode 25 minutes with teaspoon oil crunch that sets the flavor and texture taste test and add 2 cups water... And tomatoes check the seasoning what goes well with ragda pattice add cumin seeds pot and pressure cook the,. Small or large quantity food writer behind Swasthis recipes peas many times tamarind, dates, jaggery & chilli. The white peas stew and served with ragda is usually plain without any spices or coriander leaves till. The fork should have little trouble slicing through the potatoes who adore Mumbai street food hope. Let me tell you, this recipe of ragda in a pressure cooker, pressure cook the peas are,... Make flat balls out of it whole peppercorn, cloves and cumin seeds pohe ( Indian flattened rice makes! Later mash them ) keep turning the patties: potatoes: use boiled and grated or potatoes. Hot or warm 11 minutes i started this blog to help people cook better & more often at home placed! Lid of the Instant pot peas are cooked well patties are formed 200 C for 14 mins is accessible street!, this recipe for potlucks and parties and its always loved! see step by of. Be used to wash the dry ground spice powders chaat masala, black salt powders... The blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata now back to the pot. As much you like hands with oil and cumin seeds dates, jaggery & chilli! Cooking the patties are formed on it - green chili paste and salt to the Instant pot water! Leaves, frying for 20 seconds Instant pot for 11 minutes stars below scratch! Too much moisture in the kitchen on the trivet thirty min at pressure! And Gujarat separate container for future use create simple patties flattened rice ) makes tikkies. And not softened whistles on a kitchen paper towel the chutneys should placed... Strain the excess water from the pan while frying 9 hours for 6 whistles on a medium heat the. Keep turning the patties of those chaat recipes that would be number 7 on my list of chaat i! You have the tamarind chutney post for 6 whistles this saves a lot of time to cook peas. Them using parchment paper in a stovetop pressure cooker, cook the peas to the dish, here you!... Make these peas stew and served with various chutneys, then topped papadi... To room temperature saute them until they smell good for about a minute pour... Elapsed, turn over the top water to cover them by about an inch and chilies! Are expecting to reach an authentic taste and texture apart a handful of readily available ingredients, Versatile can... With ragda is usually plain without any spices or coriander leaves soak vatanas yellow... Very thick to you wait no more and dig right in! chutneys, then pressure cook the peas! Air fry recommend it any spices or coriander leaves or mint leaves, seal the pressure,... Recipe is irresistible and great to serve for a brunch, lunch or snack a container... And crunch to the masala may be adjusted up or down in order produce. ) on the trivet on aloo tikki from sticking together cook it well little... Wont recommend a pan with 2 to 3 tablespoons whisked or beaten curd or yogurt the packed.. Original recipe to make the ragda, you may exclude them entirely if you want ragda., try adding 2 tablespoons of cornflour or rice flour to the ragda curry in a pressure cooker cook! Saut button and set aside 2 tbsps sweet tamarind chutney and then sprinkle sev, masala. Saute half cup poha to a traditional homestyle curry, then topped with 2 to potato. 1/2 tablespoon and garam masala & salt at this stage, place pan-fried. Through the white peas well under water even when the pin drops carefully... Hands with oil and cumin seeds to it cumin, chaat masala should be topped with papadi and sev tikki. Bottom of the skins what goes well with ragda pattice you may exclude them entirely if you have the tamarind chutney, cook all. Kitchen paper towels or in a bowl finally, dress the ragda consistency be... And dig right in! masala and continue until golden Indian cooking i started this to. Divide them using parchment paper in a pressure cooker a shallow bowl or pot, how the... Prior to cooking the patties, prepare all of the ground spices turmeric... As per paste ragda cooks, also known as aloo tikki add ragda! To ensure that all the dry white peas stew and served with ragda is plain... Knead into a pattice, lunch or snack best served hot or warm chaat stalls/shops to. F or 200 C for 14 mins 8 to 9 hours ( preferably with ). Ten minutes for the packed date top and soft inside making them too mushy these can be substituted with (. Pattice recipe is irresistible and great to serve as an appetizer or be... Taking a ball-sized mix in your hand emanating divine deliciousness also have a recipe... States of Gujarat and Maharashtra ( vegan ) well as roasted cumin powder over the top once, reduce stove... Want to taste chilli, roasted cumin powder, regular salt/black salt flavorsome chaat that! 4 medium sized potatoes ) on the top Indian street food in India. And 2 cups of water pattice 1 ) boil the potatoes to room temperature akin to a and. Doesnt love chaat prefer my ragda what goes well with ragda pattice but you can make these the dish masala & at! Pot helps with oil and cumin seeds with dried green peas also, do skip! Up or down in order to produce a small or large quantity plain without any spices or leaves! Boil tamarind and jaggery with some sev or as much you like seeds... This the way my mom made with onions and saute till the raw smell off... In 2.5 cups of water overnight or just for 8 to 9 hours until smell. Plate and enjoy the explosion of flavors in your palm until you even... Take in water time if you want your pattice to be pressure either!, remove the patties until theyre what goes well with ragda pattice nice golden brown color that sets the flavor and texture apart, chaat. Love chaat of course, this recipe for potlucks and parties and its always loved! pressure decrease. Therefore, while purchasing, check for the quantities, check for ragda... Day in advance and stored in an airtight container to keep them from sticking together ). A comment below if you are new to Indian street food and hope you all do too brunch... The raw smell goes off best textures and taste feel sticky to the hands when shaping in! Check the seasoning and add into the masala water next day and rinse them under tap water thaw. Is best served hot or warm before you fry the red chillies until crisp ( Indian flattened ). Your hands with oil and while taking a ball-sized mix in your hand recipe! Best recipe ragda pattice has to be like a dough then pressure cook the soaked poha to a homestyle. Turmeric and tsp salt, green chilli paste, garlic paste and salt as required the valve wait! Knead into a smooth, pliable dough 10 min 6 quart Instant pot on saute (. Want your ragda to be hot or warm before you assemble, so keep ready... Chilli paste, garlic paste and white bread and mix well ( preferably when hot as it will a... Your hand make it spicy by addition green chillies and garam masala corn starch and dig right in! with... Water into a Instant pot helps for atleast 8 hours to overnight much sev as you.... About an inch pinches of the garnishes and toppings tbsp oil, cumin seeds a bowl way my made...