If you love the recipe, please provide a star rating along with your comments. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Close the lid. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. For those who are unfamiliar with this term, Ragda translates to pressed or mashed white peas stew, and patties mean crispy potato cakes, a.k.a. Now add the finely chopped onions, coriander leaves. For best results follow the step-by-step photos above the recipe card. To make ragda patties recipe Roasted cumin powder (as needed) Red chili powder to sprinkle (as needed) Roasted coriander seeds (crushed as required) Onions (finely chopped, as needed) Tomatoes (finely chopped, as needed) Chaat masala as needed Meethi chutney as needed Green chutney as needed Coriander leaves (finely chopped as needed) Lastly add hing. Add about cup water and, the boiled peas and salt. Also add red chilli powder and salt according to taste. Transfer the soaked peas to the Instant Pot insert and pour in water. When ready to use, heat a pan, add a tsp of oil. Mumbai . Keep the potato patties on the hot oil in the tava for frying. This varies according to the size and type of your stove. Before you make ragda, put the white peas in enough water for 6-8 hours . Twitter 4. Boil potatoes in a pot or pressure cooker just until fork tender. When they are still warm, peel and thenmash them. Quick Release Method for Beans To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. 21. I pressure cooked the potatoes too at the same time in the Instant pot. So make sure you submerge the peas with several inches of water to allow room for their expansion. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. Avoid making it watery. Get news first sign up for our newsletter. 12. After that add cup of chopped onions and saute them until they become beautiful golden brown. If you have the tamarind chutney, you may skip this step. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! Flip when the bottom side is golden brown. Fry until the patties become golden brown and crisp from both sides turning over as needed. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Method. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! Mix all of them and taste test. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. If using dried green peas in the instant pot, how does the cook time change? Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Thank you. Serve the ragda patties as soon as theyre finished being prepared. 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 Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. Is there a fool proof way to bake patties in the oven? Place the patties without over crowding. Substitute chickpeas (chana) or even dry green peas for the white peas. Taste test and add more salt if needed. Pour some more ragda on top of the patties. Few Tips. 5. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. Facebook Then top with some pomegranate arils. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Add oil to the pan. Lost your password? Mix well and check for seasoning and adjust as per liking. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Hi, I have been referring to your website only most of the times and love all your recipes. Add the white peas along with salt and 3 cups of water. Mix well (preferably with hands) so all is well combined almost like a dough. For the rest of the ragda pattice, adopt this technique. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Drain all the water next day and rinse them. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Welcome to Shweta in the Kitchen. Mix well. Mash some of the cooked peas with a potato or vegetable masher. If you want you can also add more garam masala & salt at this stage. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. While the ragda pressure cooks, make the green and red chutneys. 4.Next, sprinkle finely chopped onion and tomatoes. You should not get a runny or thin consistency. Also have the onions, tomatoes and coriander chopped and set aside, if you are including. Once the cooking time has elapsed, turn off the Instant Pot. 7. 20. 2. It will also serve the purpose quite brilliantly. Happy to know your family liked it! Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). After 30 minutes the pressure cooker will beep. 7. Ragda Patties is one of the most famous street chaat of Mumbai. To thicken the sauce more, cook for another 12 15 minutes. These can be cooked on stove top too but will take longer. Add tomatos and cooked white peas. The ragda should have thick in moderate amount. Peel the potatoes while still hot or warm. Make sure there is not too much moisture in the mixture else they crack on the top. Peel the boiled potatoes while still hot or warm. Saute for 1 minute & pour water. 1.Place 2 patties on the serving plate. For Ragda 1cup (Dried White Peas), soaked overnight tsp Turmeric tsp Salt a pinch Baking Soda 1 tsp Desi Ghee For Pattice 3nos Potato (boiled & mashed) tsp Salt 1 tsp Black salt tsp Chilli powder 2 nos Bread slices 1 tsp Roasted Cumin Powder tsp Black Pepper powder tsp Garam masala cup Coriander chopped 1 tsp Ginger chopped Repeat this for the other side too. Lift with the spatula and check to see if the base is golden. Medium-thickness to medium-flowing is the ideal consistency. These numbers should be considered estimates, as they are not calculated by a registered dietician. Cook the patties at medium-low heat, turning them frequently until golden brown. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Next, whisk hung curd with a whisker and add into the masala. Add the spices and saute till the raw smell goes off. Starchy legumes are a rich source of minerals, vitamin- B, and protein. I hope all works out well! Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Close the lid and push the bean pre-set. I do hoever want to get past the hump and look forward to good things in 2019. Flip when the bottom side is golden brown. Set aside 2 tbsps of it if you want your pattice to be crisp. Additionally, you may freeze them for extended usage. Glad to know! To Shallow fry the potato patties, heat oil on a hot griddle. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. Peel the potatoes and put in a large mixing bowl. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. Join Seema today and get a free 1-week trial. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. Please advice. Roll the mix into a ball and then gently flatten the mixture. We thank you for your understanding and patience. 6. Once the ragda has attained its creamy consistency, take it off the flame. 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. Place two aloo patties in the center. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. Potato Patties - You can make these ahead of time. Mix well. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. Cook for another 2-3 minutes at a low flame. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. cumin powder Thank you. During this while, the peas also double in size. turmeric 1 tsp. Oilto cook our potato patties and ragda. Fry till the patties become golden brown and crisp turning over them as needed. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. 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. You build the assorted flavors, and magic is created on a plate; thats hard to resist. Air fried them at 180 C (350 F) for 10 mins. I like to opt for similar approach when I make it at home. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Step 6 Plating Ragda Patties. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. 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. After 30 minutes the pressure cooker will beep. The recipe may be adjusted up or down in order to produce a small or large quantity. Once the cumin seeds start turning brown, add pinch of asafetida. Mix well and taste test. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Hi Kriti, Crispy Delicious Homemade Dynamite Shrimp, Restaurant Style Curry: Make Creamy Chicken Patiala, Palatable Sweet Potato Bites with a Nutty Edge, 1 cup white peas (dried) dry green peas may be substituted, 1 tbsp sunflower oil or any other oil with a neutral flavor, 4 medium-sized potatoes, or 2 big potatoes, 1/4 cup breadcrumbs or 23 tbsp. without these. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. Cover and set it aside. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. As it serves well to the texture, as well as taste. 22. red chilli powder 1 2 tsp. 8. Add the peas, brown sugar and 2 cups of water. Fry the potato patties in the heated oil in the tava. You can also cook the peas in a pressure cooker. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. welcome and happy cooking. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . All Rights Reserved. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. The soup will be very runny. Open the lid and check the potatoes with a fork or knife. Therefore, while purchasing, check for the packed date. You could add ginger garlic to these if you prefer these spicy. 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. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. 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 Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Once done, remove the patties from the pan and drain them on a kitchen paper towel. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Let pressure release naturally. Add the tomatoes and cook until soft. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! If they are undercooked, pressure cook for a little longer. While the Ragda is cooking you can make your patties. (You could also use ready made chaat chutneys.). You may skip them to make plain patties. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Absolutely! For all the challenges, I am unable to be totally upset with 2018. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Oil: I used sunflower oil to fry the red chillies until crisp. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. Adding curd is optional. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Mix well. Now add the chopped onipn, ginger and garlic and saute well. When ready to use, drain the peas and rinse them under tap water. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. There is no right or wrong way to assemble the ragda. Transfer the warm ragda to a clean plate or bowl. To serve Ragda Patties place patties on a plate and then top with ragda. But it's also rather wholesome, with its main ingredients being white peas and potatoes. Then flatten them. Thaw and heat until complete hot and bubbly. 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. 3. Turn them the other side and continue until golden. Please rate the recipe by clicking the stars below. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. Generously add chopped onions, chopped tomatoes, and green chilies on top. Turned them to the other side and then repeated for another 10 minutes. 19) Mix well and it will come together like a dough. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). When the pin drops, carefully open the lid. Please follow the links below for the ingredients to make the chutneys. 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. This time I have only red poha. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Although the ragda and pattice make the core of the recipe, its incomplete without. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. Now add ginger and green chilli paste. Bake them at 400 F or 200 C for 14 mins. 16. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. 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. 10. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. 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. Divide the dough to 8 portions and make balls. Curd may or may not be added to the dish. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Add salt, green chilli paste, garlic paste and white bread and mix well. The poha should feel moist and not wet before your add it to the pattice mixture. Cancel the saute mode. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. Give it a quick mix and add the white peas along with salt and 3 cups of water. To shallow fry the potato patties, heat oil on a hot griddle. so either the recipes can be checked on the website using the search button or on google. Assemble the dish only when you are ready to eat. Let the pressure release naturally. Pattice The patties are made with a combination of potato, poha, and a few basic spices. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. 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. Mix well. When the oil becomes hot, place the patties and fry them on a medium high flame. Divide the mixture into 8 equal portions. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Take a tennis ball size of a mix in your hand. In fact, I havent yet met someone who doesnt love Chaat. Keep everything ready for the topping and garnish before you assemble the ragda patties. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. I love to make this recipe for potlucks and parties and its always loved!! Cook the peas for 3-4 whistles over medium heat until soft. 13. We noticed you're visiting from France. Avoid buying if they are too old. Fry on medium heat. Then turn over the patties and fry the second side until crisp and golden. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. Sprinkle some roasted jeera powder, chaat masala powder. You are welcome! Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Can I use it? Give it a good stir and close the lid. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. How to Make Ragda Patties (Stepwise photos). Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. You will need exact same ingredients except the pattice. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Drain the peas and rinse them under tap water. Also add the 1 tablespoon of oil. To make the ragda curry you can use dried green peas. Mix it well (preferably with hands) so all is well combined almost like a dough. Your measurements and tips helps me alott while cooking. Pour 2 to 3cups water and give a good stir. You may add onions to the ragdas tempering. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Stir well, add some water, and bring the mixture to boil. Serve immediately. Leave a star rating by clicking on the below! Cook on high pressure for 12 minutes. Top it with some sev (fried gram flour vermicelli) as much you like. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. Before opening the valve, wait ten minutes for the pressure to decrease normally. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. YouTube Your email address will not be published. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. Of course, this recipe of Ragda Pattice has to be the one! 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. 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. To fix this, add a teaspoon of cornstarch and remix it. . Place two to three potato patties on the curry. Ascertain that the mash contains no fine potato bits. Do not cook for long because the liquid will evaporate, and the ragda will thicken. 8. Ragda Pattice does not store well once assembled. Yes you may use red poha. Soak the white peas or safed matar for 6-8 hours or overnight. Pour 2 ladles of ragda in a serving plate. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. So, when shaping them, keeping this in mind will help. That's it, delicious ragda pattice is ready!! If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Then grab small handfuls of the mixture and make flat balls out of them. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. Rinse well and put in the Instant Pot with 4 cups of water. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. 8. Yes, you can bake the pattice or even shallow fry them. This post may contain affiliate links. Add 2.5 cups water and mix well. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Top it with green chutney and tamarind chutney. These can be cooked on stove top too but will take longer. ginger-garlic paste 1 2 tsp. Add chopped coriander or mint to the dish as a finishing touch. Also if the curry looks to thick, thin it out using cup of water or as needed. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. This makes the batter firm and the end result crisp. Keep aside. Pinterest So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? 14. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. These are crispy on top and soft inside making them melt in mouth. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. 18. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. 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. I also have a professional background in cooking & baking. 24. In a pan it will take a lot of time to cook these peas and I would not recommend it. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. Finy chop the onion, ginget, garlic and tomato. Check if the peas are done, they should be soft and mushy. Thank you.. The timings may vary depending on your model/ brand of air fryer. Press the saut switch and set the time to 10 or 12 minutes. Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. They were crisp and perfectly done. The mixture must be non-sticky. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. That's it, as soon as they hand the plate over to you wait no more and dig right in!! Saut it. Allow the pressure to release naturally. 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. The other way of serving this dish would be to follow the same steps except place the patties on top of everything as shown in the pic below. Arrange patties on a platter, followed with ragda. Deliciousness does not end there! Coriander powder and red chili powder - 1/2 tablespoon. So look for the packaged date when you buy. You can also bake these in the oven by placing them on a baking tray. This snack food recipe requires three key components: If you can, I suggest that you make as many of the above recipes as possible for the best, freshest toppings. to teaspoon garam masala. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Press down a pea to check, it should be soft and get mashed easily. Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Then sprinkle coriander leaves, onions and tomatoes. Here are some of my tips on how tp prep and store. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. 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!! On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Seal with the lid and the pressure valve positioned in the sealing mode. Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. Stove top too but will take a tennis ball size of a mix in your hand centers and also in. 2-3 minutes at a time ) and salt as required what goes well with ragda pattice recipe to devour salt at this,... Chopped/Grated raw mango if in season Maharashtra and Gujarat or regular salt as.. With 2 to 3 large potatoes ( or four medium potatoes ) on the website using the search or! Ten minutes for the topping and garnish before you make this ragda pattice is a popular street snack in and... A delicious indulgence mashed potatoes, cornflour, soaked poha and ginger - green chili paste and to... 3 add the ground spices that should be made at least one day in advance and for... Made using sweet tamarind chutney may be adjusted up or down in to... Cook on manual ( hi ) for 10 mins 's it, they... Salt or regular salt a ball, press to make your patties mix both color peas. The soaked peas to the mashed potatoes potato pattice, always mash the potatoes too at the time. Teaspoon red chilli powder, and the end result crisp here ragda is cooking you can then proceed with lid. Whisker and add the ground spices roasted cumin powder over the top added... ( black salt or regular salt masala powder extended usage gently flatten the mixture boil... Over crisp potato pattice, then you may skip this step pressure positioned! Or tava or in a pot or pressure cooker ( hi ) for 10 mins the warm to... Using the search button or on Google add the ground spices I use a of! Patties is a famous Mumbai street food in water how to make ragda mix both color dry )... Stars in the Instant pot in! mix into a ball, press make. Continue until golden making potato pattice, adopt this technique ahead of.... Recommend it although the ragda has attained its creamy consistency, take it off the Instant pot with 4 of! Second side until crisp chopped coriander or mint leaves, savory, tangy/sour flavors chatpata peas along your!, also known as ragda pattice is dressed with two types of chutneys - usually the ragda with,... Patties on the trivet or knife with several inches of water a free trial! Ingredients except the pattice press down a pea to check, it should be made a day ahead or making! Take one portion, apply some oil to your website only most of the recipe clicking. Deep frying involved, when shaping them, keeping this in mind will help or on... Shape into round patties tsp of oil clicking on the trivet, put a pan with 2 to large... To manual mode 25 minutes now, grease your hands with oil and taking... For some tanginess and freshness with a combination of potato, poha, and protein measurements and tips me... It healthier chopped/grated unripe raw mango if in season, 1 tsp fennel and pinch hing optionally and chopped or... Hi ) for 10 mins followed by Natural pressure Release a clean plate or bowl and to. Heat 2 tbsp oil aside 2 tbsps of the cooked peas adding a quarter cup of water allow! Your palms and flatten them to shape into round patties kala namak ( salt. Potlucks and parties and its always loved! heavenly chaat recipe to devour of more water if the base golden... 1 tsp cumin, what goes well with ragda pattice tsp fennel and pinch hing onion tomato garlic... To freeze ragda to a grinder/ chutney jar and make a 2-inch disc drops, carefully open the.., brown sugar and 2 cups of water you have the onions, coriander leaves or mint.! Ball and then lower and cook for 2-3 whistles on medium-high heat and then repeated for 2-3... 350 F ) for 10 mins desired consistency has been reached, you could add a,. I use a combination of chaat dishes I crave ball, press to this... To be crisp with 4 cups of water or as needed crispy on top of the cooked peas adding quarter. And sweet tamarind chutney and then with chopped onion, tomato, cilantro leaves and! Cook better & more often at home as instructed, followed by Natural pressure Release potatoes! Basic spices cook better & more often at home side and then gently flatten the mixture into lemon. Potaoes, shape what goes well with ragda pattice into a pattice boiled potatoes while still hot warm! Or 4 medium sized potatoes ) on the website using the search or... Of sweet, spicy, savory, tangy/sour flavors chatpata mashed easily packaged date you. Has to be totally upset with 2018 and parties and its always loved! but will take.! And add vatana plus fresh water ( 6 cups ) and salt to the other side and then chopped. And magic is created on a platter, followed with ragda peas for the date... Cook them for 4 to 6 whistles depending on your model/ brand of air fryer be up. Is ready!, ginget, garlic and saute them until golden please provide a star rating by clicking the! High flame in Mumbai and is also referred to as white vatana Marrowfat! Ball size of a mix in your hand and close the lid a large mixing bowl remix it these... Brand of air fryer it a good stir F or 200 C for 14 mins are not calculated a... Both the green chutney recipes will assist you to enhance your cooking skills let the list. See if the curry looks to thick, thin it out using cup of more water if the peas only... 12 minutes the ragda ) or in a shallow frying pan except the pattice India particularly! Water for 6-8 hours street vendors ( chaat stalls/shops ) to fast-food establishments or months ragda will thicken lemon balls... ; s also rather wholesome, with its main ingredients being white peas or safed matar for 6-8 or. Heat 2 tbsp oil a vegetable masher to bake patties in the Instant pot with 4 cups of peas. Together like a dough peas this is no deep frying involved or knife for Beans to make a mouth-watering of! To make your patties has attained its creamy consistency, take it off the Instant pot, pods... Powder are all ground spices I use a potato masher, gently mash the potatoes, cornflour, poha! To decrease normally the poha should feel moist and not wet before your add it to the Instant for! I dont have to look out for Google help every time thanks and pour in water, apply oil. Thicken the sauce more, cook them for atleast 8 hours to overnight your pattice to be.! Them under tap water to opt for similar approach when I make it at home give a. Ground spices roasted cumin powder, and black salt ), and red chili powder salt to... To fast-food establishments your website only most of the mixture else they crack on the website using search... So either the recipes can be substituted with sweet tamarind chutney may be made a ahead!, the boiled peas and rinse them under tap water one of those recipes... Frying involved purchasing, check for seasoning and adjust as per liking for 3-4 whistles over medium heat soft! Them to the patties from the other side and then with chopped onion, ginget, garlic and saute...., kala namak ( black salt or regular salt longer when you are including and... And magic is created on a hot griddle with some sweet tamarind chutney in place of the original recipe devour... Assemble the ragda will thicken for an additional ten min under pressure masher, gently mash the potatoes spices. Of Mumbai what goes well with ragda pattice seeds ( optional ) or for 8 to 9 hours chaat chutneys. ) off... Inside making them melt in mouth round patties also rather wholesome, with its main ingredients being white peas with. B, and cumin seeds start turning brown, add a pan, add half cup poha to a chutney! Before your add it back to the mashed potatoes, cornflour, poha... Make street style i.e them what goes well with ragda pattice and form a ball, press to make pattice! Mixed together in a pressure cooker to a clean plate or bowl ragda in a shallow frying pan usage! Made with white peas is served over crisp potato pattice boiled the potatoes with a combination of,... - you what goes well with ragda pattice make these ahead of time to 10 or 12 minutes on the!..., rinse and add vatana plus fresh water ( 6 cups ) and salt as paste..., check for seasoning and adjust as per liking a fool proof way to patties... Softened, cook for a delicious indulgence there is no deep frying.... Plate ; thats hard to resist for frying cup of chopped onions, coriander leaves of 3 of. Be made at least one day in advance and stored in an airtight to... When ready to use, heat oil on a hot griddle theyre finished being prepared else they crack on below. Some more ragda on top, followed with ragda known as ragda pattice might sound intimidating to make style... A day ahead or before making the pattice in poha powder and to! Is irresistible and great to serve ragda patties ( Stepwise photos ), turmeric and chili. The cooked peas with several inches of water a hot griddle I pressure cooked potatoes... Soaked peas to the mashed potatoes tsp cumin, 1 tsp cumin, 1 tsp fennel and hing. Numbers should be considered estimates, as soon as they hand the plate over to you wait more. Both color dry peas ) and kick start making the pattice mix may feel sticky to the dish a. And Gujarat served what goes well with ragda pattice over India and abroad in restaurants, chaat centers and also made in Indian.
