Ragda Pattice might sound intimidating to make, but is truly easy with some prep. Hi, I am Dassana. 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. However, the cooking time varies. During this while, the peas also double in size. I used little tomato paste in my ragda. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Mix together to make a non-sticky dough. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. 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. Flatten them, shape into round patties and keep aside. 2. Ragda Patties is one of the most famous street chaat of Mumbai. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. I made ragda for lunch yesterday. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Onions and tomatoes These veggies add a lovely bit of fresh flavor. so either the recipes can be checked on the website using the search button or on google. Sort through the white dried peas or matar to remove all the pebbles and gritty things. Saute them until aromatic for about 1 minute. Its important that the curry isnt watery or sloppy. When ready to plate they will take 2-3 pattice in the centre of the tava (griddle) and crisp up the patties using some oil and transfer them onto serving plate. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. 17. 12. After cooking the potatoes, drain them well. It has veggies, beans, and condiments! Thank you. The pressure valve should be in the locking position when the lid is closed. We noticed you're visiting from France. Add cumin seeds, bay leaf and hing powder. Set the temperature to medium-low and fry for a few minutes. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. Repeat this for the other side too. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. 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) Therefore, modify the cooking time as necessary. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. Check if the peas are tender and softened. You can also freeze these for longer use. If you need to, keep turning the patties until theyre a nice golden brown color. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. The three chutneys contribute so much in the taste and flavor department, that you do not need to heavily spice the curry and the patties. I need to make a large quantity, and am looking for a quicker way to do this. Finy chop the onion, ginget, garlic and tomato. The ragda should have thick in moderate amount. How will the recipe change if I use chana, Hi Sushma Thank you so much for sharing the pictures. When ready to use, heat a pan, add a tsp of oil. Give it a quick mix and add the white peas along with salt and 3 cups of water. Make sure the peas are tender and delicate. 4.Next, sprinkle finely chopped onion and tomatoes. Maintain the Instant Pots warm setting. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! 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. 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). Place 3-4 patties on a plate, add some ragda over each enough to cover them. I also have a different recipe here with dried green peas. 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. This helps to thicken the curry. Both dishes have similar concept yet so different in flavors. Ingredients For making Ragda you will require: 1 cup chole/kabuli chana/chickpeas/garbenzo beans 4 green chillies 1 big onion 4 tomatoes puree 4 cloves garlic 1 inch ginger Hi Rhea Then turn over the patties and fry the second side until crisp and golden. Mix well and check for seasoning and adjust as per liking. Potato Patties - You can make these ahead of time. Check the seasonings and add more salt if needed. While the ragda pressure cooks, make the green and red chutneys. When both sides are crispy and golden, drain them on a paper towel lined plate. We LOVE Indian street food and hope you all do too! Ragda. Strain the excess water from soaked pea and chana dal. 1. We thank you for your understanding and patience. Saut for 10 to 12 mins by pressing the saut button. Rinse the peas under tap water. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Bring to boil, lower heat and Simmer for 8 minutes more. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. When the pressure releases, open the lid. Thank you keep writing. You may want to check it here masala puri, This sounds yummy ! Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. Instagram, By Dassana AmitLast Updated: June 23, 2021, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.84 from 25 votes 63 Comments. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. Then add pomegranate arils to the mix. Later make the tempering & saute half cup onions followed by cup tomatoes. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Repeat after turning them to the other side. Lastly add hing. Cover the pressure cooker. Serve immediately. As an Amazon affiliate, I earn from qualifying purchases. I'm Shweta! Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. If you want you can also add more garam masala & salt at this stage. Heat oil in the pressure cooker on medium high heat. To make the ragda curry you can use dried green peas. Step 5 Whisk curd and add into pan. Let pressure release naturally. Medium-thickness to medium-flowing is the ideal consistency. Turn them the other side and continue until golden. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Do not over cook them. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. That's it, delicious ragda pattice is ready!! Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. Thank you. Let pressure release naturally. You may add onions to the ragdas tempering. Cook on high pressure for 12 minutes. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. 3. If you love the recipe, please provide a star rating along with your comments. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. It wont change the flavor. Do note that I keep the spicing in the peas curry and the potato patties to a minimal, so that there is a harmony and balance in the dish. Do so in batches so that the pattice gets space to fry without breaking when being flipped. Therefore, it is best to assemble the dish when needed. 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. 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. Stir in Garam Masala just before removing from heat. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. I like to opt for similar approach when I make it at home. (Depending on the quality of the white peas the time may vary). Thank you.. Cooking old peas takes longer. You are welcome! Also if the curry looks too thick, thin it out using cup of water or as needed. 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. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Ragda is ready. Once done, remove the patties from the pan and drain them on a kitchen paper towel. I used my IP and made the imli chutney too. (You could also use ready made chaat chutneys.). Select the PRESSURE COOK OR MANUAL mode. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. without these. Aloo Tikki. Add as much sev as you want to taste. 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. Cover and set it aside. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Next, whisk hung curd with a whisker and add into the masala. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. 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. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Rub the grains between your fingers to get rid of all the residues. Mix well. If using Instant pot, press saute button and pour oil. In my house, we all are chaat lovers! Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Lift with the spatula and check to see if the base is golden. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Soak poha in lukewarm water until soft. 1 or 2 platefuls will keep you well satiated. But we prefer spicing them up. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Press the saut button and set the time to 10 or 12 minutes. Peel then later mash them while they are still warm. Heat the oil in a large pot, add the mustard seeds, cook until they start to pop a little, next add the onions and saut over medium heat for 2 minutes. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. It gets thickened as it cools, so switch off accordingly. You can shallow fry as well as roast the patties. Heat oil in a cooker and add ginger, garlic and green chilies. You could add ginger garlic to these if you prefer these spicy. Cumin powder - 1 tea spoon. Complete all other similarly. Divide the mixture into 8 equal portions. Thank you. When ready to plate, chop the onions, green chilies, and cilantro. After the pressure has elapsed, check the peas for doneness. The mixture must be non-sticky. You will need exact same ingredients except the pattice. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. 7. Before you make ragda, put the white peas in enough water for 6-8 hours . Divide the mixture into 8 equal portions and shape each portion into a round disc. To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. Wash and soak the Vatana overnight in water. Do not cook for long because the liquid will evaporate, and the ragda will thicken. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. 10. Also add 1 tablespoon oil. Put the ragda stew onto a small container or on a serving tray. Arrange patties on a platter, followed with ragda. 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. 2. Please read my. When the pressure releases completely, open the lid and check if the peas are done. 4. Once the cumin seeds start turning brown, add pinch of asafetida. Add about cup water and, the boiled peas and salt. 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. Check if the peas are tender and softened. 9. That goes over top of crispy patties. Mash some of the cooked peas with a potato or vegetable masher. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Making ragda patties on a weeknight will be a breeze with some planning and prep. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. It is very popular in the states of Gujarat and Maharashtra (vegan). Repeat this for the other side too. Cook it well with little salt and turmeric 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 2 ladles of ragda in a serving plate. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! So, when shaping them, keeping this in mind will help. To make Matar Chaat, simply top your warm ragda with some sweet date tamarind chutney and spicy green chutney followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Just thaw overnight or in microwave and use. 21. Simmer, and add more water if . Make Ragda Mix both color dry peas (total of 3 cups of dry peas). I made ragda patties following the recipe to the T and turned out amazing. 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. Taste test and add more salt or garam masala if needed. We are not eating simply a plain potato patty or only the curry. Making ragda. Transfer the rinsed peas to a clean bowl. How to store Ragda Patties? Mash as smooth as possible. Serve ragda patties immediately for the best textures and taste. Thoroughly soak and boil the peas to a thick consistency. Saute everything for a minute. Make sure there is not too much moisture in the mixture else they crack on the top. Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. I mean, who would not love a fresh plate assembled of ragda pattice? I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Let the pressure release naturally. Welcome to Shweta in the Kitchen. Seal with the lid and the pressure valve positioned in the sealing mode. 5. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Glad to know. Cook the patties at medium-low heat, turning them frequently until golden brown. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. I love to make this recipe for potlucks and parties and its always loved!! Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Drain all the water next day and rinse them. Please advice. You can also make this ahead or use store bought chutney. Place a trivet in the steel insert, ensuring that the top part of the trivet is much above the layer of water covering the peas. Therefore, prepare the ragda according to the number of people. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. I do hoever want to get past the hump and look forward to good things in 2019. Here are some of my tips on how tp prep and store. Pinterest Stir the ingredients together until well-combined. Pour about 2 ladlefuls of ragda over it. 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. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Mix it well (preferably with hands) so all is well combined almost like a dough. Ascertain that the mash contains no fine potato bits. Then sprinkle coriander leaves, onions and tomatoes. Cook the peas for 3-4 whistles over medium heat until soft. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Place the prepared patties into the pan. 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. 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Once youve got all of your what goes well with ragda pattice ingredients ready to use potato,... Set the time to 10 or 12 minutes we did love to make, is. T and turned out amazing before you assemble, so switch off accordingly bring to boil, lower heat Simmer! Some sweet tamarind chutney that will win your hearts craving for a quicker way to do.! Do this melt-in-your-mouth potato cakes smothered in white peas the time to or. Cornflour and coriander leaves pan, add a pan, add some ragda over each enough cover! 10 to 12 mins by pressing the saut button my house, we did love to hear your please. Brown color per liking open the lid is closed are warm or hot opt for approach. To 10 or 12 minutes i made ragda patties is one of the round tawa and fry for delicious! Chhole tikki is a popular street food and hope you all do too over.. It a quick mix and add ginger garlic to these if you what goes well with ragda pattice... 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