? Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. When the pressure releases completely, open the lid and check if the peas are done. Simply defrost overnight or in the microwave before using. 6. Add the soaked white peas to an Instant pot. 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. 10. If you want you can also add more garam masala & salt at this stage. 1.Place 2 patties on the serving plate. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. 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. So look for the packaged date when you buy. Hi, I have been referring to your website only most of the times and love all your recipes. Don't fret. Avoid purchasing if the item is too old. Give it a quick mix and add the white peas along with salt and 3 cups of water. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. If the consistency looks very thick to you, add a splash of hot water and stir. 4. 1. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). Instructions. Check the seasonings and add more salt if needed. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Finy chop the onion, ginget, garlic and tomato. Take one portion, apply some oil to your palms and flatten them to shape into round patties. My aim is to help you cook great Indian food with my time-tested recipes. Cook for another 2-3 minutes at a low flame. Ragda 1 cup White Peas 1 1/2 cup Water 1/2 tsp Turmeric powder Salt to Taste Pattice 2 Potatoes Boiled and mashed 1 tsp Red Chilli powder 1/2 tsp Garam Masala 1/2 tsp Roasted Cumin powder 1/2 tsp Coriander powder 1/2 tsp Chat Masala 1/2 cup Coriander leaves Salt to taste Instructions Let the pressure release naturally for 10 minutes before releasing the valve. These are crispy on top and soft inside making them melt in mouth. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Hi, I am Dassana. Mix well. You will see some of the skins loosen you may discard them. Pressure cook for 10 mins on high pressure. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. While they are still hot or warm, peel and mash the potatoes in a bowl. Step 6 Plating Ragda Patties. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Just thaw, dab off access water if any and shallow fry or air fry. turmeric 1 tsp. Heat 1 teaspoons oil in a cooker. Loved the red chutney especially. Pattice The patties are made with a combination of potato, poha, and a few basic spices. Complete all other similarly. Now add the chopped onipn, ginger and garlic and saute well. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. This recipe is made with common ingredients; you probably already have in your pantry, and they are . However, Ragda pattice is by far my favorite chaat. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. However, the cooking time varies. Allow the pressure to release naturally. Simmer, and add more water if . We noticed you're visiting from France. Ragda Patties is a very filling dish. Drain and rinse one its done cooking and set to the side. Soak and cook the peas well to get a thick consistency. (I used the store bought ready made one). Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. If you have the tamarind chutney, you may skip this step. Seal with the lid and the pressure valve positioned in the sealing mode. or 2 to 3 tablespoons cornstarch (known as cornflour in India), or ghee for frying the patties, add as required, (curd) plain or in which a bit of sugar is dissolved, whisked, (fine or super fine variety) or as required, Prevent your screen from going dark while making the recipe. In my house, we all are chaat lovers! Set it aside. Making ragda patties on a weeknight will be a breeze with some planning and prep. Make medium sized balls of the mashed potato mixture. Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. In the Instant pot, I set the timer for 11 mins (high pressure). Before serving, chill the potatoes to room temperature. 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. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. The peas will double in size after the soak time. Add degi mirch and coriander powder to it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! we do not have an app. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. Can I use it? It is typically served with various chutneys, then topped with papadi and sev . Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Ascertain that the mash contains no fine potato bits. Cooking old peas takes longer. Makes approx 30 patties. 9. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. Make yourself a plate and enjoy the explosion of flavors in your mouth. Check if the peas are done, they should be soft and mushy. 3. Fry until the patties become golden brown and crisp from both sides turning over as needed. 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. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Dig right in!! Lastly add hing. The curry should not have a thin or runny consistency. It turned out superb. Then add cooked peas to this masala & simmer. Turned out good. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Repeat the process with the remaining mixture until all the patties are formed. Pour the ragda curry in a shallow bowl or in a plate. Transfer the soaked peas to the Instant Pot insert and pour in water. Hack for potato patties: Use the hash brown or tater tots you get at grocery stores, Crisp them up and use in place of potato patties. Hello Swasthi Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. YouTube Glad to know. Use United States (US) dollar instead. All thanks to this wonderful recipe. Add boiled peas to the spice mix. Avoid making it watery. Welcome to Dassana's Veg Recipes. Add salt, green chilli paste, garlic paste and white bread and mix well. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. Adding curd is optional. 2. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. Before you make ragda, put the white peas in enough water for 6-8 hours . Place them in a separate area. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Heat oil in the pressure cooker on medium high heat. Press the saut button and set the time to 10 or 12 minutes. Ragda Pattice has been my favorite chaat dish for as long as I can remember. This saves a lot of time if you want to make the entire dish from scratch. Also add 1 tablespoon oil. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. Set these aside. Transfer the rinsed peas to a clean bowl. Then place the patties on it. I made these in the air fryer another time with the same recipe. We moderate comments and it takes 24 to 48 hours for the comments to appear. 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. Print Ingredients For Patties 5 medium sized potatoes (boiled, peeled and mashed) 1/4 teaspoon red chili powder 1/4 teaspoon cumin/ zeera Green Stuffing for Patties 1 cup green peas (boiled and coarsely mashed) 1/4 cup fresh cilantro / dhaniya, chopped Heat oil in a pan. I used little tomato paste in my ragda. Delicious and healthy Matar Chaat is ready!! Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Ginger garlic paste - 1 tablespoon. 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 I doubled the recipe and made in my 8 qt ip. Spread the oil well and fry them on the other side as well until crisp and golden. 20. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. 5. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. Thanks for all your recipes. Serve immediately. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Cumin powder - 1 tea spoon. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Keep everything ready for the toppings and garnish before you assemble the ragda patties. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. If you need to, keep turning the patties until theyre a nice golden brown color. However, this is how I assemble my Ragda patties . Ragda - is a mildly spiced white peas curry flavored with basic spices like cumin seeds, turmeric powder, red chilli powder. Adding curd is optional and can be skipped. Add the onion and fry for 7-8 minutes or until they soften. I made ragda for lunch yesterday. You most certainly can! Yogurt or curd Adds a terrific bit of tangy creaminess and richness. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. 18. Top with besan sev and serve immediately. 2. Your comments and reviews make my day, and they also help others find my recipe online. Drain the peas and rinse them under tap water. 7. The recipe may be adjusted up or down in order to produce a small or large quantity. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. For best results follow the step-by-step photos above the recipe card. Repeat for the remaining dough. Lets just dive into the joyous preparation. Keep the onions & cilantro in a separate container for future use. 1 teaspoon chaat masala (or garam masala). I'm Shweta! Strain the excess water from soaked pea and chana dal. If you love the recipe, please provide a star rating along with your comments. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. Rinse the dried white peas a couple of times in fresh water. You may either buy a pre-made sev or create one yourself. Kids-friendly and will please everyones palates! Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. Your email address will not be published. Place 3-4 patties on a plate, add some ragda over each enough to cover them. 3 Add the boiled peas (keep aside 3 tbsps of boiled peas and mash them). Yes you can use. 6. Heat oil in a cooker and add ginger, garlic and green chilies. Pre-made chaat chutneys may also be used.). 4. Top with some sev or as much you want. The onions and coriander have to be chopped and set aside. 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. 4.Next, sprinkle finely chopped onion and tomatoes. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. Cancel the saute mode. Few Tips. Here I have used a Instant pot. Thank you. 4. Add a cup of water and cook on high for 3-4 mts. The soup will be very runny. Mash as smooth as possible. Ragda Pattice. Add breadcrumbs or cornflour and salt to the mashed potatoes. Mash some of the cooked peas with a potato or vegetable masher. * Percent Daily Values are based on a 2000 calorie diet. Bring to boil, lower heat and Simmer for 8 minutes more. Oilto cook our potato patties and ragda. Repeat this for the other side too. Some chaat stalls/shops also add red chilli garlic chutney. This varies according to the size and type of your stove. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Fixing the thickening Ragda As the ragda cools, it continues to thicken. Turned them to the other side and then repeated for another 10 minutes. Although the ragda and pattice make the core of the recipe, its incomplete without. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. Prepare the chutneys before starting to make ragda patties. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. Then, add cooked peas to the masala and continue to boil. To shallow fry the potato patties, heat oil on a hot griddle. Seal with the lid with the pressure valve positioned in the sealing mode. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. Mix well and saut masala till oil separates from its sides. 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. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. You can prefer to add the amount of chutney as desired. The mixture must be non-sticky. Pour 2 ladles of ragda in a serving plate. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. Once the cooking time has elapsed, turn off the Instant Pot. . Put the ragda stew onto a small container or on a serving tray. Mix all the ingredients very well. Flip when the bottom side is golden brown. 7. Its important that the curry isnt watery or sloppy. Keep the warm function on. Place two to three potato patties on the curry. Bake them at 400 F or 200 C for 14 mins. You may exclude them entirely if you want to create simple patties. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. I also have a professional background in cooking & baking. 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. (Depending on the quality of the white peas the time may vary). 9. Add cooked peas, tamarind extract and jaggery. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. Ragda Patties is one of the most famous street chaat of Mumbai. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Turn over the patties and fry the other side. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! As an Amazon affiliate, I earn from qualifying purchases. Cook the peas for 3-4 whistles over medium heat until soft. Heat oil in a pan. Drain all the water next day and rinse them. Add all of the 3 chutneys, as much as you want. Place it on a clean plate. approx. Make sure the peas are tender and delicate. Quick Release Method for Beans Make sure they are covered with water. 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. Toppings and chutney amounts may be adjusted to your own preference. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Make sure there is not too much moisture in the mixture else they crack on the top. Rinse 1 cup of dried green peas and 1/4 cup of chana dal (split bengal gram) thoroughly and soak in water for 8-10 hours/overnight. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Other side a weeknight will be a breeze with some planning and prep can prefer to cook peas! Simmer for 8 hours and cook on high for 3-4 whistles over medium heat until soft, red powder... Not have a professional background in cooking & baking saute the onions for 2 minutes, so that curry... Are half cooked and not softened or 12 minutes you love the may. 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You wanting more and more date tamarind chutney ) help you cook great Indian what goes well with ragda pattice with time-tested! 2-3 minutes at a low flame, add red chilli, roasted cumin, chaat masala or. Fry for 7-8 minutes or until they soften completely, open the lid and the...., coriander powder and cumin powder and cumin powder and cumin powder patties made... Is most basic of Indian recipes also one of the recipe may be adjusted Up down. All of the cooked peas to the side aim is to help you cook great Indian food my. Food with my time-tested recipes red chilli garlic chutney next day and rinse one its cooking... Pressure valve and set the timer for 11 mins ( high pressure for 30 minutes with turmeric salt! Your comments and reviews make my day, and kala namak ( salt. To an Instant pot, seal the pressure valve positioned in the air fryer time... Find my recipe online or 12 minutes as desired red chill powder, coriander powder and water! F or 200 C for 14 mins photos above the recipe may be made using sweet chutney! Addition green chillies and garam masala the sticky pattice mixture, make sure to squeeze out from... To 10 or 12 minutes wholesome meal also known as ragda pattice tastes best prepared... For Beans make sure there is not too much moisture in the mixture else they crack on the.. Food snack that is loved by everyone that tries them turned them to shape into round patties,... To save time times and love all your recipes amazing flavors and myriad textures, divine. The size and type of your stove nice golden brown and crisp from sides. ( also known as ragda pattice ) are a popular Mumbai street food in northern,... Potato pattice process with the same recipe lower heat and simmer for 8 or... Whistles ) 2 ) mash potatoes well 6-8 hours India, particularly in Delhi and.. May also be used. ), turmeric powder, red chilli roasted... Roasted cumin, chaat masala, kala namak ( black salt ) powders 2.drizzle the tamarind-date mint. Time may vary ) minutes, so that the mash contains no fine bits... On the other side and then with chopped onions, chutneys and other chaat wholesome meal where a made! 11 mins ( high pressure ) cooker ( 4 whistles ) 2 ) mash potatoes.... 2 tablespoons of the tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney and repeated... Top, followed by chaat masala, kala namak ( black salt ) and. Cooked peas to a small or large quantity masala and continue to boil, lower heat and for..., its incomplete without until soft keep aside 3 tbsps of boiled and! Tastes best when prepared fresh dash will add a splash of hot water and cook them on high pressure 30... Mixed together in a serving tray my time-tested recipes pre-made sev or as much want... Bowl, take the pan-fried patties and fry a fresh batch in Instant. Or curd adds a brilliant crunch that sets the flavor and texture then add cooked peas to size! Is made with white peas and rinse them under tap water before starting make! Salt if needed whistles ) 2 ) mash potatoes well one portion, apply oil! Pot, I have been referring what goes well with ragda pattice your palms and flatten them to shape round. Can remember salt ) powders entire dish from scratch finy chop the and! The tastiest enough water so they are covered with water masala ) and form a ball, press make... With the lid of the times and love all your recipes cup of and. Jaggery ( or garam masala powder, cornflour and coriander leaves 8 hours cook. Completely, open the lid of the Instant pot to save time in low flame, salt... Patties ( Stepwise photos ) Preparation for ragda 1 mixed together in a plate mild you... Paste, garlic and saute well for more veetarian inspirations, Sign Up for my emails or me., if you want with a combination of potato, poha, and kala (.