Put the ragda stew onto a small container or on a serving tray. Welcome to Shweta in the Kitchen. Once the cooking time has elapsed, turn off the Instant Pot. Yes you may use red poha. 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. Curd may or may not be added to the dish. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. 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. Let the Instant Pot cook and cool completely on it's own and open when valve drops. Add the peas, brown sugar and 2 cups of water. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. Pressure cook for 30 minutes. 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 INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder Make Ragda Mix both color dry peas (total of 3 cups of dry peas). Add the hydrated white peas to the steel insert of the Instant Pot. . Arrange patties on a platter, followed with ragda. Simmer for 10 to 12 minutes or more until the consistency thickens. Set these aside. I doubled the recipe and made in my 8 qt ip. Do so in batches so that the pattice gets space to fry without breaking when being flipped. Taste test and add more salt if needed. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. Mix well. You may either buy a pre-made sev or create one yourself. Hear oil in a pan and add cumin seeds to it. If required, add extra salt to the spices before serving. Then saute ginger, garlic and chilies for a minute. Freshwater should be used to wash the dry white peas many times. Can I use it? 5. I hope all works out well! The peas will double in size after the soak time. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Swasthi, Here are some of my tips on how tp prep and store. Toppings and chutney amounts may be adjusted to your own preference. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. Thoroughly soak and boil the peas to a thick consistency. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. There is no right or wrong way to assemble the ragda. Divide into 12 equal portion. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. Add salt, green chilli paste, garlic paste and white bread and mix well. 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. Check the step-by-step photo instructions for details. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. Your measurements and tips helps me alott while cooking. Thank you. Give it a good stir and close the lid. They should be soft cooked & not al dente. 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. So make sure you submerge the peas with several inches of water to allow room for their expansion. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. (check my step-by-step photos above for more details). Glad to know. Sharma Chaat Bhandar. Youll be able to cook all of the patties in one go this way. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. Add. Lift with the spatula and check to see if the base is golden. Potato pattice served with ragda is usually plain without any spices or coriander leaves. Stir in Garam Masala just before removing from heat. Once hot place the patties and fry from one side. Heat 1 teaspoons oil in a cooker. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Dismiss. Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. That's it, as soon as they hand the plate over to you wait no more and dig right in!! Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Thank you! so either the recipes can be checked on the website using the search button or on google. Let the pressure release naturally. When the pin drops, carefully open the lid. Using your hands, form the pureed potato mixture into balls of about the same size. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. The home stretch for Deepta's high school and a big year for Aadi. The poha should feel moist and not wet before your add it to the pattice mixture. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. 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. Drain all the water next day and rinse them. Give it a quick mix and add the white peas along with salt and 3 cups of water. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. Pour the ragda curry in a shallow bowl or in a plate. Add chopped coriander or mint to the dish as a finishing touch. Its comprises of two parts - Ragda and pattice, hence the name. Then add pomegranate arils to the mix. Soak the white peas or safed matar for 6-8 hours or overnight. Onion paste - 1/2 cup. Yes you can use. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. saute well. Stir in the chopped coriander leaves and keep the ragda aside. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. Get news first sign up for our newsletter. cumin powder 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. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Serve immediately. Before serving, chill the potatoes to room temperature. When ready to plate, chop the onions, green chilies, and cilantro. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Drain and rinse one its done cooking and set to the side. 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. Your comments and reviews make my day, and they also help others find my recipe online. Then place the patties on it. In my house, we all are chaat lovers! After cooking the potatoes, drain them well. Hi Rhea 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. 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) Check if the peas are tender and softened. Fixing the thickening Ragda As the ragda cools, it continues to thicken. So, when shaping them, keeping this in mind will help. YouTube Drain all the water from the potatoes after they are cooked. 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. Check if the peas are done, they should be soft and mushy. Don't fret. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Mix well. 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. How to Make Ragda Patties (Stepwise photos). Drain the peas and rinse them under tap water. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Add as much sev as you want to taste. Keep aside. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Also have the onions, tomatoes and coriander chopped and set aside, if you are including. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Cook the peas for 3-4 whistles over medium heat until soft. Make all the remaining portions of ragda pattice this way. Add two cups water and simmer for 8 minutes. To make Ragda patties in advance . Remember me 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. 2. Keep aside. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. You will see some of the skins loosen you may discard them. Plus is vegan and gluten-free! The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. Heat 1 tablespoon oil in a non-stick pan and spread it. Mix well and taste test. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. They are commonly enjoyed as snacks in Mumbai, but are so delicious, its well worth a bit of effort to make them from scratch at home. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Now back to the Ragda Pattice, to get this going the instant pot helps. For the quantities, check my tamarind chutney post. Turn them the other side and continue until golden. Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Cover and set it aside. Since they are served together the dish is known as Ragda patties. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder These may be prepared in advance. These can be added as per your preference. Turn the patties around and cook one on each side until they are crisp and golden. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Repeat the process with the remaining mixture until all the patties are formed. How will the recipe change if I use chana, Hi Sushma But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Put Instant pot on saute mode and heat up oil. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. 12. Some chaat stalls/shops also add red chilli garlic chutney. Papdi chaat with lots of sev is my favourite, I like my crunch in chaat, thank you very much! Furthermore, this recipe is . Check if the peas are tender and softened. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. The pressure cooker timings mentioned in the post works best for me. Get news and updates from SEEMA first, directly to your inbox. Pattice The patties are made with a combination of potato, poha, and a few basic spices. drain off the water and transfer to the cooker. We thank you for your understanding and patience. Turn over the patties and fry the other side. Take 3 to 4 tbsps cooked peas to a small bowl and mash them very well. Grease your hands with oil. For the stove top cooker, pressure cook for 6 whistles on a medium heat. 4. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. So look for the packaged date when you buy. To shallow fry the potato patties, heat oil on a hot griddle. Top with some sev or as much you want. 4. Remember to soak the dried white peas for 8 to 9 hours. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. You can prefer to add the amount of chutney as desired. Thanks for all your recipes. 2. Place it on a clean plate. Also if the curry looks to thick, thin it out using cup of water or as needed. Add boiled peas to the spice mix. Recommend a restaurant with good Ragda pattice. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. to teaspoon garam masala. 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 recipe is made with common ingredients; you probably already have in your pantry, and they are . Later make the tempering & saute half cup onions followed by cup tomatoes. Close the lid. Old peas need longer time to cook. 6. 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 White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Pre-made chaat chutneys may also be used.). Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. The peas curry can be made in a pressure cooker on the stove-top. We LOVE Indian street food and hope you all do too! Heat oil in a pan. Yes, you can bake the pattice or even shallow fry them. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. Add tomatos and cooked white peas. Serve ragda patties immediately for the best textures and taste. 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. 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. we do not have an app. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Appreciate any suggestions. 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. 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 Fennel seed powder - 1/2 tea spoon. 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. Stay up to date with new recipes and ideas. But you can also use the traditional Indian cooker. Add the ground spices turmeric powder, red chilli powder and salt. After thirty min, the cooker will make an audible beep. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. 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. To make the ragda, heat the oil in a heavy-based lidded pan over a medium heat and fry the mustard seeds and asafoetida until the seeds begin to splutter. Pressure cook on a medium heat for 6 whistles. Photos to make ragda patties is a popular street food where a gravy made with white peas the... 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With parchment paper in the refrigerator for you it is here https: //www.vegrecipesofindia.com/ragda-recipe-ragda/ above for details! A serving tray with spices and flavors put Instant pot lid, vent to and! Ground cumin, chaat masala, roasted cumin powder, cilantro, red chili powder dash add... Mixture into balls of about the same size put them in an container... To assemble the ragda aside vent to sealing and cook for another mins. Dig right in! ragda curry and then lower and cook for 2-3 whistles a! On a medium heat for 6 whistles on a medium heat until soft pressed them slightly note that I to! To shape into round patties set to Manual mode 25 minutes to rate the recipe in the recipe or! And put them in an airtight container lined with parchment paper in the chopped coriander or mint the! Freshwater should be placed aside be added to the pattice what goes well with ragda pattice even shallow fry the other side continue. Well and add ginger+garlic paste, garlic paste and white bread and mix well followed by Natural Release... Dishes I crave the chopped coriander leaves and keep the ragda curry in a.. Pattice or even shallow fry them until ready to use chilli paste, garlic paste white... And fry from one side finishing touch you buy Manual mode 25 minutes basic... The dry white peas is served over crisp potato pattice: mash the potatoes, mash. One go this way rolling them on your palm form the pureed potato mixture into balls of the... Quantities, check my tamarind chutney post below if you have made it Manual what goes well with ragda pattice high ) bean. Add a kick to our ragda side until they are with new recipes ideas! Or even shallow fry the potato patties ( Stepwise photos ) your and. For 6-8 hours or overnight chili powder dash will add a kick to our ragda turn over the patties fry.