Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. My family loves this ragda patties and I have made it many times earlier. Rinse the dried white peas a couple of times in fresh water. For the most authentic tasting ragda The authentic ragda is not spiced, but it soaks up all the flavors from the assorted chutneys which are added to it. Mash the boiled potatoes (preferably when hot as it easy). Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Serve hot patties with the peas ragda and green chutney. So, when shaping them, keeping this in mind will help. Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. 1. After the pressure has elapsed, check the peas for doneness. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. The poha should feel moist and not wet before your add it to the pattice mixture. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. Keep the warm function on. Thank you! Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. 21) Heat the oil for shallow frying in a pan on medium heat. Take a tennis ball size of a mix in your hand. I did not crumb coat the patties here but brushed each one with teaspoon oil. Yes you may use red poha. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. 8. Keep aside. Next day the dried green pea should double in size. If it is sticky then add more bread crumbs or poha powder. Stir in Garam Masala just before removing from heat. Add two cups water and simmer for 8 minutes. Additionally, you may freeze them for extended usage. Finy chop the onion, ginget, garlic and tomato. Now add the chopped onipn, ginger and garlic and saute well. Heat a wide pan on medium heat. The peas curry can be made in a pressure cooker on the stove-top. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. 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. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. 1. Leave a star rating by clicking on the below! Peel the potatoes while still hot or warm. 4.Next, sprinkle finely chopped onion and tomatoes. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. Close the lid and push the bean pre-set. Assemble the dish only when you are ready to eat. Therefore, it is best to assemble the dish when needed. Lost your password? 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. Sprinkle some chaat masala and roasted cumin powder. The North Indian version of Radga Pattice recipe is known as Chhole Tikki where the ragda is replaced by punjabi chole curry made using chickpeas and aloo tikki (spicier version of potato pattice). Assemble only when you are ready to eat else the patties become soft. 7. Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. 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. Pour 2 ladles of ragda to a serving plate. So, if you are a passionate chaat admirer, this dish is undoubtedly for you. approx. Seal with the lid and the pressure valve positioned in the sealing mode. Remember to soak the dried white peas for 8 to 9 hours. It is purely a dream recipe for street-food admirers. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. Saute until they smell good for about a minute. These are crispy on top and soft inside making them melt in mouth. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Ragda is similar to the North Indian Chole tikki and Bangalore Masala puri chaat but here we use white peas for ragda whereas to make masala puri, green peas are used. Appreciate any suggestions. Variations may exist due to the ingredients/brands used. Hi Kriti, Youll be able to cook all of the patties in one go this way. Alternative quantities provided in the recipe card are for 1x only, original recipe. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . You may skip them to make plain patties. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. 7. I made ragda for lunch yesterday. 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. Glad to know. 5. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. 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 Add all of the 3 chutneys, as much as you want. 3. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Mix well. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. When the oil becomes hot, place the patties and fry them on a medium high flame. However, this post is about Ragda Patties, often spelled mysteriously as Ragda Pattice, something that I tried for the time in Kailash Parbat Singapore and kinda sorta fell in love with. In a pressure cooker, cook for thirty min at high pressure. 15. . Add more salt if needed. Aloo Tikki. Hope you enjoy this Ragda Pattice as much as we do!! Get news and updates from SEEMA first, directly to your inbox. Transfer the soaked peas to a strainer and rinse them thoroughly under the tap water. 18) Add salt, sugar, lemon juice, green chilies and cornstarch. 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. Therefore, modify the cooking time as necessary. 11. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. 14. The nutritional information provided above is approximate. 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. Potato pattice served with ragda is usually plain without any spices or coriander leaves. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). Mash them well and cool completely. Do so in batches so that the pattice gets space to fry without breaking when being flipped. If you are new to Indian street foods & wondering what is it, here you go! Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. Its delicious, and yogurt is always a fantastic addition to Indian chaat! If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. (I used the store bought ready made one). Here I have used a Instant pot. When the pressure releases completely, open the lid and check if the peas are done. If you have made the recipe, then you can also give a star rating. Transfer the warm ragda to a clean plate or bowl. Do not over cook them. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Place it on a clean plate. You should not get a runny or thin consistency. Thoroughly soak and boil the peas to a thick consistency. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. You can prefer to add the amount of chutney as desired. Press the saut switch and set the time to 10 or 12 minutes. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. Flatten and make 8 patties. Taste test and add more salt or garam masala if needed. 8. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. Quick Release Method for Beans I hope all works out well! I prefer making them in my Instant Pot. 21. Add a cup of water and cook on high for 3-4 mts. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. To make the powder, add half cup poha to a grinder/ chutney jar and make a fine powder. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. Before arranging the ragda patties, prepare all of the garnishes and toppings. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. Is there a fool proof way to bake patties in the oven? 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. Give it a good stir and close the lid. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Place the prepared patties into the pan. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Yes, all the components needed for ragda pattice can be made a day prior, however, assembling them should be done right before theyre ready to eat. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. Since today's post is inspired by my favorite Mumbai's street food, I thought would give you a run through of how this chaat is usually served (if you are yet to experience it) by the street side vendors (also popularly known as "chaat wale bhaiya"). 1. If you like a bite to your peas cook for 20 mins. Preferable refrigerate for at least an hour. INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder Mix well (preferably with hands) so all is well combined almost like a dough. Crispy on the outside, tender on the inside fried potato patties are set on a plate with homemade ragda which is a savory curry made from dried peas and spices. Bring to boil, lower heat and Simmer for 8 minutes more. However, this is how I assemble my Ragda patties . Ragda pattice is ready to serve. That goes over top of crispy patties. Check if the peas are tender and softened. If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. Drain the water completely. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. I used little tomato paste in my ragda. 9. Once the ragda has attained its creamy consistency, take it off the flame. If the crispy pattice or these crunchy ingredients are left in the ragda for a day/ or a few hours, they become soggy, making it unpleasant to eat and completely unglamorous! When ready to plate, chop the onions, green chilies, and cilantro. Stir. Onion paste - 1/2 cup. Open the lid and check the potatoes with a fork or knife. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. Pressure cook on a medium heat for 6 whistles. White peas can be substituted with chickpeas (chana) or even with dried green peas. Drain the water and gently press the soaked poha to get all the water out of it. Yes Brush or spray oil. Allow the pressure to release naturally. 2. 6. It is one of the most popular Mumbai street food and is available from road side street vendors (chaat stalls/shop) to fast food restaurants. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. 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. 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. Give it a quick mix and add the white peas along with salt and 3 cups of water. Mix it well (preferably with hands) so all is well combined almost like a dough. Avoid buying if they are too old. Lots of Khatta Mitha Chutneys and garnishes is all that you need. Mix well. Repeat this for the other side too. 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. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Let the pressure release naturally for 10 minutes before releasing the valve. Sort through the white dried peas or matar to remove all the pebbles and gritty things. Mix well. Ragda Pattice Ingredients: 3 medium size boiled Potato 1 cup White Peas (soaked overnight) 2 medium size chopped Tomato (deseed) 2 finely chopped Onion Green Chutney Sweet Tamarind Chutney Red. Starchy legumes are a rich source of minerals, vitamin- B, and protein. However, we like to spice things up. 5. To freeze, place them on a parchment lined baking sheet or plate and freeze. When the pressure releases, open the lid. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Generously add chopped onions, chopped tomatoes, and green chilies on top. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. 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 Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. When both sides are crispy and golden, drain them on a paper towel lined plate. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. 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. Open the lid and inspect the potatoes with a knife or fork. 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. You may serve ragda patties with yogurt. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. Heat oil/ghee on a tava (griddle) or in a shallow frying pan. Combine the potatoes and salt in a deep bowl and mix well. 3) Soak bread slices in water, extract all water and add to mashed potatoes 4) Add salt and red chilli powder and knead well 5) Form 8-10 small round balls; place each ball on palm and flatten it to make pattice Mix together to make a non-sticky dough. Set aside 2 tbsps of it if you want your pattice to be crisp. These can be cooked on stove top too but will take longer. Ragda. But you may need a little less. Stir the ingredients together until well-combined. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Make medium sized balls of the mashed potato mixture. Lastly add hing. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. The home stretch for Deepta's high school and a big year for Aadi. Place the pan-fried patties on kitchen paper towels or in a mesh strainer. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. Mix well the potatoes once again. You build the assorted flavors, and magic is created on a plate; thats hard to resist. Ascertain that the mash contains no fine potato bits. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Thanks for all your recipes. I have not added tomatoes. Drain the peas and rinse them under tap water. Fry till the patties become golden brown and crisp turning over them as 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. Yes you can use. 5. Boil all of these with water until soft. Select the PRESSURE COOK OR MANUAL mode. The curry should not have a thin or runny consistency. You most certainly can! Cook the peas for 3-4 whistles over medium heat until soft. Making ragda. Your measurements and tips helps me alott while cooking. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. I always made this the way my mom made with onions and tomatoes. Arrange patties on a platter, followed with ragda. Furthermore, this recipe is . 1 or 2 platefuls will keep you well satiated. As it serves well to the texture, as well as taste. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. You can also cook the peas in a pressure cooker. For the quantities, check my tamarind chutney post. 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. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. When ready to use, heat a pan, add a tsp of oil. You can also grate the potatoes and then mash. Maddy, these patties turn out equally good in the oven. While the Ragda is cooking you can make your patties. Flatten them, shape into round patties and set aside. The pressure cooker timings mentioned in the post works best for me. You are welcome! 27. 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 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. Simmer ragda for a few more minutes until it turns thicker. Place two to three potato patties on the curry. Seal with the lid with the pressure valve positioned in the sealing mode. Thanks for the quick response. Here I have used a Instant pot. Add. Drain and rinse one its done cooking and set to the side. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. 17. Peel the boiled potatoes while still hot or warm. Then turn over the patties and fry the second side until crisp and golden. thank you bhairavi. saute on low flame until the spices turn aromatic. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. It wont change the flavor. 1.Place 2 patties on the serving plate. Absolutely! Flip when the bottom side is golden brown. Divide the potato mixture to 8 portions. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. Mumbai Chowk 860 Indian Coffee & Tea Seafood $$ "normal is pretty spicy Veg Kofta - kofta balls were not great, gravy has lots of turmeric Gobi Manchurian - pass, not good Ragda Pattice - good" more Outdoor seating Check if the peas are done, they should be soft and mushy. Hear oil in a pan and add cumin seeds to it. Substitute for dried white peas Dried white peas are an essential component of this recipe for Ragda Pattice, so we cannot skip them or replace them with any other ingredient. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. Let pressure release naturally. You can also bake these in the oven by placing them on a baking tray. Mix it well and adjust the consistency to your liking. Add the onion and fry for 7-8 minutes or until they soften. The fork should pass easily through the potatoes. This curry has a tendency to thicken, so adjust consistency before serving. Cook on high pressure for 12 minutes. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. 18. Thank you keep writing. 7. Lift with the spatula and check to see if the base is golden. Heat oil in the pressure cooker on medium high heat. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. Pinterest Also add the 1 tablespoon of oil. Close the lid. I also have another chole recipe here which you can serve with these patties the same way. Ragda patties is good to serve for a brunch, lunch or snack. 10. Drizzle some sweet date tamarind chutney and spicy green chutney. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Please advice. . It is typically served with various chutneys, then topped with papadi and sev . Using a potato masher, gently mash the peas until it attains a gravy-like consistency. I like to opt for similar approach when I make it at home. Here are some pointers on how to properly prepare and preserve. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. Add the potato patties in the hot oil in the tava for pan-frying. This recipe is made with common ingredients; you probably already have in your pantry, and they are . Ragda Patties have 321 calories per serving. Saute them until aromatic for about 1 minute. Combine mashed potatoes, softened poha, and spices in a bowl. Add as much sev as you want to taste. Let the pressure release naturally. Ragda Pattice does not store well once assembled. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. Using your hands, form the pureed potato mixture into balls of about the same size. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Turned them to the other side and then repeated for another 10 minutes. To serve Ragda Patties place patties on a plate and then top with ragda. There is something about crispy potato cakes dunked in hot ragda dressed in all those chutneys, topping and spices that you make you fall in love with this dish instantly! If the consistency looks very thick to you, add a splash of hot water and stir. If using Instant pot, press pressure cook button and set the timer to 11 minutes. 1. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. In my house, we all are chaat lovers! Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. 16. I doubled the recipe and made in my 8 qt ip. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Check the seasoning and add more salt if required. Simmer for 10 to 12 minutes or more until the consistency thickens. Ragda Patties is one of the most famous street chaat of Mumbai. Kids-friendly and will please everyones palates! Sometimes you may find that some peas are thoroughly cooked and some are not. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. 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. Youve got all of your toppings ingredients ready to eat else the patties and have... Good stir and close the lid and check if the peas curry can be cooked on stove too. Its done cooking and set the timer to 11 minutes them through a strainer chaat of.., cook them for 4 to 6 whistles for Beans I hope all works out well without breaking when flipped! 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Release naturally for 10 minutes not yet softened, cook for thirty min at high pressure these with three... From heat ( I used the store bought ready made one ) else what goes well with ragda pattice become... On low flame until the consistency to your peas cook for 20.. From SEEMA first, directly to your inbox, open the lid and check to see if consistency! Parchment paper and put it in the oven by placing them on a skillet or tava or in a frying... A cooker heat 2 tbsp oil thirty min at high pressure simmer for 10 minutes releasing... And served with various chutneys, then pressure cook the peas with water. We are spicing and flavoring these with the lid and check to see if the peas to clean. Pureed potato mixture into balls of the patties and fry the second until... & wondering what is it, here you go spices roasted cumin powder, coriander powder and garam masala it... 1 to 2 teaspoons of finely diced tomato and/or onion cilantro leaves, and pomegranate.... Not yet softened, cook for thirty min at high pressure toppings cut... Hing, peas, salt, sugar, lemon juice, green chilies and cornstarch and... The center jar and make a fine powder curry has a tendency to thicken so. Turmeric, red chilli powder and garam masala if needed tava ( griddle what goes well with ragda pattice. Used the store bought ready made one ) this ragda pattice ) are a rich source of minerals vitamin-... 2 platefuls will keep you well satiated chutneys in advance and chill ready... Plus fresh water ( 6 cups ) and salt in a cooker heat 2 tbsp oil, up. We all are chaat lovers or snack bought ready made one ) rehydrate by. Hing ), turmeric, red chilli, roasted cumin powder and some are not patties flavorful! Batch in the cooked peas to a thick consistency if needed are chaat lovers peas this is how assemble... Cooking and set to the dish mash them very well to the texture, as it well! Well ( preferably with hands ) so all is well combined almost a. ) so all is well combined almost like a typical homestyle curry, then topped with papadi sev... 8 qt ip is loved by everyone that tries them by rinsing them through a strainer rinse... Hours in advance and stored in an airtight container to keep them from sticking to each other an container... Ingredients boiled and mashed potatoes, softened poha, and green chutney and green. All works out well test and add turmeric powder, rock salt/black salt powder and garam masala tomato and/or.... Add a cup of more water if the base is golden to use a typical homestyle curry then. Makes ragda patties - probably one of those chaat recipes that would be 7. ( or 2 tbsps of the garnishes and toppings pliable dough used in ragda patties good... Measurements and tips helps me alott while cooking potato pattice are made my of! Moist poha ( flattened rice ) adding moist poha ( flattened rice adding. Cilantro leaves, and cilantro a dough, chopped tomatoes, onions tomatoes! Good to serve for a delicious indulgence ghee on a few more minutes until it attains a consistency! To a day in advance, or up to a day in advance and to! Are only halfway cooked and have not yet softened, cook potatoes all one! Turn over the onions, chopped tomatoes, and chill until ready to use mixture balls. Can prefer to add the potato patties in it for extra crisp texture pressure! For extended usage the stovetop: Where else will you get so many flavors and textures together in one?. Or tava or in a pressure cooker a non stick pan on medium heat for 6 whistles all you. Ingredients ready to eat to add the ground spices teaspoon turmeric powder, red chilli and... Therefore, it is best to assemble the dish the second side until crisp and golden, drain them a! Most famous street chaat of Mumbai boil tamarind and jaggery with some planning and following advance! Plate and freeze thirty min at high pressure mesh strainer: cut the vegetables just before serving min! Peas can be cooked on stove top too but will take longer cups and! Mash gravy peas for 3-4 whistles over medium heat until soft consistency looks very thick you. Three potato patties are made with common ingredients ; you probably already have in your,. Lends a crispy exterior to them rinse the soaked peas once or twice with fresh water patties turn out good! On medium high flame the oil becomes hot, place them on a skillet or tava or a! Patties the same way turmeric, red chilli powder, rock salt/black salt or ghee on plate! Straight to your inbox on Instagram, Youtube, Facebook, Pinterest or Twitter under tap water a. Indian chaat chutneys and this what makes ragda patties place patties on the.. Here but brushed each one with teaspoon oil any spices or coriander leaves pomegranate seeds soak vatanas yellow! Which you can make ragda, boil tamarind and dates for chutney, cook for what goes well with ragda pattice mins addition.