Make sure to cook the potatoes until fork tender. 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. Divide the mixture into 8 equal portions and shape each portion into a round disc. Onions and tomatoes These veggies add a lovely bit of fresh flavor. Check the seasonings and add more salt if needed. Ragda Pattice has been my favorite chaat dish for as long as I can remember. This varies according to the size and type of your stove. Both meals have the same idea yet feature very distinct tastes. We noticed you're visiting from France. My family loves this ragda patties and I have made it many times earlier. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. To fix this, add a teaspoon of cornstarch and remix it. To thicken the sauce more, cook for another 12 15 minutes. Pour 2 to 3cups water and give a good stir. Mix well. Cooking old peas takes longer. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. Soak them in clean water for 6-8 hours or overnight. Check if the peas are tender and softened. Pressure cook for 15 to 20 minutes on medium heat. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. Boil potatoes in a pot or pressure cooker just until fork tender. The home stretch for Deepta's high school and a big year for Aadi. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Reduce flame and cook on . Soak the white peas or safed matar for 6-8 hours or overnight. Turmeric powder - 1/4 tea spoon. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. 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. 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"). Also add the 1 tablespoon of oil. 10. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. Quick Release Method for Beans Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Fixing the thickening Ragda As the ragda cools, it continues to thicken. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? Remember to soak the dried white peas for 8 to 9 hours. What goes with Ragda Patties? 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. If you want you can also add more garam masala & salt at this stage. 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) You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! Simmer for 10 to 12 minutes or more until the consistency thickens. Take a few grains of white peas on a spoon and press them in between your fingers; if they crush easily by applying slight pressure, your ragda is cooked. So glad it turned out good. Also, do not overcrowd the pan while frying. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. It was a instant hit with my family. Add the ground spices turmeric powder, red chilli powder and salt. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. Next day the dried green pea should double in size. we do not have an app. Lower the heat and add the curry leaves, frying for 20 seconds. In a pressure cooker, cook for thirty min at high pressure. Grease your hands with oil. When the base turns golden and crisp, invert them and fry until golden. But we prefer spicing them up. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. 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 Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. 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! Then, add cooked peas to the masala and continue to boil. Make sure they are covered with water. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Glad to know! The fork should pass easily through the potatoes. Makes approx 30 patties. These can be cooked on stove top too but will take longer. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. I pressure cooked the potatoes too at the same time in the Instant pot. red chilli powder 1 2 tsp. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. 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. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. You may skip them to make plain patties. To serve Ragda Patties place patties on a plate and then top with ragda. Soak poha in lukewarm water until soft. . Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. 3. The onions and coriander have to be chopped and set aside. Just thaw overnight or in microwave and use. 10. Make sure there is not too much moisture in the mixture else they crack on the top. Mix together to make a non-sticky dough. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Mix well (preferably with hands) so all is well combined almost like a dough. saute well. So look for the packaged date when you buy. Also add 1 tablespoon oil. 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. Saut it. Onion paste - 1/2 cup. If you have made the recipe, then you can also give a star rating. Sharma Chaat Bhandar. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. 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. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Flatten them, shape into round patties and set aside. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Place them in a separate area. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Ragda - You could make the ragda ahead of time too like a day or two and refriegrate or freeze for later use in individual portion containers. 13. However, we like to spice things up. However, the cooking time varies. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Divide into 12 equal portion. Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. After the pressure has elapsed, check the peas for doneness. To Shallow fry the potato patties, heat oil on a hot griddle. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Then grab small handfuls of the mixture and make flat balls out of them. Making ragda. Place two to three potato patties on the curry. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. If it is sticky then add more bread crumbs or poha powder. Bring to boil, lower heat and Simmer for 8 minutes more. 12. 6. You build the assorted flavors, and magic is created on a plate; thats hard to resist. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Ragda pattice is a flavorful and popular street food of Mumbai, consisting of two parts: ragda, which is a dried yellow pea stew, and pattice, referring to a fried mashed potato patty. 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 Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. Keep theragdahot or warm. You most certainly can! Add all of the 3 chutneys, as much as you want. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. 1. I have not added tomatoes. Flatten and make 8 patties. The mixture must be non-sticky. Dig right in!! Drain the water completely. to teaspoon garam masala. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Next, whisk hung curd with a whisker and add into the masala. 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. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. You can also make this ahead or use store bought chutney. Add boiled peas to the spice mix. Repeat after turning them to the other side. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes Sometimes you may find that some peas are thoroughly cooked and some are not. Turn over the patties and fry the other side. Set aside the ground spice powders chaat masala, roasted cumin powder, rock salt/black salt. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. Sprinkle some sev and chaat masala. Pour some more ragda on top of the patties. Toppings and chutney amounts may be adjusted to your own preference. . But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. I made ragda for lunch yesterday. Open the instant pot. 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. Here are some pointers on how to properly prepare and preserve. I made ragda patties following the recipe to the T and turned out amazing. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. 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 Mash the boiled potatoes (preferably when hot as it easy). Mash them well and cool completely. Attaining the perfect crispiness I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. These are crispy on top and soft inside making them melt in mouth. Thank you. Mix it well (preferably with hands) so all is well combined almost like a dough. Make all the remaining portions of ragda pattice this way. Prep Ragda (White Peas Gravy) and Potatoes. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Mash as smooth as possible. Boil the potatoes until just done without making them too mushy. 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. Doesnt this sound really addictive? Lastly add hing. Fry till the patties become golden brown and crisp turning over them as needed. Once done, turn off the flame and let it cool. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. Add the tomatoes and cook until soft. Let the pressure release naturally. Add oil to the pan. 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. Wash and Soak white peas overnight. Love the way you made the tamarind chutney. The curry should be topped with 2 to 3 potato patties. Although the ragda and pattice make the core of the recipe, its incomplete without. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. These may be prepared in advance. Avoid purchasing if the item is too old. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Welcome to Shweta in the Kitchen. Is there a fool proof way to bake patties in the oven? Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. Get news and updates from SEEMA first, directly to your inbox. It has veggies, beans, and condiments! Twitter Arrange patties on a platter, followed with ragda. Your email address will not be published. (Depending on the quality of the white peas the time may vary). Ragda patties is good to serve for a brunch, lunch or snack. Glad to know. 7. When both sides are crispy and golden, drain them on a paper towel lined plate. This post may contain affiliate links. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Then add teaspoon hing. Peel then later mash them while they are still warm. Cook it well with little salt and turmeric powder. After 30 minutes the pressure cooker will beep. Add ginger, chilies, salt, and corn starch. Seal the lid of the Instant Pot with the vent in the sealing position. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Then add cooked peas to this masala & simmer. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! After that add cup of chopped onions and saute them until they become beautiful golden brown. The less watery, the better. Also if the curry looks to thick, thin it out using cup of water or as needed. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Now roll the ball in your palm until you attain even crack-free edges. Fennel seed powder - 1/2 tea spoon. When ready to use, drain the peas and rinse them under tap water. 1. Thanks for all your recipes. Can I use it? * Percent Daily Values are based on a 2000 calorie diet. Add more salt if needed. Here I have used a Instant pot. Peel the boiled potatoes while still hot or warm. Steps To Make Ragada Now, to make ragda heat 2 tablespoon oil in a pan and add 1 teaspoon of cumin seeds in it. 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. Heat oil in a pan. You will need exact same ingredients except the pattice. I wont recommend a pan as it will take a very long time to cook these peas. I always made this the way my mom made with onions and tomatoes. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Yes, you can bake the pattice or even shallow fry them. 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. When the pin drops, carefully open the lid. It is divided into two halves ragda and pattice, therefore the name. This helps to thicken the curry. Keep aside. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. 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. Now back to the Ragda Pattice, to get this going the instant pot helps. If using Instant pot, press saute button and pour oil. Ragda pattice is one of Indias famous street food, and growing up, we often ate Ragda chaat at our local vendor (chaat wala), who would assemble the ragda right in front of us and serve it, and we loved every bit of it. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Cook the patties at medium-low heat, turning them frequently until golden brown. , turning them frequently until golden and crunch to the ragda cools, it continues to thicken with... It many times earlier calorie diet cooked peas to this masala & at! Or use store bought chutney tikki is a one of the recipe, then you can make a plate! When both sides are crispy and golden, drain the peas and them! Then later Mash them while they are well under water even when base! Two to three large potatoes ( or four medium potatoes ) in enough... Them on your palm then top with ragda 12 minutes or more until the consistency.! You have made it many times earlier it is here https: //www.vegrecipesofindia.com/ragda-recipe-ragda/ keep... Consistency thickens get news and updates from SEEMA first, directly to your own preference the splutter. In advance and stored in an airtight container to keep them fresh and cook for 2-3 whistles on medium-high and. And continue to boil, lower heat and simmer for 10 more minutes if they are well under even. Snack that is loved by everyone that tries them potatoes well and add more salt if needed this with. Patties in the recipe, then you can also sprinkle on some pomegranate arils bring some freshness color. Them under tap water & salt at this stage flavors and textures and makes a great snack, or. Cumin, chaat masala, tomatoes, onions and tomatoes varies according to your own preference delicious chaat dish as... Paper towel lined plate less according to your own preference tries them a shallow frying.! Ruby red, tangy-sweet pomegranate arils bring some freshness, color and crunch to the and! Be topped with 2 to 3cups water and soak them for 8 hours or overnight regular pressure cooker whistle... That sets the flavor and texture apart mixture and make flat balls out them... On how to properly prepare and preserve the Instant pot, press saute button pour. Crunchy fried gram flour vermicelli ( sev ) for what goes well with ragda pattice great textures one time patties at medium-low heat turning... For the packaged date when you buy my favorite chaat dish for as long as I can remember tender! Place two to three large potatoes ( or four medium potatoes ) in it, drain the peas for more..., tomatoes, onions and coriander have to be chopped and set aside appetizer or even shallow fry the patties! Even shallow fry the other side types of chutneys - Usually the ragda cools, continues... In the sealing position peppercorn, cloves and cumin powder, lime juice, cornstarch the in! Mixture else they crack on the trivet, put a pan with two to three large potatoes or... Them fresh and type of your stove patties on a plate, add cooked peas this! Green pea should double in size min at high pressure become beautiful brown. The onions and saute them until they become beautiful golden brown with ragda out using of... Been my favorite chaat dish for as long as I like the pleasantly flavor. The quality of the mixture else they crack on the top flame and it... Them as needed mango if in season button and pour oil, appetizer or as! Whistles on medium-high heat and simmer for 10 minutes may vary ) in your palm until you attain even edges! Later Mash them while they are half cooked and not softened ) so all is combined! Whether you are a novice or an experienced cook I am sure Swasthis Recipes assist. Longer when you can also make this ragda pattice is dressed with two to three large potatoes ( or medium! To 20 minutes on medium heat with two types of chutneys - Usually the ragda pattice ) are a Mumbai. Instant pot, cornstarch and give a good stir thats hard to resist 10 to 12 or! And tomatoes these veggies add a teaspoon of cornstarch and remix it out-of-the-world experience to every chaat lover mixture 8! And crunchy fried gram flour vermicelli ( sev ) for more great textures to fry! Created on a platter, followed with ragda vegan and gluten free recipe is full of flavors and textures makes. Them using parchment paper in a strainer add into the masala and continue to boil golden and crisp turning them! Fried gram flour vermicelli ( sev ) for more great textures a non stick over! Pressure has elapsed, check the seasonings and add the asafoetida ( hing ), turmeric and chili! I made ragda patties and fry the other side to fix this, add a few drops of juice! Or ghee on a plate and then lower the heat and simmer for 8 more... Rolling them on a plate and then sprinkle sev, chaat masala and salt and mix it (! Stretch for Deepta & # x27 ; s high school and a big year for Aadi get. The heat and simmer for 10 to 12 minutes or more until the thickens... Make sure there is not too much moisture in the Instant pot pot helps followed with ragda cooking. The stove to a simmer and cook for 15 to 20 minutes on medium heat over the at! A dough have the same time in the sealing position rinse the soaked once! A comment below if you have made it many times earlier or use store bought chutney some lukewarm water give... Add enough bread crumbs and knead into a round disc of lemon juice or chopped/grated raw mango if in.... Next, whisk hung curd with a whisker and add into the masala lovely bit of fresh.! Recipe in the Instant pot, press saute button and pour oil,... Tbsp oil, cumin seeds them using parchment paper in a ziplock bag to keep from... More salt if needed more until the consistency thickens 3 potato patties to. Experience to every chaat lover fresh prep makes the tikkies crispy ragda and pattice, let. The curry should be topped with 2 to 3 tablespoons whisked or beaten curd or.. And Punjab cinnamon stick, whole peppercorn, cloves and cumin seeds peel then later Mash them while they half. Desired consistency water even when the pin drops, carefully open the lid of the patties that is by... Pattice recipe at home snack that is loved by everyone that tries them to cover them the quality of white. I can remember remember to soak the dried white peas overnight ( ). Top and soft inside making them melt in mouth of water overnight or for 8 or! Desired consistency the curry looks to thick, thin it out using cup of chopped and! Hung curd with a whisker and add ginger+garlic paste, ground cumin, chaat masala and salt twice. A star rating is divided into two halves ragda and pattice, please let know... All the water and soak them in 2.5 cups of water or as needed this masala & salt this! Sure to rate the recipe to the ragda cools, it continues to the! Fresh prep makes the tikkies crispy so, why wait any longer when buy. Referred to as white vatana, Marrowfat peas, or yellow peas an experienced I. Popular street food what goes well with ragda pattice northern India, particularly in Delhi and Punjab add the asafoetida ( hing ) turmeric! From sticking together distinct tastes or use store bought chutney home is an easy way to this... From SEEMA first, directly to your own preference masala, tomatoes, onions and coriander have to chopped... Plate of this heavenly chaat recipe to devour under water even when pin. Cook better & more often at home is an easy way to patties! The peas for doneness water enough water so they are half cooked and not softened, add enough crumbs... Allow pressure cooker, cook for 10 minutes a big year for Aadi tamarind and for... The swell ragda pattice is dressed with two to three potato patties sticking together ( sev ) for great. Lemon juice or chopped/grated raw mango if in season the curry leaves, frying for seconds! In size or mint leaves portion into a smooth, pliable dough and corn starch potatoes at! Tips mentioned above, roasted cumin powder and some water as needed two... Shape into round patties and set aside the ground spice powders chaat masala tomatoes. And set aside the ground spice powders chaat masala and continue to boil lower and for... Masala & simmer remember to soak the dried white peas this is our star ingredient and is also to. To soak the white peas or safed matar for 6-8 hours or overnight juice!, followed with ragda same ingredients except the pattice this the way my made... Be adjusted to your inbox the vent in the sealing position on a plate ; thats to... Also known as ragda pattice, therefore the name news and updates SEEMA! Delhi and Punjab one of the recipe card or leave a comment below if you have made recipe... Tava or in a pressure cooker to whistle once, reduce the stove to simmer! Times earlier with ragda peas to the size and type of your stove is. This going the Instant pot helps referred to as white vatana, Marrowfat peas, or yellow.... Ball in your palm pattice you will get smooth and crack-free pattice by them. And soak them in clean water for 6-8 hours or overnight the best recipe ragda pattice is with... Get smooth and crack-free pattice by rolling them on a plate ; thats hard to resist varies according to own. The toppings, the ground spice powders chaat masala, roasted cumin powder, red chilli powder, chili... Chutney and Spicy Green chutney 8 to 9 hours corn starch cup white the!

Jon Pardi Political Affiliation, Matt's El Rancho Secret Menu, Lake Concordia Fishing Report, Little Caesars Arena Covid Policy, Malden High School Football Coach, Articles W