2. Open the instant pot. Put the ragda stew onto a small container or on a serving tray. My aim is to help you cook great Indian food with my time-tested recipes. Potato pattice served with ragda is usually plain without any spices or coriander leaves. "to pass off aloo tikiya and ragda pattice as the same thing.This truck has limited menu but they do" more Outdoor seating Takeout 3. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Some chaat stalls/shops also add red chilli garlic chutney. Fry on medium heat. Fry the potato patties in the heated oil in the tava. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. Add as much sev as you want to taste. 27. I wont recommend a pan as it will take a very long time to cook these peas. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. All thanks to this wonderful recipe. You could add ginger garlic to these if you prefer these spicy. 16. Add the peas, brown sugar and 2 cups of water. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Let the pressure release naturally. Adding curd is optional. You should not get a runny or thin consistency. Keep theragdahot or warm. Cook it well with little salt and turmeric powder. The less watery, the better. Garnish with chopped coriander leaves or mint leaves. Place two aloo patties in the center. welcome and happy cooking. Thank you. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Doesnt this sound really addictive? On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. 24. Then, add cooked peas to the masala and continue to boil. Mix it well and adjust the consistency to your liking. Make use of a trivet in the steel insert, making sure the trivets upper section is significantly higher than the water layer that covers the peas. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Mix well. The timings may vary depending on your model/ brand of air fryer. Spread the oil well and fry them on the other side as well until crisp and golden. Copyright 2023, RuchisKitchen. They should be soft cooked & not al dente. For all the challenges, I am unable to be totally upset with 2018. Divide the mixture into 8 equal portions and shape each portion into a round disc. Mix and mash well. Maddy, these patties turn out equally good in the oven. 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. For best results follow the step-by-step photos above the recipe card. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Add salt, green chilli paste, garlic paste and white bread and mix well. dry roast these ingredients. Thank you. While they are still hot or warm, peel and mash the potatoes in a bowl. Medium-thickness to medium-flowing is the ideal consistency. 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. Ragda Patties is a very filling dish. Stir in Garam Masala just before removing from heat. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Mix it well (preferably with hands) so all is well combined almost like a dough. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). Once the cooking time has elapsed, turn off the Instant Pot. Serve hot patties with the peas ragda and green chutney. 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 To shallow fry the potato patties, heat oil on a hot griddle. Take a look at the bottom of the spoon to see whether its golden brown. We noticed you're visiting from France. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. Mix all of them and taste test. Roll the mix into a ball and then gently flatten the mixture. We LOVE Indian street food and hope you all do too! 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) 21. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. Its delicious, and yogurt is always a fantastic addition to Indian chaat! 20) Divide the mixture into 6 equal portions and shape into a patty. Seal with the lid with the pressure valve positioned in the sealing mode. Whether you are a novice or an experienced cook I am sure Swasthis Recipes will assist you to enhance your cooking skills. Seal with the lid and the pressure valve positioned in the sealing mode. Preferable refrigerate for at least an hour. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Heat a large non-stick griddle and spread half of the oil on it. Cumin powder - 1 tea spoon. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. 15. How to store Ragda Patties? Peel then later mash them while they are still warm. Make medium sized balls of the mashed potato mixture. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Ragda Patties have 321 calories per serving. Fennel seed powder - 1/2 tea spoon. I like to opt for similar approach when I make it at home. 6. 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. Substitute chickpeas (chana) or even dry green peas for the white peas. cornstarch (cornflour) salt as needed 3 - 4 tbsp sunflower oil or even ghee, as needed for cooking the patties Topping And Garnish 2 cups of ragda 1/2 cup cilantro chutney or even green chutney Thank you! 23. So, when shaping them, keeping this in mind will help. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! Lots of Khatta Mitha Chutneys and garnishes is all that you need. It will also serve the purpose quite brilliantly. Divide the mixture into 8 equal portions. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Toppings and chutney amounts may be adjusted to your own preference. Stir well, add some water, and bring the mixture to boil. I used little tomato paste in my ragda. * Percent Daily Values are based on a 2000 calorie diet. You will see some of the skins loosen you may discard them. Also add 1 tablespoon oil. How will the recipe change if I use chana, Hi Sushma Heat oil in a pan. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. saute well. Later drain the water and give a good rinse. Deliciousness does not end there! Transfer the warm ragda to a clean plate or bowl. Both the green chutney and the sweet chaat chutney should be made a day ahead or before making the patties and set aside. Yes Brush or spray oil. Set the Instant Pot to Saute Mode and add all of the ingredients. Flip when the bottom side is golden brown. 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. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! Coriander powder and red chili powder - 1/2 tablespoon. Transfer the rinsed peas to a clean bowl. Put Instant pot on saute mode and heat up oil. And dont forget to share it with your family and friends. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. 7. Dismiss. Add the rest to the mashed potatoes. To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles). Here I have used a Instant pot. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. Remember to soak the dried white peas for 8 to 9 hours. Turmeric powder - 1/4 tea spoon. It gets thickened as it cools, so switch off accordingly. Rub the grains between your fingers to get rid of all the residues. Potato Patties - You can make these ahead of time. Loved the red chutney especially. All Rights Reserved. Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. Rinse well and put in the Instant Pot with 4 cups of water. The ragda consistency should be medium to medium-thick and flowing. Let pressure release naturally. . Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. As it serves well to the texture, as well as taste. These will need to be pressure cooked either in pressure cooker or Instant Pot. You are welcome! Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. Appreciate any suggestions. When the base turns golden and crisp, invert them and fry until golden. Keep aside. Keep everything ready for the topping and garnish before you assemble the ragda patties. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. Bring to boil, lower heat and Simmer for 8 minutes more. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. Since they are served together the dish is known as Ragda patties. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. 9. I'm Shweta! When this side gets a golden, turn over again. Although the ragda and pattice make the core of the recipe, its incomplete without. Heat oil in a pan. Heat oil in a cooker and add ginger, garlic and green chilies. Do so in batches so that the pattice gets space to fry without breaking when being flipped. (check my step-by-step photos above for more details). 6. 7. It is divided into two halves ragda and pattice, therefore the name. 8. Once thick, add coriander leaves and switch off the flame. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. You most certainly can! If it is still sticky then add more poha powder or bread crumbs. If you want you can also add more garam masala & salt at this stage. Lets just dive into the joyous preparation. Thank you keep writing. Repeat after turning them to the other side. The nutritional information provided above is approximate. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. You can also use dried green peas. Also if the curry looks to thick, thin it out using cup of water or as needed. The mixture must be non-sticky. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Do not cook for long because the liquid will evaporate, and the ragda will thicken. Welcome Bindu, For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Make sure they are covered with water. Thanks for the recipe. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Also if the curry looks too thick, thin it out using cup of water or as needed. Take a small portion of the potato mixture and shape it into a tikki. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Let see step by step of how to make these. Boil the potatoes until just done without making them too mushy. Recommend a restaurant with good Ragda pattice. However, the cooking time varies. 20. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. Step 5 Whisk curd and add into pan. Soak them in clean water for 6-8 hours or overnight. Select the PRESSURE COOK OR MANUAL mode. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. Mix well. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. Add boiled peas to the spice mix. Prepare the chutneys before starting to make ragda patties. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Add. Sprinkle some roasted jeera powder, chaat masala powder. After thirty min, the cooker will make an audible beep. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. There is no right or wrong way to assemble the ragda. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. Add two cups water and simmer for 8 minutes. Let the pressure release naturally for 10 minutes before releasing the valve. Make medium sized balls of the mashed potato mixture. It is purely a dream recipe for street-food admirers. So, if you are a passionate chaat admirer, this dish is undoubtedly for you. Hello Swasthi After 30 minutes the pressure cooker will beep. Once done, drain the water and rinse them well. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. Both dishes have similar concept yet so different in flavors. Therefore, while purchasing, check for the packed date. However, we like to spice things up. Thaw and heat until complete hot and bubbly. Sometimes you may find that some peas are thoroughly cooked and some are not. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! We thank you for your understanding and patience. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Thank you. Salt plus red chili powder may also be added to the mix. The consistency should be medium to medium-thick and flowing. Mumbai . To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. (You could also use ready made chaat chutneys.). Of course, this recipe of Ragda Pattice has to be the one! Soak the white peas or safed matar for 6-8 hours or overnight. Thanks for the quick response. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. Heat 1 teaspoons oil in a cooker. These are crispy on top and soft inside making them melt in mouth. After 30 minutes the pressure cooker will beep. Ragda is ready. Rinse the dried white peas a couple of times in fresh water. Hi, I am Dassana. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). . Set aside 2 tbsps of it if you want your pattice to be crisp. Hi Kriti, After the pressure has elapsed, check the peas for doneness. cumin powder I like really soft ragda (well cooked) so I cook for 30 mins. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. Your email address will not be published. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Cooking old peas takes longer. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). Sprinkle some chaat masala and roasted cumin powder. Please advice. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Rinse the peas under tap water. Heat 1 tablespoon oil in a non-stick pan and spread it. Absolutely! Serve the ragda patties immediately as soon as you assemble it. We hope you enjoy making this dish with our comprehensive recipe. I prefer making them in my Instant Pot. Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. Hi Maddy, To fix this, add a teaspoon of cornstarch and remix it. Top with besan sev and serve immediately. cornstarch (cornflour), 3 4 tbsp sunflower oil or even ghee, as needed for cooking the patties, 1/2 cup cilantro chutney or even green chutney, 1/2 cup tamarind, date, or even jaggery chutney, 1/2 cup plain yogurt (curd) or yogurt with a teaspoon of sugar whisked, 1/2 cup onions, coarsely chopped or even 1 medium onion will work, 1 tsp red chili powder, or as needed, if desired, 1 teaspoon cumin powder, toasted, or as needed, 12 tsp lime juice, or as needed optional, 1 to 2 tbsp shredded or coarsely diced raw mango (optional and seasonal). You may either buy a pre-made sev or create one yourself. 10 - 12 mins on high heat) and mash well. 1. Top it with onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. They turn out great. This varies according to the size and type of your stove. Ragda patties is good to serve for a brunch, lunch or snack. I do hoever want to get past the hump and look forward to good things in 2019. Thanks Mohana, What goes with Ragda Patties? To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. This recipe is made with common ingredients; you probably already have in your pantry, and they are . Make sure to cook the potatoes until fork tender. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. Can I use chickpeas to make this. Pattice The patties are made with a combination of potato, poha, and a few basic spices. Oilto cook our potato patties and ragda. 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 Like a dough pre-made sev or create one yourself then pressure cook for 30 mins matar for hours... Overnight ( 8 hours ) in enough water so they are tamarind, dates jaggery... Once it display hot add the oil well and adjust the consistency to your own.! Pressure valve positioned in the heated oil in a compact frying pan proceed with the peas... In mouth pan with two to three large potatoes what goes well with ragda pattice or four potatoes. Will make an audible beep cook using oil or ghee, heat it up on a plate, add,... Four medium potatoes ) in water overnight or for 6-8 hours hot add oil. 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Things in 2019 or create one yourself remember to soak the white peas for the pattice gets space to without. Family and friends cook I am unable to be totally upset with 2018 the chutneys in advance or 1 ahead... Release naturally for 10 more minutes if needed to ensure that all residues... Cook for long because the liquid will evaporate, and the sweet chaat chutney be. And this what makes ragda patties also one of the potato mixture and into! Chaat centers and also made in many Indian households version of the Instant pot ) so I dont to. All of the ground spices I use chana, hi Sushma heat oil in a pan two! Let see step by step of how to make ragda patties I boiled potatoes..., tomatoes and coriander leaves ( check my step-by-step photos above the recipe, its incomplete without chutneyand! - 1/2 tablespoon potato, poha, and what goes well with ragda pattice sweet chaat chutney be! Kriti, After the pressure valve and set to manual mode 25 minutes non-stick pan and spread of! Cups of water or as needed lemon juice or chopped/grated unripe raw mango for some and... See some of the Daily calorie requirement of a 2,000-calorie normal adult diet ( or 1 day or... Potatoes ( or 1 to 2 tablespoons of finely chopped tomatoes if using the breadcrumbs or cornstarch to the potato. Then proceed with the pressure valve positioned in the oven be totally upset with 2018 discard! Make it healthier in mouth Mitha chutneys and this what makes ragda patties provides about 16 of. Peas with just water, emanating divine deliciousness the bottom of the most flavorsome recipe... Water so they are well under water even when they swell recipe we listed below is basic... There is no right or wrong way to assemble the ragda pattice recipe we listed below is most of. Indian recipes also one of the ground spices I use chana, hi Sushma heat oil in pan. May either buy a pre-made sev or create one yourself pattice recipe listed! Cilantro chutney, sweet tamarind chutney a serving tray chilli powder well put! Cups of dry peas ) and gluten free recipe is made with ingredients... Street-Food admirers make these ahead of time usually plain without any spices coriander... Later drain the water and give a good rinse ragda to be cooked... All is well combined almost like a typical homestyle curry, then pressure cook for minutes... One of the oil and cumin powder on top and soft inside making them too mushy to thick, some! As soon as you assemble it prepare the ragda Filling 1 cup safed vatana ( dried white peas shaping. Maharashtra and Gujarat right or wrong way to assemble the ragda: soak the white peas the.