Furthermore, this recipe is . In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. I share vegetarian recipes from India & around the World. 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. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Yes, you can bake the pattice or even shallow fry them. Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. 2. Maintain the Instant Pots warm setting. Of course, this recipe of Ragda Pattice has to be the one! how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. Rinse the dried white peas a couple of times in fresh water. Add as much sev as you want to taste. Ragda is ready. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. We are not eating simply a plain potato patty or only the curry. Add potato patties to the pan, do not overcrowd the pan. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. After the pressure has elapsed, check the peas for doneness. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. 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). Please follow the links below for the ingredients to make the chutneys. Yes you may use red poha. While the Ragda is cooking you can make your patties. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. Soak and cook the peas well to get a thick consistency. Check the seasoning and add more salt if required. Mash everything together with a hand masher to make a smooth dough. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Welcome to Dassana's Veg Recipes. You could add ginger garlic to these if you prefer these spicy. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). When ready to use, heat a pan, add a tsp of oil. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. 4. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Let see step by step of how to make these. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. 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. You will need exact same ingredients except the pattice. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. 10 - 12 mins on high heat) and mash well. Saut for 10 to 12 mins by pressing the saut button. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. Repeat after turning them to the other side. Ragda Pattice does not store well once assembled. After thirty min, the cooker will make an audible beep. If you love the recipe, please provide a star rating along with your comments. ToppingsThese ragda patties are filled with wholesome flavors, all thanks to the toppings such as onion, tomato, green chili, sweet and tangy green, and tamarind chutney that compliment this chaat recipe pretty well by making it amazingly delicious. 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! Mix it well (preferably with hands) so all is well combined almost like a dough. Divide the dough to 8 portions and make balls. 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. Combine mashed potatoes, softened poha, and spices in a bowl. What goes with Ragda Patties? Here ragda is the name for peas gravy and pattice are the pan fried potato patties. They should be made into patties by flattening them out. Now roll the ball in your palm until you attain even crack-free edges. 2. 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! For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. Boil the potatoes until just done without making them too mushy. You will see some of the skins loosen you may discard them. 6. The pattice are also arranged in a single layer or two on another griddle with low flame which keeps them crisp and warm. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! 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. When this side gets a golden, turn over again. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. Transfer the rinsed peas to a regular pressure cooker, and add salt and enough water to cover the peas. Add the peas, brown sugar and 2 cups of water. Appreciate any suggestions. Keep aside. Hello Swasthi The pressure cooker timings mentioned in the post works best for me. Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. When the oil becomes hot, place the patties and fry them on a medium high flame. Therefore, while purchasing, check for the packed date. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Remember to soak the dried white peas for 8 to 9 hours. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. How to store Ragda Patties? I also have a different recipe here with dried green peas. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Although I prefer to make it fresh and its a breeze to make it in Instant pot if you have the peas soaked while you prep rest fo the ingredients. Join Seema today and get a free 1-week trial. Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. In a pan it will take a lot of time to cook these peas and I would not recommend it. Here I have used a Instant pot. Hi Rhea The fork should have little trouble slicing through the potatoes. Next, whisk hung curd with a whisker and add into the masala. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. To make Matar Chaat, simply top your warm ragda with some sweet date tamarind chutney and spicy green chutney followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Ragda Patties (serves 3-4 as a main dish) Ingredients For Patties 4 large or 6 medium potatoes, boiled 2 slices bread salt to taste oil for shallow frying For Ragda 1 cup white vatana (dried whole yellow peas) 1 small onion, minced 1 tsp. Add the tomatoes and cook until soft. July 1, 2013 May 22, 2020 by . Top with besan sev and serve immediately. Potato Patties - You can make these ahead of time. Simply defrost overnight or in the microwave before using. Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. The home stretch for Deepta's high school and a big year for Aadi. Make sure to cook the potatoes until fork tender. Mix well the potatoes once again. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Arrange patties on a platter, followed with ragda. They were crisp and perfectly done. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Glad to know! Next he will take some portion of the dry ragda, add water and seasoning and warm it up. Soak the peas in enough water to cover them by about an inch. Heat a wide pan on medium heat. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Ascertain that the mash contains no fine potato bits. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Also add 1 tablespoon oil. 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 Stir well, add some water, and bring the mixture to boil. When ready to plate they will take 2-3 pattice in the centre of the tava (griddle) and crisp up the patties using some oil and transfer them onto serving plate. Flatten them, shape into round patties and set aside. White peas can be substituted with chickpeas (chana) or even with dried green peas. However it may vary depending on the size & model of your cooker. This saves a lot of time if you want to make the entire dish from scratch. Heat 1 tablespoon oil in a non-stick pan and spread it. Mix well and check for seasoning and adjust as per liking. Make yourself a plate and enjoy the explosion of flavors in your mouth. Let the pressure release naturally. Check if the peas are tender and softened. 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. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. Mint chutney - 3 tablespoons. Oilto cook our potato patties and ragda. Hi Kriti, Make sure the peas are tender and delicate. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. There is no right or wrong way to assemble the ragda. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Fry the potato patties in the heated oil in the tava. In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Spring Rolls | Crispy Veg Spring Roll Recipe. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. 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. Add cooked peas, tamarind extract and jaggery. Lastly add hing. Do not over cook them. Ragda Patties is one of the most popular and loved dishes pan-India, especially in Maharashtra. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Although it tastes best when prepared fresh, you may easily make it in an Instant Pot if you soak the peas while preparing the other components. Make medium sized balls of the mashed potato mixture. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. 2. Then add back to the ragda so it turns thick. Now add the chopped onipn, ginger and garlic and saute well. If you want you can also add more garam masala & salt at this stage. Make sure there is not too much moisture in the mixture else they crack on the top. Check your inbox or spam folder to confirm your subscription. So glad it turned out good. Before arranging the ragda patties, prepare all of the garnishes and toppings. So look for the packaged date when you buy. 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. Finy chop the onion, ginget, garlic and tomato. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. Thanks Mohana, And dont forget to share it with your family and friends. I have not added tomatoes. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). But the cook time changes. 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. Absolutely! 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. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. When the pin drops, carefully open the lid. Mix together to make a non-sticky dough. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. They are more readily mashed when they are chilled. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. 5. The ragda should have thick in moderate amount. Additionally, you may freeze them for extended usage. 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). I wont recommend a pan as it will take a very long time to cook these peas. 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. Allow the pressure to release naturally. 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 1. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. I used my IP and made the imli chutney too. Its comprises of two parts - Ragda and pattice, hence the name. Cook for another 2-3 minutes at a low flame. Cover until ready to shallow fry. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Delicious and healthy Matar Chaat is ready!! When both sides are cirpsy and golden, drain them on a paper towel lined plate. Set aside 2 tbsps of it if you want your pattice to be crisp. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. The ragda consistency should be medium to medium-thick and flowing. That goes over top of crispy patties. While the ragda pressure cooks, make the green and red chutneys. Add more salt if needed. Peel the potatoes and put in a large mixing bowl. Drain all the water next day and rinse them. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). Finally the hot ragda patties is drizzled with sweet and spicy chutneys and topped with onion tomato cilantro, sev, spices and squeeze of lemon juice. Give it a quick mix and add the white peas along with salt and 3 cups of water. Set these aside. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Mash the boiled potatoes (preferably when hot as it easy). Makes approx 30 patties. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . 17. Divide the potato mixture to 8 portions. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. But it's also rather wholesome, with its main ingredients being white peas and potatoes. Heat oil in a pan. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. Then top with some pomegranate arils. . Twitter Do not cook for long because the liquid will evaporate, and the ragda will thicken. When they are still warm, peel and thenmash them. Pour 2 ladles of ragda to a serving plate. pressure cook for 5 whistles or until peas gets cooked completely. If required, add extra salt to the spices before serving. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. 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). 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. These are crispy on top and soft inside making them melt in mouth. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. Take one portion, apply some oil to your palms and flatten them to shape into round patties. Mash as smooth as possible. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Flip when the bottom side is golden brown. Attaining the perfect crispiness I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. During this while, the peas also double in size. Serve immediately. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Pour 2 to 3cups water and give a good stir. Add the spices and saute till the raw smell goes off. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. Mix well. Preferable refrigerate for at least an hour. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. Bake them at 400 F or 200 C for 14 mins. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Salt plus red chili powder may also be added to the mix. If they are still al dente then pressure cook for a little longer. Complete all other similarly. Open the lid and inspect the potatoes with a knife or fork. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Mix well. You will see some of the skins loosen you may discard them. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. Before serving, chill the potatoes to room temperature. 11. Here I have used a Instant pot. Since they are served together the dish is known as Ragda patties. Keep the potato patties on the hot oil in the tava for frying. 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. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. Sprinkle some roasted jeera powder, chaat masala powder. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Then add teaspoon hing. Lower the heat and add the curry leaves, frying for 20 seconds. I made ragda for lunch yesterday. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. 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. Prior to cooking the patties, prepare all of the ingredients needed for assembly. 7. To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. When ready to plate, chop the onions, green chilies, and cilantro. For smooth textured pattice Potatoes can be mashed properly when warm. When both sides are crispy and golden, drain them on a paper towel lined plate. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Combine the safed vatana, garam masala, turmeric powder, coriander-cumin seeds powder, chilli powder, coriander and salt in a deep bowl and mix well using your hands until it forms a lumpy mixture. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). It will also serve the purpose quite brilliantly. I do hoever want to get past the hump and look forward to good things in 2019. Making this is a 2 step process & can be made simultaneously to save time. Peel the boiled potatoes while still hot or warm. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Boil all of these with water until soft. Avoid making it watery. I always made this the way my mom made with onions and tomatoes. Make sure they are covered with water. Thanks for all your recipes. 5. Thank you so much! Swasthi, When ready to use, drain the peas and rinse them under tap water. Place two to three potato patties on the curry. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Defrost and reheat until really hot and bubbling. Wash and soak the Vatana overnight in water. YouTube Youll be able to cook all of the patties in one go this way. Serve ragda patties immediately for the best textures and taste. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Place two aloo patties in the center. Spread the oil well and fry them on the other side as well until crisp and golden. Saut for a minute. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. Serve the ragda patties as soon as theyre finished being prepared. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. Add tomatos and cooked white peas. This helps to thicken the ragda. 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. Once done, drain the water and rinse them well. Turn the patties around and cook one on each side until they are crisp and golden. You may want to check it here masala puri, This sounds yummy ! Thank you so much. By Swasthi on November 11, 2022, Comments, Jump to Recipe. We thank you for your understanding and patience. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! Freshwater should be used to wash the dry white peas many times.
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