The North Indian variant of the Ragda Pattice is called Chhole Tikki, and the ragda is substituted with a Punjabi chole curry cooked with chickpeas and aloo tikki (spicier version of potato pattice). If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Variations may exist due to the ingredients/brands used. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. Next we will begin making the patties. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. 4. I hope all works out well! Divide the potato mixture to 8 portions. . Sprinkle some sev and chaat masala. Here are some pointers on how to properly prepare and preserve. Glad to know! Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Add all of the 3 chutneys, as much as you want. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. While they are still hot or warm, peel and mash the potatoes in a bowl. To shallow fry the potato patties, heat oil on a hot griddle. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Ascertain that the mash contains no fine potato bits. Wash and soak the Vatana overnight in water. Take one portion, apply some oil to your palms and flatten them to shape into round patties. If required, add extra salt to the spices before serving. Later drain the water and give a good rinse. Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. Therefore, prepare the ragda according to the number of people. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. Its delicious, and yogurt is always a fantastic addition to Indian chaat! how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. Pressure cook for 30 minutes. Then, add cooked peas to the masala and continue to boil. After 30 minutes the pressure cooker will beep. Repeat for the remaining dough. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. Old peas need longer time to cook. Open the instant pot. And the best part is you can even make a large batch as this recipe is scalable and can be easily doubled or tripled, as mentioned in the recipe card. 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 Can I use it? To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Add breadcrumbs or cornflour and salt to the mashed potatoes. Glad to know. Also if the curry looks too thick, thin it out using cup of water or as needed. Cook the patties at medium-low heat, turning them frequently until golden brown. Drizzle some sweet date tamarind chutney and spicy green chutney. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. Transfer the rinsed peas to a clean bowl. Chhole tikki is a popular street food in northern India, particularly in Delhi and Punjab. Mix. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. 7. Since they are served together the dish is known as Ragda patties. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. Mash some of the cooked peas with a potato or vegetable masher. The home stretch for Deepta's high school and a big year for Aadi. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. We thank you for your understanding and patience. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Finy chop the onion, ginget, garlic and tomato. Recommend a restaurant with good Ragda pattice. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. Add cumin seeds, bay leaf and hing powder. It is divided into two halves ragda and pattice, therefore the name. All thanks to this wonderful recipe. drain off the water and transfer to the cooker. You can prefer to add the amount of chutney as desired. Turn the patties around and cook one on each side until they are crisp and golden. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. 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. Serve immediately. Swasthi, Absolutely! During this while, the peas also double in size. The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! Happy to know your family liked it! If they are undercooked, pressure cook for a little longer. 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. Peel the potatoes while still hot or warm. red chilli powder 1 2 tsp. Add the spices and saute till the raw smell goes off. When ready to use, drain the peas and rinse them under tap water. Add two cups water and simmer for 8 minutes. You will need exact same ingredients except the pattice. And dont forget to share it with your family and friends. Curd may or may not be added to the dish. Some chaat stalls/shops also add red chilli garlic chutney. Cancel the saute mode. 24. 13. Thank you so much! Rub the grains between your fingers to get rid of all the residues. You will see some of the skins loosen you may discard them. Substitute chickpeas (chana) or even dry green peas for the white peas. Add the potato patties in the hot oil in the tava for pan-frying. Mix well. 1. Therefore, modify the cooking time as necessary. To fix this, add a teaspoon of cornstarch and remix it. 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. Please rate the recipe by clicking the stars below. 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. Keep the potato patties on the hot oil in the tava for frying. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. 1.Place 2 patties on the serving plate. Pressure cook for 15 to 20 minutes on medium heat. If using dried green peas in the instant pot, how does the cook time change? Saute them until aromatic for about 1 minute. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. Transfer the warm ragda to a clean plate or bowl. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. 1 teaspoon chaat masala (or garam masala). Ragda Pattice does not store well once assembled. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Once done, drain the water and rinse them well. Here are some of my tips on how tp prep and store. You can also grate the potatoes and then mash. Mash everything together with a hand masher to make a smooth dough. 1 or 2 platefuls will keep you well satiated. Lift with the spatula and check to see if the base is golden. Then place the patties on it. 8. You should not get a runny or thin consistency. Drain the water completely. Simmer for 3 to 4 mins to bring out the flavors of garam masala. Take a tennis ball size of a mix in your hand. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. But the cook time changes. 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. Stir. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. When ready to use, heat a pan, add a tsp of oil. to teaspoon garam masala. Check your inbox or spam folder to confirm your subscription. Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Add the hydrated white peas to the steel insert of the Instant Pot. Cover the pressure cooker. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Make sure to cook the potatoes until fork tender. Sprinkle some roasted jeera powder, chaat masala powder. Prepare the chutneys before starting to make ragda patties. 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. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. You most certainly can! Learn how to make ragda patties at home with my one pot pressure cooker ragda and crisp potato patties, with options to bake and air fry. Keep theragdahot or warm. If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes When both sides are crispy and golden, drain them on a paper towel lined plate. Heat a large non-stick griddle and spread half of the oil on it. The pressure cooker timings mentioned in the post works best for me. Add chopped coriander or mint to the dish as a finishing touch. Of course, this recipe of Ragda Pattice has to be the one! Wash and soak them over night or for 8-10 hours. Then add back to the ragda so it turns thick. Dismiss. Doesnt this sound really addictive? Place 3-4 patties on a plate, add some ragda over each enough to cover them. Add ginger, chilies, salt, and corn starch. Potato pattice served with ragda is usually plain without any spices or coriander leaves. Thank you so much for sharing the pictures. Sort through the white dried peas or matar to remove all the pebbles and gritty things. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. 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. Then add pomegranate arils to the mix. Thanks for the quick response. Cooking old peas takes longer. If it is still sticky then add more poha powder or bread crumbs. To thicken the sauce more, cook for another 12 15 minutes. These numbers should be considered estimates, as they are not calculated by a registered dietician. Loved the red chutney especially. 8. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. Serve hot patties with the peas ragda and green chutney. 4. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. 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. Add more salt if needed. without these. Welcome to Dassana's Veg Recipes. Set the Instant Pot to Saute Mode and add all of the ingredients. Before you make ragda, put the white peas in enough water for 6-8 hours . Open the lid and inspect the potatoes with a knife or fork. Stir well, add some water, and bring the mixture to boil. I also have a different recipe here with dried green peas. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. Cumin powder - 1 tea spoon. 11. A spoonful of oil is also a good addition. Mix well. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. Thank you so much. Ragda patties is good to serve for a brunch, lunch or snack. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! Please advice. The recipe may be adjusted up or down in order to produce a small or large quantity. Lets just dive into the joyous preparation. Check the seasoning and add more salt if required. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Add the ground spices turmeric powder, red chilli powder and salt. You can shallow fry as well as roast the patties. 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. Mix all of them and taste test. Ragda Pattice might sound intimidating to make, but is truly easy with some prep. Hi, I am Dassana. 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. Put Instant pot on saute mode and heat up oil. Seal with the lid and the pressure valve positioned in the sealing mode. Deliciousness does not end there! I love to make this recipe for potlucks and parties and its always loved!! 4. Simmer ragda for a few more minutes until it turns thicker. I mean, who would not love a fresh plate assembled of ragda pattice? Wash and Soak white peas overnight. Additionally, you may freeze them for extended usage. Saut for a minute. Please follow the links below for the ingredients to make the chutneys. I need to make a large quantity, and am looking for a quicker way to do this. Also if the curry looks to thick, thin it out using cup of water or as needed. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Allow the pressure to release naturally. If you want to minimize the number of potatoes in the pattice, half the quantity may be substituted with mixed vegetables such as boiled carrots, peas, and sauted spinach. Potato Patties (Pattice) 4 medium-sized potatoes, or 2 big potatoes 1/2 teaspoon chili powder, red 1/4 cup breadcrumbs or 2-3 tbsp. Lots of Khatta Mitha Chutneys and garnishes is all that you need. Making ragda patties on a weeknight will be a breeze with some planning and prep. Your measurements and tips helps me alott while cooking. Flip when the bottom side is golden brown. For the quantities, check my tamarind chutney post. Set the temperature to medium-low and fry for a few minutes. Keep everything ready for the topping and garnish before you assemble the ragda patties. Press the saut button and set the time to 10 or 12 minutes. But you can also use the traditional Indian cooker. Remember me * Percent Daily Values are based on a 2000 calorie diet. After 30 minutes the pressure cooker will beep. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. It wont change the flavor. Keep the onions & cilantro in a separate container for future use. The onions and coriander have to be chopped and set aside. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! 20. Then place 2 pattice. Spices Such as degi mirch, chaat masala, salt, coriander powder, cumin seed powder, and amchur powder add tons of flavor and aroma to our ragda pattice. Hi Kriti, Then turn over the patties and fry the second side until crisp and golden. Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. The pressure valve should be in the locking position when the lid is closed. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Set it aside. So, when shaping them, keeping this in mind will help. Thaw and heat until complete hot and bubbly. (check my step-by-step photos above for more details). and a little perseverance goes a long way! However it may vary depending on the size & model of your cooker. Before arranging the ragda patties, prepare all of the garnishes and toppings. Soaking for the ultimate soft ragda Dried white peas/ safed matar are soaked overnight or for at least 6- 8 hours to attain the smoothest texture. Making Ragda in stove-top pressure cooker. Get news and updates from SEEMA first, directly to your inbox. All Rights Reserved. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. 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. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. When this side gets a golden, turn over again. Onion paste - 1/2 cup. 11. If they are still al dente then pressure cook for a little longer. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Therefore, it is best to assemble the dish when needed. 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). Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. To make Ragda patties in advance . Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. Ragda. In a pressure cooker, cook for thirty min at high pressure. 12. Flip when the bottom side is golden brown. Turned out good. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Fry till the patties become golden brown and crisp turning over them as needed. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Now add the finely chopped onions, coriander leaves. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. Yes you may use red poha. Serve ragda patties immediately for the best textures and taste. Oil: I used sunflower oil to fry the red chillies until crisp. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. 26. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Stir the ingredients together until well-combined. Give it a good stir and close the lid. They were crisp and perfectly done. 19. I made ragda for lunch yesterday. Soak the peas in enough water to cover them by about an inch. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Ragda Patties (also spelled as Ragda Pattice) is a delicious chaat meal where white pea curry is served with crisp potato patties, garnished with sweet spicy & tangy chutneys, sev, onions and tomatoes. Making ragda. 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. Now roll the ball in your palm until you attain even crack-free edges. 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 So, if you are a passionate chaat admirer, this dish is undoubtedly for you. Here I have used a Instant pot. Drain all the water next day and rinse them. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Place a pan containing 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. I did not crumb coat the patties here but brushed each one with teaspoon oil. 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. . 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 So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Place them in a separate area. 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. Required fields are marked *. I like really soft ragda (well cooked) so I cook for 30 mins. You may serve ragda patties with yogurt. Whether it be the Mumbai famous Pav-bhaji or Delhis popular street food Matar kulcha, Ram ladoo, or Aloo Tikki, we love them all, andthe new one to join the list is Ragda pattice. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). Here I have used a Instant pot. This helps to thicken the curry. You can also make this ahead or use store bought chutney. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. Step 5 Whisk curd and add into pan. Onions and tomatoes These veggies add a lovely bit of fresh flavor. The timings may vary depending on your model/ brand of air fryer. Serve the ragda patties immediately as soon as you assemble it. Heat oil in a cooker and add ginger, garlic and green chilies. This post may contain affiliate links. Put the ragda stew onto a small container or on a serving tray. This helps to thicken the ragda. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. Pressure cook for 30 minutes on high pressure. Mint chutney - 3 tablespoons. Add the onion and fry for 7-8 minutes or until they soften. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. 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"). 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. You can also freeze these for longer use. 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). Ragda Patties have 321 calories per serving. Mix it well and adjust the consistency to your liking. Top it with green chutney and tamarind chutney. If you have made the recipe, then you can also give a star rating. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Let pressure release naturally. 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. Rinse a few times in fresh water and then soak 1 cup of dried white peas in water overnight or for 8 to 9 hours. Also add 1 tablespoon oil. Open the lid and check the potatoes with a fork or knife. Do not over cook them. I wont recommend a pan as it will take a very long time to cook these peas. 9. "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. We moderate comments and it takes 24 to 48 hours for the comments to appear. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. 5. Grease your hands with oil. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. This snack food recipe requires three key components: If you can, I suggest that you make as many of the above recipes as possible for the best, freshest toppings. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. 21) Heat the oil for shallow frying in a pan on medium heat. You may skip them to make plain patties. We are not eating simply a plain potato patty or only the curry. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. Set aside 2 tbsps of it if you want your pattice to be crisp. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Preferable refrigerate for at least an hour. (I used the store bought ready made one). I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Lost your password? How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Fry the potato patties in the heated oil in the tava. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Transfer the soaked peas to a strainer and rinse them thoroughly under the tap water. It gets thickened as it cools, so switch off accordingly. Method. Thank you for the yummiest recipes. 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. Mix well. INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder 1. Hello Swasthi Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Fry on medium heat. Yes Brush or spray oil. When ready to plate, chop the onions, green chilies, and cilantro. Assemble only when you are ready to eat else the patties become soft. Allow the pressure to release naturally. 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. Thank you. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Heat oil in a pan. Hi Rhea Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Now add ginger and green chilli paste. YouTube 10. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. Then flatten them. They should be made into patties by flattening them out. When the oil becomes hot, place the patties and fry them on a medium high flame. Drain the peas and rinse them under tap water. Cook for another 2-3 minutes at a low flame. And give a good addition to thick, thin it out using cup of water or as.... Not love a fresh plate assembled of ragda pattice hot, add chilli!, green chilies are served together the dish is bursting with flavor and texture and an! Crisp potato pattice served with ragda is Usually plain without any spices or coriander leaves Preparation ragda. Add chopped coriander or mint to the potatoes with a handful of readily available ingredients, and! Hands with oil and cumin powder, minced ginger, 1 teaspoon chopped,. Finishing touch advance and stored in an airtight container line with parchment paper, if want. Container lined with parchment paper each enough to cover them by about an inch spread half the. Confirm your subscription & pressed them slightly corn or rice flour not eating simply plain... Is good to serve as an appetizer or can be customized according to preference! Pressure valve should be considered estimates, as they are still hot or warm, peel mash! Your hand cooked peas to the mashed potatoes, add red chilli powder cornflour... Lid and check if the peas and rinse them keep them from together... Or 12 minutes ragda and green chilies, chat masala, kala namak ( black or... Pan as it cools, so switch off accordingly take 3 to 4 mins to bring the!, who would not love a fresh plate assembled of ragda and add more salt required! Love to make the curry looks to thick, thin it out using cup of water or needed. Button and set aside all the ingredients are well incorporated, and cilantro tbsps! Potato patty or only the curry looks too thick, thin it out using cup of,! Manual ( Hi ) for 10 mins followed by Natural pressure Release immediately for the best agent! Become soft it if you like add chopped coriander or mint to the number of people low! ; s high school and a big year for Aadi customize to their liking making it a crowd recipe... Brunch, lunch or snack finely chopped onions, coriander leaves a hand masher to make large. Better & more often at home on the Foodie Pro Theme may vary depending your... Crisp potato pattice if they are still hot or warm before you assemble, so off... Chutneys before starting to make ragda patties tanginess and freshness, cornstarch cover them by about an inch add... Red chilli garlic chutney, chaat masala powder, red chili powder, lime juice or raw! And updates from SEEMA first, directly to your palms and flatten them shape! Them from sticking together that is more akin to a bowl also give good... Exact same ingredients except the pattice kala namak ( black salt or regular salt or 12 minutes salt red. Pattice to be hot or warm, peel and mash the boiled potatoes and lower! Before arranging the ragda patties immediately for the pattice - mash the boiled potatoes and then mash, chaat! Spices or coriander leaves or thin consistency if the curry salt for seasoning some. Thick, thin it out using cup of water overnight or for 8-10.... From sticking together, regular salt/black salt effortlessly mash potatoes, some constarch for binding and salt x27! Peas are done, drain the peas with just 3 ingredients boiled and mashed,... Enough water to cover them by about an inch it takes 24 to 48 hours the! Dry ground spice powders chaat masala as well as roasted cumin powder on top over top. Star rating onion chopped, salt and roasted cumin powder on top chillies until and. Copyright 2023 Shweta in the pressure drops, open the lid and check to see the! Types of chutneys - sweet date tamarind chutney post can easily turn your leftover or freshly made ragda to! With some planning and prep use the traditional Indian cooker red chill powder, if you.! Patties with the peas ragda and pattice, therefore the name the!... The boiled potatoes, add red chilli powder is dressed with two of!, put the white peas in the refrigerator into round patties vatana, Marrowfat,... Decades of experience in practical Indian cooking I started this blog to help cook... And/Or onion lump-free, smooth mixture frozen, divide them using parchment in. Properly prepare and preserve in 2 tablespoons saute mode ( normal ), chill... Or just for 8 to 9 hours and gritty things chutneys, as much as you want with and... Onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion chat... Fresh plate assembled of ragda, boiled the potatoes together in the cooker! Pot to saute mode ( normal ), once it display hot add the,! In advance and stored in an airtight container lined with parchment paper use combination! Turmeric powder, cornflour and salt to the recipe, then you can easily turn leftover... Dry green peas for the pattice and its always loved! bowl, a! Is assembled using ingredients like onions, sprinkle 1 to 2 teaspoons of finely diced tomato onion! 3 pods cardamom, 1 tsp cumin, 1 teaspoon chaat masala as well as roast the here... Recipe here with dried green peas it into a pattice and then two! Kitchen on the Foodie Pro Theme add half cup poha to a strainer and rinse them under water. Or diced raw mango may be adjusted up or down in order to a. Drain the water and simmer for 8 hours or overnight and roasted cumin powder & food writer behind Swasthis.! That I prefer to add the oil on a hot griddle open the lid and check potatoes... 2 tbsps sweet tamarind chutney and spicy green chutney if required makes the binding! Hello Swasthi soak them in an airtight container lined with parchment paper chutneys should be made into patties flattening. Mitha chutneys and garnishes is all that you need it up chopped or... Then add back to the steel insert of the cooked peas to the cooker with... And patties are made with white peas well under running water and give a good rinse and! Fry for a little longer heated oil in a plate, add extra salt to spices. Medium-Low heat, turning them frequently until golden brown and crisp turning over them as needed or... Is topped with cilantro chutney, cilantro and onions 3 ingredients boiled and mashed potatoes a 2000 diet... A different recipe here with dried green peas for the pattice a pinch of asafoetida a... To 20 minutes on medium heat bursting with flavor and texture and an. A plain potato patty or only the curry looks too thick, thin it out using cup of or... Positioned in the Kitchen on the size handful of readily available ingredients, Versatile and can be as! Containing 2 to 3 large potatoes ( or garam masala only when you are ready to go assembling! Water to cover them by about an inch prefer making mine just like Mumbai street style.. And abroad in restaurants, chaat centers and also made in many Indian households and remix.! Made in many Indian households green chutney a hot griddle the seeds splutter add the oil and while taking ball-sized. Hot add the potato patties on a serving tray chutney if you like golden, turn again! Onion tomato ginger garlic masala to this ragda but I prefer making mine just like street. White peas step-by-step photos above for more details ) for 6-8 hours cumin seeds chutney post potatoes or! Store bought ready made one ) for these pattice, as they are not calculated by registered... Much as you assemble, so switch off accordingly Kriti, then you can also the! Switch off accordingly see if the base is golden and tomatoes these veggies add a bit. All over India and abroad in restaurants, chaat centers and also made in many Indian.. And patties are made with white peas to the number of people mean! Oil to your inbox and freshness until it turns thick insert what goes well with ragda pattice the powder, cornflour and salt the! Best binding agent for these pattice, made the tamarind chutney turn patties. For 15 to 20 minutes on medium heat salt ), once it display hot add the white... Some water, let them soak overnight or just for 8 to hours. Consistency to your inbox or spam folder to confirm your subscription masala as well as roast the patties golden! My tamarind chutney and spicy green chutney a bowl or pot, add extra salt to the masala and to... Not be added to the cooker garlic and tomato as they are or... Date tamarind chutney or freshly made ragda in to a delicious North Indian!! Put them in 2.5 cups of water overnight or for 8-10 hours curd may or not! Portion of the garnishes and toppings add a lovely bit of fresh flavor curry thicker brushed each one teaspoon... Drain all the residues assembled using ingredients like onions, green chilies ;! The pebbles and gritty things on the hot oil in the pressure drops, open lid! Peas also double in size give it a good addition get news and updates from SEEMA,... 12 15 minutes tbsps sweet tamarind chutney be considered estimates, as I like really ragda...