4. After that add cup of chopped onions and saute them until they become beautiful golden brown. The pressure cooker timings mentioned in the post works best for me. The home stretch for Deepta's high school and a big year for Aadi. Check the seasonings and add more salt if needed. 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. . Dig right in!! If they are undercooked, pressure cook for a little longer. If using Instant pot, follow the same steps on the saute mode. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. Glad to know! Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. If you like a bite to your peas cook for 20 mins. 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. 1 or 2 platefuls will keep you well satiated. The peas curry can be made in a pressure cooker on the stove-top. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow 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 For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Place the prepared patties into the pan. 11. You most certainly can! Mix it well (preferably with hands) so all is well combined almost like a dough. Sprinkle some sev and chaat masala. Cover the pressure cooker. Mix it well and adjust the consistency to your liking. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Pour some more ragda on top of the patties. Heat oil in a pan. Thank you.. 5. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. 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! Mix and mash well. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Also add red chilli powder and salt according to taste. Then top with some pomegranate arils. In a pressure cooker, cook for thirty min at high pressure. Simmer, and add more water if . 19) Mix well and it will come together like a dough. Set the Instant Pot to Saute Mode and add all of the ingredients. Pressure cook on a medium heat for 6 whistles. Transfer the warm ragda to a clean plate or bowl. So adjust the cook time as needed. In a pressure cooker, cook the soaked pea and chana dal for 10 min. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). Ragda. Once hot place the patties and fry from one side. Is there a fool proof way to bake patties in the oven? Although the ragda and pattice make the core of the recipe, its incomplete without. Make sure there is not too much moisture in the mixture else they crack on the top. I made the chutney the same time, by placing the bowl in the Instant pot. * Percent Daily Values are based on a 2000 calorie diet. Therefore, prepare the ragda according to the number of people. Lift with the spatula and check to see if the base is golden. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. You may substitute dried green peas for the ragda curry. Freshwater should be used to wash the dry white peas many times. The pressure valve should be in the locking position when the lid is closed. Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. Make sure the peas are tender and delicate. YouTube Ragda Patties is one of the most famous street chaat of Mumbai. Deliciousness does not end there! Now add the chopped onipn, ginger and garlic and saute well. The peas will expand and double in size as they take in water. Your comments and reviews make my day, and they also help others find my recipe online. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Open the lid and inspect the potatoes with a knife or fork. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. Pressure cook for 30 minutes. Lift with the spatula and check to see if the base is golden. Drain the water and gently press the soaked poha to get all the water out of it. This helps to thicken the curry. to teaspoon garam masala. Transfer the soaked peas to the Instant Pot insert and pour in water. without these. To serve Ragda Patties place patties on a plate and then top with ragda. (check my step-by-step photos above for more details). 2. Ragda is best served hot or warm, but never cold. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. Top with besan sev and serve immediately. Be it with friends at our favorite chaat shop or when mom made it during chaat nights at home, I've always looked forward to eating it!! Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. 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 You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Keep the warm function on in the Instant pot. Also add 1 tablespoon oil. Check the seasoning and add more salt if required. Therefore, it is best to assemble the dish when needed. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Your measurements and tips helps me alott while cooking. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Please rate the recipe by clicking the stars below. This helps to thicken the curry sauce. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. Repeat for the remaining dough. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. 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. 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). Open the instant pot. For the rest of the ragda pattice, adopt this technique. 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. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. 13. Combine mashed potatoes, softened poha, and spices in a bowl. Heat a wide pan on medium heat. Welcome Bindu, These will need to be pressure cooked either in pressure cooker or Instant Pot. If it is still sticky then add more poha powder or bread crumbs. 19. Thank you. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Top it with some sev (fried gram flour vermicelli) as much you like. Here I have used a Instant pot. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. Maintain the Instant Pots warm setting. 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. 5. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Drizzle some more green and tamarind chutney on top. Thank you so much. They should be soft cooked & not al dente. Ragda Pattice. GarnishesRagda patties are always served with gram flour sev, cilantro leaves, and pomegranate seeds. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. Keep everything ready for the toppings and garnish before you assemble the ragda patties. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Cover until ready to shallow fry. Please read my. It turned out superb. 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. It wont change the flavor. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Remember to soak the dried white peas for 8 to 9 hours. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Mint chutney - 3 tablespoons. Drain all the water from the potatoes after they are cooked. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Fennel seed powder - 1/2 tea spoon. Add potato patties to the pan, do not overcrowd the pan. The nutritional information provided above is approximate. Step 6 Plating Ragda Patties. This recipe is made with common ingredients; you probably already have in your pantry, and they are . You may add onions to the ragdas tempering. But you may need a little less. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! 18. You could add ginger garlic to these if you prefer these spicy. Curd may or may not be added to the dish. They were crisp and perfectly done. Vary the quantity of chutney while topping according to your preferences. Please advice. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. Add 2.5 cups water and mix well. The soup will be very runny. Potato pattice served with ragda is usually plain without any spices or coriander leaves. Its delicious, and yogurt is always a fantastic addition to Indian chaat! Grease your hands with oil. Hi, I have been referring to your website only most of the times and love all your recipes. Cook the patties at medium-low heat, turning them frequently until golden brown. Then place the patties on it. While the ragda cooks, also boil 500 grams potatoes and make chutneys. 12. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Making Ragda in stove-top pressure cooker. 6. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. 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. Transfer the rinsed peas to a clean bowl. 7. Place them in a separate area. Oil - 3 tablespoons. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Delve into this awesomely delicious recipe at lunch, dinner, or even in the mid-afternoon when your taste buds crave a sweet, spicy, and savory dish that promises a burst of flavors and textures in every morsel. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. You will see some of the skins loosen you may discard them. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. welcome and happy cooking. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! 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. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Welcome to Shweta in the Kitchen. Mix well. Fry till the patties become golden brown and crisp turning over them as needed. Keep everything ready for the topping and garnish before you assemble the ragda patties. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Keep aside. Combine well. Yes Brush or spray oil. Add more salt if needed. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. Not too thick or thin. 21) Heat the oil for shallow frying in a pan on medium heat. Allow the ragda to simmer for 2-3 minutes over medium flame. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. By Swasthi on November 11, 2022, Comments, Jump to Recipe. Once the ragda has attained its creamy consistency, take it off the flame. Soak and cook the peas well to get a thick consistency. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. Stir in Garam Masala just before removing from heat. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. This varies according to the size and type of your stove. To shallow fry the potato patties, heat oil on a hot griddle. 2. 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. Add the soaked white peas to an Instant pot. Crumble or mash them well and cool completely. Add two cups water and simmer for 8 minutes. While the ragda and pattice are essential components of the dish, it would be incomplete without these add-ons: Both the street style ragda and pattice are moderate in taste in order to appeal to a broader audience, and instead, chutneys and spices are utilized to personalize each individuals desire. Recommend a restaurant with good Ragda pattice. Firstly a gravy made of white peas is prepared and secondly potato pattice are made. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. 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. Ragda 1 cup White Peas 1 1/2 cup Water 1/2 tsp Turmeric powder Salt to Taste Pattice 2 Potatoes Boiled and mashed 1 tsp Red Chilli powder 1/2 tsp Garam Masala 1/2 tsp Roasted Cumin powder 1/2 tsp Coriander powder 1/2 tsp Chat Masala 1/2 cup Coriander leaves Salt to taste Instructions Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Furthermore, this recipe is . Yes you may use red poha. Serve the ragda patties immediately as soon as you assemble it. Undoubtedly, deep frying will make the crispiest pattice, but if you want to have them healthier with lesser oil, prefer shallow frying or air frying. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. 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. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. 2. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. Give it a quick mix and add the white peas along with salt and 3 cups of water. saute on low flame until the spices turn aromatic. I hope all works out well! Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. Therefore, modify the cooking time as necessary. To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Stir. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. You may want to check it here masala puri, This sounds yummy ! Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. Select the PRESSURE COOK OR MANUAL mode. 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. If you are looking for the most authentic taste, feel free to skip the seasoning part and continue with the rest of the recipe instructions. Next we will begin making the patties. 2. 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. 14. Take one portion, apply some oil to your palms and flatten them to shape into round patties. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. The recipe can be scaled to make a small or big batch. I do hoever want to get past the hump and look forward to good things in 2019. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Mumbai . 21. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! It is purely a dream recipe for street-food admirers. 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. You can also bake these in the oven by placing them on a baking tray. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. 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. Cook it well with little salt and turmeric powder. Add the spices and saute till the raw smell goes off. Welcome to Dassana's Veg Recipes. Glad to know. After cooking the potatoes, drain them well. 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. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. In a plate or small deep dish / bowl, add the patties, pour a ladle of the warm ragda mixture on top followed by some sweet chutney, green chutney. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. Rinse the peas under tap water. Taste test and add more salt or garam masala if needed. Take a tennis ball size of a mix in your hand. But we prefer spicing them up. Roll the mix into a ball and then gently flatten the mixture. If it is sticky then add more bread crumbs or poha powder. Keep aside. Hi, I am Dassana. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. Add the ground spices turmeric powder, red chilli powder and salt. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. Then grab small handfuls of the mixture and make flat balls out of them. Simmer for 10 to 12 minutes or more until the consistency thickens. Avoid making it watery. When both sides are crispy and golden, drain them on a paper towel lined plate. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. Plus is vegan and gluten-free! 15. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Saut for a minute. Let pressure release naturally. 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 Starchy legumes are a rich source of minerals, vitamin- B, and protein. Youll be able to cook all of the patties in one go this way. Check if the peas are tender and softened. Once thick, add coriander leaves and switch off the flame. 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. 16. 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). To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. 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