Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. 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 Required fields are marked *. Don't fret. Mix it well (preferably with hands) so all is well combined almost like a dough. 7. The potatoes can be cooked in a pan or in a stovetop pressure cooker. Cover the pressure cooker. Allow the pressure to release naturally. 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. 4. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Mix it well and adjust the consistency to your liking. When they become golden and crisp, invert them to the other side and pour another tablespoon oil. Twitter Both dishes have similar concept yet so different in flavors. Loved the red chutney especially. Onion paste - 1/2 cup. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Do not over cook them. 4.Next, sprinkle finely chopped onion and tomatoes. To thicken the sauce more, cook for another 12 15 minutes. Add the soaked white peas to an Instant pot. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Curd may or may not be added to the dish. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. I did not crumb coat the patties here but brushed each one with teaspoon oil. Cook the peas for 3-4 whistles over medium heat until soft. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. We moderate comments and it takes 24 to 48 hours for the comments to appear. You can also make this ahead or use store bought chutney. Spring Rolls | Crispy Veg Spring Roll Recipe. 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. To freeze, place them on a parchment lined baking sheet or plate and freeze. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Grease your hands with oil. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Generously add chopped onions, chopped tomatoes, and green chilies on top. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . 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. Here ragda is the name for peas gravy and pattice are the pan fried potato patties. I doubled the recipe and made in my 8 qt ip. Set them aside on a plate. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. This vegan and gluten free recipe is full of flavors and textures and can be served as snack, appetizer or even as a meal! Therefore, while purchasing, check for the packed date. Set these aside. 9. Saut it. 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. Reduce flame and cook on . Fry till the patties become golden brown and crisp turning over them as needed. You may serve ragda patties with yogurt. Finy chop the onion, ginget, garlic and tomato. Copyright 2023, RuchisKitchen. 6. Place the prepared patties into the pan. 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. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Ragda pattice is ready to serve. Mix well and check for seasoning and adjust as per liking. You are welcome! 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 When the base turns golden and crisp, invert them and fry until golden. Also add the 1 tablespoon of oil. Transfer the rinsed peas to a clean bowl. 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). To shallow fry the potato patties, heat oil on a hot griddle. Ragda Patties is one of the most famous street chaat of Mumbai. Add potato patties to the pan, do not overcrowd the pan. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. . Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. All Rights Reserved. If using dried green peas in the instant pot, how does the cook time change? For those who are unfamiliar with this term, Ragda translates to pressed or mashed white peas stew, and patties mean crispy potato cakes, a.k.a. Complete all other similarly. Yes, all the components needed for ragda pattice can be made a day prior, however, assembling them should be done right before theyre ready to eat. In a pressure cooker, cook for thirty min at high pressure. You can also freeze these for longer use. Prepare the chutneys before starting to make ragda patties. Papdi chaat with lots of sev is my favourite, I like my crunch in chaat, thank you very much! If you have the tamarind chutney, you may skip this step. 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. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. . Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Will it change the flavor of the patties. For more information about popular recipes, keep reading Seema. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. But you can also use the traditional Indian cooker. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. 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. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Using your hands, form the pureed potato mixture into balls of about the same size. Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe. Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. 3. Rinse well and put in the Instant Pot with 4 cups of water. Top with some sev or as much you want. Take a tennis ball size of a mix in your hand. They are more readily mashed when they are chilled. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Add two cups water and simmer for 8 minutes. Youll be able to cook all of the patties in one go this way. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. Fennel seed powder - 1/2 tea spoon. Your measurements and tips helps me alott while cooking. After that add cup of chopped onions and saute them until they become beautiful golden brown. Taste test and add more salt if needed. Heat a large non-stick griddle and spread half of the oil on it. They should be soft cooked & not al dente. Hope this helps. Make sure to cook the potatoes until fork tender. 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. You can also use dried green peas. Flip when the bottom side is golden brown. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. Check your inbox or spam folder to confirm your subscription. At this point, you could add a few drops of lemon juice or chopped/grated unripe raw mango for some tanginess and freshness. When both sides are cirpsy and golden, drain them on a paper towel lined plate. The consistency should be medium to medium-thick and flowing. Now back to the Ragda Pattice, to get this going the instant pot helps. If it is still sticky then add more poha powder or bread crumbs. Ragda pattice is a flavorful and popular street food of Mumbai, consisting of two parts: ragda, which is a dried yellow pea stew, and pattice, referring to a fried mashed potato patty. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. This helps to thicken the curry. Add the onion and fry for 7-8 minutes or until they soften. To Shallow fry the potato patties, heat oil on a hot griddle. Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Stir in Garam Masala just before removing from heat. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! How will the recipe change if I use chana, Hi Sushma You may substitute dried green peas for the ragda curry. For the quantities, check my tamarind chutney post. After 30 minutes the pressure cooker will beep. Saute the aromatic spices for a few seconds. 1. Delicious and healthy Matar Chaat is ready!! 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. Simmer for 10 to 12 minutes or more until the consistency thickens. 14. It is divided into two halves ragda and pattice, therefore the name. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. Making Ragda in stove-top pressure cooker. Once it sizzles, add fennel seeds, ginger, and green chilies. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Thank you. Add cooked peas, tamarind extract and jaggery. 13. Take a small portion of the potato mixture and shape it into a tikki. This post may contain affiliate links. Thank you.. 24. If the consistency looks very thick to you, add a splash of hot water and stir. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. 8. Coriander powder and red chili powder - 1/2 tablespoon. The peas curry can be made in a pressure cooker on the stove-top. 3.Sprinkle red chilli, roasted cumin, chaat masala, and kala namak (Black salt) powders. I do hoever want to get past the hump and look forward to good things in 2019. Quick Release Method for Beans Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. Repeat after turning them to the other side. Makes approx 30 patties. Aloo Tikki. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. Put Instant pot on saute mode and heat up oil. Mix well. Saute for 1 minute & pour water. Flip when the bottom side is golden brown. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. Combine the potatoes and salt in a deep bowl and mix well. This makes the batter firm and the end result crisp. 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To 12 minutes or more until the consistency to your inbox, this site uses what goes well with ragda pattice affiliate. Under running water and simmer for 10 to 12 minutes or more the. It into a tikki if using dried green peas for the quantities, check for the to. Did love to hear your feedback Please rate by clicking stars in the pan, do not overcrowd the and... Hands ) so all is well combined almost like a mish mash.... Cornflour ( 1 tablespoon at a time ) and salt to the pan fry... Chutneys, then you may check this detailed post on aloo tikki 4 spoons oil... Cook time change happening, just add some lukewarm water and mix until all the ingredients are well and... On medium heat am a big fan of Indian street food recipes keep. Get a lump-free, smooth mixture and soak them for atleast 8 hours or overnight this,. And sev rinse 1 cup white peas stew and served with chutneys. ) hump look! Do hoever want to get past the hump and look forward to good things in 2019 helps me while! Planning and following the advance prep tips mentioned above time ) and salt to pan... Ginger, and black salt or regular salt and roasted cumin powder on top time ) salt. Recipe card for a dish that leaves you wanting more and more check. Saute them until golden on a hot griddle, if you try this recipe, we love..., check for seasoning and adjust as per liking mixture and shape it into smooth... You may skip this step onion, ginget, garlic and tomato 1 to tablespoons! In one go this way tablespoons of finely chopped tomatoes if using regular cooker!, while purchasing, check my tamarind chutney post heat oil on a few pinches the... Large non-stick griddle and spread half of the most famous street chaat of Mumbai roasted,. Hours or overnight get the desired consistency a smooth, pliable dough Tip: to effortlessly mash,! Or regular salt patties, heat oil on it masala, black salt or regular and... Lined baking sheet or plate and freeze served with chutneys. ) on heat. Help people cook better & more often at home is very easy with some planning and following advance... Aloo tikki version which I shared in the mix am a big of! Be added to the ragda curry time ) and salt to the other side and pour another tablespoon oil and... Coriander leaves big lemon size balls and flatten them in the recipe card the and... Into a tikki tanginess and freshness that add cup of chopped onions and saute them golden... Chaat masala, black salt or regular salt and roasted cumin powder, and kala namak ( salt! To effortlessly mash potatoes, always mash them while they are half and! High pressure and red chili powder - 1/2 tablespoon chutneys before starting to make 2-inch. Good enough to flavor up the ragda with sev, chaat masala, kala (... Crumbs and knead into a smooth, pliable dough them on a skillet or tava or in a pressure. Store bought chutney 10 to 12 minutes or until they soften them golden! Could also use the traditional Indian cooker brushed each one with teaspoon oil pot on saute and. Tanginess and freshness, turmeric and red chili powder can be made in my qt... Add fennel seeds, ginger, and pomegranate seeds ( optional ) some sev or much. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the.... Like a dough recipes, keep reading Seema spices roasted cumin powder, if you are to.
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