Before arranging the ragda patties, prepare all of the garnishes and toppings. Saut it. 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. Plus is vegan and gluten-free! Make medium sized balls of the mashed potato mixture. Thaw and heat until complete hot and bubbly. I would really like to know if there is an app so I dont have to look out for Google help every time thanks. For the toppings, the ground spices and the various chutneys can be added more or less according to your taste buds. Turn the patties around and cook one on each side until they are crisp and golden. Hello Swasthi Therefore, it is best to assemble the dish when needed. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. Here ragda is the name for peas gravy and pattice are the pan fried potato patties. Your measurements and tips helps me alott while cooking. I always made this the way my mom made with onions and tomatoes. Heat oil in a pan. Make sure they are covered with water. Crumble or mash them well and cool completely. pressure cook for 5 whistles or until peas gets cooked completely. Rinse the dried white peas a couple of times in fresh water. Add a cup of water and cook on high for 3-4 mts. 18. Alternative quantities provided in the recipe card are for 1x only, original recipe. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Set these aside. That's it, delicious ragda pattice is ready!! Your email address will not be published. Then sprinkle coriander leaves, onions and tomatoes. 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. Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Take a few grains of white peas on a spoon and press them in between your fingers; if they crush easily by applying slight pressure, your ragda is cooked. Combine mashed potatoes, softened poha, and spices in a bowl. Therefore, while purchasing, check for the packed date. Let the Instant Pot cook and cool completely on it's own and open when valve drops. This recipe is made with common ingredients; you probably already have in your pantry, and they are . Serve hot patties with the peas ragda and green chutney. 5. Add the soaked white peas to the steel insert of 6 quart Instant pot. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. But this recipe is simpler and so fast. Pressure cook for 30 minutes on high pressure. 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). The pattice are also arranged in a single layer or two on another griddle with low flame which keeps them crisp and warm. By Swasthi on November 11, 2022, Comments, Jump to Recipe. Fry the potato patties in the heated oil in the tava. 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"). Sign up for my FREE Beginners Guide to Delicious Indian Cooking. Then, add cooked peas to the masala and continue to boil. Some chaat stalls/shops also add red chilli garlic chutney. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Mix well and taste test. In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Mix well. Close the lid. Heat oil in a cooker and add ginger, garlic and green chilies. But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Just thaw overnight or in microwave and use. 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. Ragda - is a mildly spiced white peas curry flavored with basic spices like cumin seeds, turmeric powder, red chilli powder. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. Give it a quick mix and add the white peas along with salt and 3 cups of water. 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. Next we will begin making the patties. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Stir in the chopped coriander leaves and keep the ragda aside. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. Wash and soak them over night or for 8-10 hours. Ragda Patties is a popular Bombay chaat recipe where potato patties are topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders. Add cooked peas, tamarind extract and jaggery. 4. I made ragda for lunch yesterday. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Flatten them, shape into round patties and keep aside. Welcome to Dassana's Veg Recipes. Add cumin seeds, bay leaf and hing powder. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. When the pressure releases, open the lid. I pressure cooked the potatoes too at the same time in the Instant pot. Mix together to make a non-sticky dough. Top with besan sev and serve immediately. Do not over cook them. Then top with some pomegranate arils. Generously add chopped onions, chopped tomatoes, and green chilies on top. Place the patties without over crowding. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. 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. Mix well. Ragda pattice is one of Indias famous street food, and growing up, we often ate Ragda chaat at our local vendor (chaat wala), who would assemble the ragda right in front of us and serve it, and we loved every bit of it. Step 6 Plating Ragda Patties. In a pan it will take a lot of time to cook these peas and I would not recommend it. Arrange patties on a platter, followed with ragda. Just thaw, dab off access water if any and shallow fry or air fry. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Saut for 10 to 12 mins by pressing the saut button. Sort through the white dried peas or matar to remove all the pebbles and gritty things. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Boil potatoes in a pot or pressure cooker just until fork tender. Aloo Tikki. Substitute chickpeas (chana) or even dry green peas for the white peas. Once frozen, divide them using parchment paper in a ziplock bag to keep them from sticking together. 1. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Pour 2 ladles of ragda in a serving plate. Stir the ingredients together until well-combined. When ready to use, drain the peas and rinse them under tap water. Also add chaat masala and fresh coriander leaves. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Combine well. Keep the warm function on. Drizzle some sweet date tamarind chutney and spicy green chutney. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. The nutritional information provided above is approximate. I also have a different recipe here with dried green peas. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. Therefore, before adding it to the pattice mixture, make sure to squeeze out water from the soaked poha. Once done, drain the water and rinse them well. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Cover and set it aside. While the ragda pressure cooks, make the green and red chutneys. 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. Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. Hope you enjoy this Ragda Pattice as much as we do!! This helps to thicken the curry sauce. 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. Prepare the chutneys before starting to make ragda patties. Then place the patties on it. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. Also add chopped onions and coriander leaves over the top. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. You can also bake these in the oven by placing them on a baking tray. Set aside 2 tbsps of it if you want your pattice to be crisp. Place the prepared patties into the pan. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. 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. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. 9. Drain the water and gently press the soaked poha to get all the water out of it. My aim is to help you cook great Indian food with my time-tested recipes. Yogurt or curd Adds a terrific bit of tangy creaminess and richness. Thanks for all your recipes. I hope all works out well! Both dishes have similar concept yet so different in flavors. Then turn over the patties and fry the second side until crisp and golden. Taste test and add more salt if needed. I made ragda patties following the recipe to the T and turned out amazing. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. Repeat for the remaining dough. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. Close the lid and push the bean pre-set. Get news first sign up for our newsletter. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. To make Ragda patties in advance . Add the potato patties in the hot oil in the tava for pan-frying. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Serve immediately. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. If they are still al dente then pressure cook for a little longer. Adding curd is optional. These can be added as per your preference. Once thick, add coriander leaves and switch off the flame. The potatoes can be cooked in a pan or in a stovetop pressure cooker. 1. I share vegetarian recipes from India & around the World. Add. This varies according to the size and type of your stove. 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