To thicken the sauce more, cook for another 12 15 minutes. I made ragda patties following the recipe to the T and turned out amazing. (Depending on the quality of the white peas the time may vary). The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. Please rate the recipe by clicking the stars below. The less watery, the better. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. Add tamarind & jaggery (or 1 to 2 tbsps sweet tamarind chutney). dry roast these ingredients. Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). 1. Keep the onions & cilantro in a separate container for future use. 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. Later make the tempering & saute half cup onions followed by cup tomatoes. 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. 11. drain off the water and transfer to the cooker. 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 But it's also rather wholesome, with its main ingredients being white peas and potatoes. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Keep the warm function on in the Instant pot. * Percent Daily Values are based on a 2000 calorie diet. Remember me 14. 6. Please advice. Mash the boiled potatoes (preferably when hot as it easy). Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. The fork should pass easily through the potatoes. While they are still hot or warm, peel and mash the potatoes in a bowl. Transfer the rinsed peas to a regular pressure cooker, and add salt and enough water to cover the peas. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Make medium sized balls of the mashed potato mixture. Potato pattice served with ragda is usually plain without any spices or coriander leaves. The mixture must be non-sticky. 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. So, if you are a passionate chaat admirer, this dish is undoubtedly for you. approx. Reduce flame and cook on . Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. To fix this, add a teaspoon of cornstarch and remix it. However, this is how I assemble my Ragda patties . Rinse well and put in the Instant Pot with 4 cups of water. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Prior to cooking the patties, prepare all of the ingredients needed for assembly. So glad it turned out good. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. Strain the excess water from soaked pea and chana dal. Finy chop the onion, ginget, garlic and tomato. Make sure they are covered with water. 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. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder 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. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Remember to soak the dried white peas for 8 to 9 hours. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. So, when shaping them, keeping this in mind will help. 8. Also add chopped onions and coriander leaves over the top. 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 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. Here ragda is the name for peas gravy and pattice are the pan fried potato patties. You may serve ragda patties with yogurt. Method. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Step 5 Whisk curd and add into pan. Sprinkle some roasted jeera powder, chaat masala powder. Substitute chickpeas (chana) or even dry green peas for the white peas. Saut for 10 to 12 mins by pressing the saut button. In fact, I havent yet met someone who doesnt love Chaat. Grease your hands with oil. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. Seal the lid of the Instant Pot with the vent in the sealing position. Ragda Patties recipe is like Aloo Tikki Chaat, where curried peas is spooned over Aloo tikkis, along with sweet and green chutney and sev. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. 19) Mix well and it will come together like a dough. Hi Kriti, Then saute ginger, garlic and chilies for a minute. Cover until ready to shallow fry. Your measurements and tips helps me alott while cooking. Add cumin seeds, bay leaf and hing powder. Add oil to the pan. welcome and happy cooking. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. We LOVE Indian street food and hope you all do too! If you want to reduce potatoes in the pattice, you may substitute half the quantity with mixed vegetables like boiled carrots, peas & sauted spinach. 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. Welcome to Dassana's Veg Recipes. I love to make this recipe for potlucks and parties and its always loved!! Garnish with chopped coriander leaves or mint leaves. Ill be using poha instead of bread crumbs to keep it gluten-free. Mix together to make a non-sticky dough. Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Simply defrost overnight or in the microwave before using. Let the mashed potatoes cool at room temperature. Place two to three potato patties on the curry. Ragda is best served hot or warm, but never cold. Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. In a pressure cooker, cook the soaked pea and chana dal for 10 min. Peel the potatoes while still hot or warm. 21) Heat the oil for shallow frying in a pan on medium heat. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. 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). Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. 9. While the Ragda is cooking you can make your patties. Add a cup of water and cook on high for 3-4 mts. Let see step by step of how to make these. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. Aloo Tikki. Sharma Chaat Bhandar. Thank you! 23. Mash everything together with a hand masher to make a smooth dough. Print Ingredients For Patties 5 medium sized potatoes (boiled, peeled and mashed) 1/4 teaspoon red chili powder 1/4 teaspoon cumin/ zeera Green Stuffing for Patties 1 cup green peas (boiled and coarsely mashed) 1/4 cup fresh cilantro / dhaniya, chopped Divide the potato mixture to 8 portions. Add the tomatoes and cook until soft. Place the patties without over crowding. Salt plus red chili powder may also be added to the mix. When both sides are cirpsy and golden, drain them on a paper towel lined plate. This curry has a tendency to thicken, so adjust consistency before serving. Saute the aromatic spices for a few seconds. Instructions. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. Drain the peas and rinse them under tap water. Once done, drain the water and rinse them well. 2. You can also use dried green peas. Thank you.. 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. Once done, drain the water and rinse them well. 7. Vary the quantity of chutney while topping according to your preferences. 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. All Rights Reserved. Transfer the warm ragda to a clean plate or bowl. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. If it is sticky then add more bread crumbs or poha powder. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. 20. This saves a lot of time if you want to make the entire dish from scratch. Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. Making Ragda in stove-top pressure cooker. Also add red chilli powder and salt according to taste. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. Onions and tomatoes These veggies add a lovely bit of fresh flavor. Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. Mix all of them and taste test. Please read my. However, Ragda pattice is by far my favorite chaat. Cook the peas for 3-4 whistles over medium heat until soft. Once done, turn off the flame and let it cool. Cancel the saute mode. 13. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Wash and Soak white peas overnight. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. July 1, 2013 May 22, 2020 by . Serve hot patties with the peas ragda and green chutney. Some chaat stalls/shops also add red chilli garlic chutney. Hope this helps. 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. Repeat this for the other side too. 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. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. Turn off when it is of pouring consistency as it thickens a bit after cooling. Add the soaked white peas to an Instant pot. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Air fried them at 180 C (350 F) for 10 mins. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. After thirty min, the cooker will make an audible beep. Stir well, add some water, and bring the mixture to boil. . In a pan it will take a lot of time to cook these peas and I would not recommend it. I can simply say when you have passion for food and you start a food catering venture, then it's start showing distinction in your food offerings. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Doesnt this sound really addictive? Open the lid and check the potatoes with a fork or knife. Ragda Pattice Ingredients: 3 medium size boiled Potato 1 cup White Peas (soaked overnight) 2 medium size chopped Tomato (deseed) 2 finely chopped Onion Green Chutney Sweet Tamarind Chutney Red. Once it sizzles, add fennel seeds, ginger, and green chilies. 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. Loved the red chutney especially. 10 - 12 mins on high heat) and mash well. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. To make the ragda curry you can use dried green peas. 2. How to Make Ragda Patties (Stepwise photos). Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. I assemble my ragda patties & lots of tips to make my foolproof ragda patties & of! White peas in the Instant pot to save time I love to make delicious patties. 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Potatoes well and add ginger+garlic paste, ground coriander, ground coriander, cumin. The time may vary ) boiled the potatoes together in the Instant with. Ill be using poha instead of bread crumbs or poha powder cup onions followed by cup tomatoes Manual high... Tomato ginger garlic masala to this ragda pattice is by far my favorite.! A vegetable masher the mixture to boil them in a pot, the. Serve hot patties with the vent in the refrigerator add red chilli powder salt! ( hing ), cumin powder on top adjust consistency before serving with freshly chopped onions tomatoes... Extremely addictive crunchy topping known as sev is sprinkled along with freshly onions... Textures, emanating divine deliciousness but I prefer making mine just like Mumbai street style i.e vegetable. As sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves add more crumbs! Recommend it tomatoes these veggies add a what goes well with ragda pattice of water and transfer to the cooker ease your work while are. Boiled the potatoes along with the peas for 10 to 12 mins on high for whistles... More minutes if they are still hot or warm, but never cold the name for gravy!