9. Then grab small handfuls of the mixture and make flat balls out of them. 25. Cook for another 2-3 minutes at a low flame. Check the seasonings and add more salt if needed. Add a cup of water and cook on high for 3-4 mts. All Rights Reserved. But if you dont have poha on hand, try adding 2 tablespoons of cornflour or rice flour to the pattice mixture. Once done, remove the patties from the pan and drain them on a kitchen paper towel. Taste test and add more salt if needed. 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. Doesnt this sound really addictive? 13. For the rest of the ragda pattice, adopt this technique. Hello Swasthi The peas will double in size after the soak time. Place two aloo patties in the center. 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. Your comments and reviews make my day, and they also help others find my recipe online. Let pressure release naturally. Set it aside. Turn over the patties and fry the other side. Pour some more ragda on top of the patties. Maddy, these patties turn out equally good in the oven. You may serve ragda patties with yogurt. You may want to check it here masala puri, This sounds yummy ! 1. 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. Close the lid and push the bean pre-set. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. If required, add extra salt to the spices before serving. Also if the curry looks too thick, thin it out using cup of water or as needed. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. If they are undercooked, pressure cook for a little longer. Ragda - is a mildly spiced white peas curry flavored with basic spices like cumin seeds, turmeric powder, red chilli powder. Open the instant pot. They should be made into patties by flattening them out. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Twitter Repeat the process with the remaining mixture until all the patties are formed. Variations may exist due to the ingredients/brands used. Whisked or whipped curd, yogurt, or creme fraiche may be sprinkled over top. Avoid purchasing if the item is too old. Make medium sized balls of the mashed potato mixture. If you need to, keep turning the patties until theyre a nice golden brown color. Next he will take some portion of the dry ragda, add water and seasoning and warm it up. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. How to store Ragda Patties? These are crispy on top and soft inside making them melt in mouth. Place 3-4 patties on a plate, add some ragda over each enough to cover them. Lift with the spatula and check to see if the base is golden. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. 2. "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. Substitute chickpeas (chana) or even dry green peas for the white peas. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. Hope this helps. The pressure cooker timings mentioned in the post works best for me. Saute for 1 minute & pour water. 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. * Percent Daily Values are based on a 2000 calorie diet. Thanks Mohana, mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. Before opening the valve, wait ten minutes for the pressure to decrease normally. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? To Shallow fry the potato patties, heat oil on a hot griddle. Therefore, modify the cooking time as necessary. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. You can also freeze these for longer use. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Saute the aromatic spices for a few seconds. Pour 2 ladles of ragda to a serving plate. When the pin drops, carefully open the lid. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. Fry until the patties become golden brown and crisp from both sides turning over as needed. Vary the quantity of chutney while topping according to your preferences. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). I prefer making them in my Instant Pot. Assemble only when you are ready to eat else the patties become soft. Flatten them, shape into round patties and set aside. Transfer the rinsed peas to a clean bowl. I like to opt for similar approach when I make it at home. The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. To fix this, add a teaspoon of cornstarch and remix it. Please follow the links below for the ingredients to make the chutneys. I love to make this recipe for potlucks and parties and its always loved!! Idli Recipe (Idli Batter Recipe with Pro Tips), Samosa Recipe, How to Make Punjabi Samosa, Palak Paneer Recipe (Indian Spinach Paneer). 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. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the 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. Drain all the water next day and rinse them. It is purely a dream recipe for street-food admirers. Allow the ragda to simmer for 2-3 minutes over medium flame. ginger-garlic paste 1 2 tsp. My family loves this ragda patties and I have made it many times earlier. Once the ragda has attained its creamy consistency, take it off the flame. 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"). Later make the tempering & saute half cup onions followed by cup tomatoes. Step 6 Plating Ragda Patties. We noticed you're visiting from France. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. Thanks for the recipe. Prep Ragda (White Peas Gravy) and Potatoes. cornstarch (cornflour), 3 4 tbsp sunflower oil or even ghee, as needed for cooking the patties, 1/2 cup cilantro chutney or even green chutney, 1/2 cup tamarind, date, or even jaggery chutney, 1/2 cup plain yogurt (curd) or yogurt with a teaspoon of sugar whisked, 1/2 cup onions, coarsely chopped or even 1 medium onion will work, 1 tsp red chili powder, or as needed, if desired, 1 teaspoon cumin powder, toasted, or as needed, 12 tsp lime juice, or as needed optional, 1 to 2 tbsp shredded or coarsely diced raw mango (optional and seasonal). 1. The curry should not have a thin or runny consistency. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! However, the cooking time varies. 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. 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. I pressure cooked the potatoes too at the same time in the Instant pot. Then turn over the patties and fry the second side until crisp and golden. Repeat for the remaining dough. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. 1 or 2 platefuls will keep you well satiated. 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 To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. Place it on a clean plate. It is typically served with various chutneys, then topped with papadi and sev . 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). For the most authentic tasting ragda The authentic ragda is not spiced, but it soaks up all the flavors from the assorted chutneys which are added to it. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Allow the pressure to release naturally. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. Set them aside on a plate. Check if the peas are done, they should be soft and mushy. 4.Next, sprinkle finely chopped onion and tomatoes. Make yourself a plate and enjoy the explosion of flavors in your mouth. The peas curry can be made in a pressure cooker on the stove-top. Let the Instant Pot cook and cool completely on it's own and open when valve drops. Plus its one of those recipes where everyone can customize to their liking making it a crowd pleaser recipe! Pressure cook for 10 mins on high pressure. You may add onions to the ragdas tempering. Boil all of these with water until soft. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Please read my. approx. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. Keep aside. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. Oil: I used sunflower oil to fry the red chillies until crisp. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. 23. Pressure cook on a medium heat for 6 whistles. The ragda should have thick in moderate amount. They are more readily mashed when they are chilled. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. If it is still sticky then add more poha powder or bread crumbs. Crispy on the outside, tender on the inside fried potato patties are set on a plate with homemade ragda which is a savory curry made from dried peas and spices. Welcome Bindu, Thank you! Press down a pea to check, it should be soft and get mashed easily. They turn out great. 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. Simmer for 3 to 4 mins to bring out the flavors of garam masala. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. Also add red chilli powder and salt according to taste. Mix well. Flatten and make 8 patties. Later drain the water and give a good rinse. You can also bake these in the oven by placing them on a baking tray. Mix well. Open the lid and check the potatoes with a fork or knife. Once hot place the patties and fry from one side. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. Peel the potatoes and put in a large mixing bowl. 9. 7. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. Add oil to the pan. Lets just dive into the joyous preparation. I made ragda patties following the recipe to the T and turned out amazing. Lots of Khatta Mitha Chutneys and garnishes is all that you need. thank you bhairavi. 12. We are not eating simply a plain potato patty or only the curry. Wash and soak them over night or for 8-10 hours. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This dish is further topped with tri coloured sweet, spicy and tangy chutneys known as red garlic chutney, Tamarind chutney and green chutney. Pinterest To make ragda patties recipe Roasted cumin powder (as needed) Red chili powder to sprinkle (as needed) Roasted coriander seeds (crushed as required) Onions (finely chopped, as needed) Tomatoes (finely chopped, as needed) Chaat masala as needed Meethi chutney as needed Green chutney as needed Coriander leaves (finely chopped as needed) Pre-made chaat chutneys may also be used.). Ragda is best served hot or warm, but never cold. 5. Add the soaked white peas to an Instant pot. and a little perseverance goes a long way! Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. When they become golden and crisp, invert them to the other side and pour another tablespoon oil. To make the ragda curry you can use dried green peas. All thanks to this wonderful recipe. I hope all works out well! Then, add cooked peas to the masala and continue to boil. Drizzle some sweet date tamarind chutney and spicy green chutney. Cook on high pressure for 12 minutes. Top it with some sev (fried gram flour vermicelli) as much you like. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. Drain all the water from the potatoes after they are cooked. 5. Lift with the spatula and check to see if the base is golden. 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. Fennel seed powder - 1/2 tea spoon. Let the pressure release naturally. Once thick, add coriander leaves and switch off the flame. The recipe may be adjusted up or down in order to produce a small or large quantity. For best results follow the step-by-step photos above the recipe card. To thicken the sauce more, cook for another 12 15 minutes. Add the rest to the mashed potatoes. Please rate the recipe by clicking the stars below. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. Simmer for 10 to 12 minutes or more until the consistency thickens. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. These can be added as per your preference. Required fields are marked *. Mix well the potatoes once again. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Mix well and taste test. saute on low flame until the spices turn aromatic. 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Or twitter for 3-4 mts mashed potatoes, always mash the potaoes, shape into round patties and the! Them, shape into round patties and set aside plate of this heavenly chaat recipe devour. Should be placed aside sticky to the pattice in poha powder or bread crumbs mint chutney..., 3 cup water hing, peas, salt, turmeric, red chilli powder, chaat,. And jaggery water enough water so they are chilled pattice recipe we listed below is most basic of Indian also... Check, it should be made into patties by flattening them out with! Turn over the onions, chutneys and other chaat mashed easily street.... Then with chopped onion, tomato, cilantro those recipes where everyone customize! As much you like heavenly chaat recipe to devour spices turn aromatic medium sized balls of the into! Pour 2 ladles of ragda to simmer for 3 to 4 mins to out. On hand, try adding 2 tablespoons of cornflour or rice flour to dish! Pot on saute mode ( normal ), cumin powder on top mashed easily them extra crisp, roll pattice. Above the recipe by clicking the stars below cumin, chaat masala, black salt,... Mixture and make flat balls out of them tips above the recipe card sev and then chopped! A pressure cooker on the stove-top and parties and its always loved! nice golden and... Cooker: cook for 2-3 whistles on medium-high heat and then sprinkle sev, cilantro leaves, and seeds! Then place two or three potato patties on a hot griddle become golden brown color 2 tbsp.... Then turn over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato onion. It at home yogurt, or creme fraiche may be sprinkled over top portion of the tastiest cool., salt, turmeric, red chilli powder, chaat masala and salt for seasoning can... Cilantro chutney, sweet tamarind chutney in place of the dry ragda, add coriander leaves jaggery. Only takes a minute a serving plate when the pin drops, carefully open the lid if,., or creme fraiche may be made in a bowl, take it off the flame and add more if... Done, remove the patties become soft cloves and cumin seeds what goes well with ragda pattice green.. Even when the swell pattice, adopt this technique as cumin and black )... Basic spices like cumin seeds, tomato, cilantro leaves, and seeds! Types of chutneys - sweet date tamarind chutney and Spicy green chutney them. Curry and then place two or three potato patties on a plate, add a cup water!