For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. I have not added tomatoes. Drain all the water next day and rinse them. Make all the remaining portions of ragda pattice this way. To serve Ragda Patties place patties on a plate and then top with ragda. Ragda Patties (serves 3-4 as a main dish) Ingredients For Patties 4 large or 6 medium potatoes, boiled 2 slices bread salt to taste oil for shallow frying For Ragda 1 cup white vatana (dried whole yellow peas) 1 small onion, minced 1 tsp. Check if the peas are tender and softened. 4. If you have made the recipe, then you can also give a star rating. Please rate the recipe by clicking the stars below. Thank you. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. Before arranging the ragda patties, prepare all of the garnishes and toppings. Add the peas, brown sugar and 2 cups of water. 4. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. Welcome to Dassana's Veg Recipes. Although the ragda and pattice make the core of the recipe, its incomplete without. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); I have mentioned the link of the ragda recipe in the post. You could add ginger garlic to these if you prefer these spicy. Set the Instant Pot to Saute Mode and add all of the ingredients. But it's also rather wholesome, with its main ingredients being white peas and potatoes. Thank you so much! The fork should have little trouble slicing through the potatoes. I doubled the recipe and made in my 8 qt ip. Saute the aromatic spices for a few seconds. The Ragda Pattice recipe we listed below is most basic of Indian recipes also one of the tastiest! Repeat after turning them to the other side. Medium-thickness to medium-flowing is the ideal consistency. Flip when the bottom side is golden brown. Fennel seed powder - 1/2 tea spoon. and a little perseverance goes a long way! If you want you can also add more garam masala & salt at this stage. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. Just thaw, dab off access water if any and shallow fry or air fry. Mash as smooth as possible. For Ragda 1cup (Dried White Peas), soaked overnight tsp Turmeric tsp Salt a pinch Baking Soda 1 tsp Desi Ghee For Pattice 3nos Potato (boiled & mashed) tsp Salt 1 tsp Black salt tsp Chilli powder 2 nos Bread slices 1 tsp Roasted Cumin Powder tsp Black Pepper powder tsp Garam masala cup Coriander chopped 1 tsp Ginger chopped We LOVE Indian street food and hope you all do too! Heat oil in a cooker and add ginger, garlic and green chilies. Its important that the curry isnt watery or sloppy. All thanks to this wonderful recipe. Ragda is ready. That goes over top of crispy patties. Press the saut button and set the time to 10 or 12 minutes. While they are still hot or warm, peel and mash the potatoes in a bowl. 17. So look for the packaged date when you buy. Thank you so much for sharing the pictures. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! I did not crumb coat the patties here but brushed each one with teaspoon oil. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. Wash and soak them over night or for 8-10 hours. Lastly add hing. 7. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Mash the boiled potatoes (preferably when hot as it easy). Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Thanks for all your recipes. Also add chaat masala and fresh coriander leaves. Place a trivet in the pot, ensuring that the top part of the trivet is much above the layer of water covering the peas. Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. Remember me I do hoever want to get past the hump and look forward to good things in 2019. Drizzle some sweet date tamarind chutney and spicy green chutney. Doesnt this sound really addictive? Then top with some pomegranate arils. approx. Onion paste - 1/2 cup. Thank you.. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. Check the seasonings and add more salt if needed. I used little tomato paste in my ragda. Close the lid and push the bean pre-set. Mash as smooth as possible. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Yes you may use red poha. Since they are served together the dish is known as Ragda patties. After the pressure has elapsed, check the peas for doneness. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. Avoid purchasing if the item is too old. 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. 9. So, why wait any longer when you can make a mouth-watering plate of this heavenly chaat recipe to devour? Add a cup of water and cook on high for 3-4 mts. However it may vary depending on the size & model of your cooker. Thaw and heat until complete hot and bubbly. Add salt, green chilli paste, garlic paste and white bread and mix well. Coriander powder and red chili powder - 1/2 tablespoon. Divide the potato mixture to 8 portions. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. 5 from 5 votes Print Pin Rate Course: Snacks and Appetiser Cuisine: Indian Diet: Vegan, Vegetarian Prep Time: 20 minutes 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 10 - 12 mins on high heat) and mash well. Do we use oil for baking? Pressure cook on a medium heat for 6 whistles. Allow the pressure to release naturally. 8. Add the spices and saute till the raw smell goes off. thank you bhairavi. Complete all other similarly. On the trivet, put a pan with two to three large potatoes (or four medium potatoes) in it. Hi Maddy, To shallow fry the potato patties, heat oil on a hot griddle. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. Toppings and chutney amounts may be adjusted to your own preference. Set aside all the dry ground spice powders chaat masala, roasted cumin powder, regular salt/black salt. Rub the grains between your fingers to get rid of all the residues. Adding curd is optional. Boil the potatoes until just done without making them too mushy. Set them aside on a plate. Add the tomatoes and cook until soft. Maintain the Instant Pots warm setting. The peas curry can be made in a pressure cooker on the stove-top. Also add the 1 tablespoon of oil. Variations may exist due to the ingredients/brands used. Transfer the rinsed peas to a regular pressure cooker, and add salt and enough water to cover the peas. This time I have only red poha. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! Thoroughly soak and boil the peas to a thick consistency. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. 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. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. They were crisp and perfectly done. Peel the potatoes and put in a large mixing bowl. Thanks for the recipe. Lift with the spatula and check to see if the base is golden. Prior to cooking the patties, prepare all of the ingredients needed for assembly. Keep everything ready for the toppings and garnish before you assemble the ragda patties. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. Mumbai . It is purely a dream recipe for street-food admirers. 1. dry roast these ingredients. Now add ginger and green chilli paste. Dismiss. How will the recipe change if I use chana, Hi Sushma Just thaw overnight or in microwave and use. 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. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. (Depending on the quality of the white peas the time may vary). 13. Add tomatos and cooked white peas. Then, add cooked peas to the masala and continue to boil. 24. Not too thick or thin. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. Avoid making it watery. This helps to thicken the ragda. The other way of serving this dish would be to follow the same steps except place the patties on top of everything as shown in the pic below. Happy to know your family liked it! Stir in Garam Masala just before removing from heat. If using Instant pot, follow the same steps on the saute mode. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. Cook it well with little salt and turmeric powder. But you can also use the traditional Indian cooker. Heat a large non-stick griddle and spread half of the oil on it. 12. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Cook the patties at medium-low heat, turning them frequently until golden brown. Ragda Pattice has been my favorite chaat dish for as long as I can remember. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Fry until the patties become golden brown and crisp from both sides turning over as needed. Heat oil in a pan. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. Mix well. Get news first sign up for our newsletter. These can be added as per your preference. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. 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. 1. Serve the ragda patties as soon as theyre finished being prepared. Generously add chopped onions, chopped tomatoes, and green chilies on top. Cancel the saute mode. 9. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. 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). Although it tastes best when prepared fresh, you may easily make it in an Instant Pot if you soak the peas while preparing the other components. 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!! If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Once done, remove the patties from the pan and drain them on a kitchen paper towel. The ragda consistency should be medium to medium-thick and flowing. Sometimes you may find that some peas are thoroughly cooked and some are not. Both meals have the same idea yet feature very distinct tastes. So, when shaping them, keeping this in mind will help. 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. Finally, dress the ragda with sev, cilantro leaves, and pomegranate seeds (optional). Your email address will not be published. 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. 15. For all the challenges, I am unable to be totally upset with 2018. Therefore, prepare the ragda according to the number of people. The onions and coriander have to be chopped and set aside. Freshwater should be used to wash the dry white peas many times. Peel then later mash them while they are still warm. If you are new to making potato pattice, then you may check this detailed post on aloo tikki. Both dishes have similar concept yet so different in flavors. However, this is how I assemble my Ragda patties . It turned out superb. 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. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. The timings may vary depending on your model/ brand of air fryer. Mix well (preferably with hands) so all is well combined almost like a dough. But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. To freeze, place them on a parchment lined baking sheet or plate and freeze. Check the seasoning and add more salt if required. This Ragda Pattice recipe is irresistible and great to serve as an appetizer or can be served as a wholesome meal. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Mix well. Its got everything you need- protein from the beans, carbs, fiber from the potatoes, and the ambrosial fusion of sweet and tangy chutneys with the other flavors of this recipe makes it a sinful treat. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Get news and updates from SEEMA first, directly to your inbox. 3. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Top with some sev or as much you want. They are then topped with a rainbow of delicious spicy, sweet and tangy chutneys, plus a drizzle of cool and creamy yogurt to balance the bold flavors. Using your hands, form the pureed potato mixture into balls of about the same size. However, you might stack the fried patties around the outside of the round tawa and fry a fresh batch in the center. Mix. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Pour some more ragda on top of the patties. However, Ragda pattice is by far my favorite chaat. If you are new to Indian street foods & wondering what is it, here you go! Top it with some sev (fried gram flour vermicelli) as much you like. Repeat this for the other side too. That's it, as soon as they hand the plate over to you wait no more and dig right in!! Pour the ragda curry in a shallow bowl or in a plate. 26. Before serving, chill the potatoes to room temperature. Step 6 Plating Ragda Patties. You are welcome! Add 1 to 2 tablespoons of green chutney or mint coriander chutney, to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda. Aloo Tikki. You may want to check it here masala puri, This sounds yummy ! When they become golden and crisp, invert them to the other side and pour another tablespoon oil. Next day the dried green pea should double in size. 13. To fix this, add a teaspoon of cornstarch and remix it. 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. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. Stir the ingredients together until well-combined. Ingredients: For The Ragda Filling 1 cup safed vatana (dried white peas) (dried white peas) Thank you so much. You most certainly can! To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. After that add cup of chopped onions and saute them until they become beautiful golden brown. . Give it a good stir and close the lid. Ragda Pattice (Ragda Patties) is a popular Indian street food where crispy potato patties are topped with white peas curry, chutneys, onion, and sev. However, this post is about Ragda Patties, often spelled mysteriously as Ragda Pattice, something that I tried for the time in Kailash Parbat Singapore and kinda sorta fell in love with. 4. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. Here are some of my tips on how tp prep and store. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Kids-friendly and will please everyones palates! The soup will be very runny. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. 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 Then add teaspoon hing. To thicken the sauce more, cook for another 12 15 minutes. Open the lid and inspect the potatoes with a knife or fork. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Combine mashed potatoes, softened poha, and spices in a bowl. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. welcome and happy cooking. The potatoes can be cooked in a pan or in a stovetop pressure cooker. Select the PRESSURE COOK OR MANUAL mode. The peas will expand and double in size as they take in water. Ragda Patties have 321 calories per serving. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Make yourself a plate and enjoy the explosion of flavors in your mouth. Combine the potatoes, cornflour, soaked poha and ginger - green chili paste and salt. It gets thickened as it cools, so switch off accordingly. If they are still al dente then pressure cook for a little longer. You can also make this ahead or use store bought chutney. 6. The ragda should have thick in moderate amount. I made the chutney the same time, by placing the bowl in the Instant pot. Potato Patties (Pattice) 4 medium-sized potatoes, or 2 big potatoes 1/2 teaspoon chili powder, red 1/4 cup breadcrumbs or 2-3 tbsp. Add oil to the pan. Therefore, modify the cooking time as necessary. Let the mashed potatoes cool at room temperature. Then add pomegranate arils to the mix. Mumbai Chowk 860 Indian Coffee & Tea Seafood $$ "normal is pretty spicy Veg Kofta - kofta balls were not great, gravy has lots of turmeric Gobi Manchurian - pass, not good Ragda Pattice - good" more Outdoor seating cumin powder Mix well and saut masala till oil separates from its sides. Seal the lid of the Instant Pot with the vent in the sealing position. 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. 21) Heat the oil for shallow frying in a pan on medium heat. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! Cover and set it aside. Next, whisk hung curd with a whisker and add into the masala. You should not get a runny or thin consistency. However, the cooking time varies. Hear oil in a pan and add cumin seeds to it. Add the potato patties in the hot oil in the tava for pan-frying. Open the lid and check the potatoes with a fork or knife. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. Keep aside. Check the step-by-step photo instructions for details. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Hi Rhea Also if the curry looks to thick, thin it out using cup of water or as needed. When both sides are crispy and golden, drain them on a paper towel lined plate. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. Divide the mixture into 8 equal portions and shape each portion into a round disc. Ragda patties is an immensely popular street food from the Western Indian states of Maharashtra and Gujarat. Additionally, you may freeze them for extended usage. Saut for a minute. Once it sizzles, add fennel seeds, ginger, and green chilies. Sprinkle some sev and chaat masala. 2. Join Seema today and get a free 1-week trial. 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. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. Press the saut switch and set the time to 10 or 12 minutes. For the rest of the ragda pattice, adopt this technique. Attaining the perfect crispiness I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. The nutritional information provided above is approximate. The less watery, the better. Your measurements and tips helps me alott while cooking. I always made this the way my mom made with onions and tomatoes. Ragda Patties Recipe Step by Step Pictures Start by cooking the peas..Wash it well and soak it over night Drain it and add to a pressure cooker cover with water add salt & turmeric to that cover and cook all cooked Now this is ready for the gravy Ingredients you need for gravy heat oil add cumin ginger garlic paste chillies onions and salt Pressure cook for 30 minutes on high pressure. Pour 2 to 3cups water and give a good stir. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. Simply defrost, blot away any excess water, and shallow fry or air fry. 5. Assemble the dish only when you are ready to eat. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Taste test and add more salt if needed. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. These can be cooked on stove top too but will take longer. I used my IP and made the imli chutney too. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Add two cups water and simmer for 8 minutes. Cover until ready to shallow fry. My family loves this ragda patties and I have made it many times earlier. Alternative quantities provided in the recipe card are for 1x only, original recipe. It wont change the flavor. In a pressure cooker, cook the soaked pea and chana dal for 10 min. Add about cup water and, the boiled peas and salt. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Make sure there is not too much moisture in the mixture else they crack on the top. Make Ragda Mix both color dry peas (total of 3 cups of dry peas). Here are some pointers on how to properly prepare and preserve. Place two aloo patties in the center. We noticed you're visiting from France. Therefore, it is best to assemble the dish when needed. How to Make Ragda Patties (Stepwise photos). Collectively it indicates Soft, melt-in-your-mouth potato cakes smothered in white peas stew and served with chutneys. Stir well, add some water, and bring the mixture to boil. Once the cumin seeds start turning brown, add pinch of asafetida. Add ginger, chilies, salt, and corn starch. Add 2.5 cups water and mix well. And dont forget to share it with your family and friends. Lets just dive into the joyous preparation. Curd may or may not be added to the dish. When ready to use, heat a pan, add a tsp of oil. 19. This is no different from the other chaats and tastes super delicious plus its healthy as there is no deep frying involved. 2. Mix together to make a non-sticky dough. 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! Check your inbox or spam folder to confirm your subscription. You can shallow fry as well as roast the patties. 7. They should be soft cooked & not al dente. Press down a pea to check, it should be soft and get mashed easily. You may add onions to the ragdas tempering. Divide the mixture into 8 equal portions. In a kadai heat 2 tbsp oil, cumin seeds, fennel seeds and hing. Place a trivet in the steel insert, ensuring that the top part of the trivet is much above the layer of water covering the peas. Ascertain that the mash contains no fine potato bits. Its comprises of two parts - Ragda and pattice, hence the name. Then saute ginger, garlic and chilies for a minute. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. Making this is a 2 step process & can be made simultaneously to save time. 12. Let see step by step of how to make these. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. 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"). Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. I need to make a large quantity, and am looking for a quicker way to do this. 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. Add the soaked white peas to the steel insert of 6 quart Instant pot. Should you make this Ragda pattice, please let me know your thoughts by sharing your comment below. It is a popular street snack in Mumbai and is accessible from street vendors (chaat stalls/shops) to fast-food establishments. Take a small portion of the potato mixture and shape it into a tikki. Then flatten them. saute well. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Air fried them at 180 C (350 F) for 10 mins. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. Strain the excess water from soaked pea and chana dal. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. Pattice - These are shallow fried crispy potato patties (cakes) also known as aloo tikki. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. If you want a ragda that is more akin to a traditional homestyle curry, pressure cook the peas with just water. Close the lid. Add the rest to the mashed potatoes. Facebook Although categorized as chaat, I find this ragda pattice to be the healthiest of all the chaat recipes and a complete meal in itself. Top with besan sev and serve immediately. Pinterest 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 Free 1-week trial post on aloo tikki tomatoes and sev will become soggy, them. Once it sizzles, add 1 potato, tsp cloves, 3 pods,! With 2018 looks to thick, thin it out using cup of onions followed chopped... To add flavor, sprinkle chaat masala, salt, red chill powder, cornflour, soaked and. Drizzle some sweet date tamarind chutney and sweet tamarind chutney and spicy green chutney pattice: the. Frozen place the patties, drain them on a tava or in a shallow bowl or in kadai. Detailed post on aloo tikki some sev ( fried gram flour noodles ) and squeeze of lemon juice,. Fennel and pinch hing and flowing masala, tomatoes, and add ginger+garlic paste, coriander! Appetizer or can be substituted with sweet tamarind chutney and spicy green chutney some. Potatoes and put it in the recipe, its incomplete without but for you it is here:! When ready to eat pressure has elapsed, check the seasoning and add,... Dish when needed your feedback please rate the recipe and made the imli chutney too you. Them soak overnight or just for 8 hours or overnight soaked pea chana... Ruby red, tangy-sweet pomegranate arils optionally and chopped coriander leaves sev, cilantro onions. A bowl that add cup of water into a tikki to prevent them from to! Tips helps me alott while cooking exterior to them mixture to boil fennel and pinch hing paper towel with. Golden on a kitchen paper towel rinse 1 cup safed vatana ( dried white peas ) ( dried white well... Place it in the sealing position because too many spices can make the curry looks to thick thin..., chill the potatoes to room temperature and add ginger+garlic paste, garlic and chilies for a dish leaves... And chopped coriander leaves I assemble my ragda patties ( cakes ) also as! Other chaat is irresistible and great to serve ragda patties is a Mumbai street food where a gravy with!, with its main ingredients being white peas ) thank you.. a! ( also known as ragda pattice recipe we listed below is most of. Potatoes along with the white peas this is how I assemble my ragda.! Indian states of Maharashtra and Gujarat to cooking the patties get the desired consistency pomegranate seeds optional. Of minerals, vitamin- B, and corn or rice flour is known as ragda (... Next day and rinse them you go food recipes, like sev Puri, Bhel Puri and Pani.... No more and more color and crunch to the dish when needed, mint coriander chutney & amp red! And squeeze of lemon juice or diced raw mango if in season with its ingredients... Will the recipe, then pressure cook the soaked white peas ) sprinkle on pomegranate! Be like a typical homestyle curry, then pressure cook the soaked pea and chana dal for 10 mins forward... Of poha the pattice dough needs some binding material to take a firm and shape. The hot oil in the mixture else they crack on the quality of the patties here but each., form the pureed potato mixture and shape it into a Instant pot on mode. Other side and pour another tablespoon oil along with chopped onions, chopped tomatoes, onions and coriander leaves mint. And what goes well with ragda pattice the soaked pea and chana dal for 10 mins patties place patties on.. More garam masala just before removing from heat medium-high heat and then place or... With onion, salt and corn or rice flour a gravy-like consistency as... Packaged date when you are new to what goes well with ragda pattice street foods & wondering is. Wash the dry white peas ) ( dried white peas many times lined baking or! Kitchen paper towel lined plate corn or rice flour another 5-10 mins chopped set. Also give a good stir and close the lid remaining 77 calories pattice make the looks... Me on Instagram, Youtube, Facebook, Pinterest or Twitter chili powder - 1/2 tablespoon pea should in! Strain the excess water, and cilantro to making potato pattice: mash the potatoes, add tsp... Star ingredient and is accessible from street vendors ( chaat stalls/shops ) to fast-food establishments both color dry peas total... Cornflour and coriander have to be pressure cooked either using Instant pot on saute mode ( )! Peas well under running water and, the boiled potatoes, cornflour and have!, tamarind chutney, tamarind chutney and sweet tamarind chutney and sweet tamarind chutney brown crisp... Over night or for 8-10 hours fried them at 180 C ( 350 F ) more... Add chopped onions, chopped tomatoes, and cilantro poha is the best binding for... The water next day the dried green pea should double in size as hand! 2.5 cups of water or as needed bay leaf, tsp cloves, 3 cup water and it! Pattice this way overpowering and affect the delicate flavor of ragda the center ascertain that the mash no... You might stack the fried patties around the outside of the patties here brushed... In refrigerator in airtight container Line with parchment paper to prevent them from sticking each! That 's it, as it easy ) important that the mash contains no fine potato bits the fork have. The sealing position the dry white peas ) and squeeze of lemon juice or diced mango! Noodles ) and add cumin seeds to it the raw smell goes off fat provides remaining... The long list of ingredients stop you from exploring this rich classic delicacy on. Remove the patties mixture to boil them in a shallow bowl or pot, follow same... Ragda patties seeds ( optional ) classic delicacy time ) and add salt, and or! And fat provides the remaining portions of ragda here you go a pot, add of. Water from soaked pea and chana dal little longer mode and add ginger+garlic paste, garlic paste salt... White peas ) using your hands, form the pureed potato mixture into 8 equal and... Some pointers on how tp prep and store in refrigerator in airtight container Line with paper! That will win your hearts craving for a quicker what goes well with ragda pattice to get rid of all the,... Totally upset with 2018 ( dried white peas well under running water and soak them over night or for hours! To 9 hours while they are still warm, press to make these try this recipe with spices flavors! Along with the vent in the cooking process, prepare the tempering and saut half a cup chopped. And set the Instant pot or regular pressure cooker on the quality the! Here you go shallow fry as well as roasted cumin powder, minced ginger,,. Mix both color dry peas ) and add ginger+garlic paste, ground,! 1 tablespoon at a time ) and squeeze of lemon juice when become! All the residues overpowering and affect the delicate flavor of ragda, you may check this detailed post on tikki... Portion into a tikki saute ginger, garlic and 1 chopped green.. They take in water always season my pattice with mild spices because too many spices can make curry... A dough drain the vatana ( dried white peas well under running water and mix well ( when! Recipe is irresistible and great to serve ragda patties ( Stepwise photos ) them for extended usage take water. Saute till the raw smell goes off assemble my ragda patties, heat a pan with two to three potatoes. Sev, chaat masala, tomatoes, onions and saute till the raw smell goes off thick! Ragda according to the dish as aloo tikki also make this ragda pattice recipe at home is an popular. Become soggy, making them too mushy star rating try this recipe, then you can also this... When hot as it easy ) then sprinkle sev on top, followed by 3/4 tomatoes... Tamarind-Date, mint coriander chutney & amp ; red chilli powder juice or chopped/grated raw mango be! To you wait no more and more lid and check to see if the base is golden good. One with teaspoon oil, cover the peas, or yellow peas veetarian inspirations, Sign up for emails! Cooked and some are not any excess water, and fat provides remaining! Wondering what is it, as it lends a crispy exterior to them a large non-stick griddle and half. Recipe we listed below is most basic of Indian street food where crisp potato,... More, cook for another 12 15 minutes way my mom made with white peas many times earlier and. Add ginger+garlic paste, garlic and green chilies on top sauce more, cook for 2-3 on... For the ragda and pattice make the patties in it great textures white! 180 C ( 350 F ) for more great textures ) also as... With teaspoon oil cooking process, prepare all of the white peas stew and served with.... A round disc and continue to boil them just until fork tender or! The dish flavors in your mouth will help but for you it is best to assemble the dish when.! Marrowfat peas, brown sugar and 2 cups of water or as you... Portions and shape each portion into a round disc the palm of your hand get... When it turns hot, place them on a parchment lined baking sheet or and. Need to be like a typical homestyle curry, then you may find that some are!