My family loves this ragda patties and I have made it many times earlier. 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. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. If you are new to Indian street foods & wondering what is it, here you go! In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. We thank you for your understanding and patience. 13. This helps to thicken the curry. Old peas need longer time to cook. Allow the pressure to release naturally. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. Saut for 10 to 12 mins by pressing the saut button. or 2 to 3 tablespoons cornstarch (known as cornflour in India), or ghee for frying the patties, add as required, (curd) plain or in which a bit of sugar is dissolved, whisked, (fine or super fine variety) or as required, Prevent your screen from going dark while making the recipe. Delicious and healthy Matar Chaat is ready!! I love to make this recipe for potlucks and parties and its always loved!! Ragda Patties is a very filling dish. Add boiled peas to the spice mix. You may also prepare the ragda ahead of time (a day or two) and chill or freeze it in individual portion containers for later use. If it is still sticky then add more poha powder or bread crumbs. Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Once the cooking time has elapsed, turn off the Instant Pot. Avoid purchasing if the item is too old. But we prefer spicing them up. To Shallow fry the potato patties, heat oil on a hot griddle. Now add the finely chopped onions, coriander leaves. Finy chop the onion, ginget, garlic and tomato. Repeat this for the other side too. You can prefer to add the amount of chutney as desired. Also if the curry looks too thick, thin it out using cup of water or as needed. It is purely a dream recipe for street-food admirers. Put Instant pot on saute mode and heat up oil. Chutneys - Usually the ragda pattice is dressed with two types of chutneys - Sweet date tamarind chutney and Spicy Green chutney. 22. It is divided into two halves ragda and pattice, therefore the name. Pressure cook for 30 minutes. Absolutely! Here are some pointers on how to properly prepare and preserve. 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. Oilto cook our potato patties and ragda. That goes over top of crispy patties. Add ginger, chilies, salt, and corn starch. Thank you keep writing. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Its comprises of two parts - Ragda and pattice, hence the name. Alternately you may pressure cook them for 4 to 6 whistles depending on the size. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! Keep the potato patties on the hot oil in the tava for frying. 12. There is something about crispy potato cakes dunked in hot ragda dressed in all those chutneys, topping and spices that you make you fall in love with this dish instantly! Check if the peas are tender and softened. 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 did not crumb coat the patties here but brushed each one with teaspoon oil. Soak and cook the peas well to get a thick consistency. Undoubtedly, deep frying will make the crispiest pattice, but if you want to have them healthier with lesser oil, prefer shallow frying or air frying. Here are some of my tips on how tp prep and store. Pinterest Add as much sev as you want to taste. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Not too thick or thin. This time I have only red poha. Therefore, while purchasing, check for the packed date. Seal with the lid and the pressure valve positioned in the sealing mode. Sprinkle a few pinches of chaat masala, black salt or regular salt and roasted cumin powder. 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. Join Seema today and get a free 1-week trial. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. Saute everything for a minute. Heat a 1 - 2 tablespoon ghee in a non stick pan over medium heat. Peel the boiled potatoes while still hot or warm. Pressure cook for 15 to 20 minutes on medium heat. Making ragda. 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. Take a small portion of the potato mixture and shape it into a tikki. Take a look at the bottom of the spoon to see whether its golden brown. Salt plus red chili powder may also be added to the mix. Also if the curry looks to thick, thin it out using cup of water or as needed. 10. Once done, remove the patties from the pan and drain them on a kitchen paper towel. Add all of the 3 chutneys, as much as you want. 2. Welcome to Dassana's Veg Recipes. Then place the patties on it. Fennel seed powder - 1/2 tea spoon. Bring to boil, lower heat and Simmer for 8 minutes more. If you need to, keep turning the patties until theyre a nice golden brown color. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Then add teaspoon hing. Make sure the peas are tender and delicate. Ragda Pattice has been my favorite chaat dish for as long as I can remember. Add the hydrated white peas to the steel insert of the Instant Pot. Step 5 Whisk curd and add into pan. Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. These can be cooked on stove top too but will take longer. 25. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Add breadcrumbs or cornflour and salt to the mashed potatoes. That's it, as soon as they hand the plate over to you wait no more and dig right in!! Glad to know! 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. 19. Ragda Pattice is a one of the most popular Indian street food from state of Maharashtra and Gujarat. While the ragda cooks, also boil 500 grams potatoes and make chutneys. To shallow fry the potato patties, heat oil on a hot griddle. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. (You could also use ready made chaat chutneys.). Open the instant pot. Press down a pea to check, it should be soft and get mashed easily. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. Divide the mixture into big lemon size balls and flatten them in the palm of your hand. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. When the base turns golden and crisp, invert them and fry until golden. For the quantities, check my tamarind chutney post. 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. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Here I have used a Instant pot. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Add the tomatoes, turmeric, coriander, garam masala, red chili powder, and salt and stir for 2-3 minutes until the mixture becomes soft and the spices are well incorporated. Mix and mash well. Mix well. Mix well. 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. Sprinkle some sev and chaat masala. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. Place the pan-fried patties on kitchen paper towels or in a mesh strainer. 17. I also have a professional background in cooking & baking. They are commonly enjoyed as snacks in Mumbai, but are so delicious, its well worth a bit of effort to make them from scratch at home. thank you bhairavi. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Check the seasoning and add more salt if required. Facebook Press the saut switch and set the time to 10 or 12 minutes. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. I'm Shweta! Pressure cook for 10 mins on high pressure. 3. Place 3-4 patties on a plate, add some ragda over each enough to cover them. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. Stir the ingredients together until well-combined. 14. Mash the boiled potatoes (preferably when hot as it easy). Love the way you made the tamarind chutney. Making ragda pattice at home is very easy with some planning and following the advance prep tips mentioned above. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. Ill be using poha instead of bread crumbs to keep it gluten-free. and a little perseverance goes a long way! We've updated our prices to Euro for your shopping convenience. Once thick, add coriander leaves and switch off the flame. 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 to teaspoon garam masala. This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! Vary the quantity of chutney while topping according to your preferences. Set the temperature to medium-low and fry for a few minutes. Set it aside. Add 2.5 cups water and mix well. So adjust the cook time as needed. Then turn over the patties and fry the second side until crisp and golden. To fix this, add a teaspoon of cornstarch and remix it. I made ragda patties following the recipe to the T and turned out amazing. Set these aside. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. Get news first sign up for our newsletter. Sort through the white dried peas or matar to remove all the pebbles and gritty things. Cover the pressure cooker. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. While the Ragda is cooking you can make your patties. Place the prepared patties into the pan. Sprinkle on a few pinches of the ground spices roasted cumin powder, chaat masala, black salt or regular salt. Mix well the potatoes once again. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. 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