Thanks for the recipe. Next we will begin making the patties. The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Pressure cook for 10 mins on high pressure. Method: For the Ragda: 1. July 1, 2013 May 22, 2020 by . Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. This makes the batter firm and the end result crisp. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. This recipe is made with common ingredients; you probably already have in your pantry, and they are . Set the Instant Pot to Saute Mode and add all of the ingredients. saute on low flame until the spices turn aromatic. Once it sizzles, add fennel seeds, ginger, and green chilies. Make all the remaining portions of ragda pattice this way. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. Flip when the bottom side is golden brown. Furthermore, this recipe is . In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. A spoonful of oil is also a good addition. Old peas need longer time to cook. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. red chilli powder 1 2 tsp. Divide the potato mixture to 8 portions. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. You can also bake these in the oven by placing them on a baking tray. Kids-friendly and will please everyones palates! Im Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthis Recipes. While the Ragda is cooking you can make your patties. The peas will double in size after the soak time. 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. Thaw and heat until complete hot and bubbly. 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!! 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 Ragda Pattice might sound intimidating to make, but is truly easy with some prep. 6. Thanks for all your recipes. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. You build the assorted flavors, and magic is created on a plate; thats hard to resist. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Mix well. Instagram, By Dassana AmitLast Updated: June 23, 2021, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.84 from 25 votes 63 Comments. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Turned out good. 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. Thank you for the yummiest recipes. Then place the patties on it. (Depending on the quality of the white peas the time may vary). So make sure you submerge the peas with several inches of water to allow room for their expansion. But you may need a little less. Add boiled peas to the spice mix. If you have the tamarind chutney, you may skip this step. 16. 7. The potatoes can be cooked in a pan or in a stovetop pressure cooker. For the ragda, you can substitute tamarind and jaggery with some sweet tamarind chutney. When the pressure releases, open the lid. Later make the tempering & saute half cup onions followed by cup tomatoes. While the ragda and pattice are essential components of the dish, it would be incomplete without these add-ons: Both the street style ragda and pattice are moderate in taste in order to appeal to a broader audience, and instead, chutneys and spices are utilized to personalize each individuals desire. Top with some sev or as much you want. Garnish with chopped coriander leaves or mint leaves. Hello Swasthi The street vendors make their ragda a bit dry and arrange it in heap around the boundary of large tava (griddle) or deep pan. Place two to three potato patties on the curry. Doesnt this sound really addictive? Turn over the patties and fry the other side. Step 5 Whisk curd and add into pan. Potato Patties - You can make these ahead of time. 4.Next, sprinkle finely chopped onion and tomatoes. This time I have only red poha. That goes over top of crispy patties. Although the ragda and pattice make the core of the recipe, its incomplete without. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. The home stretch for Deepta's high school and a big year for Aadi. 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. Once the pressure drops, open the lid and check if the peas are done, they should be soft and mushy. Once done, drain the water and rinse them well. Saute until they smell good for about a minute. Mix well the potatoes once again. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Add the ground spices turmeric powder, red chilli powder and salt. Thank you so much! Pattice The patties are made with a combination of potato, poha, and a few basic spices. Mix all the ingredients very well. 21. Drizzle some more green and tamarind chutney on top. For this post, I have used the Instant pot, but you can also make it in a traditional cooker following my instructions below. Hi, I am Dassana. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. Rub the grains between your fingers to get rid of all the residues. Hi Rhea Fry the potato patties in the heated oil in the tava. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Drain the water completely. I made ragda patties following the recipe to the T and turned out amazing. cumin powder Saut for 10 to 12 mins by pressing the saut button. 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. Thanks Mohana, After 30 minutes the pressure cooker will beep. Allow pressure cooker to whistle once, reduce the stove to a simmer and cook for 10 minutes. Defrost and reheat until really hot and bubbling. Place the patties without over crowding. Hear oil in a pan and add cumin seeds to it. Add cumin seeds, bay leaf and hing powder. I doubled the recipe and made in my 8 qt ip. Mash them well and cool completely. Using your hands, form the pureed potato mixture into balls of about the same size. Stir in Garam Masala just before removing from heat. 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. But this recipe is simpler and so fast. If they are still al dente then pressure cook for a little longer. Dig right in!! Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. 18. Avoid purchasing if the item is too old. 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. In the Instant pot, I set the timer for 11 mins (high pressure). Dismiss. 3. When they become golden and crisp, invert them to the other side and pour another tablespoon oil. It was a instant hit with my family. Please follow the links below for the ingredients to make the chutneys. Will it change the flavor of the patties. Both dishes have similar concept yet so different in flavors. Facebook Mix well and saut masala till oil separates from its sides. Peel the potatoes while still hot or warm. Let the pressure release naturally. Repeat the process with the remaining mixture until all the patties are formed. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. 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. 21) Heat the oil for shallow frying in a pan on medium heat. Simply defrost, blot away any excess water, and shallow fry or air fry. You can also use dried green peas. Sharma Chaat Bhandar. I also have a professional background in cooking & baking. You should not get a runny or thin consistency. Soak the dried white peas overnight (8hours) in water enough water so they are well under water even when the swell. 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. Serve the ragda patties as soon as theyre finished being prepared. pressure cook for 5 whistles or until peas gets cooked completely. Wash and soak them over night or for 8-10 hours. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. This helps to thicken the curry sauce. The timings may vary depending on your model/ brand of air fryer. Saut for a minute. so either the recipes can be checked on the website using the search button or on google. Lost your password? Strain the excess water from soaked pea and chana dal. Then add pomegranate arils to the mix. INGREDIENTS For Pattice 5-6 medium potatoes, boiled cup flattened rice (Poha) 1 tsp pepper powder Salt 1 tsp 1 tsp garlic powder Add more salt if needed. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Prior to cooking the patties, prepare all of the ingredients needed for assembly. Add the soaked white peas to an Instant pot. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. Sprinkle some chaat masala and roasted cumin powder. However it may vary depending on the size & model of your cooker. 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) Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Oil: I used sunflower oil to fry the red chillies until crisp. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Here is the Authentic Ragda Pattice Recipe: Ragda Pattice. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. Therefore, while purchasing, check for the packed date. 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 Allow the ragda to simmer for 2-3 minutes over medium flame. Let pressure release naturally. Set them aside on a plate. 11. After the pressure has elapsed, check the peas for doneness. I like to opt for similar approach when I make it at home. Reduce flame and cook on . Give it a quick mix and add the white peas along with salt and 3 cups of water. Add the white peas along with salt and 3 cups of water. Thank you so much for sharing the pictures. Get news first sign up for our newsletter. You can also make this ahead or use store bought chutney. Add the onion and fry for 7-8 minutes or until they soften. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! 4. If you love the recipe, please provide a star rating along with your comments. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Cook it well with little salt and turmeric powder. Set aside 2 tbsps of it if you want your pattice to be crisp. 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. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. Thank you so much. Fry till the patties become golden brown and crisp turning over them as needed. Finy chop the onion, ginget, garlic and tomato. Hi Kriti, Then sprinkle coriander leaves, onions and tomatoes. Method. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. 1. What goes with Ragda Patties? To a bowl or pot, add tamarind, dates, jaggery & red chilli powder. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. While the ragda pressure cooks, make the green and red chutneys. Carbohydrates provide 199 calories, proteins provide 47 calories, and fat provides the remaining 77 calories. Take a tennis ball size of a mix in your hand. Hope you enjoy this Ragda Pattice as much as we do!! Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. You may want to check it here masala puri, This sounds yummy ! 25. Check the seasoning and add more salt if required. When both sides are cirpsy and golden, drain them on a paper towel lined plate. Yes you can use. Ingredients for the Ragda Masala Whole spices: You will need peppercorns, coriander seeds, cloves, cinnamon, red chillies and cumin seeds. Serve hot patties with the peas ragda and green chutney. Transfer the soaked peas to the Instant Pot insert and pour in water. ? Check if the peas are tender and softened. While the ragda cooks, also boil 500 grams potatoes and make chutneys. How to Make Ragda Patties (Stepwise photos). Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. 1. 5. Crumble or mash them well and cool completely. The pressure cooker timings mentioned in the post works best for me. Mix well and check for seasoning and adjust as per liking. Sign up for my FREE Beginners Guide to Delicious Indian Cooking. How to store Ragda Patties? 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