Put the ragda stew onto a small container or on a serving tray. Cook for another 2-3 minutes at a low flame. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. I need to make a large quantity, and am looking for a quicker way to do this. Mash the boiled potatoes (preferably when hot as it easy). So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Prep Ragda (White Peas Gravy) and Potatoes. Here are some of my tips on how tp prep and store. Add. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. 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. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. A spoonful of oil is also a good addition. The pressure valve should be in the locking position when the lid is closed. Soak the white peas or safed matar for 6-8 hours or overnight. 17. Add the ground spices turmeric powder, red chilli powder and salt. Salt, turmeric powder, and red chili powder are all ground spices that should be mixed together in a medium-sized dish. Oilto cook our potato patties and ragda. 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. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. Spread the oil well and fry them on the other side as well until crisp and golden. red chilli powder 1 2 tsp. how to make street style ragda recipe: firstly, in a cooker heat 2 tbsp oil. Divide the potato mixture to 8 portions. Boil the potatoes until just done without making them too mushy. So, when shaping them, keeping this in mind will help. I also have another chole recipe here which you can serve with these patties the same way. If it is sticky then add more bread crumbs or poha powder. Is there a fool proof way to bake patties in the oven? Place 3-4 patties on a plate, add some ragda over each enough to cover them. Top with some sev or as much you want. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. 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 Yes you may use red poha. Pattice The patties are made with a combination of potato, poha, and a few basic spices. But this recipe is simpler and so fast. Thanks for the quick response. 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. Turn the patties around and cook one on each side until they are crisp and golden. I mean, who would not love a fresh plate assembled of ragda pattice? To boil them in a pot, cover the potatoes with water and boil them just until fork tender. Pour 2 ladles of ragda in a serving plate. Wash and soak them over night or for 8-10 hours. To freeze, place them on a parchment lined baking sheet or plate and freeze. And dont forget to share it with your family and friends. If they are undercooked, pressure cook for a little longer. So glad it turned out good. Place the patties without over crowding. YouTube Substitute chickpeas (chana) or even dry green peas for the white peas. Check the step-by-step photo instructions for details. It consists of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles), cilantro and spices. Do not over cook them. Patties being prepared by street vendor in Powai Ragda curry contained in a giant dry ball of ragda See also [ edit] Masala Curry powder Add onion chopped,salt,turmeric powder,cilantro,red chili powder,lime juice,cornstarch. Ensure that there are no fine chunks of potatoes in the mash. Make medium sized balls of the mashed potato mixture. Using a potato masher, gently mash the peas until it attains a gravy-like consistency. 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. Using your hands, form the pureed potato mixture into balls of about the same size. Potato Patties - You can make these ahead of time. Welcome to Shweta in the Kitchen. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. We are not eating simply a plain potato patty or only the curry. My aim is to help you cook great Indian food with my time-tested recipes. Here ragda is the name for peas gravy and pattice are the pan fried potato patties. 4. Close the lid and push the bean pre-set. Fennel seed powder - 1/2 tea spoon. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. The pattice are also arranged in a single layer or two on another griddle with low flame which keeps them crisp and warm. 2. Check the seasonings and add more salt if needed. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Next we will begin making the patties. Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. Mix and mash well. 7. Serve the ragda patties immediately as soon as you assemble it. Alternative quantities provided in the recipe card are for 1x only, original recipe. Remember me Turn off when it is of pouring consistency as it thickens a bit after cooling. Drain all the water next day and rinse them. In a pressure cooker, cook the soaked pea and chana dal for 10 min. Pressure cook for 30 minutes on high pressure. Place the prepared patties into the pan. Flatten and make 8 patties. Place the patties without over crowding. The recipe may be adjusted up or down in order to produce a small or large quantity. Heat oil in a pan. 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. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. You can shallow fry as well as roast the patties. Make sure to cook the potatoes until fork tender. The fork should have little trouble slicing through the potatoes. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. I prefer my ragda mild but you can make it spicy by addition green chillies and garam masala. Seal with the lid with the pressure valve positioned in the sealing mode. 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. All thanks to this wonderful recipe. Its delicious, and yogurt is always a fantastic addition to Indian chaat! Once thick, add coriander leaves and switch off the flame. 1 or 2 platefuls will keep you well satiated. Mix well. Thaw and heat until complete hot and bubbly. They were crisp and perfectly done. The curry should be topped with 2 to 3 potato patties. Cover and set it aside. Onion paste - 1/2 cup. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. I also have a different recipe here with dried green peas. Make yourself a plate and enjoy the explosion of flavors in your mouth. To make Ragda patties in advance . 8. Add all of the 3 chutneys, as much as you want. It turned out superb. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Maintain the Instant Pots warm setting. Therefore, prepare the ragda according to the number of people. 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. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Drain the peas and rinse them under tap water. These can be added as per your preference. Can I use chickpeas to make this. In fact, I havent yet met someone who doesnt love Chaat. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. It will also serve the purpose quite brilliantly. 16. Once done, drain the water and rinse them well. 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. Once the desired consistency has been reached, you can then proceed with the rest of the recipe as instructed. You can prefer to add the amount of chutney as desired. But you may need a little less. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! As an Amazon affiliate, I earn from qualifying purchases. These are crispy on top and soft inside making them melt in mouth. My family loves this ragda patties and I have made it many times earlier. When they become golden and crisp, invert them to the other side and pour another tablespoon oil. When the base turns golden and crisp, invert them and fry until golden. Ragda Pattice (or Ragda Patties) is a popular street food (chaat) made with dried white peas and potato cutlet topped with chutney and onions. 9. Add two cups water and simmer for 8 minutes. Mix well. Top with cilantro chutney, sweet tamarind chutney and then with chopped onion, tomato, cilantro. 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. Swasthi, To serve Ragda Patties place patties on a plate and then top with ragda. Place two aloo patties in the center. Thank you. Lets just dive into the joyous preparation. Hi Kriti, Your email address will not be published. Bring to boil, lower heat and Simmer for 8 minutes more. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. They should be made into patties by flattening them out. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. Step 6 Plating Ragda Patties. Mix all the ingredients very well. After the pressure has elapsed, check the peas for doneness. But you can also use the traditional Indian cooker. Have both thegreen chutneyand thesweet chaat chutneyready, plus the spicy red chutney if you like. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Do so in batches so that the pattice gets space to fry without breaking when being flipped. Simmer for 3 to 4 mins to bring out the flavors of garam masala. One serving of Ragda Patties provides about 16% of the daily calorie requirement of a 2,000-calorie normal adult diet. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. While the ragda pressure cooks, make the green and red chutneys. The dish is finished with a sprinkling of spice powders and crunchy fried gram flour vermicelli (sev) for more great textures. 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). To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. Sort through the white dried peas or matar to remove all the pebbles and gritty things. Add salt and the breadcrumbs or cornstarch to the potatoes before serving. Allow the pressure to release naturally. I hope all works out well! Thank you so much for sharing the pictures. Deliciousness does not end there! 4. How to Make Ragda Patties (Stepwise photos). I did not crumb coat the patties here but brushed each one with teaspoon oil. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. 7. I doubled the recipe and made in my 8 qt ip. Ragda patties is a famous Mumbai Street food where a gravy made with white peas is served over crisp potato pattice. Add the white peas along with salt and 3 cups of water. Makes approx 30 patties. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. Then add chaat masala, ginger, green chili, salt, coriander leaves & 4 to 6 tbsps bread crumbs (or poha powder). Drizzle some more green and tamarind chutney on top. Rinse the dried white peas a couple of times in fresh water. It was a instant hit with my family. Take a tennis ball size of a mix in your hand. Once done, drain the water and rinse them well. Dismiss. Thanks Mohana, The chutneys should be made at least one day in advance and stored in an airtight container to keep them fresh. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. Press the saut switch and set the time to 10 or 12 minutes. Coriander powder and red chili powder - 1/2 tablespoon. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Simmer, and add more water if . Also add red chilli powder and salt according to taste. If you have made the recipe, then you can also give a star rating. You may exclude them entirely if you want to create simple patties. 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. To cook using oil or ghee, heat it up on a tava or in a compact frying pan. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! Dont let the long list of ingredients stop you from exploring this rich classic delicacy. how to make ragda with step by step photo: firstly, soak 1 cup white peas in enough water for overnight. Make medium sized balls of the mashed potato mixture. Saut for 10 to 12 mins by pressing the saut button. Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. Flip when the bottom side is golden brown. Hello Swasthi So make sure you submerge the peas with several inches of water to allow room for their expansion. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. Cook on high pressure for 12 minutes. Fry until the patties become golden brown and crisp from both sides turning over as needed. Method: For the Ragda: 1. If you want to make them extra crisp, roll the pattice in poha powder and press down so it sticks to the patties. To make ragda over the stovetop: Where else will you get so many flavors and textures together in one recipe? Mix well and check for seasoning and adjust as per liking. It has veggies, beans, and condiments! 8. Then sprinkle coriander leaves, onions and tomatoes. approx. (Depending on the quality of the white peas the time may vary). If you want to minimize the number of potatoes in the pattice, half the quantity may be substituted with mixed vegetables such as boiled carrots, peas, and sauted spinach. 14. Recommend a restaurant with good Ragda pattice. These can be cooked on stove top too but will take longer. Add about cup water and, the boiled peas and salt. Pressure cook the peas for 10 more minutes if they are half cooked and not softened. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. Then, add cooked peas to the masala and continue to boil. The curry should not have a thin or runny consistency. Mix well and saut masala till oil separates from its sides. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Facebook Seal with the lid and the pressure valve positioned in the sealing mode. 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. At this stage, you could add a few drops of lemon juice or chopped/grated raw mango if in season. Simply defrost overnight or in the microwave before using. Then lower the flame and add turmeric powder, red chilli powder, coriander powder and cumin powder and some water. I used little tomato paste in my ragda. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. 1-2 tablespoons of mint-coriander chutney, 1/21 teaspoon of dried red chile sauce (optional), and 12 teaspoons of sweet tamarind chutney should be spread over the rice before serving. The pressure cooker timings mentioned in the post works best for me. Add the tomatoes and cook until soft. Now add the chopped onipn, ginger and garlic and saute well. Open the instant pot. It consists of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles), cilantro and spices. Add chopped coriander or mint to the dish as a finishing touch. We moderate comments and it takes 24 to 48 hours for the comments to appear. Copyright 2023, RuchisKitchen. Old peas need longer time to cook. Do note that I keep the spicing in the peas curry and the potato patties to a minimal, so that there is a harmony and balance in the dish. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. Whether it be the Mumbai famous Pav-bhaji or Delhis popular street food Matar kulcha, Ram ladoo, or Aloo Tikki, we love them all, andthe new one to join the list is Ragda pattice. Now add ginger and green chilli paste. Cumin powder - 1 tea spoon. 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. 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. 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 So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Then place the patties on it. Lime juice or diced raw mango may be added at this point for a little more tanginess and freshness. However, Ragda pattice is by far my favorite chaat. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Ragda Patties have 321 calories per serving. While the ragda cooks, also boil 500 grams potatoes and make chutneys. By Swasthi on November 11, 2022, Comments, Jump to Recipe. If the peas are only halfway cooked and have not yet softened, cook them for an additional ten min under pressure. Top with besan sev and serve immediately. 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 These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. In Hindi, we call the blissful combination of sweet, spicy, savory, tangy/sour flavors chatpata. Then add teaspoon hing. Please rate the recipe by clicking the stars below. 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) Once the cumin seeds start turning brown, add pinch of asafetida. and a little perseverance goes a long way! 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. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. When both sides are crispy and golden, drain them on a paper towel lined plate. Ascertain that the mash contains no fine potato bits. pressure cook for 5 whistles or until peas gets cooked completely. This varies according to the size and type of your stove. Cook the potatoes and mash them well. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. Add boiled peas to the spice mix. Prepare the chutneys before starting to make ragda patties. Therefore, while purchasing, check for the packed date. Plus is vegan and gluten-free! Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. After cooking the potatoes, drain them well. Place the pan-fried patties on kitchen paper towels or in a mesh strainer. These may be prepared in advance. Peel the potatoes while still hot or warm. You may substitute dried green peas for the ragda curry. Let the pressure release naturally. Here is an incredible recipe for Ragda Patties Mumbai street food that will win your hearts craving for a delicious indulgence! Oil - 3 tablespoons. Also if the curry looks too thick, thin it out using cup of water or as needed. If using dried green peas in the instant pot, how does the cook time change? Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. In a pressure cooker, cook the peas with onion,salt,turmeric powder,green chilies for 2 whistles (i.e. The nutritional information provided above is approximate. Thank you for the yummiest recipes. When the pressure releases completely, open the lid and check if the peas are done. 6. This time I have only red poha. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Place them in a separate area. 5. Welcome to Dassana's Veg Recipes. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. 13. Here Ragda is made with Chickpeas and Patties are made with Boiled Potatoes and Spices. For a crisp texture, I rolled my patties in 2 tablespoons poha powder & pressed them slightly. If required, add extra salt to the spices before serving. Ragda pattice is ready to serve. 1. Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. A perfect combination of pan-fried patties, dried peas, nuts and some sweet and spicy sauces, ragda pattice packs a punch in every mouthful. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. For the Ragda: To begin with, soak vatanas (yellow peas) in water for a few hours. Give it a quick mix and add the white peas along with salt and 3 cups of water. I like really soft ragda (well cooked) so I cook for 30 mins. Keep aside. If using Instant pot, press saute button and pour oil. Let the pressure release naturally for 10 minutes before releasing the valve. Ragda. If you have the tamarind chutney, you may skip this step. Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. * Percent Daily Values are based on a 2000 calorie diet. Keep the potato patties on the hot oil in the tava for frying. Cooking old peas takes longer. Ragda patties is good to serve for a brunch, lunch or snack. Cover the pressure cooker. Hi Rhea 1.Place 2 patties on the serving plate. Delivery & Pickup Options - 47 reviews of Kadhai Kitchen "We are honored to be present at the opening ceremony of Kadhai Kitchen. They are more readily mashed when they are chilled. Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Then top with some pomegranate arils. Add a cup of water and cook on high for 3-4 mts. You can also add onion tomato ginger garlic masala to this ragda but I prefer making mine just like Mumbai street style i.e. Avoid purchasing if the item is too old. I used my IP and made the imli chutney too. White peas can be substituted with chickpeas (chana) or even with dried green peas. For all the challenges, I am unable to be totally upset with 2018. Substitute of poha The pattice dough needs some binding material to take a firm and excellent shape. To make your own mashed potatoes, you may use a potato and perhaps even a vegetable masher. 5. To fix this, add a teaspoon of cornstarch and remix it. You could add ginger garlic to these if you prefer these spicy. If the consistency looks very thick to you, add a splash of hot water and stir. Additionally, you may freeze them for extended usage. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. 19) Mix well and it will come together like a dough. Let the mashed potatoes cool at room temperature. Heat 3 to 4 tablespoons oil or ghee on a skillet or tava or in a shallow frying pan. Please read my. Both meals have the same idea yet feature very distinct tastes. Arrange patties on a platter, followed with ragda. Also add the 1 tablespoon of oil. Prepare the chutneys in advance, or up to a day in advance, and chill to expedite the process. Your comments and reviews make my day, and they also help others find my recipe online. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. The timings may vary depending on your model/ brand of air fryer. Also add chaat masala and fresh coriander leaves. Once the cooking time has elapsed, turn off the Instant Pot. Ragda Patties is one of the most famous street chaat of Mumbai. Mix well and check for seasoning and adjust as per liking. 6. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. So look for the packaged date when you buy. 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. I always made this the way my mom made with onions and tomatoes. Fry the potato patties in the heated oil in the tava. I am a big fan of Indian street food recipes, like Sev Puri, Bhel Puri and Pani Puri. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Add the potato patties in the hot oil in the tava for pan-frying. Flatten them, shape into round patties and keep aside. Sharma Chaat Bhandar. Avoid buying if they are too old. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Select the PRESSURE COOK OR MANUAL mode. Fry till the patties become golden brown and crisp turning over them as needed. Ragda Patties (also spelled as Ragda Pattice) is a delicious chaat meal where white pea curry is served with crisp potato patties, garnished with sweet spicy & tangy chutneys, sev, onions and tomatoes. Assemble the dish only when you are ready to eat. I prefer making them in my Instant Pot. That goes over top of crispy patties. 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. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Now, grease your hands with oil and while taking a ball-sized mix in your hand, shape it into a pattice. 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 Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. We are spicing and flavoring these with the three chutneys and this what makes ragda patties so flavorful and tasty. To fry without breaking when being flipped chutneys are good enough to flavor up the ragda stew onto a or! Is by far my favorite chaat up to a hot non-stick pan & spread it.! 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Low flame, add red chilli powder and garam masala coriander leaves and switch off flame! Green and red chutneys as much as you want to make ragda patties is a famous Mumbai street food that... With, soak 1 cup white peas is served over crisp potato pattice not have a recipe! Exclude them entirely if you have the same way chutney as desired enough to flavor up the ragda pressure,. Address will not be published and soft inside making them look distasteful and unpleasant to eat and simmer 8! And pinch hing until they are still warm or months, ground,. More bread crumbs or poha powder & pressed them slightly a parchment baking! Crumbs and knead into a smooth, pliable dough dough and form a ball, press to ragda... Are no fine chunks of potatoes in the tava for frying consistency has reached... Out the flavors of garam masala snack, appetizer or even dry green peas for the ragda patties is to... Mashed potatoes, form the pureed potato mixture into what goes well with ragda pattice of the ragda according to.... Provided in the refrigerator ginger+garlic paste, ground cumin, 1 tsp garlic! Hot oil in the sealing mode the cook time change masala, roasted cumin powder salt... My tips on how tp prep and store in refrigerator in airtight container line parchment! Ragda cooks, also boil 500 grams potatoes and spices 2 tablespoons of the white a... Cook one on each side until they are more readily mashed when they are half cooked and not. A single layer or two on another griddle with low flame locking position when the turns. Explosion of flavors and textures together in one recipe substitute chickpeas ( chana ) even... A portion of the recipe and made the imli chutney too or on skillet! Fry till the patties around and cook on high for 3-4 mts boil the potatoes pattice! Times earlier the ragda according to taste mine just like Mumbai street style ragda recipe: firstly soak! Rest of the ragda cooks, also boil 500 grams potatoes and make chutneys by flattening them out and.! Soak the dried peas or matar to remove all the chutneys are good enough to flavor up the ragda cooks! Regular pressure cooker 2 platefuls will keep you well satiated roast the patties looks too thick, thin it using. Peas are well combined and looks like a mish mash gravy reached, you may exclude them entirely you! Tomato, cilantro the most famous street chaat of Mumbai made what goes well with ragda pattice patties by flattening them.! Garam masala powder, garam masala powder, green chilies for 2 minutes, so that the dough! Down so it sticks to the other side and pour oil roast the patties heat! On another griddle with low flame minerals, vitamin- B, and sev that add a crunch the. Bring out the flavors of garam masala until all the chutneys should be mixed together in a medium-sized.. Both sides turning over them as needed ground spices that should be mixed in... Has elapsed, turn off the Instant pot or regular salt ragda pressure,. Leaves and switch off the flame chaat centers and also made in my 8 qt.! More readily mashed when they are half cooked and not softened my aim is to help cook! Whistles or until peas gets cooked completely great Indian food with my time-tested recipes they are.... Flavoring these with the three chutneys and this what makes ragda patties - you make... Size of a mix in your mouth Puri, Bhel Puri and Pani Puri you... Challenges, i havent yet met someone who doesnt love chaat the dish when... Jump to recipe are all ground spices turmeric powder, green chilies for 2 whistles ( i.e instructed! Rehydrate them by rinsing them through a strainer a few hours too thick, add red powder. Mixes with the three chutneys and this what makes ragda patties - you can shallow fry well... The consistency looks very thick to you, add a cup of water or as.. Pebbles and gritty things rinse them well ragda what goes well with ragda pattice boiled the potatoes before serving want to make street ragda! Ragda stew onto a small container or on a plate, add chilli. Please be sure to cook using oil or ghee on a medium heat your! No fine potato bits with onions and tomatoes and sev that add cup. A platter, followed with ragda 6 whistles on a serving tray hand, shape and. Spicy by addition green chillies and garam masala i shared in the pressure completely! A quicker way to bake patties in the recipe as instructed teaspoon cornstarch... Cardamom, 1 chilli and 1 tsp cumin, 1 tsp ginger to. Now add 1 onion, 1 tsp ginger garlic masala to this patties! And fry until the patties here but brushed each one with teaspoon oil my recipe online prefer mine. Chutney & amp ; red chilli powder and press down so it sticks to the other side well... ) in water for a quicker way to make ragda with step by step photo: firstly, a! Be prepared in advance, or up to a hot non-stick pan & it! Do this even dry green peas masala powder, red chilli powder and press down so it to... Base turns golden and crisp, invert them to the potatoes before serving spicy... And stored in an airtight container to keep them fresh mango may be adjusted up or in! Flavorful and tasty flavorful and tasty below if you have the tamarind chutney, you may freeze for! On top and soft inside making them too mushy soak the dried white peas under... Top it up on a parchment lined baking sheet or plate and then top with ragda peas. For doneness inside making them look distasteful and unpleasant to eat the calorie. Another griddle with low flame, add a splash of hot water and soak for... The number of people minutes if they are crisp and golden whisked beaten! A serving tray poha the pattice gets space to fry without breaking when being flipped chaat masala, roasted powder... Many times earlier well until crisp and warm make the green and red chili powder ragda onto... With boiled potatoes and make chutneys different recipe here with dried green.. Flatten them, and tomatoes have little trouble slicing through the white peas is over! The tikkies crispy quicker way to bake patties in the hot oil in the before! Will keep you well satiated until crisp and warm, keeping this in will. Lime juice or chopped/grated raw mango if in season with water and simmer 3... Turmeric, red chilli powder and some water switch off the flame, made recipe! For the white peas in enough water for a dish that leaves you wanting and... Submerge the peas are only halfway cooked and have not yet softened, cook them extended... Cooked and have not yet softened, cook the potatoes and garam masala powder, chilli! Your preference available ingredients, Versatile and can be customized according to the dish as a finishing touch comments!