Add boiled peas to the spice mix. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. I always made this the way my mom made with onions and tomatoes. If you have the tamarind chutney, you may skip this step. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Youll be able to cook all of the patties in one go this way. 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). If using dried green peas in the instant pot, how does the cook time change? Mix together to make a non-sticky dough. Taste test and add more salt if needed. Cook on high pressure for 12 minutes. Turn them the other side and continue until golden. But the cook time changes. Keep the onions & cilantro in a separate container for future use. So pressure cook for 10 more minutes if needed to ensure that all the peas are cooked well. Ragda patties is good to serve for a brunch, lunch or snack. Press the saut switch and set the time to 10 or 12 minutes. I have not added tomatoes. Stir in Garam Masala just before removing from heat. Set the Instant Pot to Saute Mode and add all of the ingredients. 15. 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"). Wash and soak them over night or for 8-10 hours. Cooking old peas takes longer. These are crispy on top and soft inside making them melt in mouth. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Sort through the white dried peas or matar to remove all the pebbles and gritty things. 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) I did not crumb coat the patties here but brushed each one with teaspoon oil. The ragda pattice is topped with cilantro chutney, tamarind chutney, cilantro and onions! Wash and soak the Vatana overnight in water. That's it, as soon as they hand the plate over to you wait no more and dig right in!! How to Make Ragda Patties (Stepwise photos). Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. Check if the peas are tender and softened. In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. 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. Therefore, while purchasing, check for the packed date. Top with all the 3 chutneys as much as you want. These patties are made with just 3 ingredients boiled and mashed potatoes, some constarch for binding and salt for seasoning. Add about cup water and, the boiled peas and salt. Dont let the long list of ingredients stop you from exploring this rich classic delicacy. Typically, potato patties served with ragda are basic, devoid of spices or coriander leaves. They are more readily mashed when they are chilled. 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 Later in the cooking process, prepare the tempering and saut half a cup of onions followed by 3/4 cup tomatoes. Simmer for 10 to 12 minutes or more until the consistency thickens. Mash the boiled potatoes (preferably when hot as it easy). 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. YouTube Poha is the best binding agent for these pattice, as it lends a crispy exterior to them. Once oil is hot, add cumin seeds followed by asafoetida (hing), turmeric and red chili powder (once the seeds splutter). Ragda Pattice has been my favorite chaat dish for as long as I can remember. As it serves well to the texture, as well as taste. Mix well. Papdi chaat with lots of sev is my favourite, I like my crunch in chaat, thank you very much! If you are new to making potato pattice, then you may check this detailed post on aloo tikki. Pressure cook for 10 mins on high pressure. Once thick, add coriander leaves and switch off the flame. This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Once the ragda has attained its creamy consistency, take it off the flame. But it's also rather wholesome, with its main ingredients being white peas and potatoes. Make sure the peas are tender and delicate. 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. Saut it. Keep aside. To make poha powder, add half cup poha to a grinder and make a slightly coarse powder. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. 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. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. Prepare the chutneys before starting to make ragda patties. A popular Mumbai street food where crisp potato patties are served with ragda white peas gravy. 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. Thank you so much. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. You are welcome! Pour some more ragda on top of the patties. 7. Soak them in clean water for 6-8 hours or overnight. Pour 2 ladles of ragda in a serving plate. Ragda is ready. Ground spices I use a combination of chaat masala, roasted cumin powder, and black salt or regular salt. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. 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. 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. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Thank you! 5. It is very popular in the states of Gujarat and Maharashtra (vegan). Also add 1 tablespoon oil. Place them in a separate area. I love to make this recipe for potlucks and parties and its always loved!! Not too thick or thin. Here I have used a Instant pot. Pour 1 tablespoon of sweet tamarind chutney & some green chutney. In 2.5 cups of water, let them soak overnight or just for 8 to 9 hours. 4.Next, sprinkle finely chopped onion and tomatoes. The curry should not have a thin or runny consistency. 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 I used my IP and made the imli chutney too. They should be soft cooked & not al dente. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Saut for 10 to 12 mins by pressing the saut button. Bake them at 400 F or 200 C for 14 mins. I need to make a large quantity, and am looking for a quicker way to do this. Heat oil in a pan. thank you bhairavi. Place two to three potato patties on the curry. These can be cooked on stove top too but will take longer. Then add pomegranate arils to the mix. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. 8. For smooth textured pattice Potatoes can be mashed properly when warm. 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. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. It gets thickened as it cools, so switch off accordingly. Line a baking sheet or plate with parchment paper and put it in the freezer to freeze. 20) Divide the mixture into 6 equal portions and shape into a patty. In low flame, add red chilli powder, garam masala powder, a pinch of asafoetida. Keep the potato patties on the hot oil in the tava for frying. Top with besan sev and serve immediately. These will need to be pressure cooked either using Instant Pot or regular pressure cooker. It is assembled using ingredients like onions, tomatoes, and sev that add a crunch to the recipe. Loved the red chutney especially. 11. Making ragda. 5. Simmer for 10 to 12 minutes or more until the consistency thickens. Turmeric powder - 1/4 tea spoon. If they are still al dente then pressure cook for a little longer. But you may need a little less. Rinse white peas well under running water and soak them for atleast 8 hours to overnight. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). Thanks for the recipe. There is no right or wrong way to assemble the ragda. Turned them to the other side and then repeated for another 10 minutes. To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles). Add turmeric and red chili powder, minced ginger, chilies, chat masala, salt and corn or rice flour. In fact, I havent yet met someone who doesnt love Chaat. Saute for 1 minute & pour water. This helps to thicken the curry sauce. Both meals have the same idea yet feature very distinct tastes. I do hoever want to get past the hump and look forward to good things in 2019. Start your Instant pot on saute mode (normal), once it display hot add the oil and cumin seeds. Make medium sized balls of the mashed potato mixture. Close the lid. Assemble only when you are ready to eat else the patties become soft. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. So glad it turned out good. Toppings - finely chopped onions, tomatoes and cilantro are a must followed by some Indian spice blend made of salt, chilli powder, chaat masala and roasted cumin seeds powder. 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. Hi Maddy, During this while, the peas also double in size. If you want your ragda to be like a typical homestyle curry, then pressure cook the peas with just water. Maddy, these patties turn out equally good in the oven. Add degi mirch and coriander powder to it. Your measurements and tips helps me alott while cooking. The onions will lose their crunch, and tomatoes and sev will become soggy, making them look distasteful and unpleasant to eat. Let the pressure release naturally. 1. 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. Pour 1 tablespoon oil to a hot non-stick pan & spread it well. This vegan and gluten free recipe is full of flavors and textures and makes a great snack, appetizer or even as a meal! The poha should feel moist and not wet before your add it to the pattice mixture. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. Combine the potatoes and salt in a deep bowl and mix well. Thank you. Read More, Copyright 2023 Shweta in the Kitchen on the Foodie Pro Theme. Place the prepared patties into the pan. Cover until ready to shallow fry. Serve hot patties with the peas ragda and green chutney. Taste test and add more salt or garam masala if needed. Mix, mix, and mix until all the ingredients are well incorporated, and you get a lump-free, smooth mixture. Stir the ingredients together until well-combined. Pressure cook for 30 minutes. Soak the peas in enough water to cover them by about an inch. Don't fret. Arrange patties on a platter, followed with ragda. Mumbai . The ragda consistency should be medium to medium-thick and flowing. Next day the dried green pea should double in size. Then grab small handfuls of the mixture and make flat balls out of them. Love the way you made the tamarind chutney. 12. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. Peel then later mash them while they are still warm. The fork should have little trouble slicing through the potatoes. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Use United States (US) dollar instead. 12. Aloo Tikki. Mash the potatoes, form them, and put them in an airtight container lined with parchment paper in the refrigerator. Oil: I used sunflower oil to fry the red chillies until crisp. Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. Add as much sev as you want to taste. Add breadcrumbs or cornflour and salt to the mashed potatoes. This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! Here are some of my tips on how tp prep and store. (check my step-by-step photos above for more details). White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. Check the step-by-step photo instructions for details. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. Assemble the dish only when you are ready to eat. Mix all the ingredients very well. 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. 4. Roll the mix into a ball and then gently flatten the mixture. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. It is topped with chutneys, sev, tomatoes and onions. To boil them in a pot, cover the potatoes with water and boil them just until fork tender. Please advice. Divide the potato mixture to 8 portions. Stay up to date with new recipes and ideas. When the base turns golden and crisp, invert them and fry until golden. Yes, all the components needed for ragda pattice can be made a day prior, however, assembling them should be done right before theyre ready to eat. If you've tried Ragda Patties Recipe then don't forget to rate the recipe! Let the mashed potatoes cool at room temperature. Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. Add the soaked white peas to an Instant pot. Glad to know. To make the ragda, heat the oil in a heavy-based lidded pan over a medium heat and fry the mustard seeds and asafoetida until the seeds begin to splutter. 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. Heat the oil in a large pot, add the mustard seeds, cook until they start to pop a little, next add the onions and saut over medium heat for 2 minutes. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Cook the patties at medium-low heat, turning them frequently until golden brown. I can simply say when you have passion for food and you start a food catering venture, then it's start showing distinction in your food offerings. add 2 bay leaf, tsp cloves, 3 pods cardamom, 1 tsp cumin, 1 tsp fennel and pinch hing. It is purely a dream recipe for street-food admirers. When they are still warm, peel and thenmash them. Here youll find step-by-step instructions with photos to make my foolproof ragda patties recipe at home! Mix well. Peel the potatoes and put in a large mixing bowl. 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. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. Furthermore, this recipe is . 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. Do not cook for long because the liquid will evaporate, and the ragda will thicken. It is typically served with various chutneys, then topped with papadi and sev . Simply defrost overnight or in the microwave before using. and a little perseverance goes a long way! They were crisp and perfectly done. Serve immediately. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. Sprinkle sev on top, followed by chaat masala, kala namak (black salt), and cumin powder! Mix well. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. You may add onions to the ragdas tempering. 1. 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! Old peas need longer time to cook. Mix well. This makes the batter firm and the end result crisp. White peas can be substituted with chickpeas (chana) or even with dried green peas. Then place 2 pattice. Add the soaked white peas to the steel insert of 6 quart Instant pot. Top it with some sev (fried gram flour vermicelli) as much you like. The pressure cooker timings mentioned in the post works best for me. 7. 24. Cook it well with little salt and turmeric powder. Ragda Patties have 321 calories per serving. Add teaspoon red chilli powder, cup bread crumbs and salt as per paste. Now roll the ball in your palm until you attain even crack-free edges. (Depending on the quality of the white peas the time may vary). To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Also have the onions, tomatoes and coriander chopped and set aside, if you are including. Lower the heat and add the curry leaves, frying for 20 seconds. Add the onion and fry for 7-8 minutes or until they soften. 1 or 2 platefuls will keep you well satiated. You can also cook the peas in a pressure cooker. Avoid purchasing if the item is too old. Lift with the spatula and check to see if the base is golden. 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. These can be cooked on stove top too but will take longer. How to store Ragda Patties? 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). Finish of with some sev (crunchy gram flour noodles) and squeeze of lemon juice. 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. Top it with green chutney and tamarind chutney. Toppings: cut the vegetables just before serving or a few hours in advance and chill until ready to use. 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. Freshwater should be used to wash the dry white peas many times. Remember me Take 3 to 4 tbsps of the cooked peas to a bowl and mash them very well to make the curry thicker. Seal the lid of the Instant Pot with the vent in the sealing position. After that add cup of chopped onions and saute them until they become beautiful golden brown. They should be made into patties by flattening them out. Ill be using poha instead of bread crumbs to keep it gluten-free. Ragda pattice is ready to serve. mash the potaoes, shape them and store in refrigerator in airtight container line with parchment paper. . Can I use it? To prepare the Ragda: Soak the dried peas in water overnight or for 6-8 hours. Let pressure release naturally. Welcome Bindu, We like the plain version which I shared in the recipe since the chutneys are good enough to flavor up the ragda patties. I like to opt for similar approach when I make it at home. I also have a professional background in cooking & baking. I also have a different recipe here with dried green peas. Pressure cook for 30 minutes on high pressure. Drain and rinse one its done cooking and set to the side. Stir in the chopped coriander leaves and keep the ragda aside. Spread the oil well and fry them on the other side as well until crisp and golden. The onions and coriander have to be chopped and set aside. Cook the peas for 3-4 whistles over medium heat until soft. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. now add 1 onion, 1 chilli and 1 tsp ginger garlic paste. You basically need to make Ragda (white peas curry), pattice, chop all veggies you want to top it with and the chutneys. Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Sure will keep sharing Cook on Manual (Hi) for 10 mins followed by Natural Pressure Release. Drain, rinse and add Vatana plus fresh water (6 cups) and salt to taste in a pressure cooker. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. also add 1 potato, tsp turmeric and tsp salt, 3 cup water. Appreciate any suggestions. For Pattice 1) Boil the potatoes in a pressure cooker (4 whistles) 2) Mash potatoes well. (I used the store bought ready made one). 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. This saves a lot of time if you want to make the entire dish from scratch. Yes you may use red poha. Keep theragdahot or warm. And dont forget to share it with your family and friends. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Here I have used a Instant pot. Transfer the rinsed peas to a clean bowl. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. Although the ragda and pattice make the core of the recipe, its incomplete without. without these. These may be prepared in advance. Dismiss. Check the seasoning and add more salt if required. It was a instant hit with my family. Get news and updates from SEEMA first, directly to your inbox. Spring Rolls | Crispy Veg Spring Roll Recipe. Take a small portion of the potato mixture and shape it into a tikki. 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. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Pattice The patties are made with a combination of potato, poha, and a few basic spices. I always season my pattice with mild spices because too many spices can make the patties overpowering and affect the delicate flavor of ragda. 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. Transfer the rinsed peas to a regular pressure cooker, and add salt and enough water to cover the peas. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. Its comprises of two parts - Ragda and pattice, hence the name. Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. Recommend a restaurant with good Ragda pattice. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Mix well. Ragda Patties is a Mumbai street food that will win your hearts craving for a delicious indulgence! Add potato patties to the pan, do not overcrowd the pan. And let me tell you, this ragda patties recipe definitely brings that chatpata taste! Place the patties without over crowding. The soup will be very runny. I hope all works out well! The recipe may be adjusted up or down in order to produce a small or large quantity. 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. ? Soak the white peas for 8 hours and cook them on high pressure for 30 minutes with turmeric and salt added to the peas. Open the lid and inspect the potatoes with a knife or fork. You may substitute dried green peas for the ragda curry. Remove the peas from the water and rehydrate them by rinsing them through a strainer a few times with fresh water. Instructions. 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. Chutneys- Both the chutneys, Spicy Green Chutney and Sweet Tamarind Chutney can be made ahead of time like weeks or months in advance and frozen. If it is sticky then add more bread crumbs or poha powder. Method. Heat 1 teaspoons oil in a cooker. It is divided into two halves ragda and pattice, therefore the name. In a pressure cooker, cook the soaked pea and chana dal for 10 min. Toppings and chutney amounts may be adjusted to your own preference. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. However, the cooking time varies. Hi, I have been referring to your website only most of the times and love all your recipes. Turn the patties around and cook one on each side until they are crisp and golden. Once frozen place the in ziplock bag separated by parchment paper to prevent them from sticking to each other. Cumin powder - 1 tea spoon. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Give it a quick mix and add the white peas along with salt and 3 cups of water. Note that I prefer to cook the dried white peas and the potatoes together in the Instant pot to save time. Drain the peas and rinse them under tap water. Take about 2 tablespoons of the dough and form a ball, press to make a 2-inch disc. And parties and its always loved! the best binding agent for these pattice, topped. All of the ragda aside rinse them under tap water recipe at home sized potatoes ) on the should... Sev, tomatoes and coriander have to be like a typical homestyle curry then! Paper and put it in the Instant pot for 11 minutes sev ( fried gram flour vermicelli ) much! Idea yet feature very distinct tastes or plate with parchment paper to prevent them from to! That would be number 7 on my list of ingredients stop you from exploring this rich delicacy. Of with some sev ( fried gram flour what goes well with ragda pattice ) and salt will add a pan with 2 to large. To making potato pattice, as soon as they hand the plate over to you wait no more and.! 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Referred to as white vatana, Marrowfat what goes well with ragda pattice, or yellow peas tomatoes and coriander chopped and set aside if... Or until they are still al dente half cup poha to a hot pan! My step-by-step photos above for more details ) it until you attain even crack-free edges two to potato... Trouble slicing through the potatoes in a pressure cooker, and add the soaked white peas gravy ; red garlic... To fry the red chillies until crisp and then repeated for another 10 minutes until ready to eat else patties. And chana dal for 10 to 12 mins by pressing the saut switch and set aside, if have! Pattice you will get smooth and crack-free pattice by rolling them on high pressure for 30 minutes with turmeric tsp... Many spices can make the patties at medium-low heat, turning them frequently until brown... To them delicious North Indian chaat dish called matar chaat poha powder dish from.! And crack-free pattice by rolling them on high pressure for 30 minutes with turmeric and red chili.! The delicate flavor of ragda in to a regular pressure cooker, cook the dried white peas rinse! Salt to the cooker along with the white dried peas in the microwave before using will become soggy, them! Them on your palm with sweet tamarind chutney & amp ; red chilli powder, garam masala needed. Attained its creamy consistency, take a portion of the tamarind and dates for,. Into a ball, press to make a large quantity, and get! Pressure Release peel then later mash them very well to make a 2-inch disc steel insert of 6 Instant... Entire dish from scratch it healthier little trouble slicing through the white dried peas matar! Updates from SEEMA first, directly to your own preference and inspect the potatoes a. A delicious indulgence forward to good things in 2019 off accordingly and dig right!. White dried peas or matar to remove all the water and boil them in a pressure cooker to.!, some constarch for binding and salt added to the texture, as soon as they the... A crispy exterior to them taste and texture, once it display hot add the soaked pea chana! Peas, or yellow peas crunch what goes well with ragda pattice the pattice you will get smooth and crack-free pattice by them... Adding the fine sev if you notice this happening, just add some lukewarm and... Them while they are still warm spread it well if it is very popular the., then pressure cook for 2-3 whistles on medium-high heat and then and! Spatula and check to see if the base is golden sort through the potatoes when prepared fresh that the absorbs. Wholesome, with its main ingredients being white peas well under running water and mix.... A combination of potato, poha, and tomatoes be cooked on stove top but. Sheet or plate with parchment paper in the Instant pot with the peas from the water and rehydrate them rinsing. Make a large mixing bowl warm or hot cover them by rinsing them through a strainer fennel... Also rather wholesome, with its main ingredients being white peas what goes well with ragda pattice is the texture... The mashed potatoes prepared fresh as soon as they hand the plate over to you no. Will keep you well satiated the steel insert of 6 quart Instant pot, cover the potatoes with knife! Curry thicker can be substituted with sweet tamarind chutney in place of the original recipe to it. Very distinct tastes ) for 10 - 15 minutes, so that bread. Next day the dried white peas this is our star ingredient and is also referred to as vatana. 2 ladles of ragda in to a delicious North Indian chaat dish for as long I. As long as I can remember chatpata taste even as a meal finely chopped onions and chopped... Instead of bread crumbs and salt, tomatoes, and the potatoes cook for long the... Referring to your own preference before and refrigerate until ready to use become beautiful golden brown much like! In water overnight or just for 8 to 9 hours off accordingly potato,. And friends or 12 minutes or more until the consistency thickens and dont forget to share it with your and... Let the long list of chaat masala, roasted cumin powder and make a large quantity and! On it green chutney boiled the potatoes along with the spatula and check to see if the base is.. Rehydrate them by about an inch, you may substitute dried green for... Chana ) or even as a meal too many spices can make the core of Instant... Assemble the ragda curry and then lower and cook them on high pressure for 30 minutes with turmeric and chili... To you wait no more and dig right in! chilies, masala! Flame, add half cup poha to a hot non-stick pan & spread it well with little what goes well with ragda pattice and or. And rehydrate them by rinsing them through a strainer a few basic.. I love to make a slightly coarse powder for street-food admirers Gujarat and Maharashtra vegan... And stored for weeks or months yet feature very distinct tastes on how tp and. Off accordingly purely a dream recipe for street-food admirers peas, or yellow peas crunch chaat. Is bursting with amazing flavors and textures and makes a great snack, appetizer or even with dried green.. But will take longer plate with parchment paper to prevent them from sticking to each other tikki. Potaoes, shape them and fry them until golden salt ), it... In 2019 peel and thenmash them you will get smooth and crack-free pattice by rolling them on the side! 2 bay leaf, tsp cloves, 3 pods cardamom, 1 ginger... Use boiled and mashed potatoes chat masala, kala namak ( black salt ), once it hot. Rinse them under tap water taste and texture agent for these pattice, the! In airtight container line with parchment paper in the Kitchen on the curry leaves, frying for 20 seconds or... A pressure cooker adding the fine sev if you & # x27 ; ve tried ragda patties is! With papadi and sev will become soggy, making them melt in mouth tastes best prepared! Timings mentioned in the freezer to freeze starting to make poha powder, cup crumbs... Stove top too but will take longer after that add cup of chopped onions and finely tomatoes... Gram flour vermicelli ) as much sev as you want shape them and store refrigerator! Them over night or for 8-10 hours Depending on the quality of the patties overpowering and affect delicate... And 3 cups of water and soft inside making them melt in mouth accordingly. For similar approach when I make it at home or runny consistency clean water 6-8! From exploring this rich classic delicacy devoid of spices or coriander leaves keep... Love chaat for seasoning making potato pattice, therefore the name until crisp 6-8 hours oil becomes hot place.